Did you know that the average loaf of challah bread can be made with just a few pantry staples? This traditional braided bread, often enjoyed during Jewish holidays and on the Sabbath, is surprisingly accessible for home bakers. Its slightly sweet, rich flavour and soft, fluffy texture make it a delightful treat for any occasion. Learning to make challah is a rewarding culinary journey that results in a beautiful and delicious bread.
Ingredients
- 4¼ cups all-purpose flour
- 1 tablespoon instant/rapid-rise yeast
- 2 teaspoons salt
- ¾ cup lukewarm water
- ¼ cup + 2 tablespoons vegetable oil
- ¼ cup + 2 tablespoons honey
- 3 eggs, at room temperature
- 1 egg yolk, at room temperature
Step-by-Step Challah Baking Process
1. Activating the Yeast
In a small bowl, combine warm water (around 105-115°F or 40-46°C) with a pinch of sugar and your yeast. Let it sit for about 5-10 minutes until it becomes foamy. This shows the yeast is alive and ready.
2. Mixing the Dough
In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and stir in the oil and the foamy yeast mixture. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
3. Kneading the Dough
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for about 5-7 minutes.
4. First Rise (Proofing)
Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shaping the Challah
Once the dough has risen, punch it down gently. Divide the dough into portions, depending on how many strands you want for your braid (three or six are common). Roll each portion into a long rope. Pinch the ends together at the top and braid them, tucking the ends underneath.
6. Second Rise
Place the braided challah on a baking sheet lined with parchment paper. Cover loosely and let it rise again for about 30-45 minutes, until puffy.
7. Baking the Challah
Preheat your oven to 375°F (190°C). For a golden crust, brush the top of the challah with an egg wash (one beaten egg with a tablespoon of water). Bake for 25-35 minutes, or until deep golden brown, and it sounds hollow when tapped on the bottom.
More Bread Recipes
Frequently Asked Questions About Challah
What is the best way to store challah?
Once cooled, store challah in an airtight container or bread bag at room temperature for up to three days. For longer storage, slice and freeze it.
Can I make challah without eggs?
While eggs are traditional and contribute significantly to challah’s texture and flavour, some recipes adapt for egg allergies. These variations may use milk or water and different enrichment ingredients.
How do I get a shiny crust on my challah?
Brushing the challah with an egg wash before baking is the key to achieving that beautiful, glossy, golden-brown crust.
Challah Bread
Ingredients
- 4¼ cups all-purpose flour
- 1 tablespoon instant/rapid-rise yeast
- 2 teaspoons salt
- ¾ cup lukewarm water
- ¼ cup + 2 tablespoons vegetable oil
- ¼ cup + 2 tablespoons honey
- 3 eggs, at room temperature
- 1 egg yolk, at room temperature
Instructions
- In a small bowl, combine warm water (around 105-115°F or 40-46°C) with a pinch of sugar and your yeast. Let it sit for about 5-10 minutes until it becomes foamy. This shows the yeast is alive and ready.
- In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and stir in the oil and the foamy yeast mixture. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for about 5-7 minutes.
- Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down gently. Divide the dough into portions, depending on how many strands you want for your braid (three or six are common). Roll each portion into a long rope. Pinch the ends together at the top and braid them, tucking the ends underneath.
- Place the braided challah on a baking sheet lined with parchment paper. Cover loosely and let it rise again for about 30-45 minutes, until puffy.
- Preheat your oven to 375°F (190°C). For a golden crust, brush the top of the challah with an egg wash (one beaten egg with a tablespoon of water). Bake for 25-35 minutes, or until deep golden brown, and it sounds hollow when tapped on the bottom.