Challah Bread Recipe: A Step-by-Step Guide to Baking Delicious Homemade Challah
Challah bread, with its soft texture and beautiful braided design, is a staple of Jewish cuisine and a delight for bread lovers everywhere. This comprehensive guide will walk you through creating this iconic bread from scratch, ensuring a delicious and visually appealing loaf every time. Let's get baking!
Ingredients You'll Need:
This recipe yields two medium-sized loaves. Adjust ingredient quantities as needed.
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For the Dough:
- 1 cup warm water (105-115°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 large eggs, plus 1 egg yolk (save the egg white for glazing)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 5-6 cups all-purpose flour, plus more for dusting
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For the Egg Wash:
- 1 egg white, lightly beaten
- 1 tablespoon water
- Sesame seeds or poppy seeds (optional, for topping)
Step-by-Step Instructions:
1. Activating the Yeast:
This crucial first step ensures your bread rises beautifully. In a large bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. If it doesn't foam, your yeast may be dead, and you'll need a fresh batch.
2. Combining Wet Ingredients:
Add the eggs, sugar, salt, and oil to the yeast mixture. Whisk until well combined.
3. Incorporating the Flour:
Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. Once it becomes too difficult to mix with a spoon, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be smooth and elastic.
4. First Rise (Bulk Fermentation):
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shaping the Challah:
Punch down the dough to release the air. Divide the dough into three equal pieces. Roll each piece into a long rope, about 18-20 inches long. Braid the three ropes together, pinching the ends to seal.
6. Second Rise (Proofing):
Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
7. Egg Wash and Baking:
Preheat your oven to 350°F (175°C). Brush the challah generously with the egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
8. Baking the Challah:
Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
9. Cooling and Serving:
Remove the challah from the oven and let it cool completely on a wire rack before slicing and serving.
Tips for Challah Success:
- Use fresh yeast: This ensures proper rising and a light, airy texture.
- Don't over-knead: Over-kneading can result in a tough loaf.
- Let the dough rise completely: Proper rising time is crucial for flavor and texture.
- Preheat your oven: This ensures even baking and a beautiful crust.
- Experiment with toppings: Get creative with different seeds, nuts, or even dried fruits.
Enjoy your freshly baked challah! This recipe is a great starting point, and with a little practice, you'll be crafting beautiful and delicious challah loaves every time. Share your baking successes and any variations you try!
