Easy Challah Bread is bread, traditionally eaten by Jewish people on the Sabbath which is Friday night and Saturday lunch meals as well as special, religious holidays such as New Year when the challah is shaped into a round loaf sometimes containing honey and sultanas, for a sweet, round and full new year!
Unlike other white breads, challah contains so many eggs which gives it its distinct light yellow color. Renowned for its soft, squishy texture with a darker, egg washed shiny outer crust. Jewish women often get together for challah baking days and braiding the dough, together. Once the braiding technique has been mastered, this very special occasion bread will be adored by one and all.
To make Easy Challah Bread, you will need the following ingredients:
Warm the water to 115 °F.
In a large mixing bowl, place the flour in the center and the salt and yeast on opposite side. Use your fingers to stir and combine.
Add honey, olive oil, eggs and yolk. Gradually mix with an electric beater at low speed or by hand with a wooden spoon and add the warm water, a little bit at a time to make a sticky dough. You may not need all the water.
Turn the electric spread to medium-low and knead for 5-7 minutes until the dough smooth with a glossy surface. You can knead using your hands on a lightly floured surface for about 10-15 minutes.
Break off a piece of dough and use your hands to shape a windowpane - If the dough stretches without breaking, it’s been kneaded enough, if its breaks, knead for a minute longer and test again.
Roll dough into a ball shape and place in a bowl greased with oil. Cover with plastic wrap and place in a warm area for about 1½-2 hours to rise and double in volume. Once risen, punch it down to remove excess air.
Divide dough into 5 equal peace and roll them into 20-inch long ropes.
Lie the 5 ropes side by side and join them together at the top.
Divide the strands into 2 groups, 1 group with 2 ropes on the left and 1 group with 3 ropes on the right. Crossover the third rope from group 2 and place it next to the second rope in group 1. Then, crossover the first rope from group 1 and place it next to the first rope in the second group. Repeat this process until the whole challah is braided, then pinch the ends to seal and tuck the ends underneath.
Join ends together by sealing them and tucking them underneath the bread. Gently transfer to a lightly floured 11x17-inch baking sheet.
Cover baking tray with plastic wrap tightly and place in a warm area to prove for about 1 hour to double in volume.
10 minutes before the proving is complete, preheat oven to 375 °F.
Brush the risen challah with some egg wash (egg yolk beaten with a little water). Sprinkle with sesame seeds if desired. Place baking sheet on top of another baking sheet to prevent baking too quickly.
Bake in preheated oven for 10 minutes. If bread is getting too dark too quickly, cover with aluminum foil. Lower temperature and bake at 325 °F for a further 15-20 minutes until rich golden brown and an internal reading of 190 °F.
Allow challah to cool completely for about 1 hour before slicing and serving with salt or butter.
Traditional Jewish dinner or not, we all know Easy Challah Bread is one of the best bread recipes to use. We love to have our Friday night leftovers for Saturday morning toast with Nutella! It’s a real treat. Let us know if you enjoy it and tag #cookmerecipes online and share your own bread pictures and customs with us!
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