Easy Challah Bread

I have been planning on making this delicious bread for SO long. Why has it taken me so long?

For some reason, I think I will never be successful making bread. It always turns out but this one had me a little intimidated. I mean, braiding, I can do that, mix and knead dough, I can do that too. So what is to be afraid of? Ask my kitchen aid pro, that OVERHEATED kneading a double batch of this dough. Poor Aretha (her name).

Anyway, the real reason I have wanted to make Challah bread was because I had french toast made from it a long time ago and NEEDED to have it again. There I admitted it. Oh I bet it would make excellent bread pudding too! Great, I foresee making 2 more loaves in the very near future.

In case you didn't know, Challah bread is a Jewish bread. It traditionally has no meat or dairy in it, however I used butter instead of egg to brush the top. You can choose egg if you want a harder crust, it is your choice. I love the sweetness and texture of this bread. I hope you enjoy it and make it yourself!

I just looked up a basic recipe. I don't mess with bread recipes, I am feeble enough in my baking efforts I don't need to go trying to rewrite or make new bread recipes. This one I got from cooks.com. It is easy, literally only 6 ingredients and I dare to say, you likely have every single one in your pantry and fridge!

Ingredients

1 (.25) pkg dry active yeast
1 cup warm water (100-110 degrees)
2 tbsp honey
1 tsp salt
3 eggs, beaten
3 1/2 cups flour (more if you will be kneading by hand, I used my dough hook)
1 egg yolk for brushing over bread before baking, or 2 tbsp butter melted

In a large bowl, mix together your yeast and the water.  Let the mixture stand until it looks kind of, cloudy and scummy.  Yea, I know, real technical term.  It should take about 10 minutes.  At this time you will need to stir in the honey and salt, until it is all dissolved and add the beaten eggs..  Mix in the flour a little bit at a time, until the dough becomes sticky.  Sprinkle flour on the dough and knead it until it is smooth, about 5 minutes.  I did all of this in my stand mixer.  I let it rip with the dough hook attachment for about 3-4 minutes.  Perfection.

Now, for the dough into a ball, and place in a bowl that has been sprayed with nonstick spray or brushed with oil.  Let it rise in a warm, draft free place until doubled in size.  It will take 45 minutes to an hour.

 

 

 

Preheat oven to 350 degrees.

Punch the dough down and cut it into 3 equal pieces.  On a floured surface roll the small pieces into ropes about the thickness of...hmm...a cigar and about 12 inches long.  The ropes should be a little fatter in the center than the edges.  Now, let's be real, mine were far from perfect, they were fatter than they should have been but as you can see, it turned out perfectly fine.  Pinch the ends together and flip them under. 
 

Place the beautifully braided loaf onto a baking sheet lines with parchment paper.  Brush the top with beaten egg yolk and also brush where the bread touches in the braid so it holds together when you s slice it.  You can also used melted butter.

 

 

Bake the challah in a preheated oven until the top turns a beautiful rich brown color and the loaf sounds hollow when you tap on it.  It should take 30-35 minutes.  Place it on a wire rack to cool when it is done!

Eat this as is, make it into French toast, bread pudding........the options are endless!!

Your "master Challah bread maker in her own mind" chefwannabe

PS.  I admittedly can't help saying.."Holllaaaaaaaa" every time I refer to this bread.  Forgive me.  Holllaaaaaa!!!!!  (oops)