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As you know, I use this blog to explore the world of recipes and my Easy Challah Bread is a recipe that has been made for 1000’s of years. Challah is a delicious, important and symbolic bread traditionally served for Shabbat.
Jump to RecipeChallah, a beautifully braided bread, holds great cultural and religious significance for the Jewish community. It is typically enjoyed on Shabbat, the Jewish day of rest that begins on Friday evening and lasts until Saturday night. Challah embodies the spirit of this sacred day and is considered a symbolic and ceremonial centerpiece of the Shabbat meal. The braided shape of Challah signifies unity and togetherness. It represents the interconnectedness of family, community, and the Jewish faith. Baking and sharing Challah is a treasured tradition that has been passed down through generations, creating a sense of continuity and heritage.
The recipe is adapted from TORI AVEY’S blog. The recipe is fairly standard in most peoples’ kitchen. The bread created with this recipe is crusty on the outside and soft in the middle. It is fun to make, easy to braid and will make your house smell so good.
Like any bread, the wet ingredients are mixed with the dry ingredients. What creates the light interior is the double rise of the bread. The braiding may take a little practice but it is straightforward using three braids. At some point, I will try using six braids. I know I will not be saying that it was easy to braid then.
Creating the challah bread.
The Easy Challah Bread plated.
Easy Challah Bread
My Easy Challah Bread is so easy to make. A Challah bread is the spiritual centerpiece for a Jewish table at Shabbat.
Ingredients
- 1/2 Cups Lukewarm water
- 1 Package Dry yeast
- 1 Tsp Sugar
- 1 Whole Large Egg
- 3 Whole Egg yolks
- 1 Cup Warm Milk
- 1/3 Cup Honey
- 2 Tbsp Neutral oil
- 2 Tsp Salt
- 5 1/2 – 6 Cups Flour
Egg Wash
- 1 Whole Large egg beaten
- 1 Tbsp Cold water
- 1/4 Cup Sesame seeds
Instructions
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Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of Active Dry Yeast and 1 tsp of sugar to the bowl, whisk to dissolve. Let bloom 10 minutes. You will know it is working if the mixture bubbles.
Next, add the warm milk to a mixing bowl with the egg, egg yolks, honey, canola oil and salt. Pour in the bloomed yeast. Mix well using a whisk to thoroughly blend the ingredients together.
Begin adding the flour to the bowl one half-cup at a time. Mix using a wooden spoon. Fully incorporate the mixture each time before adding the next half cup of flour. When mixture becomes too thick to stir, use your hands to knead.
You will know you are done adding flour when you knead the dough and it’s smooth, elastic, and not sticky. The amount of flour almost always varies a little. So get with your gut to know its done.
Spray a mixing bowl that will be used for resting time. Take the smooth dough ball and roll it in the oil to fully cover. Move to a dry warm area of your kitchen. Cover with a damp towel and let rest for an hour.
Now, punch the dough down and make into a ball again. Repeat the hour of resting. The final resting occurs on a lined baking tray. But first, the bread is braided. So divide the dough in half. Working with one half of the dough at a time, divide the half into 3 even pieces. Roll out using your hands into equal pieces. Lay them next to one another and braid alternating the back and forth.
Once the breads are braided, brush with the egg wash and cover with the sesame seeds. Cover each tray and do the final hour of resting. Now the loaves are ready for baking.
In an oven heated to 350 degrees, place the loaves in the middle of the oven. There are two phases of the baking process. After 20 minutes take the loaves out and brush again with the egg wash mixture. Place back in the oven and bake for another 20 minutes. Keep your eye on the top to make sure it is not browning too much. If it is, simply tent some tinfoil over the top to complete the baking.
To know your bread is done, remove from the oven, and simply tap the bottom. If you get a hollow sound and then you will know it is done.
Let rest a little before serving. Enjoy!
Recipe Notes
Adapted from Tory Avey – httpss://toriavey.com/challah-bread-part-1-the-blessing-and-the-dough/
This recipe makes two loaves.
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