Challah Bread is a delicious braided Jewish bread that is light, moist, and slightly sweet. This bread is traditionally known as the Jewish Sabbath and holiday bread. Since I’m not Jewish, I did a little reading up on the bread and not only does it have many years of tradition associated with it, it also has different symbolism depending on the shape and number of braids. For example, when the bread is made with three braids they symbolize truth, peace, and justice.
This bread is great to nibble on plain, but I love it toasted with some jam. I also think that Challah Bread is the best choice of bread to use when making french toast.
This recipe is incredibly easy, and is a big hit with my family. I hope it’s a hit with you as well!
Ingredients:
1 package (.25 ounce) active dry yeast
1 cup warm water
2 – 4 tbsp honey
1 tsp salt
3 large eggs, beaten
4 – 4 1/2 cups all purpose flour
1 large egg yolk, beaten
1 tsp vanilla extract
In a large mixing bowl, or bowl of a stand mixer, combine the yeast and warm water. Let sit for about 10 minutes, or until a creamy layer forms on the top.
While waiting, coat a large mixing bowl with canola or vegetable oil and set aside.
Stir in the honey and salt until dissolved. With 2 tbsp of honey there is barely any sweetness. If you prefer your bread sweeter, add more honey. Add the beaten eggs.
If using a stand mixer, make sure you are using the dough hook attachment. With the mixer on low, start adding the flour a cup at a time until the dough is no longer sticky and pulls away from the sides.
Turn the speed up one setting, and let the dough knead for 8 – 10 minutes or until it is smooth and no longer sticks to the sides. You can test for doneness by breaking off a small piece of the dough and stretching it. If it tears instantly, it needs more kneading.
Form the dough into a ball and place in the oil coated mixing bowl. Turn the dough over several times to ensure it is coated in oil.
Cover the bowl with a damp towel and let rise for 45 -60 minutes, or until the size has doubled.
Punch the dough down, and cut into three equal balls.
On a floured surface roll the balls into long, approximately 12″ ropes.
On a parchment lined cookie sheet start braiding the ropes. Begin by pinching the three ends together, then weaving them into a braid. Pinch the final ends together, and tuck the ends on both sides underneath.
Cover the braided dough with a dry towel and let rise a second time for about 30 minutes.
Preheat oven to 350 degrees.
In a small bowl combine the beaten egg yolk and the vanilla. Brush the mixture over the bread.
Bake for 30 – 35 minutes until the bread is brown and sounds hollow when tapped.
Cool on a wire rack before cutting.
Enjoy!
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