Traditional Braided Challah Bread
This Traditional Braided Challah Bread recipe is a cherished staple in our home, specially crafted for our weekly Sabbath gatherings. With its slightly sweet flavor and soft, airy texture, this challah makes for the perfect addition to our family meals. Not only is it delightful as part of our ritual, but it also shines in many other forms such as French Toast or delectable Cinnamon Toast. Using a KitchenAid mixer simplifies the process, ensuring a smooth dough with minimal effort. This recipe has been a favorite among my kids, who eagerly await the delicious aroma that fills our kitchen as it bakes. Experience the joy of creating this beautiful bread at home, perfect for sharing with family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
sugar
1 teaspoon (for yeast activation)
warm water
1/2 cup (for yeast activation)
yeast
3 teaspoons (active dry yeast)
flour
4 cups (all-purpose flour, measured)
sugar
4 tablespoons (for dough)
salt
1 teaspoon (for seasoning)
oil
1/3 cup (vegetable or canola oil)
eggs
2 (lightly beaten)
warm water
1/4 cup (for dough)
egg yolk
1 (beaten with 1 teaspoon water for glazing)
sesame seeds or poppy seeds
to sprinkle (optional topping)
Instructions
1
Preheat your oven to 400°F (200°C). In the bowl of your KitchenAid mixer, dissolve 1 teaspoon of sugar in 1/2 cup of warm water. Carefully sprinkle the yeast over the water, stir gently, and let it sit undisturbed for about 10 minutes until it becomes foamy.
2
Once the yeast is activated, add 4 cups of flour, 4 tablespoons of sugar, 1 teaspoon of salt, 1/3 cup of oil, and 2 beaten eggs to the mixing bowl. Attach the dough hook and mix on low speed for 6 minutes. The dough should be slightly sticky but should come together smoothly.
3
Transfer the dough to a well-oiled bowl, cover it with a clean kitchen towel, and place it in a warm area. Allow the dough to rise until it has doubled in size, about 1 to 1.5 hours.
4
After the first rise, punch down the dough to release any air bubbles. Cover it again and let it rise a second time until it doubles in size once more, approximately 30 to 45 minutes.
5
Once the dough has risen, punch it down again and divide it into 3 equal parts. Roll each piece into a long, even strand, making sure they are sturdy enough to hold their shape during braiding.
6
Braid the three strands together, tucking the ends under to secure the braid. Place the braided loaf on a parchment-lined baking sheet and cover it with a towel. Allow it to rise again for about 30 minutes or until it has doubled in size.
7
Before baking, brush the surface of the loaf with the beaten egg yolk mixed with 1 teaspoon of water for that beautiful golden finish. Sprinkle sesame seeds or poppy seeds generously on top.
8
Bake in the preheated oven for approximately 30 minutes, or until the challah is golden brown and sounds hollow when you thump on the bottom. Let it cool on a wire rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is traditional Challah bread?
Challah is a traditional braided egg bread with a slightly sweet flavor and a soft, airy texture, often served during Sabbath gatherings.
Is this recipe suitable for beginners?
Yes, using a KitchenAid mixer simplifies the process, making it accessible for home bakers to achieve a smooth dough with minimal effort.
What type of flour should I use for Challah?
This recipe calls for 4 cups of all-purpose flour for the best consistency.
What kind of yeast is required?
You should use 3 teaspoons of active dry yeast for this recipe.
How do I activate the yeast?
Dissolve 1 teaspoon of sugar in 1/2 cup of warm water, sprinkle the yeast over it, stir gently, and let it sit for 10 minutes until foamy.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How many eggs are needed for the dough?
The dough itself requires 2 lightly beaten eggs.
What type of oil is best for this bread?
Vegetable or canola oil is recommended for a 1/3 cup measurement.
How long should I mix the dough in the KitchenAid?
Attach the dough hook and mix on low speed for approximately 6 minutes until the dough is smooth and slightly sticky.
How many times does the dough need to rise?
The dough requires three separate rises: two in the bowl and one after braiding the loaf.
How long is the first rise?
The first rise should take about 1 to 1.5 hours in a warm area until the dough doubles in size.
How long is the second rise?
The second rise occurs after punching down the dough and takes approximately 30 to 45 minutes.
Why do I need to punch down the dough?
Punching down the dough releases air bubbles and helps redistribute the yeast for a better final texture.
How many strands are used in this braid?
This recipe instructions guide you to divide the dough into 3 equal parts to create a 3-strand braid.
How long should the bread rise after braiding?
The braided loaf should rise for about 30 minutes or until it has doubled in size.
How do I get a golden finish on the crust?
Brush the surface of the loaf with a mixture of 1 egg yolk and 1 teaspoon of water before baking.
What toppings can I add to my Challah?
You can generously sprinkle sesame seeds or poppy seeds on top of the egg wash.
How long does the Challah take to bake?
The bread typically bakes for approximately 30 minutes.
How do I know if the bread is fully cooked?
The Challah is done when it is golden brown and sounds hollow when you thump on the bottom.
Can I use this bread for other recipes?
Yes, this Challah is perfect for making French Toast or Cinnamon Toast.
Should the bowl for rising be oiled?
Yes, you should transfer the dough to a well-oiled bowl to prevent sticking during the rising process.
Is this bread sweet?
Yes, it has a pleasant, slightly sweet flavor due to the sugar in the dough.
Can I use this for a Sabbath meal?
Absolutely, this recipe is specifically crafted as a staple for weekly Sabbath gatherings.
What equipment is necessary for this recipe?
A KitchenAid mixer with a dough hook, a large bowl, a parchment-lined baking sheet, and a wire rack for cooling are needed.
How many teaspoons of salt are in the recipe?
The recipe calls for 1 teaspoon of salt for seasoning.
What should I do if the dough is too sticky?
The dough should be slightly sticky, but if it doesn't come together, ensure you have mixed it for the full 6 minutes on low speed.
Do I need to cover the dough while it rises?
Yes, cover the bowl or the braided loaf with a clean kitchen towel during each rise.
Can I omit the seeds?
Yes, the sesame or poppy seeds are an optional topping.
Should I cool the bread before slicing?
Yes, it is best to let the Challah cool on a wire rack before slicing to maintain its structure.
What gives Challah its unique texture?
The combination of eggs, oil, and multiple rising periods creates its signature soft and airy crumb.