Challah is a soft, slightly sweet braided bread that’s as beautiful as it is delicious. Traditionally enjoyed during Jewish holidays and the Sabbath, it’s made with eggs, a bit of sugar, and a touch of butter for that rich, tender texture. Whether you eat it fresh, toasted with butter, or turned into French toast, Challah is a comforting, feel-good bread you’ll love making at home.
Why We Love This Challah Bread Recipe
There’s something undeniably special about homemade Challah. The act of kneading the dough can be therapeutic, the process of braiding creates a sense of artistry, and the end product is undeniably rewarding. Challah is not just food; it’s an experience. It’s perfect for sharing with loved ones or enjoying all by yourself.
This recipe is straightforward, making it great for both seasoned bakers and beginners. You’ll appreciate the ease with which you can master the art of braiding, and the warm, inviting aroma will fill your home, making it feel cozy and welcoming. The texture is soft, the flavor is subtly sweet, and the golden crust is simply beautiful.
What’s great about this recipe is the versatility. You can enjoy it plain, with butter, or incorporate it into French toast or bread pudding. The possibilities truly are endless. Get ready to immerse yourself in the delightful world of Challah!
Ingredients for Challah Bread
To create this delectable Challah bread, gather the following ingredients:
- 4 to 4 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 1/2 teaspoons instant yeast
- 2 tablespoons butter, softened
- 3 large eggs
- 1 large yolk
- 6 ounces water
- 2 egg whites for egg wash
These ingredients come together to form a bread that is soft, flavorful, and perfect for any occasion. Simple yet effective, they lay the foundation for an incredible baking experience.
How to Make Challah Bread Directions
To create your own Challah bread, follow these easy steps.
Start by taking a large bowl and stirring together 18 ounces of flour, the sugar, kosher salt, and instant yeast. Make sure you leave 1/2 cup of flour to the side for later use.
In a measuring cup, mix the softened butter, 3 eggs, the yolk, and the water until well combined.
Pour your wet ingredients over the dry mix. Use your hand or a spatula to combine everything. Once mixed, it’s time to knead! If doing this by hand, knead for about 10-12 minutes. If using a machine, knead for about 6 minutes, or until the dough forms a smooth ball. If your dough sticks to your hands, don’t hesitate to add a bit of the reserved flour.
Lightly oil a large bowl. Transfer the kneaded dough into the bowl, covering it with a clean kitchen towel or plastic wrap. You’ll want to let this rise in a warm area for about 45 minutes to an hour, or until it has doubled in size.
Once risen, punch down the dough and divide it into pieces based on your desired loaf quantity. Roll each piece into long strands, which you will then braid together. The classic three-strand braid is perfect for this, but you can experiment with different braiding techniques if you’re feeling adventurous.
Tuck the ends of your braided loaf under tightly to shape it nicely.
Whisk the two egg whites and brush the loaf’s surface with it. Cover the loaf again and allow it to rise for another 45 minutes to 1 hour, until it has puffed up again.
Preheat your oven to 350°F (175°C). Once preheated, gently brush the loaf once more with the egg wash. If you wish, this is the time to sprinkle sesame seeds or poppy seeds on top for added texture and flavor.
Bake the Challah in your preheated oven for about 30 minutes. You’re looking for it to turn a deep, golden brown color, and if you check the internal temperature, it should register between 190°F to 200°F.
Once baked, allow your Challah to cool completely before slicing. Store it in an airtight container for up to four days, or freeze it for 1-2 months for future enjoyment.
Enjoying homemade Challah bread can be one of life’s simplest pleasures, and after following these directions, you will surely have a beautiful loaf to savor.
How to Serve Challah Bread
There’s no wrong way to enjoy Challah bread! Here are some delicious serving suggestions:
- Slices with Butter and Jam: A traditional way to enjoy Challah is simply spreading a bit of butter or your favorite fruit jam on a warm slice.
- French Toast: This bread is excellent for making French toast. Just soak slices in a mixture of eggs and milk, then fry them up for a delicious breakfast treat. Top with maple syrup or powdered sugar for extra flair.
- Sandwiches: Challenge yourself by using Challah for sandwiches! Its rich taste makes it perfect for elevated lunch options, pairing wonderfully with deli meats, cheeses, and fresh veggies.
- Honey Drizzle: A bit of honey can elevate the flavor, adding sweetness that complements the bread beautifully.
However you choose to serve it, Challah bread will surely impress your guests or simply satisfy your own cravings.
Expert Tips: Challah Bread
To help you achieve the best results when making your Challah bread, here are some expert tips:
- Proper Kneading: Ensure you knead the dough thoroughly. This develops gluten, which gives the bread its strength, texture, and ability to rise.
