Classic Challah Bread Recipe
There is something uniquely satisfying about a beautiful, golden-brown braided loaf of bread fresh from the oven. This classic Homemade Challah Bread Recipe is designed to deliver that bakery-quality experience right in your own kitchen. Known for its rich flavor and pillowy, soft texture, challah is a celebrated bread that's perfect for holidays, weekend dinners, or making the most incredible French toast. This guide provides an easy challah bread recipe for bakers of all levels, ensuring a flawless result every time.
This recipe demystifies the process, from creating a smooth, supple dough to achieving the perfect braid. Follow these detailed instructions to create a wonderfully soft challah recipe that will impress friends and family. This guide breaks down every step, including tips on how to braid challah and ensure a rich, golden crust, making the entire process approachable and rewarding.
Key Information Box
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes (includes rising time)
Servings: 2 loaves
Difficulty: Easy
Ingredients
11 ounces (500 grams) all-purpose flour, sifted
1/4 cup granulated sugar
1 tablespoon active dry yeast
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg
3/4 to 1 cup lukewarm water (200 to 250 ml)
For the Topping:
1 egg, beaten (for egg wash)
Sesame seeds, for sprinkling (optional)
Notes on Key Ingredients
Flour: All-purpose flour works beautifully for this recipe, creating a tender crumb. For a slightly chewier texture, bread flour can be used as a direct substitute.
Yeast: Ensure the active dry yeast is fresh for the best rise. Check the expiration date on the package. Instant yeast can also be used; simply mix it in with the dry ingredients without needing to proof it first.
Oil: A neutral-flavored oil like vegetable or canola oil is traditional. However, olive oil can be used for a slightly different, richer flavor profile.
Step-by-Step Instructions
Combine all the dry ingredients in the bowl of a stand mixer fitted with a dough hook. Whisk together the sifted flour, granulated sugar, active dry yeast, and salt.
Add the wet ingredients to the dry mixture. Pour in the vegetable oil, egg, and 3/4 cup of the lukewarm water.
Knead the dough on low speed for about 6-8 minutes. The dough should become smooth, elastic, and slightly sticky. If it appears too dry, add the remaining water, one tablespoon at a time.
Place the dough in a lightly greased bowl, turning it over once to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Punch down the risen dough to release the air. Transfer it to a clean surface and divide it into two equal portions. Divide each of those portions into four equal pieces, shaping them into balls. You will have eight small balls of dough in total.
Roll each dough ball on a lightly floured surface into a long, thin strip, about 12-14 inches long. Taper the ends of each strip to create a more pointed shape, which will make the final braid look more elegant.
Braid the strips together to form the loaves. For a four-strand braid, lay four strips parallel to each other. Pinch them together at the top. Weave them together into a classic braid. Do not braid too tightly, as the dough needs room to expand during the second rise and baking. Pinch the ends together and tuck them neatly underneath the loaf. Repeat with the remaining four strips.
Arrange the braided loaves on a baking sheet lined with parchment paper. Cover them loosely with a clean kitchen towel and let them rise for another 40 minutes, or until they have visibly puffed up.
Preheat the oven to 350∘F (180∘C). Gently brush the tops and sides of the loaves with the beaten egg wash. This will give them a beautiful, shiny golden-brown crust. Sprinkle with sesame seeds, if desired.
Bake for 20-30 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom.
Cool the loaves on a wire rack. For a softer crust, you can cover the warm loaves with a clean kitchen towel as they cool.
Tips for Perfect Results
Proper Dough Hydration: The dough should be slightly sticky to the touch after kneading. A dry dough can lead to a dense loaf. Don't be afraid to add a little extra water if needed to achieve that soft, pliable consistency for a perfect soft challah recipe.
Don't Rush the Rise: The rising times are essential for developing flavor and texture. Ensure the dough has truly doubled in size during the first rise. A warm, draft-free environment (like an oven with only the light on) is ideal.
Mastering the Braid: For those new to braiding, practicing with ropes or play-doh can be helpful. There are also excellent video tutorials online demonstrating how to braid challah using three, four, or even six strands. A looser braid is better than a tight one.
Achieve a Golden Finish: For an extra-rich, dark golden crust, use only the egg yolk mixed with a teaspoon of water for the egg wash. Brush it on just before baking for a professional-looking sheen.
Serving Suggestions
Challah is incredibly versatile and delicious in many applications. Answering the common question of what to serve with challah is easy. Enjoy it simply sliced and served with high-quality butter or jam. It makes an excellent base for savory sandwiches, particularly with fillings like turkey and cranberry or egg salad. Due to its rich, slightly sweet nature, challah is universally acclaimed as the best bread for making French toast or bread pudding. It also pairs wonderfully alongside hearty soups and stews.
Storage and Reheating Instructions
Storage: Store the completely cooled challah in a bread box or a sealed plastic bag at room temperature. It will stay fresh for up to 3-4 days. For longer storage, wrap the loaf tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months.
Reheating: To enjoy leftover challah, preheat an oven to 300∘F (150∘C). Place the slices or loaf on a baking sheet and heat for 5-10 minutes, or until warmed through. This method helps restore the bread's soft texture.
FAQ
Q: How do you get a shiny, golden crust on challah? The secret to a beautiful, shiny crust is the egg wash. Brushing the loaf with a beaten egg right before it goes into the oven creates that signature golden-brown, glossy finish. For an even deeper color, use just the egg yolk mixed with a splash of water.
Q: Can this homemade challah bread recipe be made ahead of time? Absolutely. You can prepare the dough and let it go through its first rise in the refrigerator overnight (for 8-12 hours). This slow fermentation can even enhance the flavor. Simply let the cold dough sit at room temperature for about 30 minutes before shaping and proceeding with the second rise.
Q: What is the best type of flour to use for challah? All-purpose flour is excellent for this recipe and yields a wonderfully tender and soft challah recipe. If you prefer a chewier, more structured loaf similar to what you might find in an artisanal bakery, you can use bread flour, which has a higher protein content.
Enjoy your beautiful, homemade bread!
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