Challah is a special Jewish bread, usually braided and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays (other than Passover).
This bread is so delicious that you don’t have to be Jewish to bake and consume it. I make it regularly for breakfast and love it with butter and jam or peanut butter and jelly. The kids though like it with chocolate spread.
You can either braid it or just simply bake it in a loaf pan. I love braiding it differently every time, some times a 4 strands round braid and other a 6 strands straight braid. Also can be shaped into small balls and places and baked in a cake pan.
Ingredients
- 3+1/3 cup flour
- 3/4 cup +2 tablespoon warm water
- 1/3 cup melted butter
- 2 eggs
- 2 tablespoons sugar
- 2 tablespoons active dry yeast
- 1 teaspoon salt
- 1 eggyolk
- 1/2 teaspoon water
Instructions
- Add sugar to the warm water, mix well then add active dry yeast, cover and let stand for 5-7 minutes.
- Sift flour in a large bowl, make a well in the center, pour melted butter and yeast water, use a spoon and mix for 30 seconds. Add salt and continue mixing until dough forms. Place dough on a clean counter top and knead for 8 minutes.
- Place the dough in an oiled bowl, cover with a plastic wrap and place in a warm place and let the dough rest for 2 hours or until it doubles in size.
- Take the dough out of the bowl and place on a clean surface. Shape as desired, place in a loaf pan or shape it into a braid.
- Place the bread on an oven tray. Egg wash the bread and let it stand in a warm place for 1 hour to proof and rise and double in size again.
- Preheat oven to 400 F. Place the bread tray on the oven's middle rack and bake the bread 30-40 minutes until golden brown and fully baked and crispy.
Notes
* A 4 strand round braid : Divide dough to 4 pieces, shape into balls, take each piece of dough and roll into a long strand. Place 2 strands horizontally and 2 strands vertically. The right vertical strand should go over the top horizontal strand and under the bottom horizontal strand. The left Vertical strand should be the opposite, under the top horizontal strand and over the bottom strand. Now start braiding from the bottom strands, by moving clockwise the bottom right strand over its adjacent left strand, repeat the same with the rest of the strand for 1 round until you reach where started. Now move counter clock wise, place the strand that is under over its left side strand and continue counter clock wise. Then repeat this pattern until the strands end. Tuck the excess strand pieces under and by that you will have a round braid.
Bon Appetite
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