Challah

Challah myfavouritepastime.comThis bread was awesome. We spent two days eating it non-stop. I loved the aroma of honey, the richness from egg yolks and the sweet taste from sugar and honey. This is the kind of bread I can make again, and again and again. I hope your week started on a bright note and hope you enjoy the remaining days!

Challah myfavouritepastime.com

Challah myfavouritepastime.comPlease always assemble all ingredients before you start

Challah myfavouritepastime.comSift the flour, sugar, instant yeast and salt into a bowl. Set aside.

Challah myfavouritepastime.comWhisk the water, egg, egg yolks, honey and olive oil in the mixing bowl of a stand mixer.

Challah myfavouritepastime.comPlace the dough in an oiled bowl, cover with cling film and set aside to rise for about 1½ hours

Challah myfavouritepastime.comor until the dough doubles in size.

Challah myfavouritepastime.comI made two 3-strand challahs

Challah myfavouritepastime.comYou can also use sesame seeds. I prefer poppy seeds.

Challah myfavouritepastime.com

Challah

Preparation time: 20 minutes; Baking time: 35 minutes + ; Makes: 2 loaves

Ingredients

  • 750g (1.6 Ib, 6 cups USA, 5 cups Australia) all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons Fleischmann’s instant yeast (or 1 packet active dry yeast + 1 teaspoon sugar)
  • 1½ to 2 teaspoons salt
  • 375ml (1 ½ cups) warm water
  • 1 egg
  • 3 egg yolks
  • 80ml (1/3 cup) honey
  • 3 tablespoons olive or canola oil
  • 1 egg beaten with 1 tablespoon water for egg wash

Instructions

  1. Line a large baking sheet with parchment. Preheat the oven to 350°F (180°C) ten minutes before baking. Sift the flour, sugar, instant yeast and salt into a bowl. Set aside.
  2. Whisk the water, egg, egg yolks, honey and olive oil in the mixing bowl of a stand mixer. Add 4 cups flour to the liquid and beat on low speed with the dough hook. Continue adding the flour until a smooth sticky and elastic dough forms. Knead for about 8 minutes. If mixing by hand knead the dough for 15 minutes.
  3. Turn the dough onto a lightly floured surface and knead into a ball. Place in an oiled bowl, cover with cling film and set aside to rise for about 1½ hours or until the dough doubles in size.
  4. Knock back the dough. You can either make one large tiered challah or divide the dough into two equal pieces and make two 3-4 strand challahs. I made two 3-strand challahs. If you want a 6-strand challah watch this video. Brush the breads with egg wash and sprinkle poppy seeds over the top. Set aside for 30-45 minutes or until doubled in size.
  5. Bake in the centre of the oven for about 30-35 minutes or until golden.

Points to Note

  1. I used exactly 750g (26oz, 1.65Ib) flour.
  2. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the breads at 350°F (180°C) for 35 minutes.
  3. For cup measures: (use 240ml cup) spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

18 thoughts

  1. This is one bread recipe I’m sure to try. It’s not that ‘m necessarily crazy for challah bread but I do love pain perdu made made with it. YUM!
    Thanks for sharing your recipe, Liz, and I hope you’re enjoying these relatively mild temperatures. 🙂

    1. Hey John
      Thanks so much for visiting my blog several times. I promise I shall be heading out to Virtual Chicago soon. The weather is still great. I wish winter would never ever come. I would really be happy!
      Liz

  2. The wife and kids always love a loaf of home made bread! This is officially on the “to do” list! Thank you for sharing!

    1. Hi Aunt Juju
      Thanks for the compliments. Frankly speaking, I can’t remember the last time I used active dry yeast. I only use instant yeast and I normally add it directly to dry ingredients. Almost all recipes using active dry yeast usually call for a teaspoon of sugar during re-hydration. It probably quickens proofing? I have no idea frankly speaking. I hope you’re having a wonderful week. Thanks and take care
      Liz

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