There’s nothing quite like the aroma of freshly baked bread filling your home. This Challah Bread recipe, adapted from Joan Nathan’s “My Favorite Challah” featured in The New York Times, combines rich flavors and a tender crumb that’s perfect for any occasion. Baking Challah has become a cherished tradition in our home, especially for Shabbat. We also love to have it for the biblical feasts, connecting us to our faith and family traditions as we share this special bread around the table.
Ingredients:
- Activate the Yeast: In a large bowl, dissolve the yeast and 1 tablespoon of sugar in 1¾ cups lukewarm water. Let it sit for about 5 minutes, or until it becomes foamy.
- Sometimes I skip this step and just mix all the ingredients together and it works just fine!
- Prepare the Dough: Whisk in the oil (olive or avocado), then beat in 4 of the eggs one at a time, adding the remaining ½ cup sugar and salt. Gradually add the flour, one cup at a time, until the dough begins to come together.
- Knead: Turn the dough onto a floured surface and knead or put into a mixer for about 8-10 minutes until smooth and elastic. Grease a large bowl, return the dough to it, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until nearly doubled in size.
- Second Rise: Punch down the dough, cover again, and let it rise for another 30 minutes.
- Shape the Loaves: You can YouTube different Challah braiding options, I personally love a round braid! Or here’s a simple three braid option: Divide the dough into six equal pieces. Roll three pieces into ropes, flatten them, add desired fillings like cinnamon and raisins, fold, and braid. Repeat with the remaining dough for two loaves.
- Final Rise: Place the loaves on parchment paper or a greased baking sheet, cover, and let them rise for another hour.
- Bake: Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the loaves. Sprinkle with seeds if desired. Bake for 30-40 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- 2 tablespoons active dry yeast (about 2 packets)
- 1 tablespoon plus ½ cup sugar, divided
- ½ cup olive or avocado oil (vegetable oil works as well)
- 5 large eggs, divided
- 1 tablespoon salt
- 8 to 8½ cups all-purpose flour
- 1¾ cups lukewarm water
- Poppy or sesame seeds for sprinkling (optional)
Instructions:
Enjoy baking this traditional bread that brings warmth and joy to your homestead!