- Warm Rising Environment: Look for a warm place in your kitchen to allow the dough to rise. If your home is cool, consider preheating the oven slightly and then turning it off, placing the dough inside with the door ajar.
- Braising Techniques: Don’t hesitate to explore different braiding techniques. If you’re feeling creative, you can experiment with more strands or different shapes.
- Egg Wash Caution: Be careful not to over-brush your egg wash. A light coating creates that beautiful shine without excessive stickiness.
- Cooling Time: Allow the bread to cool completely before slicing. This is crucial to maintain the loaf’s integrity and minimize gumminess.
Following these tips will enhance your baking experience and lead to a magnificent loaf of Challah.
How to Store Challah Bread
To keep your Challah bread fresh, it’s essential to store it properly. Here’s how to do it right:
- Airtight Container: Once the bread has completely cooled, wrap it in plastic wrap or place it in an airtight container. This will help retain moisture and prevent it from drying out.
- Room Temperature: You can keep the wrapped bread at room temperature for up to four days. Be sure to store it in a cool, dry place away from direct sunlight.
- Freezing for Later Use: If you want to store it for an extended period, freezing is a great option. Slice your bread before freezing, as this allows you to thaw only what you need. Wrap the slices in plastic wrap and then place them in a freezer-safe bag. They can last in the freezer for 1-2 months.
When you’re ready to enjoy your frozen Challah, simply let it thaw at room temperature. You can also gently warm it in the oven for a few minutes for that freshly baked taste.
Variations of Challah Bread
While traditional Challah bread is sumptuous on its own, there are plenty of variations to explore:
- Sweet Challah: Enhance your dough by adding in ingredients like honey, cinnamon, or raisins for a more dessert-like flavor.
- Savory Challah: Incorporate ingredients such as garlic, herbs, or cheese to create a savory loaf that pairs well with soups or salads.
- Challah Rolls: Instead of a loaf, divide the dough into smaller portions to create rolls. Perfect for gatherings!
- Stuffed Challah: Get creative by filling your Challah with chocolate chips, nuts, or fruit before braiding. This adds a delightful surprise in every bite.
These variations keep the recipe exciting and allow you to customize it based on your preferences or seasonal ingredients.
FAQ
What is Challah bread?
Challah bread is a traditional Jewish bread known for its distinctive braided shape. It’s commonly enjoyed during Sabbath and Jewish holidays, showcasing a delightful balance of sweetness and softness.
Can I make Challah bread ahead of time?
Absolutely! You can make Challah bread ahead of time and store it. It keeps well for a few days at room temperature and can be frozen for longer storage.
How do I keep my Challah bread from drying out?
To prevent Challah from drying out, store it in an airtight container and ensure it’s completely cooled before wrapping. For long-term storage, freezing is advisable.
What can I use if I don’t have instant yeast?
If instant yeast is unavailable, you can substitute it with active dry yeast. Just remember to activate it first by mixing it with warm water and a pinch of sugar, letting it foam before adding it to the dough.
How can I add flavor to my Challah bread?
You can experiment with flavors by incorporating ingredients like herbs, spices, or even citrus zest into your dough. Try adding a bit of cinnamon or vanilla for a sweet twist.
Challah Bread
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Ingredients
Bread Ingredients
- 4 cups all-purpose flour Approximately 4 to 4 1/2 cups needed
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1.5 teaspoons instant yeast
- 2 tablespoons butter, softened
- 3 large eggs Plus 1 egg yolk for the dough
- 6 ounces water
- 2 egg whites for egg wash
Instructions
Preparation
- In a large bowl, stir together 18 ounces of flour, sugar, kosher salt, and instant yeast. Reserve 1/2 cup of flour for later use.
- In a measuring cup, mix the softened butter, 3 eggs, the yolk, and the water until well combined.
- Pour the wet ingredients over the dry mix. Combine everything using your hand or a spatula. Knead the dough for 10-12 minutes (or 6 minutes in a machine) until it forms a smooth ball.
- If the dough sticks to your hands, add a bit of the reserved flour.
- Lightly oil a large bowl, transfer the kneaded dough into it, and cover with a kitchen towel or plastic wrap. Let rise in a warm area for about 45 minutes to an hour, until doubled.
Shaping
- Punch down the dough and divide it into pieces for braiding. Roll each piece into long strands and braid them together.
- Tuck the ends of the braided loaf under.
- Whisk the two egg whites and brush the surface of the loaf. Cover and let rise for another 45 minutes to 1 hour.
Baking
- Preheat your oven to 350°F (175°C). Brush the loaf again with egg wash and optionally sprinkle sesame seeds or poppy seeds on top.
- Bake the Challah for about 30 minutes, until deep golden brown and internal temperature registers 190°F to 200°F.
- Allow to cool completely before slicing.