Challah Bread

Challah is similar to brioche bread, but it’s slightly sweetened and fortified by eggs. It’s a traditional Jewish braided bread eaten at Shabbat dinners or special occasions (hello Hanukkah). This recipe does not require special techniques and can be prepared in one afternoon.

Slowly add the flour mixture to the mixer. For about five minutes, knead the dough until it forms a smooth, elastic ball. Add flour if the dough sticks to its sides. If you don’t have a stand mixer, you can knead the dough by hand for 10 min.

Cover the dough with plastic wrap and place it in a well-oiled bowl. Let it rest for 2 hours.

Divide the dough into three equal parts and roll each into a 1-inch-diameter rope. Transfer the dough to a parchment-lined baking sheet. Then, pinch one end of the ropes together and braid the strands tightly. Finally, pinch the other end to seal. Wrap the braid in plastic wrap and allow it to rise for at least an hour until it doubles in size.

It takes only twenty minutes to do the work. This is the same time as it takes to go into the store. Bonus: Even if the bread is not consumed immediately, leftovers can be used to make heavenly challah. This traditional Jewish braided bread is eaten on Shabbat dinners or other special occasions (hello Hanukkah). This recipe requires no special techniques and can be prepared in just twenty minutes. Bonus: leftovers from the day can be eaten if they aren’t consumed immediately.

Directions

In a medium bowl, combine the flour, sugar and yeast.

Mix 2 eggs and 1 egg yolk together (reserving egg white), canola oils, 1/2 cup of lukewarm liquid, and half a cup of water in a large bowl.

Slowly add the flour mixture to the mixer. For about five minutes, knead the dough until it forms a smooth and elastic ball. Add flour if the dough sticks to its sides. If you don’t have a stand mixer, you can knead the dough by hand for 10 min.

Cover the dough with plastic wrap and place it in a well-oiled bowl. Let it rest for 2 hours.

Divide the dough into three equal parts and roll each into a 1-inch-diameter rope. Transfer the dough to a parchment-lined baking sheet. Then, pinch one end of the ropes together and braid the strands tightly. Finally, pinch the other end to seal. Wrap the braid in plastic wrap and allow it to rise for at least an hour until it doubles in size.

Turn the oven on to 350°F. Mix the egg white with 1 tablespoon of water and brush it over the loaf. Bake until deep golden brown, 30 to 35 minutes.