Challah bread is a slightly sweet bread that is braided. You can eat it for breakfast with some jam or peanut butter. Personally, my favourite way to eat it is just with some warm cup of milk.
There is no month, that i would not prepare this bread. Above all, it is too delicious and i never thought it was that easy. It is made with simple and classic ingredients that probably most of us have at our homes!
How To Make Challah Bread
The first step is to sift flour through the sieve into a big bowl. After that, add in sugar, instant yest and pinch of salt. Stir very well, so after adding wet ingredients the consistency will be smooth. Add in the rest of the ingredients. Using your hands knead for about 2 minutes until all the ingredients comes together. To protect the dough sticking to the sides of the bowl, sprinkle it with flour. Cover with a kitchen towel and let raise in a warm place for 1-1,5 hour.
Be Careful Not To Over Knead Your Dough
Once it has doubled in size, transfer to a well floured surface. Knead few minutes to get rid of air. You know that it was enough when you press it with a finger and it spring back. However, be careful not to over knead your dough. If you think that you have over-kneaded the dough just let it raise for a bit before you braid it. Divide into three equal pieces, then roll each piece into 32 cm logs. Most importantly is get all 3 pieces the same length and thickness, so be sure that all of them are the same. Transfer to a baking try lined with baking paper. Pinch the tops of all three strands together, braid the strands of the challah and tuck the ends underneath.
There are many different ways to braid it. Check out video below to see the easiest and my favorite way!
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check Out My Other Yeast Recipes:
- no equipment required
- 250 g plain flour
- 50 g sugar
- 4 g instant yeast
- pinch of salt
- 25 g melted butter
- 120 ml lukewarm milk
- 2 eggs
- 30 g flour
- 15 g sugar
- 20 g cold butter
- Flour sift through the sieve. Add in yeast and pinch of salt, stir to combine.
- Add in melted butter, lukewarm milk and 1 egg. Knead using hands until smooth.
- Cover with a kitchen towel and let rise in a warm place for 1 hour. It should have doubled in size.
- Transfer dough to a floured surface and knead for about 2 minutes. Divide into 3 evenly size pieces. Roll each piece into about 32 cm logs. Aim to get all 3 pieces the same length and thickness.
- Transfer to a baking try lined with baking paper. Pinch the tops of all three strands together, braid the strands of the challah and tuck the ends underneath.
- Cover with a kitchen towel and let rise in a warm place for 30 minutes.
- All the ingredients for the crumble topping place in a small bowl. Rub the butter into the flour until it resembles crumbs.
- Whisk together egg and brush onto loaves. Sprinkle with crumble.
- Bake in preheated oven at 180 ° C for 20 minutes or until golden brown. Allow to cool.