Stunning in looks and delicious in flavor, this braided challah bread takes just over an hour to make, start to finish. Beautiful for the holidays or any day really. It needs to go on your must-make-list ASAP, my friends.
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Hello, Hello!
I’m here to share another amazing recipe with you. This braided Challah bread makes a fabulous impression wherever I share it.
It’s not only BEAUTIFUL, it’s also delicious.
What’s Challah Bread?
Well, I wasn’t sure….so I did a little research. And here’s what I found out.
First of all, it’s pronounced Ha-luh without the ch- sound. So basically I’ve been pronouncing it wrong.
Oops.
I also found out that Challah is a traditional Jewish yeasted bread that they eat on Shabat (sabbath) or other special occasions. Traditionally it is made with eggs, which gives it color and a delicious flavor.
How to Make Challah Bread
This recipe for Challah bread does not follow the traditional methods that people have used for centuries.
Like most of my bread recipes, I use a quick rise bread method that I talk about in this guide to baking with yeast. If you are new to bread making (or just want a refresher course) I recommend you read that post. It will help you get up to speed with the methods I use in many of my bread recipes, including this one.
Here’s what you do:
First add the ingredient to the mixer in the order the recipe tells you (this is important and you can read why in the post I talked about above).
Follow the recipe instructions to form a beautiful dough.
Now are you ready? It’s time to braid!
The recipe will make 2 large (French-bread-size) loaves.
You can divide the dough into 3 or 4 or 6 strands to braid. In the pictures below, I demonstrated the 3 and 4 strand braids. If you’re feeling like an overachiever, you might want to look up how to braid bread with 6 strands so you can give it a try.
Sometimes for the holidays or a special occasion, I like to make one long bread and form a circle for a beautiful bread wreath. It makes a gorgeous show stopper centerpiece.
Brushing the breads with egg wash gives them that lovely rich color.
Then sprinkle on the sesame seeds or other garnish of your choice. More often than sesame seeds I like to use Everything but the Bagel Seasoning (Amazon aff. link, I normally buy it directly from Trader Joes). It is beautiful and delicious on this bread.
Then cover with a dishcloth, let it rise to double and then bake.
A Few Quick Tips
Vital wheat gluten (often called gluten flour) may be found in the baking aisle at many grocery stores (near the flour). Or you can buy gluten flour on amazon (aff. link). It is not necessary to use in this recipe but it does help the crumb stick together in a slightly chewier texture.
For the white flour I usually use unbleached all-purpose flour. I recommend using a brand with a good amount of gluten in it. You can also use bread flour and omit the gluten flour because it has a higher gluten content. You can also experiment with making this recipe with part whole-wheat or other whole-grain flour with gluten in it.
I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
For any bread dough (and most yeast dough in general), always use the flour amount in the recipe as a guideline. The appropriate amount of flour depends on how you measure it (which can vary significantly) and the gluten content of the flour. Also the elevation and climate (humidity and air temperature) affects bread making as well. Instead of adding the flour all at once, add it gradually to the mixer watching carefully until the dough forms a ball that cleans the sides of the bowl and starts to pull away from the center. You will know you have the right amount of flour if the texture of the dough is soft, smooth, stretchable, and slightly tacky to the touch.
Gifting and Serving Suggestions
This recipe would be perfect to make smaller loaves and gift to neighbors and friends for Christmas. You’ll have to experiment with the perfect sizing, but I would probably start by dividing the recipe into 6 smaller loaves (braided into 3 or 4 strands each).
If you want a sweeter bread to gift or eat yourself, you could add a few sprinkles of little cinnamon or cardamom in the dough (raisins or nuts if you like them) and omit the sesame seeds on top. Then glaze with a powdered sugar glaze after baking and top with some sliced almonds.
Orange zest in the dough an orange-zest glaze on top would be yummy. So many delicious variations to explore!
This bread makes delicious toast, sandwiches, French toast, or grilled cheese.
But I don’t need fancy – my very favorite way to eat it is warm from the oven with or without butter.
Braided Challah Bread
Stunning in looks and delicious in flavor, this braided challah bread takes just over an hour to make, start to finish.
Ingredients
- 2 cups water
- 2 1/2 tablespoons canola or other vegetable oil (see note)
- 1/3 cup granulated sugar
- 2 1/2 teaspoons salt
- 3 tablespoons vital wheat gluten, optional (see note)
- 5 to 5 1/2 cups all-purpose flour, divided
- 1 1/2 tablespoons instant yeast (see note)
- 2 large eggs
Egg Wash & Toppings:
- 1 egg yolk
- 2 teaspoons water
- sesame seeds, optional (see note)
Instructions
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Line a baking sheet with parchment paper and set aside.
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Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, sugar and salt. Add the heated water to the stand mixer. Then add gluten flour (if using) and 2 cups all-purpose flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
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Turn on mixer and mix for 1 minute. Then add two eggs and mix. Add additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if it is more or less than amount listed in the recipe (see note). Then let the mixer mix for an additional six minutes.
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At this point you can divide the bread into 2 loaves with 3 or 4 or 6 braids each. Or sometimes I like to leave it in one large loaf (making the braided loaf into a wreath is a showstopper that's fun). For the wreath you will need 3 braids. Roll them about 30" long and braid the strands. Connect the ends to form a circle (I like to brush a little warm water to help connect the strands). Place loaf or loaves on prepared parchment paper
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Make an egg wash by whisking together egg yolk and 2 teaspoon water. Brush over loaf and cover and let rise. This should take about a half an hour, but it may take more or less time depending on the temperature of your kitchen.
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While bread is rising, preheat the oven to 375 degrees F. When the bread has risen, brush it one last time with egg wash and sprinkle with sesame seeds (or other toppings, see note, if using). Bake it at 375 degrees F for 5 minutes. Then turn down the heat to 350 degrees F (leaving the loaves in the oven the entire time) and continue baking for 20-25 min or until loaves are golden brown and baked through (an instant-read thermometer should register 180-190 degrees in the thickest part of the loaf).
Recipe Notes
1. I usually use canola oil but any oil with a mild flavor will work in this recipe.
2. Vital wheat gluten (often called gluten flour) may be found in the baking aisle at many grocery stores (near the flour). Or you can buy gluten flour on amazon (aff. link). It is not necessary to use in this recipe but it does help the crumb stick together in a slightly chewier texture.
3. For the white flour I usually use unbleached all-purpose flour. I recommend using a brand with a good amount of gluten in it. You can also use bread flour and omit the gluten flour because it has a higher gluten content. You can also experiment with making this recipe with part whole-wheat or other whole-grain flour with gluten in it.
4. For any bread dough (and most yeast dough in general), always use the flour amount in the recipe as a guideline. The appropriate amount of flour depends on how you measure it (which can vary significantly) and the gluten content of the flour. Also the elevation and climate (humidity and air temperature) affects bread making as well. Instead of adding the flour all at once, add it gradually to the mixer watching carefully until the dough forms a ball that cleans the sides of the bowl and starts to pull away from the center. You will know you have the right amount of flour if the texture of the dough is soft, smooth, stretchable, and slightly tacky to the touch. If you are a beginning bread maker or want a little more info, I recommend you read this guide to baking with yeast.
5. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
6. More often than sesame seeds I like to use Everything but the Bagel Seasoning (Amazon aff. link, I normally buy it directly from Trader Joes). It is delicious on this bread.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Could I use spelt flour in place of the all-purpose flour?
SD, I think it would work fine for up to half the flour. If you want to use more than that, I would probably increase the gluten flour to 1/4 or 1/3 cup. Let me know if you give it a try!