Challah Bread Recipe


One fine morning as I was making my way through New York city, I was reminded of the wonderful bakeries, and the many Jewish deli’s, which inspired my research into this Challah Bread Recipe.

In the main this is a ceremonial bread, eaten on the Sabbath and major Jewish holidays. It is braided, whether that be in 6 strands, or like my Challah Bread Recipe, 3 strands.

It is possible to eat it without eggs in the dough, replaced by water, which is known as water Challah.

I like it with the eggs in.

For those of you who came to work out how to say it, it is simply put as @Hallah@, where the C is silent.

This Challah Bread Recipe is something to behold!

cookware
Ingredients

550g Flour
7g Dry Yeast
230ml of Lukewarm Water
150g Sugar
2 Large Eggs 1 Large Egg Yolk
(save the white)
60ml Vegetable Oil

Nutrition

To serve one slice (serves 20 slices)

Calories: 161 kcals
Carbs: 27g
Fat: 4g
Protein: 5g


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First time making Challah! Recipe coming real soon.

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directions

1. Bloom the yeast, by adding it to the water and stirring in a teaspoon of sugar, leaving it for 10mins to activate.

2. Add the flour and sugar into a mixing bowl.

3. Add in the eggs and yolk, along with the oil. Mix together with a whisk.

4. Add in the yeast mixture and bring the dough together.

If the dough is still quite sticky, then add a tablespoon of flour until it comes together. It should feel tacky.

5. Knead for 10mins using your kitchen aid with the dough hook attachment.

If you don’t have one, use the link above to get yourself one, thank you for the commission we will get from your purchase. Every Challah bread Recipe deserves one.

Otherwise, knead with your hands on a floured surface.

6. Put the kneaded dough into an oiled bowl, and leave to prove for two hours.

7. When proving time is over, knock the dough back with your hands and bring it together into a smooth dough.

Split it into 3, and roll each one out into a long sausage shape.

8. Connect the 3 ends of the sausage shapes together to form a join.

Follow these steps to braid:

- Put the middle sausage over the left side sausage, bringing the left side sausage into the middle.

- Put the middle sausage over the right side sausage, which brings the right side sausage into the middle

Continue to follow these steps until you reach the end of the sausages. Pinch the ends together, and then place on the tray you will cook the bread on in the oven.

9. Leave to prove for 1hr.

Pre-heat your oven to 180c/350F.

10. After the second rise, glaze the top of the Challah with the leftover egg white.

Bake in the oven for 30-35mins, and allow to cool.

You won’t be disappointed.

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