Challah Bread
Experience the magic of homemade Challah Bread, a rich and tender yeast bread braided to perfection and baked to a golden hue. This traditional recipe combines simple pantry staples like all-purpose flour, eggs, sugar, and yeast to create a pillowy loaf with a glossy, egg-washed crust. The dough is kneaded to achieve a smooth, elastic texture, then artfully braided and topped with a sprinkle of sesame or poppy seeds for an irresistibly nutty finish. The perfect balance of light sweetness and soft fluffiness makes this bread an ideal centerpiece for holidays, Shabbat dinners, or any special occasion. Whether enjoyed fresh from the oven, toasted with your favorite spread, or used in decadent French toast creations, Challah Bread is a timeless classic that never disappoints.
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Recipe Information
Ingredients
- 4.5 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 cup warm water
- 0.33 cup sugar
- 1.5 teaspoons salt
- 0.25 cup vegetable oil
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons poppy seeds or sesame seeds
Instructions
In a small bowl, dissolve the yeast in warm water and let it stand for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
Create a well in the center of the dry ingredients and add the yeast mixture, vegetable oil, and 3 of the eggs.
Blend the ingredients together until the dough begins to form. If the dough is sticky, gradually add more flour, one tablespoon at a time, until it is smooth and elastic.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, or until it is smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Punch down the dough and divide it into 3 or 4 equal parts, depending on how many strands you want for the braid.
Roll each piece into a long rope (about 12-15 inches long) and braid them together. Tuck the ends underneath to give a neat finish.
Place the braided loaf on a parchment-lined baking sheet and cover it with a damp cloth. Allow it to rise for another 30-45 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, beat the remaining egg with the egg yolk. Brush this egg wash mixture over the risen loaf, ensuring all visible parts of the dough are coated.
Sprinkle poppy seeds or sesame seeds over the loaf for added flavor and texture.
Bake the challah in the preheated oven for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 6.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
