Elevated Challah
Elevate your bread-baking game with this stunning recipe for Elevated Challah, a modern twist on the classic braided loaf. Infused with the zesty brightness of orange zest and sweetened with a touch of honey, this challah is irresistibly flavorful and delightfully aromatic. The recipe features an approachable yet impressive 3-strand or 6-strand braid, allowing you to create bakery-quality bread at home with ease. Perfectly golden and glossy thanks to a rich egg wash, this challah is as beautiful as it is delicious. Whether served as the centerpiece of a festive celebration or enjoyed as a comforting daily treat, this soft, slightly sweet bread is sure to become a family favorite. With step-by-step guidance and pro tips for kneading and proofing, you’ll achieve a flawless loaf every time. Indulge in the art of baking with this Elevated Challah—ideal for sharing, savoring, and showing off! Keywords: elevated challah recipe, homemade challah bread, orange zest challah, braided bread recipe, honey challah.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (110°F/45°C)
- 4 large Eggs
- 0.25 cup Honey
- 0.25 cup Neutral oil (e.g., vegetable or grapeseed)
- 1 medium orange Zest of an orange
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy, ensuring the yeast is activated.
In a separate large bowl, whisk together the flour, remaining sugar, and salt. Set aside.
In a medium bowl, whisk together 3 of the eggs, honey, oil, and orange zest until combined.
Add the egg mixture to the yeast mixture and stir to combine.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, knead using a stand mixer fitted with a dough hook for 5-7 minutes on medium speed.
Place the dough in a lightly oiled bowl, turning to coat the surface, and cover with a clean towel or plastic wrap. Let rise in a warm place for 1.5 hours or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide into 3 or 6 equal portions depending on your braid preference.
Roll each portion into a long rope. If braiding with 3 strands, join one end of the ropes and braid tightly, securing the other end. If using a 6-strand braid, follow a 6-strand braiding technique.
Transfer the braided dough to a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until puffy.
Preheat the oven to 350°F (175°C).
Make the egg wash by whisking together the egg yolk and water. Gently brush the egg wash over the entire loaf, ensuring all crevices are coated for a shiny finish.
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.
Allow the challah to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 9.4 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 80 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.
