If you are in the mood for a delightful and satisfying bread that you can enjoy with meals or as a snack, this Challah recipe is the perfect choice. Packed with a rich, slightly sweet flavor and a beautifully braided golden crust, it’s a mouth-watering treat that’s surprisingly easy to make at home. Whether you’re celebrating a special occasion or simply treating yourself, this Challah will surely be a hit.
Tips to Make the Challah Recipe:
1. Use Fresh Yeast: Ensure your yeast is fresh and active to achieve a light and fluffy dough. You can test the activity of your yeast by dissolving it in warm water with a bit of sugar; it should froth up within a few minutes.
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2. Kneading is Key: Proper kneading is crucial for developing the gluten structure in the dough. Knead the dough until it is smooth, elastic, and slightly tacky to the touch, usually about 10 minutes by hand or 5 minutes in a stand mixer.
3. Let it Rise: Allow the dough to rise in a warm, draft-free area until it has doubled in size. This typically takes about 1-2 hours. Cover the bowl with a damp towel or plastic wrap to prevent the dough from drying out.
4. Perfect Braiding: For a traditional look, divide the dough into three equal parts and braid them together. Pinch the ends and tuck them under to create a neat finish. For an extra golden crust, brush the loaf with an egg wash before baking.
How to Make Challah Recipe?
Challah Recipe
Equipment
- 1 Large mixing bowl For mixing the dough
- 1 Baking sheet For baking the challah
- 1 Pastry brush For brushing the egg wash
Ingredients
- 4 cups All-purpose flour
- 1 package Active dry yeast 2 1/4 tsp
- 1/2 cup Sugar
- 1 tsp Salt
- 1 cup Warm water Around 110°F (45°C)
- 1/2 cup Vegetable oil
- 3 Large eggs Room temperature
- 1 Egg Beaten
- 1 tbsp Water
Instructions
- In a large mixing bowl, dissolve yeast in warm water. Let it stand for 5 minutes until foamy.
- Add sugar, oil, and salt to the yeast mixture, then stir in eggs one at a time.
- Gradually add flour, 1 cup at a time, until a soft dough forms.
- Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size, about 1.5 hours.
- Punch down the dough and divide it into three equal parts. Roll each part into a long rope and braid them together.
- Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise until doubled in size, about 45 minutes.
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the beaten egg with water. Brush the egg wash over the risen dough.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Let cool on a wire rack before slicing.
Notes
Nutrition
Making challah at home is a wonderful experience, bringing both delicious bread and a sense of accomplishment. The process may seem daunting at first, but with practice, it becomes easier and very rewarding. Each step, from mixing the dough to braiding the strands, teaches patience and skill.
Sharing homemade challah with family and friends makes it even more special. The soft, sweet bread is perfect for any meal or celebration. With its rich history and tradition, making challah at home connects us to centuries of baking. Enjoy your beautiful, golden loaf and the joy it brings to your table.
