Challah, the braided bread of Jewish tradition, is a symbol of Shabbat and a staple at many festive meals. With its golden crust and soft, pillowy interior, challah is a delight to both the eyes and the palate. While it may seem intimidating to bake, this guide will break down the process step-by-step, making it accessible even for novice bakers.
What is Challah?
Challah is a traditional Jewish bread, often enriched with eggs and typically braided. The braiding symbolizes the intertwining of the soul with God. It’s a versatile bread that can be enjoyed plain, toasted with butter and jam, or used to make French toast.
Easy Challah Bread Recipe
Ingredients You’ll Need:
Flour: All-purpose flour is the most common choice, but you can also experiment with bread flour for a chewier loaf.
Yeast: Active dry yeast or instant yeast will work.
Sugar: Provides food for the yeast.
Salt: Enhances the flavor of the bread.
Eggs: Add richness and color to the dough.
Oil: Can be vegetable oil, olive oil, or even melted butter.
Water: Warm water is essential for activating the yeast.
Instructions:
1. Activate the Yeast:
In a small bowl, combine warm water (around 105-115°F) with sugar and yeast.
Let it sit for 5-10 minutes until the yeast is foamy. This indicates it’s active and ready to go.
2. Combine Wet Ingredients:
In a large bowl, whisk together eggs, oil, and melted butter (if using).
3. Combine Dry Ingredients:
In a separate bowl, whisk together flour and salt.
4. Bring it Together:
Pour the wet ingredients into the dry ingredients.
Gradually add the activated yeast mixture, mixing until a dough forms.
If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tablespoon of water.
5. Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes, or until the dough is smooth and elastic.
You can knead by hand or use a stand mixer with a dough hook.
6. First Rise:
Place the dough in a lightly oiled bowl, turning to coat all sides.
Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
7. Shape the Challah:
Punch down the dough to release the air.
Divide the dough into 3 equal pieces.
Roll each piece into a long rope, about 18-20 inches long.
Braid the ropes together. There are many braiding techniques, from simple three-strand to more intricate patterns.
Place the braided loaf on a parchment-lined baking sheet.
8. Second Rise:
Cover the braided loaf loosely with plastic wrap or a damp cloth and let it rise for another 30-45 minutes, or until slightly puffy.
9. Egg Wash:
Whisk together an egg with a tablespoon of water.
Brush the egg wash generously over the entire loaf.
You can sprinkle with sesame seeds, poppy seeds, or coarse salt for extra flavor and visual appeal.
10. Bake:
Preheat your oven to 350°F (175°C).
Bake the challah for 25-30 minutes, or until golden brown and sounds hollow when tapped.
Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Tips for Challah Success:
Use warm water: The water temperature is crucial for activating the yeast. Too hot will kill the yeast, while too cold will slow down the process.
Don’t overmix: Overmixing can develop the gluten too much, resulting in a tough loaf.
Let the dough rise properly: Adequate rising time is essential for a light and airy texture.
Be gentle with the dough: Handle the dough gently during shaping and braiding to avoid deflating it.
Experiment with flavors: Add dried fruit, herbs, or spices to the dough for unique flavor combinations.
Troubleshooting:
If the dough is too sticky: Add a little more flour, one tablespoon at a time.
If the dough is too dry: Add a tablespoon of water.
If the challah is underbaked: Bake for a few more minutes, checking frequently.
If the challah is overbaked: The crust will be too hard.
Creative Braiding Ideas:
Three-strand braid: The classic and easiest braiding method.
Four-strand braid: Creates a more intricate pattern.
Five-strand braid: For a truly impressive loaf.
Crown braid: A beautiful and symbolic braid.
Serving Suggestions:
Enjoy it plain: Sliced and toasted with butter or jam.
Make French toast: Dip slices of challah in an egg and milk mixture and fry in butter.
Use it for sandwiches: The sturdy texture makes it perfect for fillings.
Serve with soups and stews: Challah is a delicious accompaniment to hearty meals.
Conclusion
Baking challah may seem daunting at first, but with a little practice and patience, you’ll be rewarded with a delicious and satisfying loaf of bread. This recipe provides a solid foundation, but feel free to experiment with different techniques and flavors to make it your own. Enjoy the process of creating this beautiful and meaningful bread, and savor the taste of tradition with every bite.
