Delicious Challah Bread Recipe for Special Occasions

Introduction

Challah bread is a quintessential symbol of Jewish baking traditions, celebrated across many cultures for its rich flavor, beautiful braided appearance, and versatile usage. With its tender, egg-enriched crumb and a shiny, golden crust, Challah has earned its place on celebratory tables and everyday meals alike. Whether used for Sabbath dinners, festive holidays, or simply as a delicious accompaniment to breakfast, homemade Challah offers a sensory experience rooted in centuries of tradition. At Love With Recipes, we aim to guide you through the process of creating this luscious bread from scratch, emphasizing techniques that ensure a perfect loaf every time. While the process involves multiple steps, patience and attention to detail will reward you with a bread that not only tastes divine but also fills your kitchen with an irresistible aroma. Embark on this baking journey, and discover the therapeutic joy of kneading, braiding, and baking your own Challah—truly a labor of love that pays off in every bite.

Time

• Preparation Time: 3 hours
• Cook Time: 1 hour
• Total Time: Approximately 4 hours

Needed Equipment

• Large mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook (optional but recommended)
• Bench scraper or sharp knife
• Kitchen scale (for precise measurements)
• Pastry brush or basting brush
• Baking sheets or pans (preferably lined with parchment paper)
• Cooling racks
• Cloth or plastic wrap for covering dough
• Rolling pin (for shaping and braiding)
• Sharp knife or kitchen scissors (for braiding tips)
• Oven thermometer (for precise baking temperature)

Tags

European, Healthy, Kosher, Weekend Baking, Oven, Bread, Homemade, Traditional, Artisanal

Serving Size

Each loaf yields approximately 4 medium-sized challahs, with about 8-10 slices per loaf, depending on thickness. Ideal for sharing among family and friends or for enjoying over several days.

Difficulty Level

Intermediate. While the process is straightforward, mastering the art of braiding and achieving the perfect rise requires patience and practice. Bakers familiar with yeast doughs will find this recipe approachable, but beginners can still succeed with careful attention to instructions.

Allergen Information

Dietary Preference

Vegetarian. This recipe contains no meat or fish products. For vegan adaptations, replace eggs with plant-based substitutes and omit egg washes.

Course

Bread, Breakfast, Snack

Cuisine

European, Jewish, Middle Eastern

Ingredients

Ingredient List

Instructions

Step 1: Preparing the Dough

Begin by gathering all ingredients and ensuring they are measured accurately. The success of your Challah hinges on proper ingredient proportions and temperature control. Warm water is crucial as it activates the yeast effectively; it should feel pleasantly warm but not hot, ideally around 110°F (43°C). Place the yeast and a pinch of sugar into a small bowl, add a splash of warm water, and stir gently to activate. Let sit for 5-10 minutes until frothy, indicating the yeast is active and alive.

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine 2 1/2 cups of flour, sugar, salt, and the activated yeast mixture. Add the remaining water, eggs, and oil. Using a spoon or the stand mixer, mix until ingredients are well incorporated. Gradually add more flour, about 1/2 cup at a time, until the dough begins to come together and forms a soft, slightly sticky ball.

Step 2: Kneading

Kneading develops gluten, giving Challah its characteristic chewy yet tender crumb. If kneading by hand, turn the dough onto a lightly floured surface and knead for approximately 10 minutes. Use the heel of your hand to push the dough away, then fold it back over itself, turning 90 degrees after each push. Continue until the dough is smooth, elastic, and slightly tacky but not sticky. If using a stand mixer, knead on medium speed with the dough hook for about 7 minutes.

Step 3: First Rise (Bulk Fermentation)

Shape the dough into a ball and place it into a lightly oiled large bowl. Turn the dough to coat it with oil, then cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for 1-2 hours, or until it has doubled in size. For enhanced flavor, you can refrigerate the dough overnight and let it come to room temperature for 1-2 hours before proceeding.

Step 4: Dividing and Shaping

Once risen, punch down the dough gently to release excess air. Turn it out onto a floured surface. Decide how many challahs you want to make—traditionally, a single large loaf or multiple smaller loaves. Divide the dough into equal portions using a bench scraper or sharp knife. For each portion, roll into a long rope approximately 16-20 inches in length. To braid, divide the rope into three equal strands, then braid tightly from one end to the other. Seal the ends by pinching or pressing with your fingers.

Step 5: Second Rise (Proofing)

Arrange the braided challahs on parchment-lined baking sheets. Cover loosely with a cloth or plastic wrap and let rise again for 30 minutes to 1 hour. During this time, the dough will expand further, developing a light and airy interior.

