Easy Challah Bread Recipe: A Step-by-Step Guide to Baking Success

Challah bread, with its rich flavor and beautiful braided appearance, is a staple in Jewish tradition, often enjoyed on Shabbat and holidays. While it might seem intimidating to bake at first glance, this recipe simplifies the process, making it accessible to bakers of all skill levels. We’ll walk you through each step, from mixing the dough to achieving that perfect golden-brown crust. Get ready to fill your kitchen with the irresistible aroma of freshly baked challah!

Why This Recipe Works

This recipe prioritizes simplicity and clarity. We’ve broken down the instructions into manageable steps, providing detailed explanations and helpful tips along the way. We use readily available ingredients and straightforward techniques, ensuring a successful baking experience even for beginners. Furthermore, we focus on achieving a soft, fluffy texture and a rich, slightly sweet flavor that will leave you wanting more.

Ingredients You’ll Need

* **All-Purpose Flour:** 4 cups (approximately 500g), plus more for dusting. All-purpose flour provides the structure for the bread. You can substitute some of the all-purpose flour with bread flour for a chewier texture, but all-purpose works perfectly well for a soft, classic challah.
* **Active Dry Yeast:** 2 1/4 teaspoons (1 standard packet). Yeast is the leavening agent that makes the bread rise. Ensure your yeast is fresh by checking the expiration date. You can also proof the yeast by dissolving it in warm water with a pinch of sugar; if it foams up after 5-10 minutes, it’s active.
* **Warm Water:** 1 cup (240ml), about 105-115°F (40-46°C). Warm water activates the yeast. Make sure the water isn’t too hot, as it can kill the yeast. Use a thermometer to ensure the correct temperature.
* **Granulated Sugar:** 1/4 cup (50g). Sugar provides food for the yeast and contributes to the bread’s sweetness and browning.
* **Salt:** 1 teaspoon (6g). Salt enhances the flavor of the bread and controls the yeast activity.
* **Eggs:** 2 large, plus 1 for egg wash. Eggs add richness, color, and moisture to the bread. The egg wash helps create a beautiful golden-brown crust.
* **Vegetable Oil:** 1/4 cup (60ml). Oil adds moisture and helps keep the bread soft. You can use other neutral-tasting oils like canola oil or sunflower oil.
* **Optional Toppings:** Sesame seeds, poppy seeds, everything bagel seasoning.

Equipment You’ll Need

* **Large Mixing Bowl:** For mixing the dough.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Baking Sheet:** For baking the challah.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Clean Kitchen Towel:** For covering the dough while it rises.
* **Wire Rack:** For cooling the baked challah.
* **Optional: Stand Mixer with Dough Hook:** While not essential, a stand mixer makes the kneading process much easier.

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the water and sugar mixture. Let it stand for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.

Step 2: Mix the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), combine the flour and salt. Whisk together to ensure the salt is evenly distributed.
2. Make a well in the center of the dry ingredients and pour in the foamy yeast mixture, eggs, and vegetable oil.
3. Using a wooden spoon or the dough hook attachment of your stand mixer, mix the ingredients until a shaggy dough forms. The dough will be sticky at this stage.

Step 3: Knead the Dough

1. **By Hand:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. Add a little more flour if needed, but be careful not to add too much, as this can make the bread tough.
2. **Stand Mixer:** Knead the dough with the dough hook attachment on medium speed for 6-8 minutes, or until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl.

Step 4: First Rise

1. Lightly grease a large bowl with vegetable oil.
2. Place the dough in the greased bowl, turning it to coat all sides.
3. Cover the bowl with a clean kitchen towel or plastic wrap.
4. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. The rising time will vary depending on the temperature of your environment.

Step 5: Divide and Shape the Dough

1. Gently punch down the risen dough to release the air.
2. Turn the dough out onto a lightly floured surface.
3. Divide the dough into three equal pieces for a simple braid, four pieces for a round challah, or six pieces for a more intricate braid. The number of strands you use depends on your desired braid style.

How to Braid a 3-Strand Challah:

1. Roll each piece of dough into a long rope, about 12-14 inches long. Make sure the ropes are uniform in thickness.
2. Pinch the tops of the three ropes together to secure them.
3. Braid the ropes together like you would braid hair, alternating the outside strands over the center strand.
4. Pinch the ends of the braid together to seal them.

