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Challah Bread
Created by: Howcan Team
Ingredients
- 4 1/2 teaspoons active dry yeast
- 1/2 cup white sugar
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 4 eggs
- 1 tablespoon salt
- 8 cups all-purpose flour
- 1 egg yolk
- 1 tablespoon water
- Poppy seeds or sesame seeds (optional)
Instructions
- In a large bowl, dissolve 4 1/2 teaspoons of active dry yeast and 1/2 cup of white sugar in 1 1/2 cups of warm water. Let it sit for about 10 minutes until it becomes frothy.
- Add 1/2 cup of vegetable oil, 4 beaten eggs, and 1 tablespoon of salt to the yeast mixture. Mix well.
- Gradually stir in 8 cups of all-purpose flour to form a soft dough. Knead the dough on a floured surface for about 6-8 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down the dough and divide it into 2 equal parts. Divide each part into 3 equal pieces and roll them into ropes. Braid the ropes and tuck the ends under to form a loaf. Repeat with the other half of the dough.
- Place the braided loaves on a baking sheet lined with parchment paper. Cover them and let them rise again for about 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a small bowl, beat 1 egg yolk with 1 tablespoon of water. Brush the egg wash over the risen loaves. Sprinkle with poppy seeds or sesame seeds if desired.
- Bake the loaves in the preheated oven for 25-30 minutes or until they are golden brown and sound hollow when tapped on the bottom.
- Allow the challah to cool on a wire rack before slicing and serving. Enjoy!
Challah, a traditional Jewish bread, has a rich history dating back to ancient times. Its origins can be traced to the biblical era, and it has since become a staple in Jewish households, particularly during Shabbat and holidays. The bread's braided shape symbolizes love and unity, making it a significant part of Jewish culture and tradition. Challah is typically made with flour, water, yeast, eggs, and sugar, resulting in a soft, slightly sweet bread with a golden crust. Renowned chefs like Joan Nathan and Yotam Ottolenghi have popularized modern variations of this classic recipe. Today, the best Challah can be found in Jewish bakeries and delis, with New York City and Jerusalem being notable hotspots for authentic, delicious Challah. Whether enjoyed plain or with a smear of butter, Challah continues to be a beloved and cherished bread in Jewish cuisine.
180 min
2 loaves
150 per slice calories
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