Breakfast

Challah Bread

by Spoorthy
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CHALLAH BREAD

Challah Bread

  • Author: Spoorthy
  • Total Time: 4 hours (including proofing time)
  • Yield: 1 Loaf (10 servings)
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Description

Challah bread is a Jewish bread, which is braided and eaten during ceremonial occasions like Shabbat, Hanukkah, and other Jewish holidays. Challah refers to the “portion of the dough” that must be separated before baking and set aside for Kohen. Most traditional Ashkenazi challah recipes use eggs, white flour, water, sugar, yeast, and oil. However, the present-day Challah bread is modified to include whole wheat, oats, honey, or molasses.

Ingredients

Warm Water- ½ cup + 2 Tbsp

Yeast- ¾ tsp

Honey- ¼ cup

Oil- 1 ½ Tbsp + 2 tsp

Egg- ½ (beaten)

Salt- ½ tsp

All-Purpose Flour- 2 cups Butter for topping

Instructions

1. Take 1/2 cup of warm water in a mixing bowl, and add 3/4 tsp of active dry yeast. Add 1/4 cup of honey and mix with a spoon.

2. Beat one egg in a small bowl and add half of it to the water and yeast. Add 1 1/2 Tbsp of oil to it and mix well with a spoon again. 

3. Sift 2 cups of all-purpose flour, 1/2 tsp of salt into the mixing bowl and mix with the hand. While gathering the flour to make a dough, add 2 Tbsp of water and 2 tsp of oil. 

4. Knead the dough for ten minutes or until it forms a smooth ball. Cover the mixing bowl with a lid and let it rise in the warm place for about 90 minutes. The dough almost doubles in size. 

5. Transfer the dough to a rolling board or a working surface. Divide the dough into three equal parts. Take one part of the dough and roll it into the strand. Repeat the process to make three strands.

6. Place all three strands parallel and braid the bread by tucking the ends inwards and sealing it in.

7. Transfer the braided bread to a baking tray and spray with oil to coat to make sure it does not dry. Cover the braided dough with a wet paper towel (water completely squeezed out). 

8. Proof the braided bread for about 90 minutes or until it doubles in size.

9. Bake at 325 F for 35 minutes. Every oven setting is different. It is ready when the bread is light golden brown on the outside.

Notes

The water needs to be lukewarm for the yeast to activate. 

The dough has to be set in a warm place to rise. Rising and proofing time is 90 minutes approximately. If it is not let to rise in a warm place, it might take a little longer.

Powdered or liquid egg replacer can be used in this recipe.

Every oven setting is different, so make sure to check for the settings.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast and Breads
  • Method: Bake
  • Cuisine: Jewish

Nutrition

  • Serving Size: 1 slice
  • Calories: 127 Kcal
  • Sugar: 7.05 g
  • Sodium: 134 mg
  • Fat: 1.14 g
  • Saturated Fat: 0.158 g
  • Unsaturated Fat: 0.533 g
  • Trans Fat: 0.0004 g
  • Carbohydrates: 26.17 g
  • Fiber: 0.7 g
  • Protein: 2.99 g
  • Cholesterol: 8 mg

Keywords: Challah Bread, Jewish Bread Recipe, Hanukkah Bread, Easy and the best Bread, Easy Challah bread recipe

Take 1/2 cup of warm water in a mixing bowl, and add 3/4 tsp of active dry yeast. Add 1/4 cup of honey and mix with a spoon.
Beat one egg in a small bowl and add half of it to the water and yeast. Add 1 1/2 Tbsp. of oil to it and mix well with a spoon again. 
Sift 2 cups of all-purpose flour, 1/2 tsp of salt into the mixing bowl and mix with the hand. While gathering the flour to make a dough, add 2 Tbsp. of water and 2 tsp of oil. 
Knead the dough for ten minutes or until it forms a smooth ball. Cover the mixing bowl with a lid and let it rise in the warm place for about 90 minutes. The dough almost doubles in size. 
Transfer the dough to a rolling board or a working surface. Divide the dough into three equal parts. Take one part of the dough and roll it into the strand. Repeat the process to make three strands.
Place all three strands parallel and braid the bread by tucking the ends inwards and sealing it in.
Transfer the braided bread to a baking tray and spray with oil to coat to make sure it does not dry. Cover the braided dough with a wet paper towel (water completely squeezed out). 
Proof the braided bread for about 90 minutes or until it doubles in size.
Bake at 325 F for 35 minutes. Every oven setting is different. It is ready when the bread is light golden brown on the outside.