Best Homemade Challah Recipe: Soft & Fluffy!

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Challah, a braided bread of Eastern European Jewish origin, is a staple for Shabbat and holidays. Its rich flavor and soft, airy texture make it a favorite for any occasion. This guide provides a detailed, easy-to-follow recipe for baking the perfect challah at home.

What Makes This Challah Recipe Special?

This recipe is designed to ensure a moist, flavorful challah with a beautiful golden crust. It focuses on simple techniques and readily available ingredients, making it accessible for both beginner and experienced bakers. We'll walk you through each step, from proofing the yeast to braiding the dough.

Ingredients You'll Need

  • 5 cups (625g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 1/4 cups (300ml) warm water (105-115°F)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, plus 1 for egg wash
  • 1 teaspoon salt
  • Optional: Sesame seeds or poppy seeds for topping

Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it may be old or inactive, and you'll need to start with fresh yeast. — Green Room: Leeds' Premier Live Music Venue

2. Combine Wet and Dry Ingredients

Add the oil and eggs to the yeast mixture and whisk to combine. In a separate bowl, whisk together the flour and salt. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

3. Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes. The dough should be slightly sticky but manageable. Tip: Avoid adding too much flour during kneading, as this can make the challah dry.

4. First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size. A warm environment helps the yeast to work efficiently. — Cord McCoy's Net Worth: Career & Earnings

5. Divide and Shape the Dough

Punch down the risen dough to release the air. Divide the dough into 6 equal pieces. Roll each piece into a long strand, about 12-14 inches long. Evenly sized strands will result in a uniform braid.

6. Braid the Challah

There are several ways to braid a challah, but here’s a simple method:

  1. Pinch the tops of the six strands together.
  2. Braid the strands together, moving the rightmost strand over two strands, then under one. Repeat with the leftmost strand, moving it over two strands, then under one.
  3. Continue braiding until you reach the end, and pinch the ends together to seal.
  4. Tuck the ends under the loaf to create a neat shape.

7. Second Rise

Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 1-1.5 hours, or until puffy.

8. Prepare the Egg Wash

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg with a tablespoon of water. Gently brush the egg wash over the entire surface of the challah. Egg wash gives the challah a beautiful shine and golden color.

9. Bake the Challah

Sprinkle the challah with sesame seeds or poppy seeds, if desired. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C). If the challah is browning too quickly, tent it with aluminum foil. — Josh Gates: Adventures, TV Shows, And Discoveries

10. Cool and Enjoy

Remove the challah from the oven and let it cool on a wire rack before slicing and serving. Cooling allows the crumb to set, making it easier to slice.

Tips for the Perfect Challah

  • Use a thermometer: Ensure your water is between 105-115°F for activating the yeast.
  • Don't over-knead: Over-kneading can result in a tough challah.
  • Proof properly: Give the dough enough time to rise in a warm place.
  • Egg wash is key: Don't skip the egg wash for a beautiful, glossy crust.
  • Storage: Store leftover challah in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Serving Suggestions

Challah is incredibly versatile. Enjoy it fresh, toasted, or use it to make French toast, sandwiches, or bread pudding. It pairs perfectly with both sweet and savory dishes.

Conclusion

Baking challah at home is a rewarding experience. With this recipe, you can create a delicious, beautiful bread that will impress your family and friends. So gather your ingredients, follow the steps, and enjoy the delightful aroma of freshly baked challah filling your home. Try this recipe today!