Description
Fresh challah bread brings warmth to weekend mornings, weaving comfort and tradition into your kitchen with simple ingredients and a dash of love. Golden braided loaves emerge from the oven, ready to share delicious memories around your family table.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 2 large eggs
- 1 packet (2 ¼ teaspoons) instant yeast
Supporting Ingredients:
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup vegetable oil
- ¾ cup warm water
Topping:
- 1 egg yolk
- Sesame or poppy seeds (optional)
Instructions
- Mix 2 ¼ teaspoons instant yeast, ¼ cup sugar, and ¾ cup warm water in a large mixing bowl. Wait 5-10 minutes until the mixture becomes frothy and bubbly.
- Whisk 2 large eggs and ¼ cup vegetable oil into the yeast mixture. Sprinkle 1 teaspoon salt over the liquid ingredients.
- Add 4 cups all-purpose flour gradually, stirring until a shaggy dough forms. Turn the dough onto a floured surface.
- Knead the dough for 8-10 minutes, using the heel of your hand to push and fold. Your dough should become smooth and springy.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel. Let it rise in a warm spot for 1 hour at room temperature around 75°F until doubled in size.
- Punch down the dough to release air bubbles. Divide into 3 equal portions for braiding.
- Roll each portion into a 16-inch long rope. Pinch the tops together and braid the strands, tucking ends underneath.
- Transfer braided dough to a parchment-lined baking sheet. Cover and let rise another 30 minutes at 80°F.
- Preheat oven to 350°F. Brush the braid with 1 egg yolk and sprinkle sesame or poppy seeds if desired.
- Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Notes
- Always use fresh, active dry yeast to ensure the best rise and texture for your challah.
- When braiding the dough, work on a lightly floured surface and keep your strands even for a professional-looking loaf.
- Brush the bread with egg wash generously before baking to achieve that gorgeous golden-brown shine and glossy crust.
- Let the challah cool completely on a wire rack to preserve its crisp exterior and soft interior, resisting the temptation to cut into it immediately.
- Prep Time: 1 hour 40 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg