January 1, 2025

Challah Bread Recipe

The rich aroma and taste of homemade challah bread recipe! This classic bread is a staple in many households. Made with a simple mixture of yeast, flour, sugar, eggs, and oil, challah bread is a true delight to make and share. In this recipe, I’ll guide you through the process of making a traditional challah bread recipe from scratch.

what is Challah bread recipe?

Challah bread recipe is a traditional Jewish bread that is often braided and typically eaten during Sabbath and Jewish holidays. Made with eggs, flour, water, sugar, and yeast, it has a slightly sweet flavor and a soft, fluffy texture. The braiding symbolizes various themes in Jewish tradition, and it is often topped with sesame or poppy seeds. Challah can be served plain or used in dishes like French toast or bread pudding.

the origin of Challah bread:

Challah bread originates in Jewish tradition, specifically as a ceremonial bread used during the Sabbath and Jewish holidays. The word “challah” refers to the portion of dough separated and set aside as an offering, as prescribed in biblical times. The recipe combines simple ingredients, resulting in a rich, slightly sweet bread that is often braided. This bread symbolizes the manna that received in the desert and has evolved over centuries, incorporating regional influences and variations while remaining a staple in Jewish cuisine and celebrations.

what are the ingredients for bread recipe?

550g Flour
210 ml Warm Water
50 g sugar
1 and 1/2 tsp Salt
2 tsp or 6g Yeast
40 g Vegetable oil
2 Eggs

Egg Wash:

1 egg
2 tablespoons water/ milk ( optional)

how to challah bread recipe:

STEP1:Prepare the dough

Into a bowl pour in the warm water, salt, sugar, oil, eggs, yeast, and combine all together.
Then add in the flour and mix it together to form a shaggy mass of dough.
Transfer the dough onto a clean work surface and knead the dough for 9-10 minutes.
Place it into a bowl. Cover it with or with a plastic film.

STEP2: Proof the dough

Keep the covered bowl in a warm place for 45-60 minutes, so that the dough rise.

STEP3: Divide the dough

After the first proofing, punch down the risen dough.
Divided the dough into 2 equal parts and then each into six equal parts.
Roll each portion into a round ball.
Keep the divided dough, covered for 5-8 minutes.

STEP4: Shape the challah buns

Roll out each dough ball and then shape it into an elongated cylindrical dough strip (around 20 cm )by rolling.
Place each of them on the counter until finish the rest of the rolls
And then take the first one, that shaped.
Elongate the dough strand by pulling the dough and then rolling.
We can shape them into challah bread When they gain a length of around 30-40 cm.
Please watch the steps in the photos bellow to see how to braid a three strand challah bread.

STEP5: Final Rising

Brush the challah bread with the egg wash. In this challah bread recipe, we use double egg wash to give our bread that beautiful shine and golden color.
Cover the tray with a plastic film and let the challah bread rest and proof for 90-120 minutes.
After the final rising let’s give one more egg wash

STEP6: Bake the challah bread

Bake the challah bread at 180 C in preheated oven for 28-30 minutes, or until it is golden brown in color

Tips for making challah bread recipe

For a successful challah bread recipe, start with the following essential tips:

Ingredients Quality: Always use all-porpous floure or high-protein bread flour for better texture, and ensure your yeast is fresh. Eggs should be large and at room temperature for better incorporation.
Proper Kneading: Knead the dough for 10-15 minutes until it becomes smooth and elastic. A well-kneaded dough will spring back when poked.
First Rise: Let the dough rise in a warm place covered with a damp cloth or plastic wrap for about 1-2 hours, or until it has doubled in size. This can be enhanced by placing it in a slightly warmed oven (turn it off once preheated).
Shaping Techniques: For traditional three-strand braiding, divide the dough into equal pieces and roll each into a long strand. Braid tightly but ensure it’s not too tight to allow for expansion.
Second Rise: After shaping, let the braided dough rise again for about 60- 120 minutes, covered with a plastic wrap. This allows it to puff up beautifully.
Egg Wash for Shine: Before baking, brush the loaf with an egg wash (1 egg beaten with a tablespoon of water) for a glossy finish. You can sprinkle sesame or poppy seeds for added flavor and presentation.
Baking: Bake in a preheated oven at (180°C) for around 25-30 minutes, ensuring it’s golden brown on the outside.
Cooling Properly: Allow the challah to cool on a wire rack to prevent sogginess, and resist the urge to slice it while it’s still warm to avoid a gummy texture.
Storage: Store in a cloth bag or wrapped in foil to keep it fresh. Challah also freezes well; slice it before freezing for easy access.

frequently asked questions

Here are some frequently asked questions about making challah bread recipe:

Can I use active dry yeast instead of instant yeast in this challah bread recipe?

Yes, but you’ll need to activate it in warm water first before adding it to the dough.

How can I know if my dough has risen enough?

The dough should approximately double in size and feel soft and puffy. A good test is the “finger poke test”: gently press a finger into the dough; if the indentation springs back slowly, it’s ready; if it stays, it may have over-proofed.

Can I freeze challah?

Yes, you can freeze challah! Allow it to cool completely after baking, then wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag to prevent freezer burn. Thaw at room temperature and gently reheat if needed.

How do I get a shiny crust?

To achieve a shiny crust, double brush the braided dough with an egg wash (1 beaten egg mixed with a tablespoon of water or milk) before baking. For an even more impressive finish, you can add a second wash halfway through baking.

What should I do if my dough is too sticky?

If your dough is too sticky, gradually add small amounts of flour, one tablespoon at a time, until it reaches a workable consistency. Remember, some stickiness is normal, especially for enriched doughs like challah.

How long should I knead the dough?

Kneading the dough should take about 8-10 minutes by hand or 5-7 minutes using a stand mixer. The dough should be smooth and elastic when ready, and you can perform the “windowpane test” by stretching a small piece; it should stretch without tearing.

What should I do if my dough isn’t rising?

Make sure your yeast is fresh and that your dough is kept in a warm environment. If necessary, give it more time to rise.

Can I braid challah bread recipe without eggs?

Yes, you can make it egg-free, but the texture and color may differ; use an egg wash substitute like almond milk for a shiny finish.

How long can I store challah?

It can be kept at room temperature for a few days, or you can freeze it for up to three months when well-wrapped.

Why is my challah dense?

It may be due to over-kneading, not enough risings, or using too much flour; ensure to measure accurately and handle the dough gently.

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