Challah Recipe

Michelle Kim

Follow this recipe to prepare a delicious Challah, a traditional Jewish bread known for its soft, fluffy texture and slightly sweet flavor.

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Prep Time 30

Cook Time 30

Total Time 3 30

Course Bread

Cuisine jewish

Servings

Calories 190 kcal

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

Challah can be made ahead and frozen. Just make sure to cool it completely before wrapping tightly and freezing.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 35mgSodium: 150mgPotassium: 35mgFiber: 1gSugar: 6gVitamin A: 3000IUCalcium: 100mgIron: 0.3mg

Keyword Braided, Bread, Challah, Jewish, Traditional