Challah Recipe
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.
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
Instructions
- Activate the yeastIn 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 doughIn 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 doughIf 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 riseForm 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 doughOnce 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 riseTransfer 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 ovenPreheat your oven to 350°F (175°C).
- Egg wash and bakeBeat 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.
- BakeBake 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 serveOnce baked, let the challah cool on a wire rack before slicing. Enjoy it with butter, as French toast, or as a delicious sandwich bread.