Challah Lah
Indulge in the irresistible aroma and flavor of "Challah Lah," a braided bread recipe that blends traditional challah's pillowy texture with a hint of warm spices like cinnamon and nutmeg. This beautifully golden loaf, brushed with a glossy egg wash and optionally sprinkled with sesame seeds, is a show-stopper for any occasion. Sweetened with honey and enriched with eggs and vegetable oil, its soft, slightly sweet crumb is perfect for breakfast spreads, holiday tables, or as a companion to savory dishes. With simple ingredients and step-by-step instructions, "Challah Lah" invites bakers of all skill levels to create a fragrant masterpiece that’s as satisfying to make as it is to eat. Perfect for sharing, this spiced challah recipe will become a family favorite in no time.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water
- 3 large Eggs
- 1 large Egg yolk
- 0.25 cup Vegetable oil
- 2 tablespoons Honey
- 1.5 teaspoons Kosher salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Sesame seeds (optional)
Instructions
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5–10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, kosher salt, ground cinnamon, and ground nutmeg.
In a separate medium bowl, whisk together 2 eggs, the egg yolk, vegetable oil, honey, and the frothy yeast mixture.
Gradually pour the liquid mixture into the dry ingredients. Mix using a wooden spoon or stand mixer with a dough hook until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Alternatively, knead with a stand mixer for the same duration.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1–2 hours in a warm place until it doubles in size.
Punch down the dough and divide it into three equal parts. Roll each portion into a long rope, approximately 16 inches in length, and braid them together to form a loaf. Pinch the ends to seal and tuck them underneath.
Place the braided loaf on a parchment-lined baking sheet. Cover loosely with the kitchen towel and let it rise again for about 30–45 minutes until slightly puffy.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk the remaining egg and a splash of water to create an egg wash. Brush the loaf generously with the egg wash and sprinkle with sesame seeds if desired.
Bake the loaf in the preheated oven for 20–25 minutes, or until it turns a deep golden brown and sounds hollow when tapped on the bottom.
Remove the challah from the oven and cool on a wire rack before slicing. Enjoy your flavorful 'Challah Lah' on its own or served alongside your favorite dishes!
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 507.7 g | 185% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 86.8 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 386 mg | 30% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1066 mg | 23% | |
*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.
