Today is the 7th day of Hanukkah and to celebrate, I am making Challah Bread!
OK, I LOVE Challah Bread. I love making bread and this was one of those recipes I have always wanted to make. First of all, the dough has that sweet, egg taste that is to die for. The lovely brown color from the egg wash is so hard to taste. Plus, it is a beautiful loaf of bread! The braiding alone is very easy to do and it looks so complicated.
Today I made a small Double Braided Challah Bread. This feeds two people, so if you want to make a bigger loaf, double the recipe. Again, this is very easy to make, just has a long time for prep due to 3 dough risings.
1 3/4 cups of all-purpose flour
1 teaspoon of instant rapid-acting yeast (half on an envelope of yeast)
2 Tablespoons of sugar
1/2 teaspoon of salt
1 egg + 1 egg yolk
(Save the whites for egg wash!)
2 tablespoons of unsalted butter, softened
1/4 cup of warm water
- Melt butter and combine with water
- In your mixer (or big bowl) combine the remaining ingredients: Flour, yeast, sugar, 1 egg + 1 egg yolk
- Knead until dough is soft and the leave in a greased bowl, cover and allow to rise for 1 hour
- Punch down dough and allow dough to rise for 1 hour.
- After second rise, divide the dough into 2/3rd and 1/3rd portions
- Take the 2/3rd’s portion and divide into 3 pieces.
- Roll each into a long rope (3 ropes).
- Coat each rope with flour and pinch the 3 ropes at one end.
- Braid the ropes and pinch the other end. Fold the ends under the braid
- Place braid on a greased baking tray.
- Take the remaining 1/3rd dough and repeat steps 7-9
- Place the second smaller braid, on top of the first braid, centering it.
- Cover and allow bread to rise for 1 hour
- Brush bread with egg whites mixed with 1 tablespoon of water.
- Bake at 375 F for 30-35 or dark golden brown
- Allow to cool on rack and serve!
Dough ready for first rise
Dough ready for second rise (before Punch)
Dough Ropes, ready to Braid!
Fresh Challah Bread!
Can’t Eat Just One Slice!