Artisan Brown Sugar Challah
Experience the rich, slightly sweet, and beautifully braided Artisan Brown Sugar Challah, a delightful twist on the classic Jewish bread. Inspired by the beloved recipe from 'Kosher by Design' by Susie Fishbein, this version has been lovingly adapted for a bread machine, providing convenience without compromising on flavor. This challah, with its golden crust and soft, fluffy interior, is perfect for special occasions, Shabbat dinners, or simply as a delicious treat to accompany your morning coffee. As an ingredient enthusiast, I prefer using brown sugar for a deeper, caramel-like sweetness and bread flour for that extra chew. This recipe yields two elegant loaves, making it easy to share with family and friends or to freeze for later enjoyment.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Water
1 1/2 cups (Warm)
Large egg yolks
5 (Separate from whites)
Salt
1 1/8 teaspoons
Oil
1/3 cup (Vegetable or canola oil recommended)
Bread flour
4 1/4 cups (Preferably, use bread flour for a chewier texture)
Brown sugar
1/2 cup (Packed)
Active dry yeast
1 tablespoon
Large egg
1 (Lightly beaten for egg wash)
Sesame seeds or poppy seeds
To taste (For topping)
Instructions
1
In your bread machine pan, add the water, egg yolks, salt, oil, flour, sugar, and yeast in the order recommended by the manufacturer.
2
Select the dough cycle and start the machine. Make sure to monitor the dough's consistency, adding a bit of water as needed until the dough is soft but not sticky.
3
Once the dough cycle is complete, promptly remove the dough from the machine to avoid over-proofing.
4
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
5
Divide the dough in half, then take each half and cut it into three equal pieces.
6
Roll each piece into long strands (approximately 12 inches) and braid them together, pinching the top and bottom ends to seal the braid.
7
Place the braided challah on the prepared baking sheet. Repeat the braiding process with the second half of the dough to form the second challah.
8
Cover both challot with a clean kitchen towel and let them rise for about 30 minutes or until puffy.
9
Gently brush the tops of the challot with the beaten egg to achieve a beautiful golden finish.
10
Sprinkle sesame seeds, poppy seeds, or a combination of both on top for added flavor and texture.
11
Bake the challot in the preheated oven for 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
12
Once done, transfer to a wire rack to cool completely before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Brown Sugar Challah?
It is a rich, slightly sweet, and beautifully braided Jewish bread featuring a golden crust and a soft, fluffy interior.
Who inspired this Challah recipe?
This recipe is inspired by and adapted from the 'Kosher by Design' cookbook by Susie Fishbein.
Can I make this recipe in a bread machine?
Yes, this version of the recipe has been specifically adapted for a bread machine to provide convenience without losing flavor.
Why is brown sugar used instead of white sugar?
Brown sugar is used to provide a deeper, caramel-like sweetness to the bread.
What type of flour is recommended for the best texture?
Bread flour is preferred because it gives the challah an extra chewy texture.
How many loaves does this recipe yield?
This recipe yields two elegant loaves.
How much water is required for the dough?
You will need 1 1/2 cups of warm water.
How many egg yolks are used in the dough?
The recipe calls for 5 large egg yolks, separated from the whites.
What is the salt measurement for this recipe?
The recipe uses 1 1/8 teaspoons of salt.
What kind of oil should I use for the Artisan Brown Sugar Challah?
Vegetable or canola oil is recommended for this bread.
How much bread flour is needed?
The recipe requires 4 1/4 cups of bread flour.
How much brown sugar is used?
Use 1/2 cup of packed brown sugar.
What type of yeast is used in this bread machine recipe?
The recipe calls for 1 tablespoon of active dry yeast.
In what order should I add ingredients to the bread machine?
Add the water, egg yolks, salt, oil, flour, sugar, and yeast in the order recommended by your specific bread machine manufacturer.
Which cycle should I select on the bread machine?
Select the dough cycle on your bread machine.
What should I look for in the dough consistency during the cycle?
The dough should be soft but not sticky; you can add a bit of water if needed to reach this consistency.
Why is it important to remove the dough promptly after the cycle ends?
Removing it promptly prevents the dough from over-proofing in the machine.
What is the baking temperature for the Challah?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking sheet?
Line the baking sheet with parchment paper or grease it lightly.
How do I divide the dough for braiding?
Divide the total dough in half, then cut each of those halves into three equal pieces.
How long should the dough strands be for braiding?
Each piece should be rolled into a strand approximately 12 inches long.
How long should the Challah rise after braiding?
Cover the braided loaves with a kitchen towel and let them rise for about 30 minutes or until they appear puffy.
How do I create the egg wash?
Lightly beat one large egg and gently brush it over the tops of the challot.
What toppings can I add to the Challah?
You can sprinkle sesame seeds, poppy seeds, or a combination of both on top for flavor and texture.
How long does the baking process take?
Bake the loaves for 30 minutes in the preheated oven.
How do I know when the Challah is done baking?
The loaves should be golden brown and should sound hollow when you tap them on the bottom.
What is the final step after baking?
Transfer the bread to a wire rack to cool completely before slicing.
Can I freeze this bread?
Yes, this recipe yields two loaves so you can easily freeze one for later enjoyment.
Is this recipe suitable for Shabbat?
Yes, its beautiful braid and rich flavor make it perfect for Shabbat dinners or special occasions.
What is the main characteristic of the interior of this bread?
The interior is soft and fluffy, contrasted by the golden crust and chewy texture.