Isn’t this the prettiest bread you’ve seen? I love braided challah. While I make loads of different bread at home, ever since we came to Israel we have it every Friday!
Step-by-step: Braided challah – 6 braids
Yeast mixture: In a mixing bowl or measuring cup combine lukewarm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.240 grams Warm water,100 grams Eggs,30 grams Honey,30 grams Olive oil,9 grams Instant yeast Dry ingredients: Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams Bread flour,9 grams Salt Knead – transfer to a well-dusted worktop and knead for 5 to 6 minutes, or knead in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
First rise: Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Divide: Punch the dough down and divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough. Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an un-floured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video)
Braid the Challah: To braid the challah, follow these steps: Arrange the ropes parallel to each other and pinch the tops together. Spread them out so that there are three on the left and three on the right. Always start with the outermost rope and bring it to the center. From the right: Move the outermost right rope to the center. From the left: Move the outermost left rope to the center. Continue alternating sides, bringing the outermost rope to the center until you reach the end. Pinch the ends together and tuck them under the loaf.
Second Rise: Place the braided loaf on a baking sheet lined with parchment paper. Cover with a damp cloth or plastic wrap and let it rise for another 30-45 minutes until puffy. Oven – 20 minutes before baking, preheat the oven at 350°F / 177°C / Gas Mark 4
Egg Wash: In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the egg wash over the loaf, making sure to coat all the crevices. Sprinkle with sesame or poppy seeds if desired. Bake the Challah: Bake in the preheated oven for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with aluminum foil during the last 10-15 minutes of baking. Cool and Serve: Remove the challah from the oven and let it cool on a wire rack before slicing.
Tips for Success
Use Fresh Ingredients: Make sure your yeast is fresh and active. Check the expiration date and proof the yeast before using it to ensure it’s working. Use good quality all-purpose flour for consistent results. Measure Accurately: Use a kitchen scale to measure your ingredients, especially the flour, for accuracy. Too much or too little flour can affect the dough’s consistency. Activate Yeast Properly: Dissolve the yeast in warm water (about 110°F/45°C) with a bit of sugar to activate it. Let it sit for 5-10 minutes until it becomes frothy. Knead Thoroughly: Knead the dough until it is smooth, elastic, and slightly tacky but not sticky. This usually takes about 10 minutes by hand or 5-7 minutes with a stand mixer. Allow Proper Rising Time: Let the dough rise in a warm, draft-free area until it has doubled in size. This can take 1 to 1.5 hours for the first rise. The second rise, after shaping, should be about 30-45 minutes until puffy. Maintain Consistent Braiding: Divide the dough into equal pieces and roll them into uniform ropes. Follow a consistent braiding pattern, starting with the outermost ropes and bringing them to the center alternately. Monitor Oven Temperature: Preheat your oven to 350°F (175°C) and use an oven thermometer to ensure the temperature is accurate. Bake in the center of the oven for even heat distribution. Egg Wash for a Glossy Finish: Apply an egg wash made from a beaten egg yolk mixed with a tablespoon of water. This will give the challah a beautiful, glossy finish. If desired, sprinkle sesame or poppy seeds on top for added texture and flavor. Check for Doneness: The challah is done when it is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Cool Properly: Allow the challah to cool on a wire rack to prevent the bottom from becoming soggy. Let it cool completely before slicing to maintain its structure. Practice and Patience: Braiding takes practice. Don’t be discouraged if your first few attempts aren’t perfect. The more you practice, the better your braids will become. Experiment with Flavors: Once comfortable with the basic recipe, experiment by adding flavors like cinnamon, raisins, or other dried fruits to the dough for variety.
Troubleshooting
Dough Doesn’t Rise: The yeast may be expired or not activated properly. The water used might be too hot or too cold. Ensure the yeast is fresh and properly activated in warm water (110°F/45°C). If the environment is cold, allow the dough to rise in a warmer place, such as an oven with the light on or near a warm appliance. Challah is Dense: Insufficient kneading, over-proofing, or using too much flour. Knead the dough until it is smooth and elastic. Avoid adding excessive flour while kneading. Ensure the dough rises just until doubled, and not longer. Challah Spreads Too Much: The dough might be too wet or over-proofed. Make sure the dough is slightly tacky but not sticky. During the second rise, keep an eye on the dough to prevent over-proofing. Use a baking sheet with parchment paper to help the challah keep its shape. Challah Burns on Top but is Underbaked Inside: Oven temperature may be too high or the challah is positioned too high in the oven. Bake at the recommended temperature (350°F/175°C). If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Place the challah in the center of the oven for even baking. Challah is Dry: Overbaking or using too much flour. Bake until the challah is just golden brown and sounds hollow when tapped. Avoid adding too much flour during the kneading process. Uneven Braiding: Inconsistent dough ropes or incorrect braiding technique. Ensure each dough rope is the same length and thickness. Follow the braiding instructions carefully, starting with the outermost ropes and bringing them to the center consistently. Crust is Too Hard: Overbaking or not enough moisture in the dough. Bake for the recommended time and check for doneness. Adding a bit more water to the dough or using a steam tray in the oven can help achieve a softer crust.
Frequently asked questions
Creative ways to use challah bread
French toast casserole – Cut the challah into thick slices, soak them in a mixture of eggs, milk, cinnamon, and vanilla, and then bake them in a casserole dish. Serve these challah French toast with maple syrup and fresh fruits for a delightful breakfast or brunch dish. Challah bread pudding – Transform leftover or slightly stale challah into a rich and decadent bread pudding. Combine cubed challah with a custard mixture of eggs, milk, sugar, and favorite flavors like chocolate, caramel, or berries. Bake until golden and set for a delightful dessert. Savory bread stuffing – Use challah bread instead of traditional white bread in your Thanksgiving or holiday stuffing. The slight sweetness of the challah adds a unique twist to the savory dish. Grilled cheese sandwiches – Elevate your grilled cheese game by using challah bread slices instead of regular sandwich bread. The thickness and texture of challah make for a delicious and indulgent sandwich experience. Challah bread croutons – Cube challah bread and toss them with olive oil, salt, pepper, and your favorite herbs. Bake until crispy to create delicious homemade croutons for salads or soups. Challah bread panzanella – Make a delightful panzanella salad using cubed and toasted challah bread, fresh tomatoes, cucumber, red onion, basil, and a tangy vinaigrette dressing. Sweet bread pudding parfait – Layer chunks of challah bread pudding with whipped cream, fresh fruits, and nuts to create a delightful dessert parfait.
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. It is a Jewish bread made every week on Friday to celebrate Shabbat, the Jewish weekend, as well as on Jewish holidays, except Passover. It’s an enriched dough made with flour, oil, and eggs and gets a slight yellow color from the eggs. Traditional challah is made with water because Jews do not eat dairy and meat together. But if you’re not keeping kosher, try milk to make this braided loaf, it is quite delicious. Thank you for sharing - Save for later
