Challah (Braided Egg Bread) Recipe
Ingredients:
- 500g (4 cups) bread flour
- 50g (1/4 cup) granulated sugar
- 10g (2 1/4 tsp) active dry yeast
- 250ml (1 cup) warm water (about 43°C or 110°F)
- 60ml (1/4 cup) vegetable oil
- 2 large eggs + 1 egg for glaze
- 7g (1 1/4 tsp) salt
- 10g (1 tbsp) poppy or sesame seeds (optional)
Introduction: Challah, an iconic braided egg bread with a rich golden hue, is more than just a bread; it is a cultural experience. Traditionally served during Jewish Shabbat and holiday meals, Challah is both beautiful and delicious. Its slightly sweet, tender crumb makes it delightful on its own or paired with savory and sweet spreads. In this recipe, we explore how to create an exceptional Challah from scratch, using time-tested techniques that guarantee a stunning loaf worthy of any occasion.
Kitchen Equipment Required:
- Mixing Bowls
- Measuring Cups and Spoons
- Stand Mixer with Dough Hook (optional but recommended)
- Kitchen Scale
- Baking Sheet
- Parchment Paper
- Kitchen Towel
Cooking Time: Total estimated time: 4 hours (including rising time)
Instructions:
Step 1: Activating the Yeast
In a small bowl, dissolve the granulated sugar and active dry yeast in the warm water. Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
Step 2: Making the Dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. Make a well in the center and add the yeast mixture, vegetable oil, and 2 eggs. Mix on low speed until a shaggy dough forms. If mixing by hand, combine using a wooden spoon.
Step 3: Kneading
Knead the dough until smooth and elastic, about 8-10 minutes using a stand mixer on medium speed or 12-15 minutes by hand. The dough should be slightly tacky but not sticky. If necessary, add a small amount of flour or water to achieve the desired consistency.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover with a kitchen towel, and allow it to rise in a warm, draft-free area for about 1.5 to 2 hours, or until doubled in size.
Step 5: Shaping the Challah
Once doubled, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions. Roll each portion into a long rope about 30cm (12in) long. Align the ropes side by side and pinch them together at one end. Braid the ropes by crossing the outer ones over the middle one, alternating sides. Pinch the final ends together to seal.
Step 6: Second Rise and Glaze
Place the braided loaf on a baking sheet lined with parchment paper. Cover again with a kitchen towel and let it rise for an additional 30-45 minutes, or until puffed. Preheat your oven to 190°C (375°F). Beat the remaining egg with a splash of water to create an egg wash. Gently brush the egg wash over the entire surface of the loaf for a glossy finish. Sprinkle seeds if desired.
Step 7: Baking
Bake the Challah in the preheated oven for about 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom. If the bread browns too quickly, tent with foil during the last 10 minutes of baking.
Conclusion:
As you pull your beautifully golden and aromatic Challah from the oven, take a moment to appreciate the craftsmanship involved in creating this timeless bread. Whether you gather around the table for a special occasion or a simple family meal, your homemade challah promises warmth, tradition, and deliciousness with every bite. Enjoy this journey into the world of baking, and let it inspire your future culinary creations.
