The act of baking bread and sharing hefty slices, is simple, joyful food, totally glorious with a swift coat of butter, and if you like, a good sprinkling of freshly shredded cheese, or perhaps drizzled with peppered olive oil.
It’s always the best remedy to mop up saucy dishes.
I’ve always wanted to make challah bread because there is nothing like a loaf of fresh, homemade bread piping hot right out of the oven.
Challah bread is a traditional Jewish recipe that is sometimes also known as Egg Bread. It is commonly served on Shabbat and Jewish holidays. The bread is soft and sweet and often braided into beautiful loaves.
CHALLAH BREAD
Ingredients
- 1 cup lukewarm water
- 1 Packet instant dry yeast
- 4½ cups white bread flour
- ¼ cup sugar
- 2 tsp salt
- 2 large eggs
- 1 large egg yolk (reserve egg white for egg wash)
- ¼ cup vegetable or canola oil
Instructions
- Combine the warm water, yeast and a pinch of sugar in a small clean bowl. Mix lightly and set aside for 5 minutes until the top becomes foamy.
- In a large bowl or the bowl of a stand mixer, whisk together 4 cups of flour, sugar and salt.
- Make a well in the center of the dry ingredients, and add the whole eggs, yolk and oil. Mix with spatula until combined. The mix will still be quite dry and lumpy
- Pour in the yeast mixture over the flour mixture. Mix until a wet, shaggy dough forms. Carefully scrape down the sides and stop when dry ingredients are mixed.
- With a dough hook attachment on your mixer, knead the dough on low speed for about 8 minutes, adding additional flour one tablespoon at a time as needed. If you’re kneading the dough by hand, do so, for about 10 minutes. Add enough flour to make the dough slightly tacky. Once it's kneaded, it should be soft and hold the shape of a ball.
- Place the dough into a lightly oiled bowl. Cover with cling film wrap and rest in a warm place for at least 1-1/2 hours until it has doubled in size
- Divide the dough into three pieces for a three-strand braid. Carefully roll the dough into ropes 40-45cm long. If they do not hold the shape, allow the dough to rest for 5 more minutes. You could also make two smaller loaves if you prefer.
- Line a baking sheet with a silicone mat or parchment paper. Arrange the ropes of dough together and pinch the tops together. Lay flat and create the braid of your choice. Cover the dough once more and let the challah bread rise for about an hour.
- Preheat the oven to 180 degrees celcius. Then mix the reserved egg white with about 2 teaspoons of water. Brush it all over the risen loaf.
- Bake the challah bread for approximately 30-35 minutes, turning halfway through. The bread is ready once browned all over.
- Let the bread cool at room temperature. Serve warm as a side with dinner or use leftovers to make sandwiches or French toast!
Notes
Make sure your yeast is not past its expiration date or it may not work as planned.
