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challah bread recipe

ketoinsides.com
Challah bread is a traditional bread of the Jews, identified by its very distinctive glossy gold crust, slightly sweet taste, and most of all, an impressive shape-brained. The dough is easy to work with, and the braiding technique, whether simple or intricate, gives the loaf an impressive look. Soft and tender, this bread made of flour, eggs, oil, sugar, and yeast has a rich flavor that no so many other baked goods can ever match. Challah is perfect as a holiday bread, but a leftover loaf makes an excellent French toast or bread pudding. And with minimal simple steps and paying attention to time for rising, this recipe results in a perfectly beautiful and scrumptious homemade loaf.
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Equipment

  • Mixing Bowl
  • Electric stand mixer
  • Large baking sheet

Ingredients
  

  • ¾ cup warm water (110-120F) (180ml)
  • ¼ cup sugar (50g)
  • 2¼ teaspoons active dry yeast (.25-ounce/7g packet)
  • 4 to 4½ cups all-purpose flour (480-540g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs
  • 1 egg yolk (white reserved for egg wash)
  • 1 teaspoon salt
  • Poppy seeds or sesame seeds for topping (optional)

Instructions
 

  • In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar and yeast. Let it rest for about 5 minutes, until it becomes foamy.
  • Add flour, oil, eggs, egg yolk, and salt to the bowl. Mix on medium-low speed for 8-10 min until the dough is becoming sticky and elastic. The dough will cling to the bottom of the bowl while pulling away from the sides and slap against the sides of the bowl. If necessary, after 6 minutes, add flour one tablespoon at a time.
  • Shape the dough into a ball, place in a lightly oiled bowl, turn to grease the ball, cover the bowl, and allow the dough to rise in a warm, draft-free location (75°) until it has doubled in size, about 1 to 2 hours.
  • Transfer the dough to a floured surface after it has risen. Divide the dough into 6 equal portions and roll each into a 12-inch long rope. Lay all 6 ropes parallel to one another, pinch the ends together and fan them out slightly.
  • To braid the dough start with the outer right rope and cross that rope over two strands toward the center. Then taking the second from the left strand to the right over all, this one must be placed on the outer right. Next, take the outer left strand and overpass two strands to the center. Then take the second rope from the right and move it to the outer left. Continue this pattern until the whole loaf is braided. Slightly pinch the ends and tuck them underneath. Place the plaited loaf on a parchment paper-lined baking sheet. Loosely cover and let it rise another 30 minutes to an hour, or until almost doubled in size.
  • Towards the end of the final rising time, preheat your oven to 350°F. Beat the egg white in a small bowl till frothy. Brush the egg wash on the loaf. Sprinkle with seeds if desired.
  • Bake 20 to 25 minutes, or until the loaf is deep golden brown. You can also check for doneness with an instant-read thermometer—the internal temperature should be between 195 and 205 degrees Fahrenheit. Once baked, transfer the loaf to a wire rack to cool completely. Challah is best fresh on the day it is baked, but it may be wrapped tightly in plastic and kept at room temperature for a day or two, or stored in an airtight container for a few days in the fridge.

Notes

The amount of flour would depend on the humidity and weather in your area. Use 4 cups instead of 4½. You can always add more flour since challah dough felt too sticky.
The rising time depends on the temperature of your kitchen. It is best during this range: 75 to 78 degrees. For example, if your kitchen is cool, place your dough in an oven that has been turned off but has the light on to create warmth.
Use a thermometer to make sure your water is between 110°F and 120°F—water that's too hot can kill the yeast and water that's too cold won't activate it.
It's best to measure your flour carefully so you don't add too much of it, especially if that usually results in dense bread. A scale is the best tool for measuring flour.
Otherwise, fluff it and spoon it into your measuring cup then level off with a knife.
For a simpler braid, divide the dough into 3 pieces and braid them in a straightforward 3-strand pattern, just as you would if you were braiding hair.
For a savory twist, mix some minced garlic or rosemary into the dough. Leftover challah is very tasty for French toast or bread pudding!