Classic Braided Challah Recipe

Introduction

Challah is a traditional Jewish bread known for its rich texture and beautiful braided appearance. This slightly sweet, fluffy bread is perfect for festive occasions or simply enjoying with your favorite spreads.

Ingredients

• 4 cups all-purpose flour
• 3 large eggs
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 1/4 cup vegetable oil

Instructions

1. Step 1: In a large bowl, combine the yeast with warm water and a pinch of sugar. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the eggs, sugar, oil, and most of the flour to the yeast mixture. Mix until a dough forms, then knead for about 10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.
3. Step 3: Cover the dough with a clean cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Step 4: Punch down the dough and divide it into three equal parts. Roll each part into a long strand.
5. Step 5: Braid the three strands together, pinching the ends to seal the braid.
6. Step 6: Place the braided dough on a baking sheet lined with parchment paper. Let it rise again for about 30 minutes.
7. Step 7: Preheat your oven to 350°F (175°C). Optionally, brush the loaf with a beaten egg for a glossy finish.
8. Step 8: Bake the challah for 25 to 30 minutes, or until golden brown and hollow sounding when tapped on the bottom.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or a tablespoon of honey to the dough.
• Sprinkle sesame or poppy seeds on top before baking for added texture and taste.
• Try different braid patterns, such as a four or six-strand braid, for a unique look.

Storage

Store challah in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in foil or plastic wrap for up to one month. To reheat, thaw at room temperature and warm in the oven at 300°F (150°C) for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 25% less than the amount of active dry yeast and mix it directly with the flour without proofing.

What is the best way to get a shiny crust on challah?

Brushing the dough with a beaten egg before baking gives challah its characteristic glossy finish. You can also brush again halfway through baking for extra shine.

Classic Braided Challah Recipe

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Challah is a traditional Jewish braided bread known for its soft, slightly sweet texture and beautiful golden crust. Perfect for holidays, celebrations, or everyday enjoyment, this bread combines simple ingredients like flour, eggs, yeast, sugar, and oil to create a tender, fluffy loaf with a rich flavor.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 20 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

Ingredients

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Dough Ingredients

• 4 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast (one 0.25-ounce packet)
• ¼ cup granulated sugar
• 1 teaspoon salt
• ½ cup warm water (about 110°F/43°C)
• ¼ cup vegetable oil
• 2 large eggs
• 1 egg yolk (for egg wash)
• 1 tablespoon water (for egg wash)

Instructions

1. Activate Yeast: In a small bowl, combine the warm water, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
2. Make Dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the activated yeast mixture, oil, and eggs. Mix until a shaggy dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
4. 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 spot for about 1 to 1.5 hours, or until doubled in size.
5. Shape and Braid: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a long rope. Braid the three ropes together and tuck the ends underneath to form a loaf.
6. Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover it loosely with plastic wrap or a towel, and let it rise for another 30-45 minutes until puffy.
7. Prepare Egg Wash: In a small bowl, whisk together the egg yolk and a tablespoon of water. Brush this mixture evenly over the braided loaf to give it a shiny golden crust.
8. Bake: Preheat the oven to 350°F (175°C). Bake the challah for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Notes

• For a richer flavor, you may add an extra egg or substitute part of the oil with melted butter.
• Optional toppings include sesame seeds or poppy seeds sprinkled over the egg wash before baking.
• Ensure your yeast is fresh for proper rising; expired yeast may prevent the bread from rising well.
• If the crust browns too quickly, tent the bread with aluminum foil during the last 10 minutes of baking.
• Challah freezes well – wrap cooled bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Keywords: Challah, Braided bread, Jewish bread, Holiday bread, Sweet bread, homemade bread