Download!Download Point responsive WP Theme for FREE!

Challah Bread Recipe

Challah Bread

I have made so much challah bread in the past 6 months you would think I was Jewish.  Really…. dozens of loaves of challah bread have come from my oven.  It is a favorite in our home.

Why do we eat so much Challah bread?

2 Reasons:

  1.  This stuff is amazing.  It’s sweet but it’s a bit salty.  It’s soft and light and wonderful.  This bread is wonderful dipped in soups, stews and even chili.  If you have any leftover tomorrow it makes the best french toast you’ve ever eaten.
  2.  We are studying all the Jewish feasts in our homeschool this year – which involved lots of challah bread.

If you’ve never made challah bread – you should!

This dough is amazing.  It is sweet, it is slightly salty, it is more than just challah bread.  You can use this recipe for rolls, cinnamon roll dough, hot cross buns or even bake it in loaf pans for a sweet sandwich bread.

For a step-by-step tutorial on challah bread with pictures go here.

Get email updates every week!!  Sign up  (here) to get the best of thefarmbarbie delivered straight to you.  Recipes, farmlife, fun…. and it’s free, of course.

Enjoy!

Candi

 

Print Recipe
Challah Bread
Best challah bread ever. This dough is amazing. It is soft, light and slightly sweet;, it is more than just challah bread. You can use this dough recipe for rolls, cinnamon roll dough, hot cross buns or even bake it in loaf pans for a sweet sandwich bread.
Course bread
Servings
loaves
Ingredients
Egg Wash
Course bread
Servings
loaves
Ingredients
Egg Wash
Recipe Notes

In the bowl of your mixer, combine the water, honey, butter and yeast.  Insert the dough hook & give everything a quick spin just to combine (3 seconds).  Let this sit on the counter until the yeast activates.  Once the yeast is all bubbly, add the eggs and salt.  Do not mix yet.

Add 3 cups of flour & turn mixer on low.  Let your mixer run on low while you add the rest of the flour.  Add flour slowly watching the sides of your mixing bowl.  Continue to add flour until the dough is pulling away from the sides.

You want the dough to be very soft & sticky.  It should be too sticky to knead with your hands.

Put the lid on your mixer and knead the dough on medium for 7 minutes.  After the mixing is done, remove the hook & cover your dough (I use my lid, you could also use a towel or some plastic wrap).  Let rest 20 mintues - this is your first rise.

After the rise we are going to "turn the dough out" onto an oiled surface - not floured.  Perfectly kneaded dough will not stick to your hands or your work surface.  Just oil your hands and the (cleaned) area where you are planning to make your loaves.

Divide your bread in half.  If you want smaller loaves, divide it into fourths.

To Braid:  Take one of the portions of dough and divide it into 3 parts (for the 3 strands).  Roll & stretch the strands until they each are 12-15 inches long.  Connect the 3 strands at one end and begin braiding.  When you get to the end of the loaf, tuck the ends under the loaf.

Move your braided loaf onto an oiled baking sheet.  Cover in plastic wrap (lightly) and let rise until doubled.

This should take an hour to 1  1/2 hours.

While the dough is rising you can make your egg wash.  Just whisk the egg and vanilla.

Preheat oven to 350. Before baking, brush the dough gently and carefully with the egg wash.

Bake for about 25-30 minutes or until golden brown.

This dough is amazing.  It is sweet, it is slightly salty, it is more than just challah bread.  You can use this recipe for rolls, cinnamon roll dough, hot cross buns or even bake it in loaf pans for a sweet sandwich bread.

Enjoy!

Share this Recipe

Leave a reply