How To Make Challah Bread

Easy Challah Bread recipe! This Challah bread is a must-try. Challah bread is a delicious, soft, rich bread with a hint of sweetness. Save the leftovers for the best french toast ever!

Challah bread has quite an impressive yet intimidating look. I was hesitant to make it, but I can tell you making challah dough is easier in my opinion than making traditional bread dough. Braiding 3 instead of 6 makes the final process easier. The loaf turns out just as pretty, and when braided using 3 strands of dough you can easily make the shape of a circle. The braided circle is my favorite. This recipe makes two loaves, use any leftover bread to make the best french toast ever. Bread pudding is also fantastic made with Challah bread. I have a french toast casserole recipe, and a bread pudding recipe coming to the blog soon.

What is Challah Bread? Challah is a yeast bread of Jewish origin enriched with eggs. Challah bread is braided and then coated with egg yolks before baking. The egg wash gives this golden-brown loaf a beautiful shine.

What does challah bread taste like? Challah bread is similar to brioche bread. It's rich, soft, and slightly spongy with a little sweetness. Some recipes call for raisins, sesame seeds, or poppy seeds.

How many teaspoons of yeast are in one yeast packet? One1/4 oz yeast packet is equivalent to 2.25 teaspoons.

Ingredients

2 packages of dry yeast

1 cup of warm water

½ cup vegetable oil

⅓ cup sugar

1 tablespoon salt

5 eggs

6-61/2 cups all-purpose flour

1teaspoon cold water

1 tablespoon sesame or poppy seeds (optional)

1. In a large bowl, combine the yeast with warm water and a teaspoon of sugar. Set aside until yeast is dissolved and proofed, about ten minutes. You will see tiny bubbles and a frothy layer on top this means your yeast is ready for use. Sugar helps activate the yeast, as well as warmth. If your yeast isn't progressing, cover it with a tea towel and place it somewhere warm.

2. Add the oil, sugar, salt, 4 eggs, and 4 cups of flour. Beat until all the ingredients are well blended and the consistency is smooth. Stir in enough of the remaining flour to form a firm dough.

3. Lightly flour a work surface. Place the dough on the surface and knead until the dough is firm and elastic for 8 to 10 minutes. Lightly grease a bowl with oil, place the dough in the bowl turning to coat the entire ball of dough. Cover the bowl with a tea towel and let the dough rise in a warm place until doubled in size, about 1 hour.

4. Punch down the dough, place it on a lightly floured work surface, and divide the dough in half. Divide each portion into thirds. Roll each piece to approximately 15 inches.

5. Lightly grease a baking sheet. Place the 3 ropes of dough on the baking sheet, pinching them together at one end. Braid the ropes together and pinch the opposite end to seal them, then tuck the pinched ends under. At this point, you can form a circle and pinch the ends to seal. Or leave it in a loaf shape. Repeat the process on the remaining ropes to make a second loaf. Cover the loaves with a tea towel and let rise for about 1 hour or until doubled in size.

6. Preheat the oven to 350 degrees. In a small bowl, beat the remaining eggs with the cold water. Brush the egg mixture over the loaves. Sprinkle the loaves with sesame, or poppy seeds if desired. Bake the loaves until golden brown, 30 to 35 minutes.