Description
Challah bread is a traditional Jewish braided loaf known for its soft, fluffy texture and subtly sweet flavor. With its golden crust and tender crumb, it’s perfect for holiday celebrations, sandwiches, or simply served warm with butter.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 egg yolk (for dough)
Egg Wash
- 1 egg
- 1 tablespoon water
Toppings (Optional)
- Sesame seeds or poppy seeds
Instructions
- Activate the yeast: In a large bowl or stand mixer, combine warm water, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Add the remaining sugar, vegetable oil, 2 large eggs, egg yolk, and salt to the yeast mixture. Mix until fully combined to prepare the dough base.
- Add flour and form dough: Gradually add the all-purpose flour, one cup at a time, mixing after each addition until a soft, slightly sticky dough forms. Knead the dough for 8–10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the loaf: Punch down the risen dough and divide it into three or four equal parts. Roll each part into a rope and braid them together to form the loaf.
- Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise again for 30–45 minutes, allowing it to puff up before baking.
- Prepare egg wash and preheat oven: While the dough is rising, preheat the oven to 350°F (175°C). In a small bowl, whisk 1 egg with 1 tablespoon water to make the egg wash. Brush the egg wash generously over the surface of the braided loaf. Sprinkle with sesame or poppy seeds if desired.
- Bake the challah: Bake the loaf in the preheated oven for 25–30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
- Cool and serve: Remove the challah from the oven and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Challah is best enjoyed fresh but also makes excellent French toast or bread pudding.
- For a sweeter variation, add raisins to the dough before braiding.
- You can substitute poppy seeds for sesame seeds or omit toppings altogether based on your preference.
- Ensure water temperature is around 110°F to properly activate the yeast without killing it.
- If dough is too sticky, add flour gradually, but avoid making the dough too stiff to maintain softness.
