01/07/2024
Challah Bread: A Beginner's Journey
Have you ever scrolled through food pictures online and felt a pang of hunger? That's exactly what happened to me when I saw challah bread. It looked so beautiful, I knew I had to try making it myself!
As a baking novice, I'm comfortable with cakes and casseroles, but breads make me a little nervous. They say baking is a science, and breads really prove it! Even small changes can affect the final product. I've had my share of dense, undercooked loaves, but every perfect loaf makes it all worth it.
After successfully baking basic wheat breads for months, I decided to step up my game. Braided breads caught my eye on Pinterest – they seemed so elegant and interesting. So, I opted for a challenge that involved braiding!
For those unfamiliar, challah (pronounced ha-lah) is a special Jewish bread enjoyed on Shabbat and holidays. It's typically made with eggs, flour, salt, sugar, yeast, water, and fat. Some variations include raisins or nuts. Today, I'm trying a basic challah recipe with a sweet vanilla sugar egg wash and a poppy seed topping.
Shaping it, baking it, blessing it and sharing it is part of life.
Ingredients:
4 cups flour, plus extra for kneading/dusting
2 tsp active dry yeast
1 cup warm water
½ cup sugar
¼ cup olive oil, plus extra for greasing
3 eggs (2 for dough, 1 for egg wash)
1.5 tsp salt (adjust to taste)
1 tsp vanilla extract
1 tbsp sugar for egg wash
1 tbsp poppy seeds for topping
Instructions:
Activate the Yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 10-15 minutes until frothy. If the yeast doesn't activate, start over with fresh yeast.
Mix Dough: Add oil, salt, and both eggs to the yeast mixture. Whisk well. Gradually add flour until a soft, slightly sticky dough forms.
Knead the Dough: Knead the dough by hand or with a stand mixer for 7-8 minutes, adding more flour by tablespoonfuls until the dough becomes smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for 1 hour, or until doubled in size.
Shape the Dough: Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope (12-14 inches).
Braiding: Watch the linked video tutorial to learn how to braid the 6 ropes into a challah loaf.
Second Rise: Place the braided loaf on a greased baking sheet, cover it with a cloth, and let it rise for another hour, or until doubled in size.
Preheat Oven: Preheat your oven to 375°F (180°C).
Egg Wash and Topping: Beat the third egg with vanilla extract and 1 tablespoon of sugar. Brush the egg wash over the loaf and sprinkle with poppy seeds.
Bake: Bake the challah for 20-25 minutes. Brush with another coat of egg wash and bake for an additional 15-20 minutes, or until golden brown.
Cooling and Enjoying: Let the bread cool completely before slicing and serving.
Tips:
Be patient! Allow enough time for the dough to rise properly.
Don't over-knead the dough. You want it to be smooth and elastic, but not tough.
If the dough seems too sticky, add a bit more flour, but be careful not to add too much or the bread will be dry.
Enjoy your delicious homemade challah bread!
