This Challah Bread recipe makes two of the best, most braided loaves you will ever eat from www.pinterest.com
Description
Challah bread is a traditional Jewish bread that is typically enjoyed during the Sabbath and other Jewish holidays. It is made with a rich, eggy dough that is braided into a beautiful loaf, and it has a slightly sweet flavor that makes it perfect for breakfast, brunch, or as a snack. This recipe for challah bread is from Allrecipes, and it is easy to follow and yields a delicious loaf of bread.
Prep Time
The prep time for this challah bread recipe is about 30 minutes.
Cook Time
The cook time for this challah bread recipe is about 30 minutes.
Ingredients
- 1 1/2 cups warm water - 1 tablespoon active dry yeast - 1/2 cup honey - 4 eggs - 1/2 cup vegetable oil - 1 tablespoon salt - 8 cups all-purpose flour
Equipment
- Large mixing bowl - Measuring cups and spoons - Whisk - Wooden spoon - Stand mixer with dough hook attachment (optional) - Baking sheet - Parchment paper - Pastry brush
Method
1. In a large mixing bowl, combine the warm water and yeast. Let sit for 5 minutes until the yeast is frothy. 2. Add the honey, eggs, vegetable oil, and salt to the bowl, and whisk until well combined. 3. Gradually add the all-purpose flour to the bowl, stirring with a wooden spoon until the dough comes together and is no longer sticky. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough until it is smooth and elastic. 4. Cover the bowl with a clean kitchen towel, and let the dough rise in a warm, draft-free place for 1 hour or until it has doubled in size. 5. Preheat your oven to 350°F (180°C), and line a baking sheet with parchment paper. 6. Punch down the dough, and divide it into 3 equal parts. Roll each part into a long rope, and braid the ropes together. 7. Place the braided loaf onto the prepared baking sheet, and let it rise for an additional 30 minutes. 8. In a small bowl, beat 1 egg with a splash of water to make an egg wash. Use a pastry brush to brush the egg wash over the top of the loaf. 9. Bake the challah bread for 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. 10. Let the bread cool for a few minutes before slicing and serving.
Notes
- To make the dough ahead of time, you can let it rise in the refrigerator overnight. Just be sure to let it come to room temperature before shaping and baking. - You can add raisins or other dried fruit to the dough for a sweeter bread.
Nutrition Info
One slice of challah bread (about 1/12th of the loaf) contains approximately: - Calories: 270 - Fat: 7g - Carbohydrates: 46g - Protein: 6g - Sodium: 410mg - Sugar: 10g
Recipes FAQ
Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can use instant yeast in this recipe. Just be sure to follow the instructions on the package for how to use it. Q: Can I use a different type of flour? A: You can use bread flour instead of all-purpose flour if you prefer a chewier bread. You can also use whole wheat flour, but you may need to adjust the amount of liquid to get the right consistency. Q: Can I freeze the bread? A: Yes, you can freeze the bread once it has cooled completely. Just wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
Recipe Tips
- Be sure to use warm water, but not too hot or it will kill the yeast. - If the dough is too sticky, you can add a little more flour. If it is too dry, you can add a little more water. - To make a round loaf instead of a braided loaf, simply roll the dough into a ball and place it on the baking sheet to rise and bake. - You can brush the bread with melted butter instead of egg wash for a richer flavor.
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