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Challah Recipe: No Bread Machine

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How to Make Challah Bread Easy Challah Recipe The Mediterranean Dish
How to Make Challah Bread Easy Challah Recipe The Mediterranean Dish from www.themediterraneandish.com

Description

Challah is a traditional Jewish bread that is typically braided and served on Shabbat and other holidays. This challah recipe is made without a bread machine, and the dough is mixed and kneaded by hand. The result is a delicious, homemade bread that is perfect for sharing with family and friends.

Prep Time

30 minutes

Cook Time

25 minutes

Ingredients

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1/4 cup honey
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 4 to 4 1/2 cups all-purpose flour
  • 1 egg yolk
  • 1 tbsp water
  • Poppy seeds or sesame seeds (optional)

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon
  • Large cutting board or clean work surface
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method

  1. In a large mixing bowl, combine the warm water and active dry yeast. Stir to dissolve the yeast.
  2. Add the honey, eggs, vegetable oil, and salt. Stir to combine.
  3. Add 4 cups of all-purpose flour, one cup at a time, stirring after each addition. Continue adding flour until the dough comes together and is no longer sticky.
  4. Turn the dough out onto a large cutting board or clean work surface. Knead the dough for 5 to 10 minutes, until it is smooth and elastic.
  5. Place the dough in a greased bowl and cover with a clean dish towel. Allow the dough to rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
  6. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal parts and roll each part into a long rope.
  7. Braid the ropes together into a loaf and place the loaf on a baking sheet lined with parchment paper.
  8. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the challah. Sprinkle with poppy seeds or sesame seeds, if desired.
  9. Cover the loaf with a clean dish towel and let it rise for another 30 minutes, or until it has doubled in size.
  10. Preheat the oven to 375°F. Bake the challah for 25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
  11. Remove the challah from the oven and let it cool on a wire rack before slicing and serving.

Notes

Challah is best eaten fresh, but it can be stored in an airtight container at room temperature for up to 3 days. You can also freeze challah for up to 3 months. To thaw, let the bread come to room temperature and then reheat in a 350°F oven for 5 to 10 minutes.

Nutrition Info

This recipe makes 1 large loaf of challah. Each slice (when the loaf is sliced into 12 pieces) contains approximately:
  • Calories: 222
  • Protein: 6g
  • Carbohydrates: 38g
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 36mg
  • Sodium: 204mg
  • Potassium: 76mg
  • Fiber: 1g
  • Sugar: 7g
  • Vitamin A: 1%
  • Vitamin C: 0%
  • Calcium: 1%
  • Iron: 3%

Recipes FAQ

What is challah?

Challah is a traditional Jewish bread that is typically braided and served on Shabbat and other holidays.

What is the difference between challah and regular bread?

Challah is typically sweeter and richer than regular bread, and it is often made with eggs and honey.

Can I make this challah recipe in a bread machine?

This recipe is designed to be made by hand, but you could try adapting it for a bread machine by following the manufacturer's instructions.

Recipe Tips

  • Make sure your yeast is fresh and active before starting this recipe. If your yeast doesn't foam up in the warm water, it may be expired or dead.
  • If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.
  • For a shiny crust, brush the challah with egg wash before baking.
  • If you don't have poppy seeds or sesame seeds, you can leave them out or use another type of seed or spice.
  • If your kitchen is cool, you may need to let the bread rise for longer than the recipe suggests. The dough should double in size before baking.
  • If you're new to bread making, don't be intimidated! Kneading dough can be a great stress-reliever, and there's nothing quite like the satisfaction of baking your own bread.

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