{"id":19574,"date":"2022-05-02T11:57:04","date_gmt":"2022-05-02T06:27:04","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=19574"},"modified":"2024-09-19T02:30:59","modified_gmt":"2024-09-18T21:00:59","slug":"easy-challah-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-challah-bread\/","title":{"rendered":"Easy Challah Bread"},"content":{"rendered":"\n

Challah is one badass bread, all pillowy inside and golden-brown soft on the outside. Don\u2019t let the fancy facade fool you. There\u2019s a reason I call the recipe easy challah bread. There\u2019s not much technique to it, and you\u2019ll need only basic pantry ingredients. <\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

Jump to <\/strong><\/p>\n\n\n\n

Challah recipe<\/a><\/p>\n\n\n\n

Ingredient alternatives<\/a><\/p>\n\n\n\n

FAQs<\/a><\/p>\n\n\n\n

More bread recipes<\/a><\/p>\n\n\n\n

What is challah?<\/h2>\n\n\n\n

Challah<\/a> is a braided, enriched bread, meaning it uses yeast and contains over 10% fat, eaten by Jewish communities on Shabbat and other major holidays. Across Eastern Europe, it\u2019s known by many other names like hallah, kitke, berches, cha\u0142ka, khale, etc. It can be easily made at home, irrespective of your experience level. <\/p>\n\n\n\n

How do you pronounce challah?<\/h3>\n\n\n\n

Challah, a Hebrew word that appears in the Bible, is not pronounced with the hard \u201cch\u201d sound like in chip or chai. Keep the \u201cc\u201d silent and sound it like \u201chaa\u00b7luh\u201d<\/p>\n\n\n\n

What does challah taste like?<\/h4>\n\n\n\n

Challah is not like the usual white loaves of bread that taste plain. It has a hint of sweetness to it and feels rich and soft on the palate. And if you\u2019re wondering if it tastes as decadent as it looks, then the answer is an emphatic yes. <\/p>\n\n\n\n

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<\/a>How to make challah bread?<\/h2>\n\n\n\n

There are 5 steps to making challah: you knead, you proof twice, you shape, and you bake. It seems complicated, but it\u2019s not. You'll have an absolutely stunning, show-stopping loaf ready in about 3 hours and an afternoon well spent.<\/p>\n\n\n\n

Prepare the challah dough<\/h3>\n\n\n\n

Step 1:<\/strong> Combine eggs, water, yeast, olive oil, and honey in the bowl of your stand mixer.<\/p>\n\n\n\n

Step 2:<\/strong> Add in the flour and mix till it forms a rough mass. <\/p>\n\n\n\n

Step 3:<\/strong> If you\u2019re going to knead by hand, transfer the shaggy dough to a floured surface and knead it for a good 10 to 12 minutes. I used my stand mixer, and at a low setting, it took about 9-10 minutes to form a soft, supple, and smooth dough. Whichever route you choose, it\u2019s important to knead well so the braids of challah don\u2019t split during baking. <\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n

First proof of challah<\/h3>\n\n\n\n

Step 4:<\/strong> Grease a mixing bowl, place the dough in it and cover with a damp kitchen towel. A cling wrap is also fine, but I\u2019ve found that in dry heat like the one here, a damp towel works better. It keeps the dough moist.<\/p>\n\n\n\n

Step 5:<\/strong> Allow the dough to rise and double in volume. It\u2019s sweltering hot here, so my challah dough took 45 minutes to rise. But in cooler kitchens, it can take one and a half to two hours. <\/p>\n\n\n\n

\"Proofed<\/figure>\n\n\n\n

Divide and shape the dough into strands<\/h3>\n\n\n\n

Step 6:<\/strong> Punch the dough down to help it deflate, then divide it into 6 equal pieces.<\/p>\n\n\n\n

Step 7:<\/strong> Roll each piece into a ball, cover with a damp towel again, and set aside for 5 minutes.<\/p>\n\n\n\n

Step 8:<\/strong> Taking one ball at a time, roll it into a 6- to 7-inch long rope while covering the rest.<\/p>\n\n\n\n

Step 9:<\/strong> Going back to the first rope, roll it again till it forms a 12-inch-long strand. <\/p>\n\n\n\n

Step 10:<\/strong> Repeat for all 6 strands. <\/p>\n\n\n\n

\"Making<\/figure>\n\n\n\n

Step 11:<\/strong> Pick 3 dough strands and arrange them side by side at 90-degrees to you. Pinch their ends (the one farthest from you) together. <\/p>\n\n\n\n

Step 12:<\/strong> Then start braiding like you\u2019re making a plait. Make sure you apply the same tension throughout the process, or else some sections of the braid will be loose and some tight, creating a misshapen loaf. <\/p>\n\n\n\n

Step 13:<\/strong> When you reach the bottom of the braid, pinch the loose ends together and fold it under the loaf. Make sure you tuck the top end of the braid in the same fashion. <\/p>\n\n\n\n

Step 14:<\/strong> Take the remaining three dough strands and repeat the process. <\/p>\n\n\n\n

\"Braiding<\/figure>\n\n\n\n

Second proof challah dough<\/h3>\n\n\n\n

Step 15:<\/strong> Place the loaves on a parchment paper-covered tray. Cover with a kitchen towel again and let it rise for a second time till puffy. For me, it took about 35 minutes.<\/p>\n\n\n\n

Step 16:<\/strong> Brush the top with egg wash (one whole egg whisked in a splash of water) for that shiny glaze. <\/p>\n\n\n\n

Step 17:<\/strong> Dust with sesame seeds and bake for 24 to 30 minutes. (Challah bakes at a lower temperature. So, preheat at 200, but bake at 180.)<\/p>\n\n\n\n

Step 18:<\/strong> Let challah cool on a rack, and then dig in. <\/p>\n\n\n\n

\"Ready<\/figure>\n\n\n\n

<\/a>Substitute ingredients for this easy challah bread recipe<\/h3>\n\n\n\n

Honey: use regular white sugar<\/strong>.<\/p>\n\n\n\n

Olive oil: any vegetable<\/strong> oil you prefer.<\/p>\n\n\n\n

Sesame seeds: sprinkle poppy<\/strong> instead.<\/p>\n\n\n\n

Egg wash: try milk<\/strong> or lightly beaten cream<\/strong>.<\/p>\n\n\n\n

Eggs: I\u2019ve not tried eggless challah, but those who have said to just omit the eggs and increase the amount of water.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

<\/a>Good to know when making challah bread<\/h3>\n\n\n\n