Challah Bread
Although I’ve made challah before, this recipe was so fun as we made the challah with friends on a FaceTime call. Each of us in our own kitchens, making bread to serve to our families that night. Each would be different, varying braids, different toppings, different thicknesses, but doing it together and sharing the process was wonderful. It’s one of the things I love about cooking so much. It brings people together!
Tips:
Want to make a sweet version? Combine cinnamon and sugar and place some in the center of each of those strands. Just make sure you pinch them close and braid like you normally would.
If you have a thermometer, the internal temperature of the finished challah should be 190 degrees.
We did a 3 strand braid together, but you can play with a 4 strand or 6 strand to make fancier breads. KAF has some videos to watch.
Challah Bread
Recipe provided by Adena Falk
Makes 2 nice size loaves (which she prefers) or 1 large
PREP
COOK
INGREDIENTS
1 tsp. sugar plus 1/2 cup sugar, divided
1 cup warm water, divided
1 pkg. yeast
1/2 cup oil
2 tsp. salt
2 eggs
3 1/2 to 4 cups flour, depending on the humidity in your home
TOPPING
poppy or sesame seeds
1 egg beaten with 1 tablespoon honey
INSTRUCTIONS
Dissolve 1 teaspoon of sugar in 1/2 cup warm water in a large mixing bowl which has first been rinsed with hot water.
Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
Combine with oil, 1/2 cup warm water, 1/2 cup sugar, salt, eggs and half of the flour. Beat well. Stir in remaining flour, starting with just 3.5 cups total and adding more as needed. The more humid your home is, the more flour you will need. Dough should be sticky. Cover dough and let rest for 10 minutes.
Turn out onto a floured board and knead until you get a smooth dough, adding flour as needed. Round up the dough into a lightly greased bowl. Cover and let rise in a warm place until double in bulk, about 1 1/2 to 2 hours. I use the proof setting in my oven to do this, but any draft free space will work. The warmer the spot, the quicker the dough will proof.
Punch down, cover and let rise again until double, about 45 minutes.
Divide dough into 3 equal parts. (If you want to make 2 smaller challahs, first divide dough in half, then divide each half into 3 equal parts.) Shape into strands about 16” long.
Place the strands on a lightly greased baking sheet or parchment lined and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise for a third time until double in size.
Brush with beaten egg wash and sprinkle with seeds. Bake at 375°F for 30 minutes, until golden brown. (If making 2 smaller challahs, baking time will be about 20-25 minutes.)
Finished challah should be golden brown and sound hollow if you tap it on the bottom. Allow the bread to cool before slicing, if you can wait.