Recipes

Challah Bread

I have yet to meet a single person who doesn’t enjoy the taste of freshly baked challah bread. This recipe is sweet, tender and undeniably the best bread ever. It’s always a treat to have this toasted with an avocado spread on top. Personally, I love making French toast or grilled cheese challah… If you haven’t already tried making some, I suggest you do! Happy bread baking everyone.

Happy Rosh Hashanah! @carstei and I decided to cook up a delicious meal tonight for a few friends. I can't wait to dig into this challah bread

Challah Bread
 
Ingredients
  • 1½ tablespoons active dry yeast
  • 1 tablespoon plus ½ cup sugar
  • 1¾ cups lukewarm water
  • ½ cup olive or vegetable oil, plus more for greasing the bowl
  • 5 large eggs
  • 1 tablespoon table salt
  • 8 to 8½ cups all-purpose flour
  • Poppy or sesame seeds for sprinkling.
Instructions
  1. In a large bowl, dissolve yeast and 1 tablespoon sugar in water; set aside for 5 minutes until a bit foamy.
  2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
  3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
  4. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
  5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
  6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
  7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

 

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