Grandma's Signature Challah
This exquisite Challah recipe has been a treasured tradition in my family for generations. A soft and pillowy bread, it is perfect for special occasions, holidays, or simply as a delightful addition to your regular meals. With a beautiful braided design, this Challah not only looks stunning but also tastes heavenly, with a slight sweetness and a soft, fluffy texture that melts in your mouth. As a beloved family favorite, it transforms any gathering into something special. Though the preparation may seem lengthy, most of the time is passive, and the end result is a show-stopping bread that will have everyone asking for seconds (and thirds)! Experience the joy of shared meals and family moments with this irresistible recipe, adapted from The Spice & Spirit of Kosher-Jewish Cooking.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
all-purpose flour
7 cups (measured)
dry yeast
2 (1/4 ounce) packages (activated with warm water)
egg
1, beaten (beaten for dough and glaze)
vegetable oil
1/2 cup (liquid)
salt
1 tablespoon (dry)
sugar
1/2 cup (divided)
warm water
2 cups (temperature 80-90°F)
poppy seeds or sesame seeds
to taste (optional, for garnish)
Instructions
1
Gather and measure all ingredients before starting.
2
In a mixing bowl, combine 1 tablespoon of sugar with dry yeast and warm water (80-90°F). Allow the mixture to activate for about 10 minutes until foamy.
3
While the yeast activates, place your metal mixing bowl in a warm water bath to keep it warm.
4
Once activated, add the remaining sugar, salt, and 3.5 cups of all-purpose flour to the yeast mixture. Mix well using a dough hook or wooden spoon.
5
Incorporate the beaten egg and vegetable oil into the mixture, stirring until combined.
6
Gradually add most of the remaining flour until the dough becomes thick and pulls away from the sides of the bowl.
7
Transfer the dough onto a floured surface and knead for approximately 10 minutes, adding only a small amount of additional flour until the dough is smooth and elastic.
8
Form the dough into a ball and place it in a large, lightly oiled bowl, turning it to coat all sides. Cover with a damp towel and let it rise in a warm place for 2 hours, punching it down every 20 minutes in several places.
9
Once risen, turn the dough onto a floured surface and begin shaping it. Cut the dough in half, and from each half, remove a third to use for braiding later.
10
Divide the remaining two-thirds of dough into three equal parts. Roll each part into strands about 10-12 inches long.
11
Braid the three strands together pinching the ends tightly and tucking them under for presentation. Repeat with the other half.
12
With the removed thirds, divide each into three parts. Braid each set and place them on top of the corresponding braided base loaf.
13
Prepare a baking sheet by lining it with parchment paper and place the braided Challahs on it.
14
Cover the Challahs again and allow them to rise for 30 minutes.
15
Preheat your oven to 375°F. Once the rising time is up, brush the loaves with the remaining beaten egg and sprinkle with poppy seeds or sesame seeds if desired.
16
Bake in the preheated oven for 25 minutes. Afterwards, turn off the oven and let the Challahs sit in the warm oven for an additional 10 minutes to achieve a perfect crust.
17
Carefully remove the Challahs from the oven and let them cool slightly before slicing.
18
Serve and enjoy the adoration and compliments that come your way!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Signature Challah?
It is a soft and pillowy braided bread that has been a treasured tradition in the family for generations, known for its fluffy texture and slight sweetness.
What makes the texture of this Challah unique?
The texture is described as soft, fluffy, and pillowy, designed to melt in your mouth.
Is this recipe suitable for holidays?
Yes, it is perfect for special occasions, holidays, or any gathering that calls for a show-stopping bread.
What is the ideal temperature for the water used to activate the yeast?
The water should be warm, specifically between 80-90°F.
How much yeast is required for this recipe?
The recipe requires two 1/4 ounce packages of dry yeast.
How long should the yeast mixture sit before adding other ingredients?
Allow the yeast, sugar, and water mixture to activate for about 10 minutes until it becomes foamy.
Why should I warm the mixing bowl?
Placing the metal mixing bowl in a warm water bath helps keep the dough environment warm for better yeast activity.
How many cups of flour are used in total?
A total of 7 cups of all-purpose flour are used in this recipe.
How much sugar is included in the dough?
The recipe uses 1/2 cup of sugar, which is divided between the yeast activation and the main dough.
How much vegetable oil is needed?
The recipe calls for 1/2 cup of vegetable oil.
How many eggs are used in this Challah recipe?
One beaten egg is used within the dough mixture, and additional egg is used for the glaze.
How long should the dough be kneaded?
The dough should be kneaded on a floured surface for approximately 10 minutes.
What should the dough feel like after kneading?
After kneading, the dough should be smooth and elastic.
How long is the initial rising period?
The dough should rise in a warm place for a total of 2 hours.
How often should I punch down the dough during the first rise?
You should punch the dough down every 20 minutes in several places throughout the 2-hour rise.
How do I shape the Challah loaves?
The dough is cut in half, and then each half has a third removed. The remaining dough is braided into a base, and the smaller portions are braided and placed on top.
How long should the dough strands be for braiding?
Each dough strand should be rolled to approximately 10-12 inches long.
Is there a second rise after braiding?
Yes, once the loaves are braided and placed on a baking sheet, they should rise for an additional 30 minutes.
What is the recommended baking temperature?
The oven should be preheated and the bread baked at 375°F.
How do I achieve a golden crust on the Challah?
Brush the loaves with beaten egg before baking and use the 'warm oven' rest technique after the timer goes off.
How long does the Challah bake in the oven?
The Challah bakes for 25 minutes, followed by 10 minutes in the turned-off oven.
What is the purpose of letting the bread sit in the turned-off oven?
Letting the Challah sit in the warm oven for an extra 10 minutes helps achieve a perfect crust.
Can I add toppings to the bread?
Yes, you can sprinkle the loaves with poppy seeds or sesame seeds after applying the egg wash.
Is it necessary to use parchment paper?
Yes, the instructions recommend lining the baking sheet with parchment paper for best results.
Is the preparation time for this recipe mostly active?
No, most of the preparation time is passive, allowing the dough to rise and bake.
What type of flour is recommended for this recipe?
The recipe specifically calls for all-purpose flour.
Where does this recipe originate from?
This recipe is a family tradition adapted from 'The Spice & Spirit of Kosher-Jewish Cooking'.
How much salt is used in the dough?
The recipe calls for 1 tablespoon of salt.
What type of yeast is used?
The recipe uses dry yeast, specifically two 1/4 ounce packages.
How should the Challah be cooled?
The bread should be removed carefully from the oven and allowed to cool slightly before slicing.