Challah is a beautiful egg-based bread made every Friday for the Jewish Shabbat and for most Jewish holidays. We eat it every Friday for dinner. The leftovers make the most delicious sandwiches and challah French toast. My kids love this bread so much that often I bake it in a loaf pan just so it makes perfect sandwich slices.
Step-by-step: Challah sandwich bread recipe
Dough
In a small bowl or measuring cup combine lukewarm water (110 F), yeast, honey, oil, and eggs. Whisk and set aside to foam for 3 mins. Measure the flour and salt (you can also use kosher salt) in a large bowl or the bowl of a stand mixer with the dough hook. Add the yeast mixture and combine well with a spatula or a wooden spoon.
Knead – transfer to a well-dusted worktop and knead for 5 to 6 minutes or in the stand mixer for 4 to 5 minutes First rise – When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl , seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Divide – When the dough is double in volume, transfer to a well-dusted floured surface. De-gas and reshape into a ball. Then, roll into a small log. Then, divide the dough into 6 portions using a bench scraper or knife. They need to be approximately the same weight. I use a kitchen scale to measure the dough. Shape each into a ball. Rope – Roll each ball with a rolling pin on an un-floured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long
Braiding the challah – Place all six ropes so they intersect at the top. Ensure the six strands are secured at the top. From left to right, you now have 1, 2, 3, 4, 5, and 6 strands in front of you. It’s harder when only reading my instructions, so please watch the video.– Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under. Strand 1 goes over 6 and 6 goes over 1 –simple criss-cross (like two arms on either side). Then, 1 comes down in between 2, 3, and 4, 5. And 3 goes over in place of 6. Then, 1 comes down in between 2, 3, and 4, 5. And 4 goes over in place of 1.
Rise – Transfer to two 7 x 4-inch loaf pan or one 13 x 4-inch loaf pan. Cover with a clean kitchen cloth and leave to proof for 30 to 45 minutes.
Oven/ Eggwash – 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4 Brush the bread with a beaten egg. Sprinkle a pinch of sesame seeds (or poppy seeds). Bake – If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color.Pro tip – When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped. Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
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.
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. Bread bruschetta – Cut challah into thin slices, toast them, and top with fresh tomato, basil, garlic, and balsamic glaze for a unique twist on classic bruschetta. 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. Challah bread fondue – Cube and toast challah bread piece and serve it as one of the dippers for a tasty cheese fondue. The combination of sweet challah with savory melted cheese is a delightful contrast. Sweet bread pudding parfait – Layer chunks of challah bread pudding with whipped cream, fresh fruits, and nuts to create a delightful dessert parfait. Bread strata – Create a savory breakfast strata using challah bread layered with eggs, cheese, vegetables, and meats. Let it sit overnight, then bake it for a delicious and satisfying breakfast casserole.
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