Sweet Challah Bread
Sweet Challah Bread is a delightful, golden-braided bread with a soft, fluffy texture and a subtly sweet flavor that makes it perfect for any occasion. Crafted with all-purpose flour, honey, and a touch of granulated sugar, this enriched dough is kneaded to perfection, yielding a smooth and elastic consistency. The loaf is beautifully braided, creating a show-stopping centerpiece for your table, and brushed with a glossy egg wash for a stunning golden finish. Optionally, sprinkle with poppy or sesame seeds for added texture and aroma. With its warm, slightly sweet taste, this challah is ideal for savoring fresh, using in French toast, or serving alongside soup or jam. Simple yet elegant, this timeless recipe is perfect for holidays, Shabbat dinners, or everyday indulgence!
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Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Active dry yeast
- 50 grams Granulated sugar
- 7 grams Salt
- 180 milliliters Warm water (about 100°F/38°C)
- 30 grams Honey
- 60 milliliters Vegetable oil
- 2 pieces Large eggs
- 1 piece Egg yolk (for the dough)
- 1 piece Large egg (for egg wash)
- 15 milliliters Water (for egg wash)
- 10 grams Poppy seeds or sesame seeds (optional)
Instructions
In a small bowl, dissolve the active dry yeast and 1 teaspoon of the granulated sugar into the warm water. Let sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Mix well.
In a separate bowl, whisk together the honey, vegetable oil, 2 large eggs, and 1 egg yolk.
Pour the frothy yeast mixture and the wet ingredients into the bowl of dry ingredients. Stir until a shaggy dough begins to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Allow to rise in a warm place for 1.5-2 hours, or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Divide the dough into 3 or 4 equal pieces, depending on the desired braid style.
Roll each piece into a long rope, about 16-18 inches in length. Braid the ropes together and tuck the ends underneath the loaf to secure.
Place the braided loaf onto a parchment-lined baking sheet. Cover loosely with a towel and let rise again for 30-45 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together 1 large egg and 1 tablespoon of water to make the egg wash. Gently brush the egg wash over the entire surface of the loaf.
If desired, sprinkle the top with poppy seeds or sesame seeds.
Bake for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 9.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 107 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.
