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Challah

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Challah

Lately, I have been reminiscing back on my youth a bit and wondering how on earth I got to be 25 28 already. Perhaps it was the time I spent last weekend living it up on Austin’s East 6th Street, (affectionately known as Dirty 6th) that made me realize I am no longer 20.

Challah

But mostly, how is it not 1993 and I am not catching up on Rugrats specials on the ole VCR noshing on Fruit by the Foot? Where does the time go? When I haven’t been daydreaming of raiding fellow Jew Cher Horowitz’s closet, I have been thinking about comfort food. Nothing makes you feel better about realizing kids born in the 1990s are old enough to be in Med School than a nice dish just like Bubbe used to make it. Well, that and still getting carded. And realizing that said kids missed one of the greatest decades of music (arguably) in recent history. I know I would be half the woman I am today without Wilson Phillips and the Gin Blossoms.

(Here is my first challah photo!)

Challah

Anyhoo, my go-to comfort food is usually Matzah Ball Soup, but with summer setting in in Texas, I went with my second favorite- challah. Now that Passover is over, onto some bread!! Challah is a rich, sweet, eggy Jewish bread traditionally served on Shabbat and holidays, or to make the best sandwiches you have ever had. I promise. Let’s get cooking, shall we?

This challah also is a sweet one, so feel free to reduce the sugar too. Jew do Jew!

Challah

First, prepare the yeast by mixing the yeast with warm water and 1 teaspoon sugar and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes.

Whisk in the 2 eggs, oil, salt, and remaining sugar into yeast mixture until incorporated. Then add the of flour and mix into a ball. Knead until smooth, about 5-10 minutes. Don’t add it too much flour, you want the dough to be slightly sticky.

Place the dough in a warm, cleaned bowl and cover. Let the dough ferment until it has doubled in size, about two hours.

Line a baking sheet with parchment paper and braid your bread as desired! I like a classic 3 or 6 strand braid. Don’t braid too tightly, as you want room for your challah to grow and those nice challah bulbs to form.

Challah

Cover the loafs let proof until about doubled in size again, they should look light and fluffy. Glaze the breads with the last egg yolk mixed with a little water and bake for 35 minutes at 350 degrees or until done, rotating half-way through. Tent your challah with foil if the top is browning too much before it’s cooked through.

Challah

Enjoy for sandwiches, on its own, or for a special recipe I have coming up next week! Any guesses??

Challah

Amy
Challah back!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Bread
Cuisine Jewish

Ingredients
  

  • 2¼ teaspoons active dry yeast 1 packet
  • 1¼ cup warm water about 100 degrees
  • ½ cup sugar
  • 2 large eggs plus one extra yolk for glazing
  • ¼ cup vegetable oil
  • 3¾ – 4½ cups bread flour or all-purpose flour, plus more as needed
  • 1½ teaspoons kosher salt

Instructions
 

  • First, prepare the yeast by mixing the yeast with warm water and 1 teasooon sugar in a large bowl or the bowl of a stand mixer and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes.
  • Whisk in the 2 eggs, oil and remaining sugar into yeast mixture until incorporated. Then about half of the the flour and then the salt and mix into a ball with a wooden spoon or dough hook. Knead until smooth, about 7-10 minutes, adding more flour as needed (pun intended). You may not need all the flour. Or you may need a little more. You want your dough to be soft and tacky. Don't add too much flour. It will also get less sticky as it rises as the gluten activates.
  • Place the dough in a warm, cleaned bowl and cover with a towel. Let the dough ferment until it has doubled in size, about 2-3 hours.
  • Line a baking sheet with parchment paper and braid as designed.
  • Cover and let rise another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.) Meanwhile, pre-heat the oven to 350 degrees F.
  • Whisk the last egg yolk with 1/2 tablespoon of water and brush generously all over the challah (I do two coats, you can top with sesame seeds or sprinkles or whatever!) and bake for about 30 minutes or until golden brown. Tent the challah with foil if it starts to brown too much on the top.
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Comments

  1. Bubbe says

    YUM YUM YUM!!!!! Nothing like a little challah to go with my butter :). You continue to outshine every generation of the family. I want to wrap my flapping arms around you and give you a big hug!

    Love,

    Bube

    Reply

    • Amy says

      Amazing! Nice to meet you Amy. You blog looks great too and that challah bread pudding?? I die! I need that in my life pronto.

      Reply

  7. Velva says

    Your challah looks amazing. Soul satisfying and delicious.

    I grew up on MIami beach and have a profound appreciation for jewish inspired dishes.

    Awesome.

    Velva

    Reply

  10. Courtney says

    This looks awesome. My stepdad is Jewish and this year we couldn’t find any candles for the menorah : ( so I want to find other ways of acknowledging Chanukah. I love your headline, BTW; my mom & I always sub “you” with “Jew” when we’re talking to him
    X D

    Thanks!

    Reply

    • Amy says

      Thanks, Courtney! So sad you could not find candles, maybe you could order some online for future Hanukkahs? HAHA subbing “Jew” with “you” never gets old for me. Happy Hanukkah to Jew and your family!

      Reply

  11. Kristin says

    This was my first attempt at baking bread from scratch and it came out perfectly! My family loved it. We’re going to use it for french toast as well. Thanks for the recipe!

    Reply

  12. Katie says

    This actually worked!!! Usually I have so many struggles with bread/yeast recipes but this was a fabulous recipe and perfect for Hanukkah. Now I am no longer scared to bake breads, THANK YOU!

    Reply

  13. Earl says

    Gonna try this recipe.It will be my first time trying to make bread. I heard the best french toast is made with challah 🙂

    Reply

  16. Nat says

    Hi Amy! I made this with the 9 grams of dry active yeast and the challah tasted so yummy but mine were a little flat after I brushed the egg on and after baking they were still flat, do you know what may have caused this? What did I do wrong??? Did I leave them too long to rise maybe? Thanks

    Reply

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