Honey Glazed Challah
Experience the warm aroma and delightful flavor of this Honey Glazed Challah, a traditional Jewish bread perfect for any occasion. This recipe yields a single, beautifully braided loaf that you can enjoy during Shabbat, holidays, or simply as a comforting addition to your breakfast or dinner table. The combination of honey, eggs, and oil gives the challah a rich texture and subtly sweet taste that pairs wonderfully with butter or jam. With easy-to-follow steps and a touch of patience, you’ll create a golden, fluffy masterpiece that will impress family and friends alike.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
yeast
1 (1/4 ounce) package (Active dry yeast)
warm water
1 1/4 cups (Heated to about 110°F (43°C))
salt
1 teaspoon (Regular table salt)
oil
1/3 cup (Vegetable or canola oil)
honey
1/4 cup (Liquid honey)
eggs
2 (Large eggs, beaten)
bread flour
3 1/2 cups (All-purpose or bread flour, sifted)
egg yolk
1 (For the glaze)
water
1 teaspoon (For the glaze)
Instructions
1
In a large mixing bowl, dissolve the yeast in warm water. Allow it to sit for 2 minutes until it becomes frothy, indicating that the yeast is active.
2
Stir in the honey, salt, oil, and eggs. Mix the ingredients thoroughly until well combined.
3
Gradually add the bread flour to the mixture, approximately one cup at a time, mixing after each addition. As the dough thickens, start kneading it by hand on a floured surface.
4
Knead the dough for about 7 minutes, or until it becomes smooth and elastic, regularly turns the dough over to ensure an even texture.
5
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area until it doubles in size, which should take about 1 hour.
6
After the dough has risen, punch it down to release any air bubbles. Divide the dough into three equal sections.
7
Shape each section into long strands and braid them together to form a loaf. Alternatively, you can shape the dough into a round loaf or roll it into a spiral, depending on your preference.
8
Place the shaped dough into greased baking pans or on a baking sheet lined with parchment paper. Cover with a towel and allow it to rise again until doubled in size, about 30 to 45 minutes.
9
Preheat the oven to 375°F (190°C). Just before baking, whisk together the egg yolk and water to create a glaze and brush it over the surface of the dough.
10
Bake the challah in the preheated oven for 45 minutes to 1 hour, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11
Remove from the oven and let cool on a wire rack before slicing. Enjoy your delicious Honey Glazed Challah!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Honey Glazed Challah?
Honey Glazed Challah is a traditional Jewish bread known for its rich texture, subtly sweet honey flavor, and golden, fluffy appearance.
What type of yeast is required?
The recipe uses one 1/4 ounce package of active dry yeast.
How do I activate the yeast?
Dissolve the yeast in warm water and allow it to sit for 2 minutes until it becomes frothy.
What is the ideal water temperature for the yeast?
The water should be heated to approximately 110°F (43°C).
How much honey is used in this recipe?
This recipe requires 1/4 cup of liquid honey.
What kind of oil is recommended for the dough?
You should use 1/3 cup of vegetable or canola oil.
How many eggs are needed for the bread dough?
The dough requires 2 large, beaten eggs.
Can I use all-purpose flour instead of bread flour?
Yes, you can use either 3 1/2 cups of sifted all-purpose flour or bread flour.
How much salt should I add?
The recipe calls for 1 teaspoon of regular table salt.
How long should I knead the challah dough?
Knead the dough on a floured surface for about 7 minutes until it is smooth and elastic.
How long is the first rising period?
The dough should rise in a warm area for about 1 hour, or until it has doubled in size.
Where should the dough be placed to rise?
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel.
What should I do after the first rise?
Punch the dough down to release air bubbles and then divide it into three equal sections.
How do I shape a traditional challah?
Shape the three sections into long strands and braid them together to form a loaf.
Are there other ways to shape the dough?
Yes, you can also shape the dough into a round loaf or roll it into a spiral.
How long is the second rising period?
After shaping, allow the dough to rise again for 30 to 45 minutes until doubled in size.
What temperature should the oven be set to?
Preheat the oven to 375°F (190°C) before baking.
How is the glaze for the challah made?
Whisk together one egg yolk and one teaspoon of water.
When should I apply the glaze?
Brush the egg yolk glaze over the surface of the dough just before placing it in the oven.
How long does it take to bake the challah?
The bread should bake for 45 minutes to 1 hour.
How can I tell if the challah is fully baked?
The loaf should be golden brown and produce a hollow sound when tapped on the bottom.
Should I cool the bread before eating?
Yes, let the challah cool on a wire rack before slicing to maintain its structure.
What are the best occasions for serving this bread?
It is perfect for Shabbat, Jewish holidays, or as a comforting addition to any breakfast or dinner.
How many loaves does this recipe produce?
This recipe yields a single, beautifully braided loaf.
What does the bread taste like?
It has a rich, subtly sweet taste thanks to the combination of honey, eggs, and oil.
What can I serve with Honey Glazed Challah?
It pairs wonderfully with butter, jam, or as part of a traditional holiday meal.
How should I add the flour during mixing?
Gradually add the flour one cup at a time, mixing after each addition.
What should the texture of the finished loaf be?
The finished loaf should be golden on the outside and fluffy on the inside.
Is the flour preparation important?
Yes, the recipe recommends using sifted flour for the best results.
What is the aroma of this bread while baking?
The bread gives off a warm and delightful aroma that fills the kitchen as it bakes.