Challah is a traditional Jewish bread, often enjoyed during Shabbat and holidays. This rich, slightly sweet bread is known for its beautiful braided shape and soft, fluffy texture.
Making challah at home is a rewarding experience that requires basic baking skills and a few simple ingredients. This recipe will guide you through the process of creating a delicious loaf that can be enjoyed fresh or used for French toast.
Understanding Challah Bread
Challah is a significant part of Jewish culinary tradition, often associated with Shabbat and festive occasions. This bread stands out not only for its taste but also for its striking braided appearance.
The texture is soft and fluffy, making it perfect for various uses, from enjoying it fresh to transforming it into delightful French toast. The slightly sweet flavor adds a unique touch that complements both savory and sweet dishes.
The Ingredients That Matter
Creating a perfect challah requires a few essential ingredients. The foundation is all-purpose flour, which gives the bread its structure. Sugar adds a hint of sweetness, while salt enhances the overall flavor.
Instant yeast is crucial for achieving that light, airy texture, and vegetable oil contributes to the bread’s richness. Eggs play a dual role, enriching the dough and providing a beautiful golden color when brushed on top before baking.
Preparation Steps
The process begins with mixing dry ingredients in a large bowl. This step is vital for ensuring even distribution of the yeast and salt. In a separate bowl, whisk together the warm water, oil, and eggs, creating a wet mixture that will bring the dough together.
Once combined, kneading the dough is essential. This step develops gluten, resulting in a smooth and elastic texture. After kneading, the dough needs to rise in a warm environment, allowing it to double in size, which is crucial for achieving the desired fluffiness.
Shaping the Loaf
After the first rise, the dough is ready to be shaped. Dividing it into three equal pieces and rolling them into strands is a fun and creative part of the process. Braiding these strands together not only forms the loaf but also creates an eye-catching presentation.
Once braided, the loaf undergoes a second rise, allowing it to puff up further. This step is important for achieving a light texture in the final product.
Baking to Perfection
Preheating the oven is a crucial step before baking the challah. The egg wash applied before baking gives the bread a shiny, golden crust, while sesame or poppy seeds can be sprinkled on top for added flavor and visual appeal.
As the bread bakes, it transforms into a beautifully golden loaf that fills the kitchen with a warm, inviting aroma. The final test for doneness is a hollow sound when tapped on the bottom, indicating that it’s ready to cool.
Enjoying Your Homemade Challah
Once cooled, the challah can be sliced and enjoyed in various ways. Whether served plain, with butter, or as part of a more elaborate dish, this bread is sure to impress. It can also be stored for a few days or frozen for later enjoyment.
Making challah at home is not just about the end product; it’s a rewarding experience that connects you to tradition and brings a sense of accomplishment. Gather your ingredients, roll up your sleeves, and enjoy the process of creating this beautiful bread.
Easy Homemade Challah Bread Recipe
This challah bread features a golden crust and a soft, airy interior. The recipe takes about 3 hours from start to finish, including rising time, and yields 2 loaves.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon instant yeast
- 1/4 cup vegetable oil
- 1 cup warm water (about 110°F)
- 2 large eggs plus 1 egg for egg wash
- Sesame or poppy seeds for topping (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and instant yeast.
- Combine Wet Ingredients: In a separate bowl, whisk together the warm water, vegetable oil, and 2 eggs.
- Form the Dough: Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Loaves: Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into long strands and braid them together. Place the braided loaf on a baking sheet lined with parchment paper.
- Second Rise: Cover the braided loaf with a cloth and let it rise for another 30-45 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Egg Wash: Beat the remaining egg and brush it over the braided loaf. Sprinkle with sesame or poppy seeds if desired.
- Bake: Bake the challah for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Cool: Allow the bread to cool on a wire rack before slicing.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Servings: 16 slices
- Calories: 150kcal
- Fat: 5g
- Protein: 4g
- Carbohydrates: 23g