Quick Rise Homemade Challah
Create a delightful homemade challah bread in under 2 hours with this quick-rise recipe! Perfect for Shabbat dinners, holiday feasts, or simply to enjoy fresh with butter, this small loaf of challah is fluffy, slightly sweet, and a joy to share. Using fast-rising yeast, you'll achieve a beautiful braided loaf with a golden crust that's soft on the inside. With minimal hands-on time, this recipe is perfect for beginner bakers and those looking for a quicker alternative to traditional challah preparations. Enjoy the rich flavors and impressive texture of this classic bread, and gather your loved ones to share in a slice of freshly baked goodness!
1
Servings
350
Calories
8
Ingredients
Ingredients
Sugar
2 tablespoons (granulated)
Warm Water
1/2 cup (the ideal temperature is around 110°F)
Salt
1 teaspoon (fine sea salt)
Oil
3 tablespoons (preferably vegetable or canola oil)
Egg
1 (large, beaten)
Bread Flour
2 cups (plus extra for dusting)
Fast Rising Yeast
1 1/2 teaspoons (instant yeast)
Egg Yolk
1 (for egg wash)
Instructions
1
In a stand mixer bowl, combine the warm water, oil, and beaten egg, and mix using a kneading hook until well blended.
2
Gradually add the salt, sugar, yeast, and flour to the mixture, a small amount at a time. Continue mixing until a soft dough forms; the dough should be slightly sticky yet smooth. If the dough is too dry, add a bit more warm water, or if too wet, add a bit more flour. Once the desired consistency is reached, knead the dough with the hook for about 6 minutes.
3
Transfer the dough ball to an oiled bowl, turning it to coat the surface with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place until it has doubled in size, which should take about 30 minutes.
4
Once risen, punch down the dough and divide it into three equal parts. Roll each piece into long strands (approximately 12 inches long). Prepare a baking sheet with parchment paper, and carefully place the braided strands on it. Braid the strands together gently and cover the braid with plastic wrap. Allow it to rise again until doubled in size, another 30 minutes.
5
While the dough is rising for the second time, preheat your oven to 375°F (190°C).
6
After the braid has risen, brush the top with the egg yolk to give it a beautiful golden finish. Bake in the preheated oven for 15-20 minutes, or until the challah is golden brown and sounds hollow when tapped.
Nutrition Information
14g
Fat
52g
Carbs
8g
Protein
2g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Quick Rise Homemade Challah?
Quick Rise Homemade Challah is a braided bread recipe designed to be completed in under 2 hours, resulting in a fluffy, slightly sweet loaf with a golden crust.
How many servings does this recipe provide?
This recipe is designed to make 1 serving, which corresponds to one small loaf of challah.
How many calories are in a serving of this challah?
Each serving contains approximately 350 calories.
What is the total fat content?
There are 14 grams of fat in one serving of this recipe.
How many carbohydrates are in this bread?
This challah contains 52 grams of carbohydrates per serving.
What is the protein content per serving?
There are 8 grams of protein in this challah recipe.
How much sugar is in the recipe?
The recipe contains 4 grams of sugar.
Does this bread contain fiber?
Yes, there are 2 grams of fiber per serving.
What type of yeast is required for this recipe?
The recipe requires 1 1/2 teaspoons of fast-rising or instant yeast.
What is the ideal temperature for the warm water?
The ideal water temperature for activating the yeast is around 110 degrees Fahrenheit.
What type of flour should I use?
You should use 2 cups of bread flour, plus extra for dusting your work surface.
Which oils are recommended for this bread?
Vegetable or canola oil are the preferred choices for this recipe.
What kind of sugar is used in the dough?
The recipe calls for 2 tablespoons of granulated sugar.
What type of salt is best for this recipe?
The recipe specifies 1 teaspoon of fine sea salt.
How long should I knead the dough?
You should knead the dough with a hook attachment for about 6 minutes.
How long is the first rise?
The first rise takes approximately 30 minutes in a warm place.
How long is the second rise?
After braiding, the dough should rise for an additional 30 minutes until doubled in size.
What is the oven temperature for baking?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
How long does the challah bake?
The challah should bake for 15 to 20 minutes.
How do I know when the challah is finished baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom.
What is used for the egg wash?
One egg yolk is used to brush the top of the braid before baking for a golden finish.
What should the dough consistency be like?
The dough should be slightly sticky yet smooth once fully mixed.
What if my dough is too dry?
If the dough is too dry, you can add a small amount of additional warm water.
What if my dough is too wet?
If the dough is too wet or sticky to handle, add a small amount of extra bread flour.
How many strands are used for braiding?
The dough is divided into three equal parts to create a three-strand braid.
How long should the dough strands be?
Each strand should be rolled out to approximately 12 inches in length.
How should I prepare the baking sheet?
Prepare a baking sheet by lining it with parchment paper before placing the dough strands on it.
What equipment is needed for mixing?
A stand mixer with a kneading hook is recommended for this recipe.
Is this recipe suitable for beginners?
Yes, with minimal hands-on time and clear steps, it is perfect for beginner bakers.
What is the texture of the finished bread?
The finished challah is fluffy and soft on the inside with a beautiful golden crust.