To celebrate Homemade Bread Day here’s our recipe for Challah, a delicious sweet, enriched loaf traditionally made by Jewish families!
Ingredients
- 240 ml warm water (43°C / 110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- 120 ml honey (or 100 g sugar, for a less sweet version)
- 60 ml vegetable oil (plus extra for greasing)
- 4 large eggs (3 for dough, 1 for egg wash)
- 1 ½ tsp salt
- 500–560 g strong white bread flour (plus extra for kneading)
- Optional toppings: sesame seeds, poppy seeds, or coarse salt
Instructions
- Activate the Yeast:
- In a large mixing bowl, combine warm water and yeast. Stir gently and let it sit for about 5–10 minutes, until the mixture becomes foamy.
- Add Ingredients:
- Add honey, vegetable oil, and 3 eggs to the yeast mixture. Stir until combined.
- Add salt and about 500 g of flour gradually, mixing until a soft, slightly sticky dough forms. You may need a bit more or less flour depending on humidity and flour type.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 8–10 minutes, until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5–6 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1–2 hours, or until doubled in size.
- Shape the Challah:
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal parts (for a traditional three-strand braid) or more if you want to make a more complex braid.
- Roll each piece into a long strand, about 30–35 cm, and braid the strands together. Tuck the ends under for a neat finish.
- Second Rise:
- Place the braided loaf on a parchment-lined baking sheet. Cover with a cloth and let it rise for about 30–45 minutes until it’s puffy.
- Preheat Oven and Prepare Egg Wash:
- Preheat the oven to 175°C (fan 155°C).
- In a small bowl, beat the remaining egg and brush it over the loaf. Sprinkle with sesame seeds, poppy seeds, or coarse salt if desired.
- Bake:
- Bake for 25–30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover it loosely with foil.
- Cool and Enjoy:
- Transfer the challah to a wire rack to cool before slicing. Enjoy your freshly baked challah!