Challah bread is a traditional jewish bread. It is kinda like brioche but no butter and less sugar. It takes time to make, I’m not gonna lie. But it is not complicated, just asks for patience.
It fits breakfast perfectly but is also delicious with a saucy dinner or a soup. Tried both and it was a hit.
However, this recipe gives a BIG loaf (braid) of bread so if you’re just 2 eating it, you can easily freeze half and thaw it later or keep it in a kitchen towel to prevent it from drying.
Fluffy challah bread :
- 7g dried yeast
- 1 cup water
- 4 to 4 1/2 cups flour
- 1/4 cup sugar
- 2 tsp salt
- 3 eggs
- 1/4 cup neutral oil
In a small bowl, mix the lukewarm water and yeast. Stir until dissolved. Let it sit.
In a big mixing bowl, add flour (4 cups), salt and sugar. Mix. Make a well in the flour and add oil, 2 eggs and one yolk (keep the white for later). Stir with a wooden spoon staying in the center. Add the yeast.
Stir well until a dough form and it is hard to mix.
Flour a working surface and knead the dough for 10 minutes. If the dough is too sticky add a little bit of flour but no more than half a cup in total. It must hold a ball shape.
Oil a bowl and let the dough sit for 2 hours covered with a kitchen towel.
Flour a surface, knead the dough for 20 seconds. Divide it in 3 equals strings about 40cm each. Braid the dough.
Put in on a parchment paper covered baking tray and let it sit for an hour.
Preheat the oven at 180°C (356°F).
Brush the braid with a mixture of egg white and 1 tablespoon water. Put it in every corners and sides.
Bake for 35 minutes rotating the tray half way through cooking. Let it cool completely before cutting.