Description
This Easy Challah Bread recipe produces a soft, slightly sweet braided bread that is perfect for any occasion, from festive dinners to sandwich making. Made with simple ingredients like bread flour, yeast, honey, and eggs, this challah features a tender crumb and beautiful golden crust, thanks to an egg yolk glaze. Its straightforward preparation is ideal for both novice and experienced bakers seeking a traditional Jewish bread with a delicious homemade touch.
Ingredients
Scale
Dough
- 4 cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons fine salt
- 5 tablespoons liquid honey
- ⅓ cup light-tasting olive oil
- 2 large eggs
- 2 large egg yolks
- ⅔ cup water
Glaze
- 1 large egg yolk
Instructions
- Activate Yeast: In a large mixing bowl, combine the fast-action yeast with the warm water (approximately 100-110°F) and a teaspoon of honey. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the bread flour, fine salt, remaining honey, olive oil, 2 large eggs, and 2 egg yolks to the yeast mixture. Mix until all ingredients come together to form a rough dough.
- Knead Dough: Turn the dough onto a floured surface and knead vigorously for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until it has doubled in size.
- Shape Dough: Punch down the risen dough gently and divide it into three equal pieces. Roll each piece into a long rope, then braid the three ropes together to form the challah loaf. Tuck the ends underneath to secure.
- Second Rise: Place the braided dough on a parchment-lined baking sheet. Cover loosely and let it rise again for about 45 minutes to 1 hour until it puffs up noticeably.
- Glaze: Preheat your oven to 350°F (175°C). Beat the remaining egg yolk with a teaspoon of water and gently brush this glaze all over the surface of the challah to give it a shiny golden finish when baked.
- Bake: Bake the challah in the preheated oven for 25 to 30 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving. This helps set the crumb and improves texture.
Notes
- Use bread flour for better gluten development and a chewier texture.
- Make sure your water is warm, not hot, to avoid killing the yeast.
- Baking time can vary depending on your oven, so start checking at 25 minutes.
- You can sprinkle sesame or poppy seeds on the glaze before baking for extra flavor and decoration.
- Store challah in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Challah bread, braided bread, Jewish bread, homemade challah, sweet bread, egg bread