Challah bread is a rich, slightly sweet bread that holds deep cultural and culinary significance. Whether enjoyed as part of a special celebration or a comforting homemade treat, this braided bread is as beautiful as it is delicious. Follow this step-by-step guide to bake your own challah at home.
Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water (110°F)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 egg yolk (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
1. Prepare the Dough
In a small bowl, combine warm water and a pinch of sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes until foamy. This step activates the yeast.
In a large mixing bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the yeast mixture, oil, and eggs. Mix until a sticky dough forms.
2. Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour as needed to prevent sticking.
3. First Rise
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
4. Shape the Dough
After the dough has risen, punch it down to release air bubbles. Divide it into three equal portions and roll each into a long rope. Pinch the ends together and braid the ropes, tucking the ends underneath to secure. Place the braided loaf on a parchment-lined baking sheet.
5. Second Rise
Cover the loaf with a towel and let it rise again for about 30-45 minutes, or until puffy.
6. Bake the Challah
Preheat your oven to 350°F (175°C). Beat the egg yolk with 1 tablespoon of water to make an egg wash. Brush it generously over the loaf and sprinkle with sesame or poppy seeds if desired.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Tips for Perfect Challah
- Ensure Proper Yeast Activation: The water for activating the yeast should be warm but not too hot. Aim for 105-110°F.
- Kneading is Key: Proper kneading develops the gluten structure, resulting in a light and fluffy bread.
- Don’t Skip the Egg Wash: The egg wash gives challah its signature glossy finish.
Serving Suggestions
Challah is incredibly versatile. Serve it as-is, toast it with butter, or use it to make indulgent French toast. It also pairs beautifully with soups and salads for a complete meal.
Baking Essentials
Enjoy Homemade Challah
Baking challah bread is a rewarding experience that brings tradition and flavor into your home. Whether for a special occasion or a simple treat, this recipe is sure to impress. Happy baking!