Best Challah Bread Recipe
Challah is a delicious egg-based bread that is rich, slightly sweet and a Jewish holiday staple. Challah is excellent toasted with butter, tasty for French toast, and perfect for sandwiches. This recipe yields 2 loaves.
Best Challah Bread Recipe
Ingredients
- 2 1/4 tsp instant yeast
- 1 3/4 cups water, lukewarm
- 1 cup sugare + 1 tbsp
- 1/2 cup vegetable oil
- 4 egss + 1 egg for brushing
- 1 tbsp salt
- 8 1/2 cups flour
Instructions
- In a stand mixer with hook attachment, add yeast, 1 tbsp sugar and water.
- Turn mixer on low speed and add oil, sugar, salt and 4 eggs one at a time. Mix well.
- Gradually add flour until dough is well mixed.
- Turn dough onto a floured surface and knead until smooth.
- If making rainbow Challah, divide dough in 5 balls, add colouring and knead until well blended. When done, let rise in 5 greased bowls covered in plastic wrap for 1-1.5 hours.
- If making classic Challah, let dough rise in a greased bowl covered with plastic wrap for 1-1.5 hours. Divide the dough in 10 balls after it has risen.
- If making rainbow Challah, cut all balls in half and roll out to 18” strands. You’ll have 10 strands (2 strands per colour). Separate strands into two sections of 5 strands.
- If making classic Challah, roll out the balls into 18” strands. Separate strands to make two sections of 5 strands.
- Place 5 strands in a row and pinch the top of the strands together. Separate the strands out to make a section of 3 strands and 2 strands, leaving a space in the centre. Now take the outside strand of the 3-strand section and bring it to the centre. Repeat the process of taking the outside strand from the 3-strand section and bringing it to the center. Continue braiding until you reach the end, then tuck ends underneath. Repeat for second loaf.
- Place both loaves on lined baking sheet at least 2 inches apart. Let rise for final hour.
- Preheat oven to 375 F and brush loaves with beaten egg. Bake on middle rack for 35 to 40 min until golden. Cool loaves on a rack and ENJOY!
