Challah Bread
Challah bread is a traditional Jewish braided bread that’s enjoyed around the world for its soft, fluffy texture and slightly sweet flavor. Challah’s golden crust and delicate crumb make it the perfect centerpiece for any meal. This recipe is simple but produces a stunning loaf that’s rich with eggs and lightly sweetened with sugar, giving it a delicious flavor that pairs well with both savory and sweet dishes.
Ingredients
- 1 cup warm water
- 3/4 tbsp active dry yeast
- 1/4 cup sugar
- 1/4 cup neutral oil
- 2 eggs
- 2 tsp salt
- 4 cups all purpose flour
- 2 eggs beaten
Instructions
- In a small bowl, combine 1 cup warm water, 3/4 tbsp active dry yeast, and 1 tablespoon of the 1/4 cup sugar. Stir and let sit for 5-10 minutes until the mixture becomes frothy.1 cup warm water, 3/4 tbsp active dry yeast, 1/4 cup sugar
- In a large bowl, whisk together the remaining 1/4 cup sugar, 1/4 cup neutral oil, 2 eggs, and 2 tsp salt. Add the yeast mixture to the bowl and stir to combine.1/4 cup sugar, 1/4 cup neutral oil, 2 eggs, 2 tsp salt
- Gradually add the 4 cups all purpose flour, one cup at a time, stirring with a wooden spoon or using a stand mixer fitted with a dough hook. Mix until the dough starts to come together.4 cups all purpose flour
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, but be careful not to over-flour.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 12-14 inches in length. Braid the ropes together, tucking the ends underneath to secure the loaf.
- Place the braided loaf on a parchment-lined baking sheet. Cover with a towel and let it rise again for 30-45 minutes, until puffed.
- Preheat the oven to 350°F (175°C). Brush the beaten 2 eggs generously over the entire loaf, giving it a shiny, golden crust.2 eggs
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover it loosely with foil during the last 10 minutes of baking.
- Let the challah cool on a wire rack before slicing and serving.