Easy to Make Challah Bread

Servings 1 loaf
Challah recipe that I love. My modification is that I swap out the all purpose flour with bread flour. It makes all the difference.

Equipment

  • Mixer
  • Mixing bowl
  • Knife
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 cup water (luke warm)
  • 2 tsp yeast (active dry or instant)
  • 4 cups flour (all purpose or bread flour)
  • 2 tsp salt
  • 1/4 cup sugar (granulated)
  • 2 eggs (large)
  • 1 egg yolk (save the egg white for the egg wash)
  • 1/4 cup vegetable oil (you can substitute melted butter )

Instructions 

  • Mix the yeast in water and a pinch of sugar. Stand for 5 to 10 minutes till froth appears on top.
  • Mix flour, salt and sugar in a mixer or by hand.
  • Make a well at the center of the dry ingredient mix and add eggs, yolk and oil. Whisk to form a slurry.
  • Pour the yeast mixture into the slurry and mix with a wooden spoon or rubber spatula to make a dough. Knead the dough for 6-8 minutes in mixer or 10 minutes by hand till it can form and hold a ball shape.
  • Place the dough in a warm area for 11/2 to 2 hours till it rises and doubles
  • Divide the dough into 3 pieces and roll into ropes. Gather and squeeze the ropes together at the top and braid together.
  • Line a baking sheet with parchment paper, place the loaf in it and sprinkle with flour. Cover with towel, and rest for 1 hour, till it has risen.
  • Brush the dough with a mixture of egg-white& water. Pre-heat the oven 350F (175C)
  • Bake for 30 to 35 minutes until golden brown. Cool the challah.

Notes

Braided Challah Dough
You can wrap the challah tightly in plastic wrap and store at room temperature for up to 5 days.
This recipe has been adapted from Emma Christiansen's recipe on thekitchn.com
Author: Perrine Punwani-Blum
Course: Side Dish
Keyword: bread, challah, high holidays, jewish bread

 

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