Step 6: Egg Wash and Final Preparation

Preheat your oven to 325°F (150°C). Beat the remaining egg thoroughly and gently brush it onto the surface of each challah using a pastry brush. This egg wash imparts the bread’s signature glossy finish and rich color. For an extra shiny crust, you can apply a second egg wash after the first baking phase.

Step 7: Baking

Bake the challahs in the preheated oven for 30 minutes. After this initial period, increase the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the loaves are deeply golden brown and sound hollow when tapped on the bottom. To ensure even browning, rotate the baking sheet halfway through baking if your oven has hot spots.

Step 8: Cooling and Serving

Remove the challahs from the oven and transfer them to a cooling rack. Allow them to cool slightly for at least 15 minutes before slicing. The bread should be fragrant, with a slightly crisp crust and a soft, fluffy interior. Serve warm or at room temperature, enjoying its rich flavor and velvety texture.

Preparation Tips

• Use high-quality bread flour or bread-specific flour for optimal gluten development.
• Ensure your yeast is fresh and active by proofing it before mixing into the dough.
• Adjust water content based on humidity and flour type; dough should be soft but not overly sticky.
• For a more complex flavor, incorporate a tablespoon of honey into the dough or add a pinch of cinnamon or cardamom for warmth.
• When braiding multiple strands, work quickly to prevent the dough from drying out; keep the strands covered with a damp towel.
• If you prefer a sweeter challah, sprinkle sugar or honey over the surface before baking.

Nutritional Information

Tips and Tricks

• For a more pronounced flavor, let the dough ferment slowly in the refrigerator overnight. This slow proofing enhances gluten structure and adds complexity to the flavor.
• Use a kitchen thermometer to ensure water and dough temperatures are optimal for yeast activity.
• Make decorative braids with additional strands or incorporate fillings such as cinnamon sugar, chocolate chips, or dried fruits for variation.
• For a crustier loaf, place a small pan of water in the oven during baking to create steam, which helps develop a shiny crust.
• Experiment with different egg wash finishes—adding a teaspoon of honey or milk can alter the sheen and flavor.

Add-ons

• Raisins, currants, or dried cranberries can be kneaded into the dough for a sweet variation.
• Sesame, poppy seeds, or coarse sea salt sprinkled on top before baking add flavor and visual appeal.
• Top with slivered almonds or chopped pistachios for added crunch.
• Incorporate herbs like rosemary or thyme into the dough for savory twists.

Side Dishes

• Butter or herb-infused olive oil for dipping
• Sweet spreads such as honey, fruit jams, or Nutella
• Cheese platter with soft and hard cheeses
• Fresh fruit salad or roasted vegetables
• Soup or stew served alongside for a hearty meal

Improvements and Variations

• Glaze with honey or maple syrup after baking for extra sweetness and shine.
• Use whole wheat or spelt flour partially to increase fiber content and nutritional value.
• Add chopped herbs or garlic to the dough for savory versions.
• Incorporate cheese such as shredded mozzarella or feta for a cheesy Challah.
• Make mini challahs for individual servings or sliders.

Save and Store

Once cooled completely, store Challah in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in the oven at 350°F (175°C) for 5-7 minutes or toast slices for a crispy finish.

FAQ

Can I make Challah without eggs?

Traditional Challah relies on eggs for flavor, moisture, and structure. Vegan adaptations are possible by substituting eggs with flaxseed or chia seed gel (1 tablespoon ground seeds mixed with 3 tablespoons water per egg). The texture might differ slightly, but it can still be delicious.

How do I know when the Challah is baked through?

The bread should be golden brown on top, and when tapped, it should sound hollow. Using an instant-read thermometer, internal temperature should reach approximately 190°F (88°C).

Can I freeze the dough before baking?

Yes. Shape the dough into braids, freeze on a baking sheet until firm, then transfer to a sealed bag. Thaw in the refrigerator overnight, let rise for 1-2 hours, then bake as directed.

What variations can I try for different flavors?

Add herbs, garlic, cheese, or dried fruits to customize your Challah. You can also experiment with different glazing techniques or incorporate spices for seasonal variations.

Conclusion

Making Challah from scratch is more than just baking bread; it’s an act of tradition, patience, and love. The process of kneading, braiding, and baking connects you to a rich cultural heritage that celebrates community and craftsmanship. The aroma alone elevates the experience, filling your home with warmth and anticipation. Whether you serve it plain, glazed, or filled, homemade Challah stands out as a testament to your culinary skills and creativity. Remember, every loaf is unique, a reflection of your personal touch and care. We at Love With Recipes hope this comprehensive guide inspires you to embark on this baking adventure, elevating your bread-making repertoire and bringing joy to your table.

References

• Jewish Cooking in America by Joan Nathan
• The Bread Baker’s Apprentice by Peter Reinhart