Challah Bread is a rich and fluffy loaf full of flavor. A Jewish traditional loaf, this incredible bread is going to be a favorite in your family baking!
Challah bread is a traditional bread that originates in the Jewish religion. This sweet enriched dough is often served on the Shabbat table and for major Jewish Holidays such as Rosh Hashanah. Although it is not served during the Passover when leavened bread is not served. But you do not have to be of the Jewish religion to enjoy this incredibly moist tender bread. Once you try this delicate bread, you will find it belongs on every table.
Part of the enchantment of the Challah bread (pronounced “haa·luh”) is the spectacular shiny loaf in it’s braided form. Do not worry, it is easier than it looks. The braids have significant meanings in Jewish religion and are a significant part of making Challah. You have to give the braiding a try when you make this bread. Alone the loaf is perfectly rich, tender and exquisite, but with the braiding it’s divine. You place a challah loaf in all it’s glory on the table and there will be ooh’s and aahh’s at the table for sure. I love the symbolism behind the Challah bread and importance it brings to Jewish ceremonies. When you make this bread, whether you understand it all or not, you will know you are making something special.
Have your eggs at room temperature for best mixing results. All of these ingredients are easy to find at your local store, or possibly in your pantry already to go!
Challah bread is meant to be made taking great care and effort with the dough. In some traditions if made rushed and while in a bad mood, your challah will fall flat and not turn out. So put some love into your challah and enjoy the process and the incredible aroma that will fill your kitchen.
If you can braid your daughter, sister, aunt or uncle’s hair you can braid a three strand loaf of challah bread. If you are new to braiding three strand is great place to start. Take care to keep the dough taunt but not tight. Otherwise it will form large gaps.
Three Strand: Starting on the right side, cross the right strand over the middle strand so it now sits in the middle. Then take the left strand and cross it over the middle strand, to now become the middle strand. Repeat alternating right, then left till you reach the end of the dough. Pinch the ends together and fold them under and tuck under the loaf. Gently place on prepared baking sheet.
Bread is a work of art, and in many ways like art, bread can be very forgiving. But there are few things you want to make sure you do so that you at least end up with a tasty loaf, no matter what it looks like.
When it comes to baking Challah bread the tradition keeps it pretty basic but also pretty delicious.
This isn’t as scary as it sounds or looks, and the result is absolutely beautiful. Don’t stress it too much and have fun with it. Your Challah bread will taste amazing however it looks.
Six Strand Braid: For starters it is important to remember that you always start with the strand that is furthest to the right. Now memorize this saying to repeat as you braid, “over 2, under 1, over 2” Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided. Tuck the ends under the loaf and place on prepared baking sheet.
We all know that leftover Challah bread makes the best french toast, or stuffed french toast, so it is totally ok to save a loaf for later.
Making bread is almost as therapeutic as eating it can be. There is something about the kneading and mixing that just helps melt the world away. And then that smell! The rich aroma of fresh baked bread that fills the house is pure heaven. Whether you are beginner or pro, I have a tried and true recipe for you to try.
Mix at low speed until smooth, about five minutes.
Once smooth, dump dough on a lightly floured counter and gently form into a ball. Place dough into an oiled bowl, cover with a towel or plastic wrap and set in a warm place to rise.
Let rise for 1 hour or until doubled in size.
Pre-heat the oven to 350 degrees.
Once the dough has doubled in size, remove from the bowl onto a lightly floured surface.
Being careful to handle the dough gently and not stretch out the strands of dough, braid the strands together in a traditional 3 strand braid or a 6 strand braid (see photo for step-by-step example). Once the strands are too short to continue braiding, pinch together and tuck under to form the end of the loaf. The top of the loaf can be pinched and tucked to match.
Mix a little water (about a teaspoon) with the egg yolk and use a pastry brush to coat the dough evenly. Sprinkle on optional sesame seeds or poppy seeds.
Bake at 350 for 30-40 minutes, until golden brown.
Allow to cool completely before cutting.
Calories214kcal (11%)Carbohydrates43g (14%)Protein6g (12%)Fat2g (3%)Saturated Fat1g (5%)Trans Fat1gCholesterol47mg (16%)Sodium211mg (9%)Potassium76mg (2%)Fiber1g (4%)Sugar9g (10%)Vitamin A67IU (1%)Vitamin C1mg (1%)Calcium22mg (2%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Cuisine Middle East
Keyword challah, challah bread