Challah Recipe

Challah recipe is a traditional Jewish bread that’s famous for its soft, fluffy texture and stunning braided appearance. Known for its slightly sweet taste and golden crust, challah is often enjoyed during Jewish holidays like Shabbat and Rosh Hashanah. However, this beautiful bread has become a favorite across many cultures, and it’s perfect for sandwiches, French toast, or simply served with butter. If you’ve ever wondered how to make this braided beauty at home, you’re in the right place!

A Brief History of Challah:

Challah originated in Eastern Europe and has been a staple in Jewish homes for centuries. The word “challah” is derived from a biblical reference to the portion of dough set aside as an offering in ancient times. The practice of baking challah for special occasions dates back to the 15th century. Traditionally, challah is braided to symbolize unity, love, and connection, making it not only a delicious bread but also one with deep cultural significance.

Challah Recipe

Pinklady

Challah originated in Eastern Europe and has been a staple in Jewish homes for centuries. The word "challah" is derived from a biblical reference to the portion of dough set aside as an offering in ancient times.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Side Dish

Cuisine Eastern Europe, Jewish

Servings 8

Calories 230 kcal

Equipment

• Mixing bowls
• Measuring cups and spoons
• Stand mixer (optional)
• Baking sheet
• Parchment paper
• Pastry brush (for egg wash)
• Plastic wrap or kitchen towel (for covering during rising)

Ingredients

  

• 4 cups all-purpose flour (plus extra for dusting)
• 2 ¼ teaspoons active dry yeast
• ¼ cup sugar
• 2 large eggs (plus 1 for egg wash)
• ¼ cup vegetable oil
• ¾ cup warm water (110°F/43°C)
• 1 tablespoon honey (optional for a touch of sweetness)
• Sesame seeds or poppy seeds (optional, for topping)
• 1 teaspoon salt

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Instructions

 

• Activate the yeast

  In a small bowl, combine the warm water, yeast, and a teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy and bubbly, indicating it's active.
• Make the dough

  In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt. In a separate bowl, whisk together the eggs, vegetable oil, and honey (if using). Add the activated yeast mixture to the dry ingredients, followed by the wet ingredients.
• Using a dough hook attachment on low speed or a wooden spoon, mix until the dough starts to come together.
• Knead the dough

  If using a stand mixer, knead the dough on medium speed for about 5-7 minutes. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, gradually add small amounts of flour.
• First rise

  Form the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
• Braid the dough

  Once the dough has risen, punch it down gently to release air. Divide the dough into three equal portions (for a simple braid) or more if you’re feeling fancy.
• Roll each portion into a long rope, about 12-15 inches long. Pinch the ends of the ropes together, then braid the ropes, tucking the ends under.
• Second rise

  Transfer the braided dough to a parchment-lined baking sheet. Cover it again with a towel and let it rise for an additional 30-45 minutes, until slightly puffed.
• Preheat the oven

  Preheat your oven to 350°F (175°C).
• Egg wash and bake

  Beat the remaining egg with a tablespoon of water to make an egg wash. Brush the top of the braided loaf generously with the egg wash to give it a shiny, golden finish. Sprinkle with sesame seeds or poppy seeds if desired.
• Bake

  Bake the challah in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If the bread is browning too quickly, you can cover it with aluminum foil halfway through baking.
• Cool and serve

  Once baked, let the challah cool on a wire rack before slicing. Enjoy it with butter, as French toast, or as a delicious sandwich bread.

Video

Keyword Challah Recipe

Similar Recipes:

– Brioche – A rich, buttery bread similar to challah but with a denser texture.
– French Baguette – A classic French bread with a crispy crust and soft interior.
– Shokupan (Japanese Milk Bread) – Soft and fluffy, with a slightly sweet flavor similar to challah.
– Focaccia – An Italian flatbread that’s perfect for savory toppings like herbs and olives.

Frequently Asked Questions About Challah Recipe:

1. Can I make challah without a stand mixer?

Yes! You can knead the dough by hand. It will just take a little extra time and effort, about 8-10 minutes of kneading.

2. What can I use if I don’t have vegetable oil?

You can substitute vegetable oil with olive oil, canola oil, or even melted butter.

3. How can I store challah?

Wrap challah tightly in plastic wrap or foil and store it at room temperature for up to 3 days. You can also freeze it for up to 2 months.

4. Why is my challah not rising?

Ensure your yeast is fresh and that the water used to activate it is not too hot or too cold. The dough should also be placed in a warm, draft-free area to rise.

5. Can I add other ingredients to the dough?

Absolutely! You can add raisins, chocolate chips, or spices like cinnamon to the dough for extra flavor.

6. What’s the best way to reheat challah?

To reheat, wrap the challah in aluminum foil and place it in a preheated 300°F oven for 10-15 minutes until warm.

7. Is challah dairy-free?

Yes, traditional challah is made without dairy, making it a great option for those who follow a dairy-free diet.

8. Can I make mini challah loaves?

Yes, simply divide the dough into smaller portions and braid them into mini loaves. Adjust the baking time to 20-25 minutes.

9. Why is my challah dry?

Overbaking is usually the cause of dry challah. Make sure to check your bread after 30 minutes of baking and avoid baking it too long.

10. Can I braid challah in different styles?

Definitely! You can experiment with different braiding styles, like a six-strand braid for a more intricate look.

Conclusion:

Challah is more than just a loaf of bread—it’s a symbol of tradition, family, and unity. With its rich history and beautiful presentation, this recipe brings both flavor and meaning to any meal. Whether you’re enjoying it for a holiday celebration or as an everyday treat, this homemade challah will surely impress.

YouTube Video Credits:
Preppy Kitchen