Nadav's Irresistible Overnight Challah
Nadav, a young soldier in the Israeli army, brought this cherished recipe back home, igniting a weekly tradition in the Yakobian household. Every Friday, Debbie Yakobian bakes these rich and fluffy challahs, which have quickly become a favorite in our family. Despite the absence of eggs in the dough, they deliver a taste so decadent, you'll find it hard to believe. These challahs are perfect not only for Sabbath meals but also as the star of your French toast or bread pudding. With their golden crust and airy, soft texture, they're truly a labor of love that everyone will adore. Join me in making this remarkable bread that pays homage to tradition and friendship.
32
Servings
N/A
Calories
8
Ingredients
Ingredients
flour
1 kg (all-purpose flour)
dry yeast
2 tablespoons (instant or active dry)
salt
1 tablespoon (fine sea salt)
sugar
6 tablespoons (granulated sugar)
vegetable oil
1/2 cup (neutral flavored)
warm water
450 ml (approximately 110°F (43°C))
egg
1 (for brushing the tops)
sesame seeds
as needed (for sprinkling)
Instructions
1
In a large mixing bowl, combine the flour, dry yeast, salt, sugar, vegetable oil, and warm water.
2
Knead the mixture either by hand on a floured surface or using a countertop mixer fitted with a dough hook until a smooth and elastic dough forms.
3
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour.
4
During the initial rise, punch down the dough every 15 minutes to develop the gluten structure, then knead briefly each time.
5
Once the dough has risen, divide it into two equal portions (for two large challahs). Take each portion and divide it into three equal pieces.
6
Roll each piece into a long rope, and braid the three ropes together to form a loaf. Repeat with the other half of the dough.
7
Place the braided challahs onto a baking sheet lined with parchment paper.
8
Preheat your oven to 150 degrees C (300 degrees F).
9
Brush the tops of the challahs with the beaten egg for a golden finish and sprinkle generously with sesame seeds.
10
Cover the shaped challahs and let them rise for an additional 30 minutes.
11
Bake the challahs in the preheated oven for about 30 minutes or until they are golden brown and sound hollow when tapped on the bottom.
12
Allow the challahs to cool on a wire rack before slicing and serving. Enjoy your homemade Nadav's Irresistible Overnight Challah!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nadav's Irresistible Overnight Challah?
It is a rich and fluffy challah recipe brought back by Nadav, a soldier in the Israeli army, which has become a weekly tradition for the Yakobian family.
Who is Nadav?
Nadav is a young soldier in the Israeli army who shared this cherished bread recipe with the Yakobian household.
Who is Debbie Yakobian?
Debbie Yakobian is the person who bakes these challahs every Friday for her family, turning the recipe into a household favorite.
What makes this challah recipe unique?
Despite having no eggs in the dough itself, the challah is remarkably decadent, airy, and soft.
Can I use this challah for French toast?
Yes, its texture makes it the perfect star ingredient for French toast or bread pudding.
What kind of flour is recommended?
The recipe calls for 1 kg of all-purpose flour.
What type of yeast should I use?
You can use 2 tablespoons of either instant or active dry yeast.
How much sugar is in the recipe?
The recipe requires 6 tablespoons of granulated sugar.
What kind of oil should I use for the dough?
You should use 1/2 cup of a neutral-flavored vegetable oil.
What temperature should the water be?
The water should be warm, approximately 110 degrees Fahrenheit (43 degrees Celsius).
How much salt is needed?
The recipe uses 1 tablespoon of fine sea salt.
Does the recipe use eggs at all?
While there are no eggs in the dough, 1 egg is used for brushing the tops of the loaves before baking.
How do I knead the dough?
You can knead the mixture by hand on a floured surface or use a countertop mixer fitted with a dough hook until it is smooth and elastic.
How long is the initial rise?
The dough should rise in a warm place for 1 hour initially.
What is the secret to developing the gluten structure in this recipe?
During the first hour of rising, you should punch down and briefly knead the dough every 15 minutes.
How many loaves does this recipe make?
The recipe makes two large challah loaves.
How do I shape the challah?
Divide each portion into three equal pieces, roll them into long ropes, and braid the three ropes together.
How do I prepare the baking sheet?
Line your baking sheet with parchment paper before placing the braided challahs on it.
What is the baking temperature?
The oven should be preheated to 150 degrees Celsius or 300 degrees Fahrenheit.
What toppings are added to the challah?
The tops are brushed with a beaten egg and sprinkled generously with sesame seeds.
Is there a second rise?
Yes, after shaping and braiding, the challahs should rise for an additional 30 minutes.
How long should the challah bake?
Bake the loaves for about 30 minutes.
How can I tell if the challah is fully baked?
The challah is done when it is golden brown and sounds hollow when tapped on the bottom.
How should I cool the bread?
Allow the challahs to cool on a wire rack before you slice and serve them.
How many servings does this recipe provide?
This recipe provides approximately 32 servings.
What category of bread is this?
This falls under the category of Yeast Breads.
What is the texture of the crust?
The challah features a beautiful golden crust.
Is this recipe suitable for Sabbath meals?
Yes, it is traditionally baked every Friday for Sabbath meals.
How much water is needed in milliliters?
You will need 450 ml of warm water.
Can I use any type of salt?
The recipe specifically recommends using fine sea salt.