Tessa’s Recipe Rundown
Taste: Rich, ever so slightly sweet, and perfect with dinner or as French toast in the morning.
Texture: Moist and tender yet firm.
Ease: The steps are relatively easy they just require some patience. I always thought challah was extremely difficult to make but after watching someone do it in school I realized it shouldn’t be that intimidating.
Appearance: Challah is one of the most beautiful loaves of bread and this recipe creates a fantastic but uncomplicated braid.
Pros: So much better than store-bought challah and much more satisfying (both in terms of taste and accomplishment).
Cons: Requires pretty much a whole day to make,
Would I make this again? I’ve made challah probably 5 times at home already.
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I’ve made challah bread way more times than I care to admit after learning how to make it in culinary school.
It’s such a gorgeous and complicated-looking bread that I was never really confident enough to try it.
This recipe is actually pretty easy, even if you’re not a super experienced bread baker.
I wanted to make a video about challah because I feel that once you see how easy it really is your at-home challah baking will be much more successful.
Be sure to save some day-old challah because it makes killer French toast!
*Please note: I am not Jewish so I am not claiming this is traditional or authentic challah.
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Challah Bread
Ingredients
- 3 to 3 1/4 cups (15 to 16 1/4 ounces) all-purpose flour, plus more for dusting
- 1 envelope (2 1/4 teaspoons) instant yeast
- 1/4 cup (1 3/4 ounces) sugar
- 1 1/4 teaspoons salt
- 3 large eggs, one egg separated (reserve the white for the egg wash)
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1/2 cup plus 1 tablespoon water, at room temperature
Instructions
- In a medium bowl whisk together the flour, yeast, sugar, and salt.
- In the bowl of a stand mixer fitted with the dough hook, mix together the 2 whole eggs and 1 egg yolk, melted butter, and 1/2 cup of the water until combined. Gradually add the flour mixture. Increase the speed to medium and mix until the dough comes together. Knead for about 5 minutes, or until the dough is smooth and elastic, adding up to a 1/4 cup more flour if the dough is too wet and sticky. Mix the egg white and the remaining 1 tablespoon of water and cover and refrigerate until ready to use.
- Shape the dough into an even ball and place in a lightly oiled ball. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 to 2 hours. Gently press down on the dough to deflate it then cover with plastic and let rise until doubled again, about 40 to 60 minutes.
- Transfer the dough to a floured work surface. Divide the dough into 2 pieces, one about half the size of the other (the small piece should weigh about 9 ounces, the larger should weigh about 18 ounces). Divide the large piece into 3 equal portions. Roll each portion into a 16-inch long rope. Line up the ropes and pinch them together at one end. Braid the rope pieces, pinching the other end together to seal the braid. Place the braid on a parchment or silicone mat-lined baking sheet. Repeat the exact steps with the remaining 3 smaller pieces of dough. Brush egg wash onto the large braid then carefully place the smaller braid on top. Loosely drape the loaf with plastic wrap and let rise until puffy, 30 to 45 minutes.
- Meanwhile, adjust an oven rack to the lower-middle position and preheat to 375°F. Brush the loaf with the remaining egg wash. Bake for 30 to 40 minutes, or until the loaf is golden brown and registers an internal temperature of 190°F with an instant read thermometer. Let the loaf cool completely before slicing.
First time naming bread EVER! I had to hand knead since I don’t have a mixer so that took FOREVER. But the recipe is AMAZING! Will definitely be making again for the upcoming holidays !
Your recipe was very easy to make. It just came out of the oven and looks fantastic. Now to let it cool before tasting. I am sure it will be great.
Looks delicious. Gonna try it
Looks delicious…gonna try it
Hi I made your challah 3X last week, but I just can’t get it right. The reason I kept trying was because it tasted delicious. All 3X the same thing. It weighed about 5 pounds. Was super dry and cakey. Not the slightest bit like a challah bread. Any ideas what happened? I followed your recipe and watched your video. Help!!!
Try using bread flour instead of all purpose flour
Wow. I mean really. I LOVE Cholla bread, but until today I just bought it. I can make a decent white loaf, but I thought this was beyond me. I read maybe ten other recipes before deciding on yours – some had 5 eggs! Some had tonnes of sugar. Instinctively your recipe sounded best and I was right. I did everything just as you said to, and am now eating a fluffy, light, delicious, decent-looking Cholla. THANKYOU! I will try your other recipes definitely. Very impressed.
I’ve made this several times. Each time comes out better than the time before! My friends & family LOVE it! It goes the same day I make it! Never anything left for French Toast or Bread Pudding! I’m going to have to quadruple the recipe for Rosh Hashanah, just to get to make those things for a very sweet New Year! Thank You so very much Tessa, for a VERY EASY & special recipe! PS… To all making this recipe for Jewish New Year, make sure to add an element of sweetness to it, like raisins or apples! And it should always then be shaped round, as an added symbol of the sweet circle of life should continue forever.
Love your recipes and I can’t wait to try this one!
What is the reason for allowing the dough to do two rises before dividing and braiding?
Because you want to knead out air bubbles before you braid it.
Hi, I’ve made your recipe twice. As the braided bread and rolls. My favorite is the rolls. Both are delicious. The bread was made with spelt wheat, so is a little dark, but delicious. I made 2. One was used for French toast. The second batch I made rolls. Bake only for 20 minutes. They came out beautifully. Thank you for a wonderful and easy RECIPE. Your video is excellent. Bless you. (I tried to send pics but sight won’t let me attach them.)
OMG!!! Thank you so much for this lovely Challah recipe. I made it yesterday and it is beautiful. Soft on the inside and not too hard on the outside. I followed your recipe exactly except I added a smidge more of sugar. My husband likes it sweeter. Totally A GREAT RECIPE Thank you again.
Yummy! â•®(╯▽╰)â•
Wow Tessa, this is a beautiful loaf! I’ll have to try the way you make it!