Challah Bread Recipe
Category: Yeast Breads
Servings: 1 loaf
Challah is a delicious and soft Jewish bread, often braided and slightly sweetened, making it a perfect treat for special occasions, holidays, or as an everyday indulgence. The texture is rich and airy, while the sweet, honey-infused flavor makes it incredibly inviting. Whether served plain, with butter, or as a base for French toast, Challah brings a special touch to any meal. Here’s how to make this golden, tender loaf from scratch.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 170g |
| Water | 110ml |
| Dry yeast | 4g |
| Manitoba flour (or bread flour) | 520g |
| Sugar | 80g |
| Extra virgin olive oil | 65g |
| Honey | 40g |
| Water (for dissolving yeast) | 30ml |
| Eggs | 150g |
| Egg yolks | 3 |
| Fine salt | 15g |
| Egg yolk (for brushing) | 1 |
| Water (as needed for dough) | q.b. |
Instructions
Step 1: Prepare the Starter (Levito)
To begin, prepare the starter, or “lievitino,” which is essential for achieving a soft, fluffy texture in your Challah. In a small bowl, dissolve the dry yeast in 110ml of water. Stir gently to make sure the yeast is completely dissolved. If you’re using fresh yeast, substitute 12g for the dry yeast.
Next, sift the 170g of all-purpose flour into a larger bowl. Add the yeast mixture into the flour and stir with a spoon until it’s fully combined. Work the dough with your hands until it forms a soft ball. Transfer the dough to a lightly greased bowl and cover it with a cloth. Let it rise in a warm place for about 30 minutes or until it has doubled in size.
Step 2: Mix the Dough
Once the levito has risen, it’s time to prepare the main dough. In a separate bowl, dissolve 15g of salt in 30ml of water and set aside.
Pour the levito into the bowl of a stand mixer. Add the 80g of sugar, 40g of honey, and the sifted Manitoba flour. Add the 3 egg yolks and mix on low speed until all the ingredients come together.
Now, slowly drizzle in the 65g of olive oil while the mixer continues to work. Once the oil is incorporated, switch the mixer attachment to a dough hook. Gradually add the saltwater mixture and mix until the dough becomes smooth, soft, and slightly tacky. If the dough feels too dry, add a little more water, a spoonful at a time, until it reaches the desired consistency.
Step 3: Knead and Rise
Continue kneading the dough for about 8-10 minutes on medium speed, or until it forms a smooth, elastic ball. Remove the dough from the bowl and place it on a lightly floured surface. Shape it into a ball, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
Step 4: Shape the Challah
Once the dough has risen, punch it down gently to remove any air bubbles. Transfer it to a lightly floured surface and divide it into 5 equal portions. Roll each piece into a long rope-like shape, and then join them together at one end.
Now comes the fun part: braiding the dough. Begin by separating 3 of the ropes from the other two, and braid them in an alternating fashion. Start by crossing the outermost ropes over each other, then move inward with the next pair of ropes. Continue braiding, alternating with each section of dough, until you reach the end. Tuck the ends of the braid underneath the loaf to secure them.
Step 5: Proof the Dough
Once the bread is braided, transfer it to a baking sheet lined with parchment paper. Cover it loosely with a clean cloth and allow it to rest for 30-45 minutes, allowing the dough to rise a bit more and achieve its final shape.
Step 6: Bake the Challah
Preheat the oven to 190°C (375°F) for a conventional oven (or 170°C/340°F for a fan-forced oven). Before baking, brush the surface of the dough with a beaten egg yolk to give the bread a golden, glossy finish.
Bake the challah in the preheated oven for about 30-40 minutes. Keep an eye on it to ensure it’s perfectly golden. The bread should have a slight sound when tapped on the bottom and will feel light in weight.
Once baked, remove the bread from the oven and let it cool slightly on a wire rack.
Step 7: Serve and Enjoy
Once your challah has cooled enough to handle, it’s ready to serve. Slice it and enjoy it as is, or pair it with some honey or butter. You can also use leftover challah for making delicious French toast or bread pudding the next day.
Tips for Perfect Challah
- Temperature: Make sure the water used to activate the yeast is warm, but not too hot (around 38°C or 100°F), as excessive heat can kill the yeast.
- Braising: Be patient while braiding the dough; this will give the bread its classic shape and texture.
- Resting Time: Don’t rush the rise times. Letting the dough rest properly is key to getting that soft, airy texture.
This recipe for homemade challah will have you baking a beautiful, fragrant loaf that’s perfect for sharing with loved ones. Enjoy the process and the delicious results!
