Challah Bread

Challah bread is one of those delightful foods that brings people together. Its rich, slightly sweet taste and unique braided look make it a treat for any meal or occasion. If you’ve never tried making it before, don’t worry! This is a straightforward recipe that will have your kitchen smelling heavenly in no time. Imagine pulling a warm loaf out of the oven, the aroma wrapping around you like a cozy hug. Whether you enjoy it fresh out of the oven or toasted the next day, Challah bread is truly a crowd-pleaser. You can serve it plain, spread with some butter, or even assemble delicious sandwiches. Plus, it creates a sense of satisfaction when you share something homemade with friends and family. So, roll up your sleeves and let’s embark on the journey of making this beautiful bread together!

What is Challah Bread

Challah bread is a traditional Jewish bread, known for its rich flavor and braided appearance. Typically enjoyed during Shabbat and Jewish holidays, this slightly sweet, fluffy bread has gained popularity well beyond its cultural roots, making it a favorite for many.

Why You’ll Love This Challah Bread

This challah bread recipe offers an irresistible combination of ease and flavor. Its soft texture and lightly sweet taste make it perfect for any occasion, whether you’re enjoying it plain, slathered in butter, or paired with jam. Baking this bread creates an inviting atmosphere, filling your kitchen with delightful aromas that everyone will love.

Ingredients for Challah Bread

• 4 and 1/4 cups (550 g) all-purpose flour, loosely packed
• 3/4 cup + 2 tbsp (210 ml) warm water
• 1/4 cup (50 g) honey or sugar
• 1 and 1/2 tsp (9 g) salt
• 2 tsp (6 g) yeast
• 3 tbsp (40 g) vegetable oil
• 2 large eggs

Prepare the Dough

Start by gathering a large mixing bowl. Combine the warm water, salt, honey or sugar, vegetable oil, and eggs. Sprinkle in the yeast and mix everything well. Gradually add the flour, stirring until you get a shaggy mass of dough. It might seem messy first, but don’t worry. Next, transfer the mixture to a clean work surface. Knead the dough for about 9–10 minutes until it feels soft and smooth. Don’t rush this part; it’s essential! Once it’s ready, place the kneaded dough into a bowl. Cover it with a damp cloth or plastic wrap and let it rise.

Proof the Dough

Now, find a warm spot in your kitchen to let the dough sit for 45–60 minutes. This first proofing stage allows the dough to ferment and rise, which develops flavor and texture. You’ll want to see it double in size. It’s like magic when you check back!

Divide and Let the Dough Rest

Once the dough has risen beautifully, gently punch it down to release the air. Then, it’s time to divide it into equal portions. You can split the dough into 2 parts, and then further divide each part into 6 equal pieces. Shape each piece into a small ball, cover them up, and let them rest for about 5–8 minutes. This short break helps relax the gluten.

Shape the Challah Buns

Now comes the fun part! Roll each dough ball into an elongated strip, aiming for about 20 cm long. Once you have all the pieces shaped, begin braiding the strands together to create the classic challah shape. If you’re unsure how to braid, don’t worry—there are plenty of instructional videos online to guide you through braiding techniques. You got this!

Final Rising

Before you bake your beautiful creation, brush the braided challah with an egg wash. This step gives it a lovely sheen. If you prefer, you can skip it too. Now, cover the braided loaf with plastic wrap and let it proof for another 90–120 minutes. This second rise is crucial, allowing it to become even fluffier. Think about giving it another egg wash and maybe sprinkling sesame seeds on top just before baking.

Bake the Challah Bread

Now, it’s time for the grand finale! Preheat your oven to 350°F (180°C). Bake the challah for 28–30 minutes or until it turns a beautiful golden brown color. You will know it’s ready when your kitchen is filled with warm, inviting aromas that make you want to dive right in!

Serving Suggestions

Challah bread is wonderfully versatile. You can serve it plain or with butter, jam, or honey. It pairs beautifully with soups, salads, or as a side for family dinners. If you’re feeling adventurous, consider using it for French toast or creative sandwiches. The options are endless!

