What Is Challah Bread?
I have always wanted to make challah bread, the pretty braided Jewish bread that is both delicious and such an eye-candy to look at.
I am a sucker when it comes to pretty bread.
What I love most about this recipe is the golden brown, shiny exterior, but the pillowy soft and cottony interior. While Challah is a Jewish bread, you don’t have to be a Jewish to enjoy this amazing recipe.
Ingredients for Challah
- Unsalted butter
Frequently Asked Questions about Challah Bread
What Does Challah Bread Taste Like?
It’s a delicious bread that has a bit of a crust with a spongey inside. It’s delicious with many meats and butter.
What Makes Challah Bread Different?
Challah is essentially just yeast dough that has been enriched with eggs and oil, and some sugar.
How Many Calories?
This recipe has 399 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served with butter. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 5 egg yolks
- 3 tablespoons unsalted butter (melted and cooled)
- 3/4 cup water
- 1 egg white (beaten, for glazing)
- 3 cups bread flour (+ 2 tablespoons )
- 1/2 cup sugar
- 1 1/4 teaspoons fast-acting yeast
- 1 teaspoon kosher salt
- In a medium bowl, whisk the egg yolks and butter. Add the water and whisk until well combined. Set aside.
- Using a stand mixer with paddle attachment, whisk the flour with the sugar, yeast, and salt. Add the egg yolk mixture and mix for about 1 minute, or until well combined.
- Change to the dough hook and knead for about 10 minutes, on medium speed. The dough should be soft (add a little more flour if the dough is too sticky).
- Preheat the oven to 350°F (176°C).
- Transfer the dough to a clean, oiled bowl. Cover with a kitchen towel and let rise in a warm place, or in a 100°F warm oven, for about 60-70 minutes or until spongy.
- Turn out the dough onto a flat surface dusted with flour. Knead with hands and cut into 6 equal pieces. Cover with a towel and rest for about 15 minutes.
- Line a baking sheet with parchment paper. Roll each dough into a log (10″ long). Fold the log into a knot (watch the video on my Garlic Parmesan Dinner Roll recipe).
- Transfer the knots to the baking sheet and brush with the beaten egg white. Let them rise for about 30 minutes, or until puffy. Repeat the egg wash again and sprinkle with salt.
- Bake for about 20 minutes or until the Challah knots are golden brown and shiny. Remove from the oven and serve warm.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.