Challah bread, with its rich history and distinctive braided appearance, is a true delight for both the eyes and the taste buds. This traditional Jewish bread holds a special place in the hearts of many, as it is often enjoyed during Shabbat and holidays. The dough itself is a work of art, made with a combination of flour, eggs, sugar, and yeast. It is beautifully enriched with a touch of oil, giving it a tender and slightly sweet flavor. As the dough rises, it transforms into a pillowy masterpiece, ready to be shaped into intricate braids that symbolize unity and togetherness. The braiding process is an art form in itself, where each strand intertwines harmoniously to create a visually stunning loaf. The final touch is a golden egg wash, which adds a glossy sheen to the bread, making it impossible to resist.
When it comes to baking challah, the process is as much a labor of love as it is a culinary adventure. To begin, gather the ingredients: 4 cups of all-purpose flour, ¼ cup of sugar, 1 packet of dry yeast, 2 large eggs plus 1 for the egg wash, ½ cup of warm water, ⅓ cup of vegetable oil, and a pinch of salt. In a large bowl, mix together the flour, sugar, yeast, and salt. In a separate bowl, whisk together the eggs, warm water, and vegetable oil. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir until a sticky dough forms, then turn it out onto a floured surface. Knead the dough for about 10 minutes until it becomes smooth and elastic. Place the dough back into the bowl, cover it with a clean cloth, and let it rise in a warm place for approximately 1-2 hours, or until it doubles in size. Once the dough has risen, punch it down to release any air bubbles and divide it into three equal parts. Roll each piece into long strands, then proceed to braid them together, starting from the center and working your way to the ends. Carefully transfer the braided dough onto a baking sheet lined with parchment paper. Cover it with a cloth and let it rise again for another 30-45 minutes. Preheat the oven to 375°F (190°C). Beat the remaining egg and brush it over the challah, ensuring it is evenly coated. Bake the bread for approximately 30-35 minutes, or until it turns a beautiful golden brown. Remove it from the oven and let it cool slightly before slicing and savoring the heavenly aroma and flavor of your homemade challah.
Ingredients:
4 cups all-purpose flour
¼ cup sugar
1 packet dry yeast
2 large eggs
½ cup warm water
⅓ cup vegetable oil
Pinch of salt
Instructions:
In a large bowl, mix together the flour, sugar, yeast, and salt.
In a separate bowl, whisk together the eggs, warm water, and vegetable oil.
Create a well in the center of the dry ingredients and pour in the wet mixture.
Stir until a sticky dough forms, then turn it out onto a floured surface.
Knead the dough for about 10 minutes until it becomes smooth and elastic.
Place the dough back into the bowl, cover it with a clean cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Once the dough has risen, punch it down to release any air bubbles and divide it into three equal parts.
Roll each piece into long strands, making sure they are of equal length and thickness.
Join the three strands together at one end and start braiding them, crossing the outer strands over the center strand in an alternating pattern.
Continue braiding until you reach the other end of the strands, making sure the braid is tight but not stretched too much.
Carefully transfer the braided dough onto a baking sheet lined with parchment paper.
Cover the dough with a cloth and let it rise again for another 30-45 minutes, allowing it to expand and become puffy.
If you want to try a hack, check out the Challah Mold
Preheat the oven to 375°F (190°C) while the dough is rising.
Beat the remaining egg and brush it over the challah, ensuring it is evenly coated. This will give the bread a shiny finish.
Place the challah in the preheated oven and bake for approximately 30-35 minutes, or until the bread turns a beautiful golden brown.
Once baked, remove the challah from the oven and let it cool on a wire rack for a few minutes.
Slice and serve the challah, savoring the soft, fluffy texture and delightful aroma.
Enjoy your homemade challah bread as a centerpiece of your meals or as a special treat for Shabbat and holidays. The braiding and baking process may take some practice, but the result is truly rewarding, both in taste and the sense of accomplishment. Share this delightful bread with loved ones and create cherished memories around the table.
