Rainbow Challah Bread

challah back girl

Challah Back!! I’m not gay (except for that one time at Jew camp) but I do have tons of gay friends and I just freaking love rainbows. (Who doesn’t??) This isn’t a political blog by any means, unless you know of a politician running on a More Schmaltz in Schools campaign (he’d get my vote!), but I love love and think everyone should love who they want to love. Jews have been persecuted plenty, so it only makes sense that we aim to defend the rights of others. Right? In honor of June being pride month, I bring you a Rainbow Challah! Just like normal challah, but way prettier!

Rainbow Challah Bread

This would also be perfect for a kid’s party or a unicorn themed birthday or just a random Shabbat when you are feeling squirrelly. Or you could switch up the colors for a sporting event or other holiday. Get creative, people! How much do I love rainbows? Let me tell you! Here I am on a Slip n Slide during Austin’s Gay Pride. Don’t you want to move in here??

gay pride parade

And here I am sporting my “I’m not gay I just really love rainbows” t-shirt alongside my sister from another mista back in NYC. How jealous am I of that hair?!?!

gay pride parade

Okay let’s make challah!

First, prepare the yeast by mixing the yeast with 3/4 cup of bread flour, warm water and a teaspoon of sugar and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes. Then whisk in the two eggs, oil, salt and remaining sugar into yeast mixture until incorporated. Add the remaining 3 cups of flour a little at a time and combine until you have a smooth, soft and slightly sticky dough ball. Hehe. You will knead the dough more when you add the color so you don’t have to knead now.

Rainbow Challah Bread

I used my trusty KitchenAid dough hook to knead my dough, but by hand worked for my Bubbe so it works too!

Rainbow Challah Bread

Then divide your dough into six even pieces. I used a food scale to weigh them out.

Rainbow Challah Bread

Flatten out each piece and put some gel food coloring of each color of the rainbow in the middle of each one. Then mix until your dough is dyed! This will take a few minutes for each, so be prepared. Add more color as needed, and wear gloves if you don’t want purple hands.

Rainbow Challah Bread

Ooh it’s already pretty!!

Rainbow Challah Bread

Put the balls in a greased bowl and cover with a towel and let rise for 1.5 to 2 hours or until it doubles in size. My colors stuck to each other a bit, so if this bothers you and you like doing dishes, put them in separate bowls.

Rainbow Challah Bread

Place the dough in a warm, cleaned bowl and cover with plastic wrap or a towel. Let the dough ferment until it has doubled in size, about two hours. I pre-heat my oven to the lowest temperature, but the dough inside, and then turn the over off immediately and have it proof in there. Now time to braid! For a six-strand braid I followed The Shiksa’s tutorial.

Rainbow Challah Bread

This recipe is for two challahs, so divide each color in two. Take one of each color and make six even strands. Line them up in rainbow order and pinch at the top to secure the end. Then take the purple strand on the right and weave it to the left over two strand, under one strand and over two strands. Repeat with the blue strand, then the green, etc. until you reach the bottom. Secure the other ends together and tuck them under the challah.

Rainbow Challah Bread

Then let your challah proof again until tripled in size, about an hour and a half. Pre-heat the oven to 350 degrees F. Glaze the breads with the last egg and bake for 35 minutes at 350 degrees until slightly browned.

Rainbow Challah Bread

Ta da! How perfect would this be for the gayest challah French toast ever!!!

Rainbow Challah Bread

Have a magical day!

Rainbow Challah Bread

Rainbow Challah Bread
 
Prep time
Cook time
Total time
 
Just like normal challah, but way prettier!
Author:
Recipe type: Bread
Cuisine: Jewish
Serves: 2 small challah
Ingredients
  • 1 envelope instant yeast (2¼ teaspoons)
  • 3¾ cups bread flour
  • ¾ cup warm water (about 100 degrees)
  • ¼ cup sugar
  • 2 large eggs plus one for glazing
  • ½ cup vegetable oil
  • 1½ teaspoons salt
Instructions
  1. First, prepare the yeast by mixing the yeast with ¾ cup of bread flour, warm water and a teaspoon of sugar and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes.
  2. Then whisk in the two eggs, oil, salt and remaining sugar into yeast mixture until incorporated.
  3. Add the remaining 3 cups of flour a little at a time and combine until you have a smooth, soft and slightly sticky dough ball. Hehe. You will knead the dough more when you add the color so you don’t have to knead now.
  4. Then divide your dough into six even pieces. I used a food scale to weigh them out.
  5. Flatten out each piece and put some gel food coloring of each color of the rainbow in the middle of each one. Then mix until your dough is dyed! This will take a few minutes for each, so be prepared. Add more color as needed, and wear gloves if you don’t want purple hands.
  6. Put the balls in a greased bowl and cover with a towel and let rise for 1.5 to 2 hours or until it doubles in size. My colors stuck to each other a bit, so if this bothers you and you like doing dishes, put them in separate bowls.
  7. Place the dough in a warm, cleaned bowl and cover with plastic wrap or a towel. Let the dough ferment until it has doubled in size, about two hours. I pre-heat my oven to the lowest temperature, but the dough inside, and then turn the over off immediately and have it proof in there. Now time to braid!
  8. This recipe is for two challahs, so divide each color in two. Take one of each color and make six even strands. Line them up in rainbow order and pinch at the top to secure the end. Then take the purple strand on the right and weave it to the left over two strand, under one strand and over two strands. Repeat with the blue strand, then the green, etc. until you reach the bottom. Secure the other ends together and tuck them under the challah. Repeat with other challah.
  9. Then let your challah proof again until tripled in size, about an hour and a half. Pre-heat the oven to 350 degrees F. Glaze the breads with the last egg and bake for 35 minutes at 350 degrees.

P.S. Here is another rainbow challah on the Internet that’s Noah’s Ark themed!!

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Comments

  1. says

    You certainly are one “Wild and CRAZY Jewish princess”———–Just ran into your blog and I actually was considering relocating to Austin—now that I decided against it, I feel I’ve made the right decision! LOL…..ONLY KIDDING……You, my dear are great and so is your Challah honey! Take good care and KOL TOV!

  2. says

    I’d really like to try it…….do you think it would work in whole wheat? white whole wheat…it’s lighter in color and texture than reg. ww………

  3. spockface says

    Out of curiosity — what model is your KitchenAid mixer, and how long have you had the dough hook? We have a KSM90 and have been leery of getting a replacement dough hook for it because apparently the new ones start chipping really quickly, like within a month. Have you had any problems with that?

  4. janet says

    You wouldn’t actually eat that would you? Artificial dyes are gross. If you had used natural ingredients (beet juice for red, powdered spinach for green etc) it would have been interesting. This chemical dye version? NOT.

  5. c.keith lewis-brown "Dadamama" says

    OY! LOVE IT! My partner of 26+ yrs and I adopted 2 sisters(1st@ 4 mos,2nd came 7 mos. later-11 mos TO THE DAY!! Now 12 & 13) Several yrs ago..What do you want for Christmas? Krista(#2) “I want a PINK BIBLE! Found a rhinestoned one in Palm Springs, CA! Angel(#1) ” I want a guitar that rocks and CHALLAH BREAD!”

    They are going to LOVE MAKING THIS!!!! Thank you!!

    • says

      Thanks! I just made sure to pull it from the oven right when it is cooked, but before golden brown. But another time I made it and cooked it a little longer, and it was still pretty and the inside was still vivid!

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