Easy Homemade Challah Bread (2 Ways)
Challah, oh Challah, the bread so good it's got people questioning whether they've accidentally stumbled into a high holiday. I'm not saying it's the bread of the Gods, but have you ever seen Zeus and a loaf of Challah in the same room? Exactly. It's got a rich history that dates back centuries, and it's been a mainstay in Jewish cuisine for longer than my uncle has been telling the same five jokes at every family gathering.
Baking Challah at home? It's a bit like hosting your own episode of "Bread Idol". Every plait, every twist, and every rise is your audition to the culinary universe. It’s a tough gig, but nothing beats the aroma of freshly baked bread wafting through your house. Imagine, an inviting scent that beats out your cousin Barry’s overuse of cologne at Passover Seder. Bonus: You also get to slap on the title of 'household hero' when you pull that golden, glossy masterpiece out of the oven.
But listen, Challah isn't just a bread, it's a full-on cultural experience. You see, Challah has seen more Friday night dinners than my Grandma's shabbos candlesticks. You might even say Challah has an unfair monopoly on the Sabbath. But hey, when you're that delicious, you earn your keep. So go on, knead, twist, and bake your way into the annals of Challah fame. Your taste buds will thank you. 🤘🏼Adam
Challah Bread (2 Ways)
Ingredients
Instructions
- Begin by combining all wet ingredients including honey, eggs, oil, and water (heated to 110 degrees Fahrenheit) in the bowl of a stand mixer. Following that, add your dry ingredients including salt, all-purpose flour, and instant yeast. Always remember to add the wet ingredients before the dry ones to ensure the dough hook is able to pick up everything when mixing.
- Place the bowl in the stand mixer and attach the dough hook. Set the stand mixer to stir, allowing it to mix for about 8-10 minutes. This will ensure proper gluten formation. Scrape down the sides of the bowl, if necessary, and push down the dough if it climbs the hook.
- After the initial mix, bump the mixer speed up a level to level two and continue mixing for another 3-4 minutes. Remove the dough from the mixer, shape it into a small ball and pop it back into the mixing bowl. Cover it with plastic wrap to prevent drying and set aside for about 2 hours for the yeast to help the dough rise and develop in flavor.
- After the dough has doubled in size, plop it onto a lightly floured countertop and press it down to remove as much air as possible. Divide the dough into three equal parts for a classic three-braid challah or into four parts for a round challah.
- Once the dough is divided, shape each piece into small balls and let them rest under plastic wrap for about 10 minutes to allow the gluten to relax.
- To braid the challah, take each piece of dough and roll it into a strand about 20 inches long. Line up the strands and pinch them together at one end. Now, create a simple braid by alternating the outside strands over the middle strand. Once braided, pinch the ends together and tuck the tips under the loaf. Carefully transfer the loaf onto a sheet tray.
- For a round challah, lay two strands next to each other and lay the other two on top, crisscrossing them. Braid them together, tucking the strands under the loaf when you can't cross them any more. Transfer the round challah onto a sheet tray and cover with oiled plastic wrap.
- Let the loaves rest and proof for about 1.5 to 2 hours. Fifteen minutes before they're finished proofing, make an egg wash by combining two eggs and water. Preheat your oven to 375 degrees Fahrenheit.
- Brush each challah with the egg wash twice, allowing the loaves to rest for about 5-10 minutes between each coating. If desired, sprinkle toppings such as sea salt, sesame seeds, or poppy seeds after the second coating.
- Bake the challahs in the oven for 25 to 30 minutes, flipping them halfway through to ensure even baking. After they're golden brown, remove them from the oven and let them cool for at least an hour on a metal rack to preserve the flavor and texture of the bread.
- Once the bread is at room temperature, feel free to slice and serve.
Adam's Notes
- This recipe yields two deliciously sweet and slightly eggy challah breads, perfect for any day of the week and especially during Jewish holidays. Whether in the traditional three-braid form or the round shape symbolic of the cyclical nature of the year during Rosh Hashanah, challah is a beautiful and versatile bread that can be enjoyed with a simple spread of butter, dipped in a bit of salt, or turned into delightful French toast.
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