A classic Jewish style bread that is normally braided and consumed a the beginning of the Sabbath. This bread is rich with eggs, milk, and similar to brioche with the exception that it isn’t loaded with butter. Challah is fantastic for sandwiches, french toast, bread pudding, and simply sliced with a little butter and salt. This dough is really not difficult but, like most baking, takes a bit of patience but can be done in one day. Here is the recipe, I hope you try it and enjoy it!

Challah Bread 2 loaves

1 3/4 cup milk

1 1/2 tbsp of yeast ( a little more than 2 packages)

1 tbsp of sugar plus 1/3 scant cup

1/2 cup of oil

4 eggs plus 1 more for brushing

6 cups of bread flour

1 cup of all purpose if needed

1 tbsp of salt

For the Dough, Preheat oven to 350

In a mixing bowl add warm milk, yeast, and 1 tbsp of sugar. Whisk together well and allow to sit for 5 minutes. Then add oil, eggs into the bowl. Add 6 cups of bread flour and salt and turn the mixer on low speed. Mix until the the dough starts to come together. If need be add the 1 cup of the all purpose flour. Once the dough comes together. Take the dough out of the bowl and knead for 5-7 minutes. Coat the mixing bowl with oil and place the dough back in the bowl. Cover with a towel and allow the dough to double in size. Then take the dough out of the bowl. Divide the dough in half. Then divide each half into 3 equals parts. Take the 3 equal pieces of dough and roll them out to about a 1 - 1 1/2 ft long. Then take the 3 ropes and braid them interweaving them. Place the braided dough onto a sheet pan lined with parchment paper. Cover the loaf with a towel and allow the loaf to proof for another hour. Take the last egg and beat well, brush the loaf with egg wash and cover with poppy seeds and place in the oven and bake 30-35 minutes until the internal temperature hits 190 degrees. Take out and let it cool on a rack until completely cooled.

Challah dough 2.JPG
challah dough.jpg
challah finished .JPG