You might be wondering why I am including a recipe for a type of bread that few people besides the Jewish faithful eat routinely. (Challah is a yeast-risen egg bread that is traditionally eaten by Jewish people on Shabbat (Friday – the Jewish day of rest), on ceremonial occasions and during festival holidays.) Well my dear readers, I am including this recipe for two very good reasons. 1) Challah (pronounced correctly sounds like a soft “k” before halla.) is lovely. Like Brioche, Challah is slightly sweet and quite rich from both eggs and fat. Where Brioche uses butter instead of oil, and more of it, Challah uses more eggs. Both are quite decadent and absolutely delicious. 2) The second reason I decided to include this recipe is because I am going to post my Bread Pudding with Spiced Rum Sauce recipe next. And my bread pudding uses cubed Challah. So I wanted you to know how easy and affordable it is to build before I posted the bread pudding recipe. (Also, Challah can be a little spendy to purchase, not to mention difficult to find.) Remember, I am on your side. If I can help you cut cost while you prepare delicious food at home, I feel I will have justly deserved the very large income I receive for writing this blog!
- 1 pkg. dry yeast (1 tablespoon)
- 3 ¾ c. bread flour, divided
- ¾ c. warm water
- 3 lg. eggs, room temperature, divided
- ½ c. vegetable oil
- 1 ½ tsp. salt
- ¼ c. sugar
- poppy or sesame seeds, opt.
Combine the yeast, 3/4 cup of the bread flour, and the warm water in a large mixing bowl. (I use the bowl of my Kitchen aid mixer.) Let the yeast slurry stand uncovered for 10-20 minutes, or until it begins to ferment and puff up slightly. Add 2 eggs, oil, salt, and sugar into the puffed yeast slurry and beat until the eggs are well incorporated and the salt and sugar have dissolved. Add the remaining 3 cups flour all at once. Knead the dough until smooth and soft. Cover with plastic wrap. Let the dough rise for 2 hours or until doubled in bulk. (The dough can be refrigerated before it has been allowed to rise, but it will take an additional 30 to 60 minutes to rise after you take it out of the refrigerator.) After the dough has doubled, punch it down and divide into 2 pieces. Shape into 2 elongated loaves and place on a lightly buttered baking sheet or parchment paper. (Alternatively, the dough can be divided into three-six equal balls, rolled into skinny strands, and braided for a more traditional appearance.) Beat the remaining egg with a few drops of water and brush the loaves/loaf. Allow the loaves/loaf to rise until doubled. Brush again with any remaining egg wash. Unless you are using the Challah for bread pudding or French toast, sprinkle the braided loaf with seeds before baking in a pre-heated 350 degree oven for about 35 minutes or until the loaves/loaf sound hollow when gently tapped. If the Challah is browning too fast, gently tent with aluminum foil. Allow to cool completely before slicing.
Note: Challah bread makes incredible French toast. Just dip thick slices of bread in a mixture of eggs, milk, a wee drop of vanilla, and a dash of cinnamon; fry in butter. Serve with warm maple or fruit syrup topped with a dollop of sweetened whipped cream.