Step 1: Activate the Yeast
Ingredients:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1/4 cup granulated sugar
Instructions:
a. In a small bowl, combine warm water, sugar, and yeast.
b. Stir the mixture gently and let it sit for 5-10 minutes until it becomes frothy.
Step 2: Prepare Dry Ingredients
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon salt
Instructions:
a. In a large mixing bowl, combine the all-purpose flour and salt.
b. Create a well in the center of the flour mixture.
Step 3: Combine Wet Ingredients
Ingredients:
- 1/3 cup vegetable oil
- 2 large eggs
Instructions:
a. In a separate bowl, whisk together vegetable oil and 2 eggs.
b. Pour the egg-oil mixture into the well created in the dry ingredients.
Step 4: Mix the Dough
a. Pour the activated yeast mixture into the bowl.
b. Mix all the ingredients together until a dough forms.
Step 5: Knead the Dough
a. Transfer the dough onto a floured surface.
b. Knead the dough for 8-10 minutes until it becomes smooth and elastic.
Step 6: First Rise
a. Place the kneaded dough in a greased bowl.
b. Cover the bowl with a kitchen towel and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Step 7: Punch Down and Shape
a. Once the dough has risen, punch it down to release the air.
b. Divide the dough into three equal portions.
c. Roll each portion into a long rope.
Step 8: Braid the Dough
a. Braid the three ropes together.
b. Pinch the ends to seal and shape the braid into a loaf.
c. Place the braided dough on a baking sheet lined with parchment paper.
Step 9: Second Rise
a. Cover the braided dough with a kitchen towel.
b. Let it rise again for 30-45 minutes.
Step 10: Preheat the Oven
a. Preheat your oven to 350°F (175°C).
Step 11: Egg Wash
a. Beat the remaining egg and brush it over the top of the braided dough to create an egg wash.
Step 12: Bake
a. Bake the Challah in the preheated oven for 25-30 minutes or until it turns golden brown.
Step 13: Cool and Serve
a. Allow the Challah bread to cool on a wire rack.
b. Slice and serve once cooled.
Enjoy your homemade Challah bread!
Challah Bread
20
servings20
minutes30
minutesIngredients
For the Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/4 cups warm water (about 110°F/43°C)
1/3 cup vegetable oil
3 large eggs (2 for the dough, 1 for egg wash)
For the Egg Wash:
1 egg, beaten
Directions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- In a separate bowl, whisk together 2 eggs and vegetable oil. Pour this mixture into the well in the flour.
- Add the yeast mixture to the flour mixture. Mix everything together until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
- Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into a long rope.
- Braid the ropes together, pinching the ends to seal. Place the braided dough on a baking sheet lined with parchment paper.
- Cover the braided dough with a kitchen towel and let it rise again for about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Beat the remaining egg and brush it over the top of the braided dough to create an egg wash.
- Bake in the preheated oven for 25-30 minutes or until the Challah bread is golden brown.
- Allow the Challah bread to cool on a wire rack before slicing and serving.
Notes
- Remember, baking is both a science and an art, and practice will improve your skills over time. Enjoy the process and the wonderful aroma of freshly baked Challah bread
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