Challah Bread Recipe – Learn under Expert Guide: With this recipe for Challah Bread, you may embark on a gastronomic adventure that will take you to the very center of Jewish culture. Because of its golden brown crust and beautiful braided design, this bread is a fixture at holiday dinners and family gatherings.
Challah Bread Recipe – Learn under Expert Guide
It is soft and slightly sweet, and it has a crust that is golden brown. When you bake your own Challah bread, you have the opportunity to sprinkle it with love and personalize it according to your preferences. Join us as we walk you through the process of making this classic that has stood the test of time, along with providing you with useful advice and insights on the nutritional benefits of this dish.
Ingredients
- 4 cups all-purpose flour, plus extra for kneading
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 2 large eggs, plus 1 egg for egg wash
- 1/4 cup vegetable oil
- 1/2 cup warm water
- Optional: sesame seeds or poppy seeds for topping
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Instructions
Put the yeast, sugar, and warm water into a small basin and mix them together. Wait around five to ten minutes until it becomes foamy.
Put the flour and salt into a large mixing bowl and whisk them together. A well should be made in the middle, and then the yeast mixture, eggs, and vegetable oil should be added to it. Mix until a dough that is shaggy is formed.
Move the dough to a surface that has been dusted with flour and knead it for approximately eight to ten minutes, or until it is smooth and elastic. In order to prevent sticking, add additional flour as required.
Put the dough that has been kneaded into a basin that has been greased, cover it with a clean kitchen towel, and allow it to rise in a warm location that is free from drafts for around one to one and a half hours, or until it has doubled in size.
The air should be released from the dough by punching it down after it has risen. For a more conventional braid with three strands, divide the dough into three equal portions; for a more elaborate braid with six strands, divide the dough into six equal portions.
Roll each section into a long rope, ensuring sure that the length of each rope is the same at the end.
Put the ropes in a parallel arrangement with each other and crimp one end of each rope together.
Before pinching the other end to seal it, you need first braid the ropes together. A clean finish can be achieved by tucking the ends under the loaf.
Arrange the Challah that has been braided on a baking sheet that has been lined with parchment paper. Allow it to rise for a further thirty to forty-five minutes while you cover it with a kitchen towel.
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). The remaining egg should be beaten and then brushed over the Challah that has risen.
Upon baking, this will impart a stunning golden gloss to the entire thing. In order to enhance the flavor and texture of the dish, you may choose to sprinkle poppy seeds or sesame seeds on top.
The Challah should be baked in an oven that has been preheated for twenty-five to thirty minutes, or until it is golden brown and cooked all the way through.
Alternately, you can touch the bottom of the bread to listen for a hollow sound, which is an indication that the bread is done.
If you want to slice the Challah and serve it, you need wait at least fifteen to twenty minutes for it to cool down on a wire rack.
You can eat it straight from the oven or toast it with butter, jam, or any other toppings you like.
Tips for Success
To ensure a successful rise, check that your yeast is both active and fresh. It is possible to prove it before adding it to the dough if you are unsure about it.
Bread flour can be used in place of some of the all-purpose flour to provide a more robust flavor.
In order to produce one-of-a-kind designs for your Challah, you need try out a variety of different braiding techniques.
Before you bake the braided dough, you can sprinkle cinnamon and sugar in between the layers of the dough to add a touch of sweetness to the finished product.
NutritionÂ
- Calories:Â 279kcal
- Carbohydrates:Â 46g
- Protein:Â 7g
- Fat:Â 7g
- Saturated Fat:Â 5g
- Polyunsaturated Fat:Â 1g
- Monounsaturated Fat:Â 1g
- Trans Fat:Â 1g
- Cholesterol:Â 47mg
- Sodium:Â 369mg
- Potassium:Â 77mg
- Fiber:Â 2g
- Sugar:Â 5g
- Vitamin A:Â 68IU
- Vitamin C:Â 1mg
- Calcium:Â 16mg
- Iron:Â 3mg
