Sweet Challah Bread
A slightly sweet, enriched egg bread, challah is a staple in Israeli homes, especially for Shabbat and holidays. This recipe yields a soft, fluffy, and slightly chewy loaf, perfect for tearing and sharing.
🧂 Ingredients
- 2 cups Warm water(110-115°F (45°C))
- 2.25 tsp Active dry yeast
- 2 tsp Granulated sugar(for yeast activation)
- 9 cups Bread flour(plus more as needed)
- 0.5 cup Honey
- 6 Tbsp Vegetable oil
- 2 Large eggs(at room temperature)
- 2 tsp Salt
- 1 Egg(for egg wash)
- 1 Tbsp Water(for egg wash)
- Sesame seeds or poppy seeds(optional, for topping)
👨🍳 Instructions
- 1
In a large bowl, dissolve the yeast and 2 tsp sugar in the warm water. Let stand for 15-20 minutes until thick and frothy.
💡 Tip: Ensure water is not too hot, as it can kill the yeast. - 2
Add the 2 eggs, honey, vegetable oil, salt, and about 4.5 cups of flour to the yeast mixture. Mix until a loose batter forms.
💡 Tip: Start with half the flour to create a manageable batter. - 3
Gradually add the remaining flour, about 1 cup at a time, mixing until the dough is soft but not sticky. You may not need all the flour.
💡 Tip: The dough should pull away from the sides of the bowl. Use a stand mixer with a dough hook or mix by hand. - 4
Knead the dough on a lightly floured surface for about 5-10 minutes until smooth and elastic.
💡 Tip: If using a mixer, knead on medium speed. - 5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1.5 hours, or until doubled in size.
💡 Tip: A slightly humid, warm environment is ideal for rising. - 6
Punch down the dough to release air and let it rest for 10 minutes.
- 7
Divide the dough into 6 equal pieces. Shape each piece into a long rope and braid them together to form loaves. Alternatively, shape into 3-strand braids.
- 8
Place the braided loaves on baking sheets lined with parchment paper. Cover loosely and let rise again for about 40 minutes, or until puffy.
- 9
Preheat oven to 375°F (190°C).
- 10
Whisk together the egg and 1 Tbsp water for the egg wash. Gently brush over the loaves.
💡 Tip: This gives the challah a beautiful golden sheen. - 11
Sprinkle with sesame seeds or poppy seeds, if desired.
- 12
Bake for 30-45 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
💡 Tip: Rotate the baking sheets halfway through for even browning. - 13
Let cool on a wire rack before slicing and serving.
💡 Pro Tips
- ✓Using bread flour will result in a chewier texture due to its higher gluten content.
- ✓Ensure eggs and oil are at room temperature for better incorporation.
- ✓For a richer flavor, you can substitute some of the water with milk.
🔄 Variations
- Add cinnamon or cardamom to the dough for a spiced challah.
- Incorporate raisins or chocolate chips into the dough before the second rise.
- Shape into a round loaf for Rosh Hashanah.