Haymish Homemade Challah
Discover the joy of baking with this Haymish Homemade Challah, a traditional recipe that delivers a golden, pillowy loaf perfect for any occasion. Made with simple ingredients like all-purpose flour, honey, and eggs, this slightly sweet and tender bread features a beautifully braided presentation that’s as stunning as it is delicious. The dough is enriched with hints of honey and brushed with an egg wash for that signature glossy finish, while optional sesame or poppy seeds add a delightful crunch. With easy-to-follow instructions and techniques for kneading and braiding, this recipe is ideal for both novice and experienced bakers. Serve it as the centerpiece for a Shabbat table, enjoy it with butter and jam for breakfast, or use it to create the most indulgent French toast. Embrace the comfort and tradition of homemade challah with this timeless recipe.
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Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 0.25 cup granulated sugar
- 4.5 cups all-purpose flour
- 2 teaspoons salt
- 0.25 cup vegetable oil
- 3 large eggs
- 2 tablespoons honey
- 1 egg yolk
- 1 tablespoon water (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
In a large bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
In a separate large mixing bowl, whisk together the flour, remaining sugar, and salt.
Add the vegetable oil, 2 eggs, honey, and the yeast mixture to the dry ingredients. Mix until the dough starts to come together.
Knead the dough on a lightly floured surface for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead using a stand mixer fitted with a dough hook for about 5-6 minutes.
Place the dough in a greased bowl, turning it to coat. Cover the bowl with a clean kitchen towel or plastic wrap 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 portions, depending on the desired braid style.
Roll each portion into long ropes, approximately 12-14 inches long. Braid the ropes together and pinch the ends to seal.
Transfer the braided loaf onto a parchment-lined baking sheet. Cover with a towel and let it rise for another 30-40 minutes until slightly puffed.
Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg yolk and water to make an egg wash.
Brush the top of the loaf with the egg wash, ensuring even coverage. Sprinkle sesame or poppy seeds on top if desired.
Bake the challah in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before serving.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 504.6 g | 183% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 86.1 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 250 mg | 19% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 1001 mg | 21% | |
*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.