Tips for Success

• Make sure the water is warm, but not hot. Excessive heat can kill the yeast.
• Kneading is essential for a soft texture, so take your time with this step.
• Allow plenty of time for rising; the longer, the better for flavor development.

Variations

Want to mix it up? You can explore different flavor profiles by adding raisins, seeds, or even herbs! If you prefer a vegan option, swap out honey for maple syrup.

Storage Tips

To keep your challah bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it. Just make sure to wrap it tightly in plastic wrap and foil to keep it protected.

Pairing Ideas

Pair your challah with a warm bowl of soup, or enjoy it with fresh salad dressing. It’s also fantastic on a cheese platter or simply enjoyed with a cup of tea or coffee.

FAQs

Q1: Can I use whole wheat flour instead of all-purpose flour?
A1: Yes, whole wheat flour works, but it may affect the texture. Mixing it with some all-purpose flour can help achieve a balanced result.

Q2: How can I ensure my challah rises well?
A2: Keep it in a warm, draft-free environment and be patient. Proper proofing is essential for that fluffy bread you desire.

Q3: Can I make challah bread without eggs?
A3: Absolutely! You can substitute eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons of water) to help bind everything.

Q4: How do I know when my challah is baked properly?
A4: Look for a golden brown shade. Tapping the bottom should sound hollow, and an instant-read thermometer should show about 190°F (88°C) inside.

Q5: What can I do with leftover challah bread?
A5: Give day-old challah new life by making French toast, bread pudding, or simply toasting it with your favorite toppings.

Challah bread is more than just a recipe; it’s a beloved tradition brought into our homes. Each bite carries the warmth of family gatherings and the joy of connection. As you gather around the table, celebrating milestones or everyday moments, this fluffy, sweet bread will create delicious memories. With its delightful simplicity and depth of flavor, baking challah is a rewarding experience that connects us in many ways. Embrace the art of creating this bread, and share it with those you cherish, enhancing both food and fellowship.

More Easy Breakfast & Brunch Recipes:

• Okonomiyaki
• Philly Cheesesteak Sloppy Joes
• Monte Cristo Sandwich
• Crepe Suzette

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Challah Bread

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This Challah bread is a delightful blend of richness and sweetness, perfect for sharing with loved ones. Its soft texture and inviting aroma make it a fantastic choice for any meal or celebration.

• Total Time: 1 hour
• Yield: 1 loaf 1x

Ingredients

Scale 1x2x3x

• 4 and 1/4 cups (550 g) all-purpose flour, loosely packed
• 3/4 cup + 2 tbsp (210 ml) warm water
• 1/4 cup (50 g) honey or sugar
• 1 and 1/2 tsp (9 g) salt
• 2 tsp (6 g) yeast
• 3 tbsp (40 g) vegetable oil
• 2 large eggs

Instructions

• Combine warm water, salt, honey or sugar, vegetable oil, and eggs in a bowl.
• Sprinkle in the yeast and mix well.
• Gradually add flour, stirring to form a shaggy dough.
• Transfer to a clean surface and knead for 9–10 minutes until smooth.
• Place in a bowl, cover, and let it rise for 45–60 minutes.
• After rising, punch down and divide into equal portions.
• Shape each portion into balls and let rest for 5–8 minutes.
• Roll each ball into strips and braid to form the challah.
• Brush with egg wash and let proof for another 90–120 minutes.
• Bake in a preheated oven at 350°F (180°C) for 28–30 minutes.

Notes

Ensure the water is warm but not hot to protect the yeast.
Knead thoroughly for a soft texture.
Allow ample rising time for enhanced flavor.

• Author: Rachael
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Jewish

Nutrition

• Calories: 150
• Sugar: 2
• Sodium: 120
• Fat: 3.5
• Saturated Fat: 0.5
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 26
• Fiber: 1
• Protein: 4
• Cholesterol: 30