Challah Bread
A delightful and versatile braided bread, perfect for any occasion, featuring a blend of eggs, sugar, and butter that results in a soft texture and subtly sweet flavor.
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.
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Notes
Store in an airtight container for up to four days, or freeze for 1-2 months. Serve with butter, jam, or use for French toast.