Challah Bread
A step-by-step guide to making the best homemade braided challah bread.
Servings: 2 challahs
Calories: 308kcal
Ingredients
- 2 packets yeast approx. 1 1/2 tbsp
- 1 ½ cups sugar
- 4 cups warm water
- 1 Tbsp. salt
- 1 cup vegetable oil
- 4 eggs
- 5 lbs flour Start with around 9 cups then gradually add the remaining 6 or so cups until the dough forms a nice ball and is not sticky.
Instructions
- Combine the yeast and sugar in a bowl.
- Add warm water and let sit for 7 minutes - until the yeast activates indicated by bubbles forming on top of the mixture.
- Add: Salt, veg. oil, eggs & flour
- Let the dough rise for 1 ½ hours or until doubled in size. (Henna suggested putting it in a clean garbage bag twisted shut to rise)
- Once the bread has risen braid your challah however you would like. This site has great braiding instructions - Secrets of Challah
- Cover and let rise for another 1 to 2 hours or until doubled in size.
- Preheat oven to 350.
- Brush (egg wash) the challahs with a mixture of 1 egg yolk and 1/2 tsp water
- Bake for 30 -35 minutes
Notes
Note: This will make 2 very large challah's or even more smaller bread loaves. These freeze great!
Important flour note - Start with around 9 cups then gradually add the
remaining 6 or so cups until the dough forms a nice ball and is not
sticky. Storage: To Store: Keep challah at room temperature in a bread box or wrapped in a kitchen towel for a few days. Avoid plastic bags to prevent sogginess. To Freeze: Wrap whole or sliced challah in plastic wrap or foil, then place in a freezer bag. Freeze dough after shaping and let it thaw overnight in the fridge before baking. To Thaw & Reheat: Let frozen challah sit at room temp or toast slices straight from the freezer. Warm a whole loaf in foil at 350°F for 10-15 minutes.
remaining 6 or so cups until the dough forms a nice ball and is not
sticky. Storage: To Store: Keep challah at room temperature in a bread box or wrapped in a kitchen towel for a few days. Avoid plastic bags to prevent sogginess. To Freeze: Wrap whole or sliced challah in plastic wrap or foil, then place in a freezer bag. Freeze dough after shaping and let it thaw overnight in the fridge before baking. To Thaw & Reheat: Let frozen challah sit at room temp or toast slices straight from the freezer. Warm a whole loaf in foil at 350°F for 10-15 minutes.
Nutrition
Calories: 308kcal | Carbohydrates: 63g | Protein: 8g | Fat: 1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Calcium: 15mg | Iron: 3.4mg
