Irresistible Challah Recipe: Fluffy & Golden Delight

Challah is more than just a loaf of bread; it’s a fluffy, golden wonder that fills your kitchen with the warm aroma of yeast and sweetness. Picture this: braided strands of dough, glistening under a brush of egg wash, inviting you to take that first delightful bite. Whether it’s for Shabbat dinner or a Sunday brunch, this bread can elevate any occasion into something special.

Every time I make challah, I’m transported back to my grandmother’s kitchen where the air was thick with laughter and the scent of baking bread. It was a ritual that brought our family together, and now I relish sharing it with friends and loved ones. Get ready to dive into this delicious adventure—your taste buds are in for an exciting ride!

I remember the first time I made challah; my friends couldn’t stop raving about how fluffy and delicious it turned out—it vanished within minutes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a perfect texture that rises beautifully during baking.

• Active Dry Yeast: Fresh yeast is key; check the expiration date for optimal rising power.

• Warm Water: Ensure the water is between 100°F (37°C) and 110°F (43°C) to activate the yeast.

• Sugar: A touch of sugar feeds the yeast while adding a subtle sweetness to your dough.

• Salt: Balances flavors and strengthens gluten structure—don’t skip this essential ingredient!

• Eggs: Eggs enrich the dough, providing color and moisture for that beautiful texture.

• Vegetable Oil: Use neutral oil to keep the flavor light while ensuring a tender crumb.

• Honey: Adds a unique depth of flavor and sweetness; feel free to adjust based on preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Activate Your Yeast: In a small bowl, mix warm water with sugar and active dry yeast. Allow it to sit until frothy, about 5-10 minutes—this means your yeast is alive and kicking.

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. This ensures even distribution before adding wet ingredients.

Add Wet Ingredients: Create a well in the center of your dry ingredients. Pour in the activated yeast mixture along with eggs and vegetable oil. Mix until combined; don’t be shy!

Knead Away!: Turn your dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Your arms will thank you later—consider this part of your workout.

First Rise: Place your kneaded dough in an oiled bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours. It should look like it’s had one too many donuts!

Braid Your Loaf: Once risen, punch down the dough gently to release air. Divide it into three equal pieces for braiding—roll each piece into long ropes before braiding them together like you’re mastering an ancient art form.

Second Rise & Bake**: Transfer your braided loaf onto a lined baking sheet. Cover again and let rise for another 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) before brushing with egg wash. Bake for 25-30 minutes until golden brown—the smell will drive everyone crazy!

Enjoy your freshly baked challah as you gather around the table—just make sure you save some for toast in the morning!

You Must Know

• Making challah is not just about baking bread; it’s about creating a moment
• The aroma of freshly baked challah wafting through the house can spark memories and gather friends
• Each twist and fold tells a story, connecting generations in a delicious way

Perfecting the Cooking Process

Start by mixing your ingredients thoroughly before kneading, ensuring a smooth dough. Let it rise until doubled, then braid with love for that perfect texture.

Add Your Touch

Feel free to experiment with flavors like orange zest or cinnamon sugar. You can even opt for a savory version with herbs and cheese for something extraordinary.

Storing & Reheating

Store your challah in an airtight bag at room temperature for freshness. To reheat, wrap it in foil and pop it in the oven at 350°F for about 10 minutes.

Chef's Helpful Tips

• Flour quality greatly affects the texture; use bread flour for chewiness
• Ensure the water is warm but not hot to avoid killing the yeast
• Allow the dough to rise in a warm spot for better volume

The first time I made challah, my kitchen resembled a bread explosion zone, with flour clouds and giggles from my kids as they attempted to help. It ended up being our favorite family tradition.

FAQ

What is traditional challah?

Challah is a sweet, braided bread often enjoyed during Jewish holidays and Shabbat.

Can I freeze challah?

Yes, you can freeze challah! Just wrap it tightly before freezing to maintain freshness.

How do I know when my challah is done baking?

Tap the bottom of the loaf; if it sounds hollow, your challah is perfectly baked!

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Challah

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Challah is a sweet, braided bread that brings warmth and joy to any gathering. Its fluffy texture and golden-brown crust make it perfect for special occasions like Shabbat or Sunday brunch. This beginner-friendly recipe results in a visually stunning loaf that’s delicious on its own or as toast. With just a few simple ingredients and clear steps, you’ll create a centerpiece for your table that’s sure to impress family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish

Ingredients

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• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (100°F – 110°F)
• 1/4 cup sugar
• 1 tsp salt
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup honey

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Instructions

1. Activate yeast by mixing warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until frothy.
2. In a large bowl, whisk together flour and salt.
3. Create a well in the center of the dry ingredients, then add the activated yeast mixture, eggs, and vegetable oil. Mix until combined.
4. Knead dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm area until doubled (1-2 hours).
6. Punch down the risen dough gently, divide into three pieces, roll into ropes, and braid them together.
7. Transfer braided loaf to a lined baking sheet, cover, and let rise again for 30-45 minutes.
8. Preheat oven to 350°F (175°C), brush with egg wash, and bake for 25-30 minutes until golden brown.

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 160
• Sugar: 5g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg