Easy Homemade Challah Bread Recipe You'll Love

There's something incredibly comforting about the scent of freshly baked bread wafting through your home. Among the many delightful varieties of bread, Challah stands out with its rich, eggy texture and a golden crust that looks as divine as it tastes. This homemade Challah bread recipe is not only a joy to make but also brings the warmth of tradition to your dining table. Let's delve into making this delicious bread step by step.

Ingredients for Homemade Challah Bread

• 4 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1 tablespoon of active dry yeast
• 1 and 1/4 cups of warm water
• 1/4 cup of vegetable oil
• 3 eggs, room temperature (1 for the dough, 1 for the egg wash)
• 1 tablespoon of salt

Step-by-Step Process of Making Challah

Preparing the Yeast

Start by activating the yeast:

1. Combine the warm water and sugar in a bowl, then sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that your yeast is active and ready to use.
2. In another large bowl, mix flour and salt together.

🍞 Note: Ensure the water is warm but not hot; hot water can kill the yeast, preventing the dough from rising.

Mixing the Dough

Once your yeast is activated:

1. Pour the yeast mixture into the flour. Add the oil and one egg.
2. Mix until a sticky dough forms. You might need to knead the dough on a floured surface until it’s smooth and elastic.

Kneading and Rising

This stage is crucial for developing the texture of your Challah:

1. Knead the dough for about 10 minutes until it’s no longer sticky and springs back when you poke it.
2. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

Shaping the Challah

Shaping can be done in various ways, but the most common is:

1. Divide the dough into three or six strands, depending on your desired braid complexity.
2. Braid the dough strands, tucking the ends under to form a loaf.
3. Place the braided loaf on a baking sheet lined with parchment paper.

The Second Rise and Baking

After shaping:

1. Cover the braid again and let it rise for another 30 minutes to an hour. This second rise will ensure a light and fluffy texture.
2. Preheat your oven to 375°F (190°C).
3. Brush the loaf with an egg wash (beaten egg with a splash of water) to give it a beautiful, shiny finish.
4. Bake for about 30-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Tips for Perfect Challah

• Consistency in Kneading: A well-kneaded dough is key to a good Challah. Ensure it’s not too sticky, adding more flour if necessary.
• Environment for Rising: The rising process works best in a warm, draft-free environment. Consider placing your dough in a turned-off oven with just the light on.
• Perfect Braid: For an even, symmetrical braid, ensure all strands are of equal size before starting the braid.
• Customization: You can sprinkle poppy seeds or sesame seeds on top for added flavor and texture.

In wrapping up, homemade Challah bread transcends being just a loaf of bread; it's a testament to love, patience, and tradition. From activating the yeast to witnessing your beautifully braided Challah rise and bake, every step is a journey of joy and culinary creation. This Challah bread recipe provides not just a delicious outcome but also an engaging and rewarding baking experience, perfect for both novice and seasoned bakers. Enjoy the soft, tender interior with a delightful crust that enhances any meal or can be savored on its own with a touch of butter or jam.

Can I use instant yeast instead of active dry yeast?

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Yes, you can use instant yeast directly in the flour without activating it first. Use an equal amount, but reduce the initial rise time as instant yeast works faster.

How long can I store homemade Challah?

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Challah can be stored at room temperature for 2-3 days in a sealed bag or container. For longer storage, slice and freeze, then toast when ready to eat to revive its freshness.

What can I do with leftover Challah?

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Use leftover Challah for French toast, bread pudding, or simply make delicious sandwiches. Stale Challah is perfect for dishes that require dry bread like stratas or casseroles.