High Altitude Challah
Master the art of breadmaking with this delightful recipe for High Altitude Challah, specially crafted to rise and bake beautifully in high-altitude environments. This traditional braided bread features a soft, pillowy texture and a subtly sweet flavor, thanks to a perfect balance of granulated sugar and fluffy, enriched dough. With step-by-step instructions for activating yeast, kneading to achieve the ideal elasticity, and braiding techniques, even beginners can create an impressive loaf. Topped with a golden egg wash and optional sesame or poppy seeds, this challah is as visually stunning as it is delicious. Perfect for festive gatherings, Shabbat dinners, or as an everyday treat, this recipe ensures consistent results at altitude while filling your home with the irresistible aroma of freshly baked bread.
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Recipe Information
Ingredients
- 5.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2 teaspoons Salt
- 1 packet Active dry yeast
- 1.25 cups Warm water (around 110°F/43°C)
- 0.25 cups Vegetable oil
- 2 count Large eggs
- 1 count Egg yolk (for brushing)
- 1 tablespoon Water (for brushing)
- 2 tablespoons Sesame seeds or poppy seeds (optional)
Instructions
In a small bowl, combine the warm water and active dry yeast. Let it sit for 5–10 minutes until it becomes frothy, indicating that the yeast is activated.
In a large mixing bowl, whisk together 5 cups of the flour, granulated sugar, and salt.
Make a well in the center of the dry ingredients and add the frothy yeast mixture, vegetable oil, and two eggs. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead, adding the remaining 1/2 cup of flour as needed. Knead for about 8–10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a damp cloth and let the dough rise for about 1–1.5 hours at high altitude, or until it doubles in size.
Punch down the dough and divide it into 3 or 6 equal pieces, depending on the style of braid you prefer. Roll each piece into long ropes of equal length.
Braid the ropes together, tucking the ends securely underneath. Place the braid onto a parchment-lined baking sheet.
Cover the braided dough lightly with a damp cloth and let it rise again for about 30–45 minutes until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and tablespoon of water. Brush this mixture generously over the risen challah. If desired, sprinkle sesame seeds or poppy seeds on top.
Bake the challah in the preheated oven for 25–30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even browning.
Remove the challah from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 563.2 g | 205% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 51.6 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 345 mg | 27% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 1090 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.
