If there’s one bread that beautifully blends tradition with taste, it’s Braided Challah Bread. This beautiful loaf, often enjoyed during Jewish celebrations, is not only visually stunning but also a delight to the palate. Its slightly sweet flavor and soft, pillowy texture make it perfect for everything from toast to sandwiches. The act of braiding the dough adds a special touch that elevates this bread to a whole new level. Let’s dive into this delightful recipe that makes the perfect centerpiece for your dinner table or holiday feast.
What Sets This Recipe Apart
This Braided Challah Bread recipe stands out because it utilizes two packages of active dry yeast, ensuring a light and airy texture. Additionally, the combination of warm milk, honey, and butter imparts a rich flavor that will have everyone coming back for seconds. The dough is enriched with eggs, making it not only fluffy but also giving it a beautiful golden hue when baked. The traditional braiding technique not only enhances its appearance but also creates a lovely crust that contrasts beautifully with the soft interior.
What You’ll Gather
- 2 packages of active dry yeast
- 1 cup lukewarm water (about 110°F)
- 1 cup sugar, plus a pinch
- 1 stick (4 ounces) unsalted butter, thinly sliced
- 2 tablespoons melted unsalted butter
- 1 cup warm milk
- 1 tablespoon honey
- 2 teaspoons salt
- 4 extra-large eggs, at room temperature
- 1 extra-large egg beaten with 1 extra-large egg yolk and 1 tablespoon water, for glazing
- About 6 cups of bread flour
- Cornmeal, for dusting
- Sesame seeds, optional
- Poppy seeds, optional
Recommended Tools
- Large mixing bowl – For combining your ingredients and allowing the dough to rise.
- Whisk – To blend the wet ingredients smoothly.
- Loaf pan – To shape and bake your Challah bread perfectly.
- Plastic wrap – To cover the dough while it rises.
- Pastry brush – For applying the egg wash for a beautiful glaze.
- Bench scraper – Helpful for cutting and shaping your dough.
Make Braided Challah Bread: A Simple Method
Step 1: Activate the Yeast
In a large mixing bowl, combine the lukewarm water and a pinch of sugar. Sprinkle the two packages of active dry yeast over the top and let it sit for about 10 minutes, or until it becomes frothy. This step ensures your yeast is active and ready to work its magic.
Step 2: Prepare the Dough
Once the yeast is frothy, add the sugar, sliced unsalted butter, warm milk, honey, salt, and 4 eggs to the bowl. Mix with a whisk until well combined. Gradually add the bread flour, starting with about 4 cups, and mix until a shaggy dough forms.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. You should be able to stretch it without it tearing.
Step 4: First Rise
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 to 1.5 hours.
Step 5: Shape the Loaf
Once risen, punch down the dough to release any air bubbles. Divide the dough into three equal pieces for braiding. Roll each piece into long ropes, approximately 12-15 inches long.
Step 6: Braid the Dough
Lay the three ropes side by side on a baking sheet lined with parchment paper. Pinch the tops together and braid the ropes down to the end. Once finished, pinch the ends to seal and tuck them under the loaf.
Step 7: Second Rise
Cover the braided loaf with plastic wrap and let it rise again for about 30-45 minutes, until puffy.
Step 8: Preheat and Glaze
Preheat your oven to 350°F (175°C). In a small bowl, mix the beaten egg, egg yolk, and water for the glaze. Gently brush the mixture over the loaf, being careful not to deflate it. If desired, sprinkle sesame or poppy seeds on top for added flavor and texture.
Step 9: Bake
Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 10: Cool and Enjoy
Allow the bread to cool on a wire rack for at least 20 minutes before slicing. Enjoy your freshly baked Braided Challah Bread with a bit of butter, or use it to create delicious French toast or sandwiches.
Season-by-Season Upgrades
- Spring: Add fresh herbs like rosemary or thyme to the dough for a savory twist.
- Summer: Incorporate lemon zest and poppy seeds for a refreshing flavor.
- Fall: Mix in spices like cinnamon and nutmeg for a warm, autumnal aroma.
- Winter: Use dried fruits such as cranberries or raisins for a festive touch.
Troubleshooting Tips
If your Braided Challah Bread doesn’t turn out as expected, here are a few tips to help:
- Dry dough: If your dough feels too dry, add a tablespoon of warm water at a time until it reaches the right consistency.
- Dense bread: Ensure that your yeast is fresh and properly activated before mixing it with the other ingredients.
- Over-browning: If the top of your bread is browning too quickly, cover it loosely with aluminum foil halfway through baking.
- Underbaked center: If the outside looks done but the inside is undercooked, lower the oven temperature and bake for a few extra minutes.
Keep It Fresh: Storage Guide
To keep your Braided Challah Bread fresh, follow these simple storage tips:
- Counter: Store at room temperature in a bread box or wrapped in plastic wrap for up to 3 days.
- Refrigerator: While not recommended, if you must, wrap well and refrigerate for up to a week. Be sure to toast or warm it before serving.
- Freezer: Wrap tightly in plastic wrap and then foil, or use a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to enjoy.
Reader Q&A
Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. You might need to adjust the liquid slightly as whole wheat flour absorbs more moisture.
What can I serve with Braided Challah Bread?
This bread pairs wonderfully with honey, butter, or jam. It also makes excellent French toast or can be used for sandwiches.
Can I make this recipe vegan?
To make a vegan version, substitute the butter with a dairy-free alternative and use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) instead of the eggs.
How can I add flavor to my Challah Bread?
Incorporate spices, herbs, or even chocolate chips into the dough. You can also brush the top with flavored oils or infuse the milk with vanilla for added depth.
More from the Kitchen
Ready, Set, Cook
Now that you have everything you need to create this stunning Braided Challah Bread, it’s time to roll up your sleeves and get baking! This recipe not only fills your kitchen with an irresistible aroma but also creates a delightful experience as you braid the dough. Whether you’re preparing for a special occasion or simply indulging in a weekend baking project, this bread is sure to impress. Don’t forget to share your creations with family and friends; after all, good food is meant to be shared! Happy baking!
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Braided Challah Bread
Ingredients
Equipment
Method
- In a large mixing bowl, combine the lukewarm water and a pinch of sugar. Sprinkle the two packages of active dry yeast over the top and let it sit for about 10 minutes, or until it becomes frothy.
- Once the yeast is frothy, add the sugar, sliced unsalted butter, warm milk, honey, salt, and 4 eggs to the bowl. Mix with a whisk until well combined. Gradually add the bread flour, starting with about 4 cups, and mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 to 1.5 hours.
- Once risen, punch down the dough to release any air bubbles. Divide the dough into three equal pieces for braiding. Roll each piece into long ropes, approximately 12-15 inches long.
- Lay the three ropes side by side on a baking sheet lined with parchment paper. Pinch the tops together and braid the ropes down to the end. Once finished, pinch the ends to seal and tuck them under the loaf.
- Cover the braided loaf with plastic wrap and let it rise again for about 30-45 minutes, until puffy.
- Preheat your oven to 350°F (175°C). In a small bowl, mix the beaten egg, egg yolk, and water for the glaze. Gently brush the mixture over the loaf, being careful not to deflate it. If desired, sprinkle sesame or poppy seeds on top for added flavor and texture.
- Bake the loaf in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack for at least 20 minutes before slicing.
Notes
- Store at room temperature in a bread box or wrapped in plastic wrap for up to 3 days.
- If using whole wheat flour, adjust the liquid slightly as it absorbs more moisture.
- For a vegan version, substitute butter with dairy-free alternatives and use flax eggs.
