The Ultimate Challah Recipe: Soft, Fluffy, and Delicious
Are you ready to bake the most amazing challah bread? This recipe will guide you through each step, ensuring a soft, fluffy, and incredibly delicious loaf that's perfect for any occasion. Whether you're a seasoned baker or a complete beginner, this recipe is designed to be easy to follow and yield fantastic results.
What is Challah Bread?
Challah is a traditional enriched egg bread, often associated with Jewish culture. Its characteristic soft texture and slightly sweet flavor make it a beloved staple for Shabbat and other celebrations. The braiding technique adds a beautiful visual element, making it a stunning centerpiece for any table.
Ingredients You'll Need:
This recipe makes one large challah loaf.
- 1 cup (240ml) warm water (105-115°F): The temperature is crucial for activating the yeast.
- 2 ¼ teaspoons (1 packet) active dry yeast: Make sure your yeast is fresh for optimal rising.
- ¼ cup (50g) granulated sugar: Adds sweetness and feeds the yeast.
- 2 large eggs + 1 large egg yolk: Contribute to the rich texture and flavor.
- 6 tablespoons (85g) unsalted butter, softened: Adds richness and tenderness.
- 1 teaspoon salt: Balances the sweetness and enhances the flavor.
- 4 ½ - 5 cups (600-675g) all-purpose flour: You might need slightly more or less depending on the humidity.
- 1 egg beaten with 1 tablespoon water: For egg wash (for glazing)
- Sesame seeds or poppy seeds (optional): For topping
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until foamy. This confirms your yeast is alive and active.
2. Combine Wet Ingredients:
Add the eggs, egg yolk, and softened butter to the yeast mixture. Whisk until well combined.
3. Incorporate Dry Ingredients:
Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or a stand mixer with a dough hook. Knead the dough for 8-10 minutes until it's smooth and elastic. If using a stand mixer, use the dough hook attachment.
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 6 equal pieces. Roll each piece into a long rope, about 18 inches long.
6. Braiding the Challah:
Arrange three ropes side-by-side. Braid them together, tucking the ends underneath. Repeat with the remaining three ropes. Then, braid the two braids together. There are many braiding techniques available online – choose one you're comfortable with.
7. Second Rise (Proofing):
Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise for another 30-45 minutes, or until almost doubled.
8. Egg Wash & Baking:
Preheat your oven to 350°F (175°C). Brush the challah with the beaten egg and water mixture. Sprinkle with sesame seeds or poppy seeds, if desired.
9. Bake:
Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
10. Cool & Enjoy:
Let the challah cool completely on a wire rack before slicing and serving.
Tips for Challah Success:
- Use fresh ingredients: This is especially important for the yeast.
- Don't over-knead the dough: Over-kneading can result in a tough loaf.
- Let the dough rise properly: Adequate rising time is crucial for a light and fluffy texture.
- Preheat your oven: This ensures even baking.
- Check for doneness: Use a thermometer to ensure the bread is fully baked.
This challah recipe is your key to baking a truly special bread. Enjoy the process and the delicious results! Remember to share your baking creations using #challahrecipe. Happy baking!