How to Braid a 6-Strand Challah:

1. Roll each piece of dough into a long rope, about 14-16 inches long. Maintain uniform thickness for even baking.
2. Pinch the tops of all six ropes together securely.
3. Number the ropes from left to right: 1, 2, 3, 4, 5, 6.
4. Take strand 1 and weave it over strands 2 and 3, then under strand 4, and finally over strands 5 and 6. Place strand 1 to the right of strand 6.
5. Now, take strand 6 (which was previously strand 1) and weave it under strands 5 and 4, then over strand 3, and finally under strands 2 and 1. Place strand 6 to the left of strand 1.
6. Repeat steps 4 and 5 until you have a beautiful 6-strand braid. Pinch the ends together to seal the braid.

Step 6: Second Rise

1. Place the braided challah on a baking sheet lined with parchment paper.
2. Cover the challah with a clean kitchen towel or plastic wrap.
3. Let the challah rise for another 30-45 minutes, or until it has puffed up slightly.

Step 7: Egg Wash and Toppings

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, whisk together the remaining egg with a tablespoon of water to create an egg wash.
3. Gently brush the entire surface of the challah with the egg wash. This will give it a beautiful golden-brown color.
4. If desired, sprinkle the challah with sesame seeds, poppy seeds, or everything bagel seasoning.

Step 8: Bake the Challah

1. Bake the challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F (88-93°C).
2. If the challah is browning too quickly, you can tent it loosely with aluminum foil.

Step 9: Cool and Enjoy

1. Remove the challah from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the bread to finish baking and prevents it from becoming soggy.

Tips for Success

* **Use Fresh Yeast:** Ensure your yeast is fresh for optimal rising. Proofing the yeast before adding it to the other ingredients is a good way to check its viability.
* **Don’t Overheat the Water:** Water that is too hot can kill the yeast. Aim for a temperature between 105-115°F (40-46°C).
* **Knead Thoroughly:** Proper kneading is essential for developing the gluten, which gives the bread its structure and texture. The dough should be smooth and elastic after kneading.
* **Let the Dough Rise Properly:** The rising time will vary depending on the temperature of your environment. Be patient and allow the dough to fully double in size.
* **Don’t Overbake:** Overbaking can result in a dry challah. Bake until golden brown and sounds hollow when tapped on the bottom.
* **Cool Completely Before Slicing:** Allow the challah to cool completely before slicing to prevent it from becoming gummy.
* **Experiment with Flavors:** Add different spices or herbs to the dough for a unique twist. Cinnamon, cardamom, and rosemary are all excellent options.
* **Freezing:** Challah freezes well. Wrap tightly in plastic wrap and then in foil. It will keep for up to 2 months. Thaw at room temperature before serving.

Variations

* **Honey Challah:** Substitute 1/4 cup of the sugar with honey for a richer, more flavorful challah.
* **Chocolate Chip Challah:** Add 1 cup of chocolate chips to the dough before the first rise for a sweet and decadent treat.
* **Savory Challah:** Omit the sugar and add herbs like rosemary, thyme, or oregano for a savory challah that pairs well with soups and stews.
* **Raisin Challah:** Add 1 cup of raisins or other dried fruits to the dough before the first rise for a classic challah variation.
* **Everything Bagel Challah:** After the egg wash, generously sprinkle the challah with everything bagel seasoning for a savory and flavorful crust.

Serving Suggestions

* **Enjoy it plain:** Freshly baked challah is delicious on its own.
* **Make sandwiches:** Use challah to make delicious sandwiches with your favorite fillings.
* **French toast:** Challah makes excellent French toast due to its rich and slightly sweet flavor.
* **Bread pudding:** Use challah to make a decadent bread pudding.
* **Grilled cheese:** Elevate your grilled cheese by using challah bread.
* **Alongside soup or stew:** Serve challah alongside your favorite soup or stew for a comforting meal.

Storage Instructions

* **Room Temperature:** Store baked challah in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. It’s best enjoyed fresh.
* **Freezer:** For longer storage, wrap the challah tightly in plastic wrap and then in a layer of aluminum foil and freeze for up to 2 months. Thaw completely at room temperature before serving. You can also slice the challah before freezing for easier portioning.

Nutritional Information (approximate, per slice)

* **Calories:** 250-300
* **Protein:** 6-8g
* **Fat:** 8-10g
* **Carbohydrates:** 40-45g
* **Fiber:** 1-2g

Conclusion

This easy challah bread recipe is a fantastic way to bring the warmth and tradition of homemade bread into your kitchen. With its soft, fluffy texture, slightly sweet flavor, and beautiful braided appearance, it’s sure to impress your family and friends. Don’t be intimidated by the process – follow these step-by-step instructions and helpful tips, and you’ll be enjoying a delicious loaf of challah in no time. Happy baking!