Fantastic Challah
Discover the ultimate recipe for "Fantastic Challah," a beautifully braided loaf that’s as stunning as it is delicious. Perfectly soft and slightly sweet, this traditional Jewish bread combines the richness of eggs, a touch of honey, and a golden, glossy finish from an egg wash. With its fluffy, tender crumb and an optional sprinkle of sesame or poppy seeds, this challah is ideal for holiday celebrations, Shabbat dinners, or as the base for French toast. Crafted with simple pantry staples and featuring an easy-to-follow braiding technique, this homemade bread is as satisfying to make as it is to share. Whether you're a seasoned baker or a first-time bread maker, "Fantastic Challah" will elevate your baking game and fill your kitchen with the irresistible aroma of fresh bread.
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Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 0.25 cup granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1 egg yolk
- 0.25 cup vegetable oil
- 2 tablespoons honey
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional)
Instructions
In a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Let it sit for 5-10 minutes, or until the mixture becomes foamy.
Add the remaining sugar, 3 cups of the flour, salt, eggs, egg yolk, vegetable oil, and honey to the bowl. Mix until a sticky dough forms.
Gradually add the remaining 1 cup of flour, a little at a time, until a soft dough forms. It should be slightly sticky but still manageable.
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.
Punch down the dough and transfer it back to a floured surface. Divide it into three equal portions (or six for a more intricate braid). Roll each portion into a rope about 16 inches long.
Pinch the ends of the ropes together at one end, then braid them. Pinch together the other end to seal the braid and tuck the ends underneath. Transfer the braided dough to a parchment-lined baking sheet.
Loosely cover the braid and let it rise again for 30-45 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash generously over the challah, making sure to get into all the crevices. Sprinkle with sesame seeds or poppy seeds if desired.
Bake the challah in the preheated oven for 25-30 minutes, or until the top is deeply golden and the loaf sounds hollow when tapped on the bottom.
Let the challah cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 83 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.
