Challah

Step-by-step instructions for great bread!

While this braided, slightly sweet loaf is most commonly associated with Jewish cuisine, it’s a staple in several European cultures as well. This is a great recipe for beginning bread bakers as it is not a finicky dough that needs a lot of attention. I like to bake my challah in 5 x 9 inch loaf pans so it keeps a uniform shape, which makes my toaster happy. This recipe can easily be doubled; the loaves freeze well. For best results, be sure you use fresh yeast (check the date on the package) whenever making bread. We love challah for toast and sandwiches; it also makes excellent French toast and bread pudding.

Ingredients

• 1 1/4 cups (310 mL) warm water
• 1 1/2 teaspoon (7.5 mL) active dry yeast
• 1/4 cup (60 mL) honey or white sugar
• 2 tablespoons (30 mL) vegetable oil
• 2 eggs
• 1 teaspoon (5 mL) salt
• 3 1/2 (875 mL) to 4 cups (1L) unbleached flour
• 1 teaspoon (5 mL) sesame seeds

Method

• In a large bowl (use a stand mixer if you have one), sprinkle yeast and a pinch of sugar over warm water and let stand till foamy, about 5 minutes.
• Beat in honey or sugar, oil, 1 egg, and salt.
• Add the flour a half a cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
• Knead until smooth and elastic (2 – 4 minutes) and no longer sticky, adding flour as needed – if you add a bit too much flour and the dough gets too dry, add a teaspoon of water at a time and keep kneading.
• Take a clean, large bowl and add 1 teaspoon of vegetable oil. Put the ball of dough in the bowl and rotate it to coat completely with oil. Cover the bowl with a damp, clean cloth and let rise for 1 to 1½ hours or until dough has doubled in bulk. If it’s a bit cold in your kitchen, preheat the oven for a minute then turn it off and put the bowl of dough in there to rise.
• When it has doubled in bulk, turn the dough onto a stone counter or a floured board.
• Divide the dough into three approximately equal pieces using a sharp knife. Roll each piece into a long ‘snake’ about 1 ½ inches in diameter and about 12 inches long. Pinch the ends of the three snakes together firmly and braid, starting with the middle strand.
• Tucking both ends under, place the braid on a parchment lined baking sheet or in a parchment-lined loaf pan.
• Cover with a clean tea towel and let rise about one hour. Again, if your kitchen is a little cold, put the bread in a barely warm oven for its second rise. It should almost double in height, taking anywhere from 45 – 60 minutes.
• Preheat oven to 360F (be sure to first remove the bread from the oven if it’s been rising in there).
• Separate the remaining egg, keeping yolk only. Beat yolk and thin it with a very little bit of water then brush a generous amount over the loaf. Sprinkle with sesame seeds.
• Bake about 25 minutes. Bread should have a nice hollow sound when thumped on the bottom.
• Cool on a rack for at least one hour before slicing.

Makes 1 loaf; recipe can easily be doubled for two loaves.