Challah bread is widely known for its home in Jewish delis and as a key ingredient in killer French toast. Did you know it’s also a ceremonial staple for most Jewish holidays, including the weekly Sabbath meal? Whatever your interest in challah, it’s best enjoyed freshly baked. With a few pantry staples, even you can enjoy a fresh loaf. No mixer? No problem! Put those muscles to work with these easy-to-follow challah recipe instructions, including simple steps for a beautifully braided finish.
Bakery-Style Challah
Prep Time 30 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Total Time 45 minutes
Servings 12
Calories 99 kcal
Ingredients
- 1 cup warm water about 110 degrees F
- 1 egg beaten
- 1/4 cup soft butter
- Egg wash as needed
- 3 Tbsp. sugar
- 2-1/2 tsp. active dry yeast
- 2-1/4 cups organic unbleached white all-purpose flour
- 3/4 cup organic whole wheat pastry flour
- 1-1/2 tsp. salt
Instructions
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In large mixing bowl, add warm water, sugar and yeast. Let sit 5 minutes while yeast activates.
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Add egg, flours and salt to yeast mixture. Mix until dough pulls away from the side of the bowl.
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For Hand Mixing: On lightly floured counter, begin kneading dough. Piece in chunks of soft butter every few minutes. When all butter is added, knead approximately 8 minutes or until you can stretch a small portion of the dough into a thin membrane. (Note: This is called the “window pane test.”)
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For an Electric Mixer: Piece in chunks of soft butter, then knead 4 minutes on medium speed with dough hook attachment.
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Place dough in an oiled bowl. Cover and let rise 1 hour or until doubled in size.
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Punch down the dough, cover and let rise another 30 minutes.
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Preheat oven to 350 degrees F and generously oil an 8 x 4-inch loaf pan.
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On lightly floured counter, divide dough into three equal pieces. To braid, roll pieces into 18-inch ropes. Place each rope parallel to each other and braid into one long braid. Fold each end underneath so both ends meet in the center of the loaf.
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Place loaf in prepared pan, cover and let rise 15 minutes or until dough crowns nicely above the pan. (Note: Give dough a gentle press of the fingers. If this leaves faint indentation, it’s a sign the dough is done rising.)
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Use egg wash to brush top of loaf. Bake 40 minutes until or until golden-brown and hollow sounding when tapped. Internal temperature should be between 180-200 degrees F.
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Cool on a wire rack.
Recipe Notes
Grab these ingredients and more from Vitacost.com.
Nutrition Facts
Bakery-Style Challah
Amount Per Serving (1 g)
Calories 99
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Trans Fat 0.2g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 24mg8%
Sodium 117mg5%
Potassium 43mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 139IU3%
Vitamin C 0.001mg0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.