Description
This Easy Challah Bread recipe guides you through creating a beautifully braided, rich, and slightly sweet Jewish bread. Perfect for Shabbat or any special occasion, it features a golden crust and soft, glossy crumb thanks to a honey-olive oil dough enriched with eggs and a traditional braiding technique. Using simple ingredients and straightforward steps, this recipe yields a stunning homemade loaf bursting with flavor and texture.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons fine salt
Wet Ingredients
- 5 tablespoons liquid honey
- 1/3 cup light-tasting olive oil
- 2 large eggs
- 2 large egg yolks
- 2/3 cup water, warmed to 115°F
For Glazing
- 1 large egg yolk (beaten with a little water for egg wash)
Instructions
- Warm the Water: Warm your water to about 115°F, which is ideal for activating the yeast without killing it.
- Mix Dry Ingredients: In a large mixing bowl, place the bread flour, then add the salt and yeast on opposite sides. Stir each into the flour with your finger separately to avoid immediate contact before mixing.
- Add Wet Ingredients: Pour in the honey, olive oil, whole eggs, and egg yolks into the flour mixture.
- Mix Dough: Gradually add the warm water a little at a time while mixing on low speed with a paddle attachment (or by hand) until a soft and slightly sticky dough forms. You may not use all the water.
- Knead Dough: Switch to a hook attachment and knead on medium-low speed for 5-7 minutes or knead by hand on a floured surface for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Perform the windowpane test to ensure proper gluten development.
- First Proof: Shape dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap. Leave in a warm place for 1.5 to 2 hours until doubled in size.
- Prepare for Braiding: Punch down the dough on a lightly floured surface to release gases, then divide into five equal portions by weight.
- Form Ropes: Roll each portion into a 20-inch long rope, resting strands briefly if they resist stretching.
- Group Ropes: Align the five ropes side by side, pinch at the top, and split into two groups—two strands on the left and three on the right.
- Braid: Start braiding by crossing strands alternately between the groups as described, pinching and tucking the ends under once complete.
- Second Proof: Place the braided loaf on a floured cookie sheet, cover with plastic wrap, and let it rise again in a warm place for about 1 hour until doubled.
- Preheat Oven: Begin preheating your oven to 375°F about 10 minutes before baking.
- Apply Egg Wash: Beat the reserved egg yolk with water and brush it gently over the risen loaf to achieve a shiny, golden crust.
- Bake: Place the cookie sheet with the bread on top of another cookie sheet to prevent scorching the bottom. Bake at 375°F for 10 minutes, then, if the crust is browning too fast, cover it with foil and reduce heat to 325°F. Continue baking for 15-20 minutes until the challah is golden brown and reaches an internal temperature of 190°F.
- Cool: Remove from the oven and cool the bread completely on a wire rack for about 1 hour before slicing, to allow the crumb to fully set.
- Serve: Serve plain, with butter, or a sprinkle of salt as desired.
Notes
- Ensure water temperature is between 110-115°F to activate yeast without killing it.
- If dough is sticky after kneading, sprinkle additional flour gradually to achieve proper consistency.
- Rest dough strands if they snap back when rolling to relax gluten.
- Use a kitchen scale to equally divide dough for uniform braiding.
- Cover with foil if the crust browns too quickly during baking.
- Allowing the loaf to cool fully before slicing prevents a gummy texture inside.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Keywords: Challah, Challah Bread, Braided Bread, Jewish Bread, Honey Bread, Homemade Bread, Braided Challah, Traditional Challah
