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  • Writer's pictureTorah Chef

Simple Challah Bread

Its past time I shared my easy challah bread recipe. Enjoy!

Simple Challah Bread

1 c lukewarm water

¾ c Milk 3 tablespoons dry activated yeast 1/2 cup sugar 6 cups Bread Flour (all purpose may be used also) plus up to a cup extra for kneading and adjusting 1 tablespoon salt 4 large Eggs (3 for the bread, 1 for the eggwash topping) 1/2 cup melted butter (You may Substitute coconut oil or olive oil) sesame seeds for topping In a large bowl or mixer bowl, dissolve yeast with water and milk. Add 3 eggs, beaten then the sugar mix together and slowly add 6 cups flour and salt. Use the paddle in a stand mixer until the dough is shaggy, or you can use your hands if nit using a mixer. Add in the melted butter and mix until it's combined. You can use the dough hook and let mix at medium speed for 5-7 minutes or until the dough springs back. If hand kneading, turn the dough over onto a clean work surface and knead for 10 minutes. You may use the reserved flour as needed, but it should be a somewhat sticky dough Add beaten eggs and the water with dissolved yeast and sugar to the large bowl of flour. Stir in melted butter and mix well with a wooden spoon. Add to a stand mixer with dough hook, or a lightly floured surface for kneading. You may use the reserved flour as needed, but the dough should remain somewhat sticky. Knead for 10 minutes Oil a large bowl then place dough into the bowl, flipping it over to make sure it is covered with the oil. Cover with a towel and let dough rise until doubled in bulk. Punch down, knead one or two times and then divide dough in half. Divide each half into 3 equal strands (or more depending on how intricate you want it) and braid, pinching each end to seal Place each braided loaf on a parchment or silicone mat lined cookie sheet, and cover with a dry towel and let rise a second time until loaves are double in size. Preheat your oven to 350 degrees. Brush each loaf with egg wash, and sprinkle sesame seeds if you wish. Bake for about 30 minutes or until the bread is golden brown on the surface. Let cool completely before slicing, unless consuming immediately, otherwise cutting it warm will force the steam out and cause crumbly bread later!


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