- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.FAKOYWxZ.dpuf Simply Rice and Beans: Challah Bread

Wednesday, October 9, 2013

Challah Bread

This is the 3rd time I have made Challah Bread.  Challah bread is a special braided Jewish bread eaten during Sabbath and  holidays.  This bread is really easy to make and I love the final result.  The braid makes this bread look stunning.  I almost don't want to cut it after it comes out of the oven.  But the bread is too delicious to not eat.

Challah bread is by far one of my favorite breads.  This bread is good with just butter, and if you have any leftover the next day, french toast is the way to go.  This bread looks a little intimidating, but it really isn't.  This recipe is one of those that once you do it for the first time..the 2nd time around is a piece of cake.

The bread came out nice and shinny due to the egg wash.  Is soft and slightly sweet from the honey.  I'm hoping to have some leftover bread to make French Toast tomorrow.   This bread is also great with cinnamon, honey butter.  See below for recipe.

Once you mix the water, sugar, yeast and one cup of flour..let it sit for about 15 minutes.  You will notice it turn bubbly like.  That means the yeast is active...just what you need.  

I decided to make one loaf instead of two.  You can certainly make 2 loaves.  Once you cut the dough into individual pieces, roll out each strand and make a braid out of it.  Take the ends and tuck them under.

 When rolling out each strand make sure your counter is floured.  If the dough is too dry, I like to wet my hands so that I can have a good grip on the strand.  Roll from the inside out.  Make sure all strands are the same length. 

Once you are done with the braid..Place on a lightly greased baking pan, cover it and let it sit for another hour.  The process seems long, but you will be so happy once the bread is done.

I let the bread sit for an hour.  I have brushed the egg wash on the bread.  Once the bread is baked you will see the beautiful color and shine the egg wash creates.  


1 cup warm water
2 tbsp sugar
1 tbsp or packet active dry yeast
5 1/2 to 6 1/2 cups all purpose flour
4 eggs
3 tbsp of honey-optional
6 tbsp vegetable oil
1 tbsp salt
wash made of 1 egg mixed with 2 tsp water


Pour the water into a mixing bowl, add and dissolve th sugar and then the yeast.  stir in one cup of the flour and let this work until bubbly and expanded, about 15 minutes. 

In the meantime, beat the eggs until light.  Beat the vegetable oil into the eggs and then add this to the yeast mixture.  Add the honey at this time too.  Blend in the salt and 4 1/2 to 5 cups of flour and stir until the dough pulls away from the sides of the bowl.

You do not have to add all of the flour listed under ingredients unless you need to.  As I was mixing the flour in the mixing bowl I added a total of 5 1/2 cups.  But as you add the flour..keep on eye on the dough..once it starts to pull away from the side of the bowl..stop adding flour. Weather and humidity changes everything..that's why is hard to say exactly how much you will use.  

Kneading and Rising:

Turn out onto a floured kneading surface and knead for 3 to 4 minutes adding only enough flour to keep the dough from sticking.  Give the dough a rest while ou clean out and grease the bowl. 

Knead the dough another 3 to 4 minutes, place it in the bowl, turning it so the topis greased.  Cover and let it rise until it has doubled in bulk, 1 1/2 to 2 hours.

Braiding and Rising:

When you can poke your finger in the dough without it springing back, knock it down and turn it back out onto your floured kneading surface,  Knead out any stray bubbles and let the dough rest for about 5 minutes.

Cut the dough in half and each half into 3 equal pieces.  roll these out until they're 3/4 to 1 inch in diameter.  You may need to let the dough relax from time to time.

Take 3 strands and braid them together and repeat for the second loaf.  Pinch the ends of each loaf tightly.  Place each braided loaf on a lightly greased baking sheet, cover and let rise for about an hour.


Fifteen minutes before you want to bake your bread, preheat the oven to 350 Degrees F.

Brush the surface of the loaves with the egg wash and bake for 35 to 40 minutes.

If you have a large enough baking sheet, it's fun to bake this as one large braided loaf.  Increase your bakijng time by 10-15 minutes and reduce the heat to 325 Degrees F during the last 10 minutes of baking.

Makes 2 loaves
Source: King Arthur Flour 

Cinnamon, Honey Butter Ingredients

1/4 pound unsalted butter, at room temperature
3 tablespoons good honey
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt 

Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. Enjoy with the Challah Bread!!!

Source: Food Network

No comments:

Post a Comment