Golden Sweet Challah Bread
Experience the timeless tradition of Challah with this Golden Sweet Challah Bread recipe. This recipe yields two medium-sized loaves that are soft, rich, and slightly sweet, perfect for any occasion, from festive celebrations to cozy family dinners. The subtle sweetness and tender crumb make it an irresistible choice, whether served plain or as the foundation for a delicious sandwich. These loaves freeze beautifully, ensuring you can enjoy their exquisite taste anytime.
24
Servings
N/A
Calories
13
Ingredients
Ingredients
hot water
1 1/2 cups (120°F to 125°F)
powdered coffee creamer
1/2 cup (dry powder)
vegetable oil
1/2 cup
egg
1 large
egg yolks
2 large (reserve whites for egg wash)
vanilla extract
2 teaspoons (not imitation)
instant yeast
1 tablespoon
sugar
2/3 cup (or 1/2 cup honey)
salt
2 teaspoons
unbleached all-purpose flour
5 1/2 cups (or bread flour)
egg whites
2 (for egg wash)
cold water
1 tablespoon (for egg wash)
salt
1/2 teaspoon (for egg wash)
Instructions
1
In a small bowl, mix hot water with powdered coffee creamer until completely dissolved.
2
In a large glass mixing bowl, whisk together 3 cups of flour, salt, sugar, and instant yeast.
3
Add egg, egg yolks, vegetable oil, and vanilla extract to the water mixture. Stir until well blended.
4
Combine the wet mixture with the dry, mixing until fully incorporated.
5
Gradually add one cup of flour and mix, followed by 1/2 cup of flour. Lightly flour your work surface with the remaining 1/2 cup of flour.
6
Turn the dough onto the floured surface and knead for about 10 minutes. The dough should be soft and slightly sticky, adding flour sparingly to prevent sticking.
7
Boil a saucepan of water to create a warm environment for proofing.
8
Lightly oil a clean bowl, place the dough inside, and turn to coat with oil. Cover with a damp towel.
9
Place the bowl with the dough on the middle rack of a cooled oven. Set the saucepan of boiling water below it. Let dough rise for 1 hour.
10
Punch down the risen dough to remove air pockets. Return it to the oven for another 1-hour rise.
11
Prepare the egg wash by beating the egg whites with salt and water until smooth.
12
Remove dough from the oven. With floured hands, punch it down and knead briefly on a floured surface.
13
Divide the dough into two halves. Reserve one half in the bowl, covered.
14
Split the other half into four equal pieces. Roll each into a 14-inch strand, tapering the ends.
15
Arrange strands parallel on the work surface. Pinch one end together. Braid the strands by weaving the right-most over, under, and over adjacent strands.
16
Seal the braid at the end, tucking the ends underneath. Repeat with the second half.
17
Place braided loaves on parchment-lined baking sheets. Brush with egg wash.
18
Let the loaves rise for approximately 45 minutes, ensuring the dough holds an indentation when ready to bake.
19
Preheat the oven to 350°F. Sprinkle a little granulated sugar over each loaf and bake for 20 minutes.
20
Remove loaves, coat braided areas with egg wash, and bake for an additional 15–20 minutes.
21
Check for doneness by tapping the bottom of each loaf – a hollow sound indicates readiness. Let them cool on a wire rack before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Golden Sweet Challah Bread?
It is a traditional, soft, rich, and slightly sweet braided bread recipe yielding two loaves perfect for festive occasions or family dinners.
How many loaves does this recipe yield?
This recipe yields two medium-sized loaves.
How many servings are in this Challah recipe?
The recipe provides approximately 24 servings.
What flour is recommended for this recipe?
You can use 5 1/2 cups of either unbleached all-purpose flour or bread flour.
Can I substitute the sugar with honey?
Yes, you can substitute the 2/3 cup of sugar with 1/2 cup of honey.
What is the purpose of powdered coffee creamer in this recipe?
It contributes to the rich flavor and soft, tender crumb of the bread.
What should be the temperature of the hot water?
The hot water should be between 120 degrees F and 125 degrees F.
What type of yeast is used for this Challah?
The recipe calls for 1 tablespoon of instant yeast.
How long should the dough be kneaded?
The dough should be kneaded for approximately 10 minutes on a floured surface until soft and slightly sticky.
How many times does the dough rise before braiding?
The dough undergoes two separate 1-hour rises before it is ready to be braided.
How do I create a warm environment for proofing?
Place a saucepan of boiling water on the lower rack of a cooled oven and place the dough on the middle rack above it.
How long is the first rise?
The first rise lasts for 1 hour.
What happens after the first 1-hour rise?
You should punch down the dough to remove air pockets and return it for a second 1-hour rise.
How do I prepare the egg wash?
Prepare the egg wash by beating 2 egg whites with 1/2 teaspoon of salt and 1 tablespoon of cold water until smooth.
How many strands are used for the braiding?
Each loaf is made by braiding four equal pieces of dough.
How long should each dough strand be?
Each strand should be rolled into a 14-inch length with tapered ends.
How long is the final rise after braiding the loaves?
The braided loaves should rise for approximately 45 minutes.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees F.
Is anything sprinkled on the bread before baking?
Yes, a little granulated sugar is sprinkled over the egg-washed loaves before they go into the oven.
What is the total baking time?
The total baking time is between 35 to 40 minutes, split into two intervals.
Why is egg wash applied a second time during baking?
Applying more egg wash to the braided areas after the first 20 minutes of baking ensures a beautiful golden, glossy finish.
How do I know when the Challah is done baking?
The bread is done when it sounds hollow when tapped on the bottom.
Can this Challah bread be frozen?
Yes, these loaves freeze beautifully, making them great for planning ahead.
Is vanilla extract necessary?
Yes, 2 teaspoons of real vanilla extract are used to provide the signature subtle sweetness.
What should the dough texture be like after kneading?
The dough should be soft and slightly sticky; add flour sparingly to avoid making it too dry.
Do I need to oil the bowl for the rising process?
Yes, lightly oil a clean bowl and turn the dough to coat it before covering with a damp towel.
How do I seal the ends of the braid?
Pinch the ends together at the finish and tuck them underneath the loaf.
Can I use bread flour instead of all-purpose?
Yes, bread flour is a suitable alternative for this recipe.
Why is salt added to the egg wash?
The salt helps break down the egg white proteins for a smoother consistency that is easier to brush.
What is the best way to cool the bread?
Let the loaves cool on a wire rack before serving to maintain the proper crust texture.