Sweet challah bread recipe is surprisingly easy to make. Don’t let its stunning golden braids fool you, achieving sweet and soft challah is not that complicated.
WHAT IS CHALLAH BREAD?
Challah, pronounced as haa-luh, in the Hebrew Bible meant “a kind of loaf or cake”. This golden braided loaf is traditionally served and eaten during Sabbath or when there is a Jewish holiday.
It is also said that Jews followed a ritual, before braiding the dough a small portion is separated and set aside as an offering.
Challah bread can be done in different forms, each one having its own symbolism. For example, a round of challah bread is made for Jewish New Year (Rosh Hashanah). The round form has no beginning or end symbolizing the progression of the year. The three braid form is the most common one that stands for love, peace, and justice. While two three-braided challahs represent six workdays and not including Sabbath.
HOW TO STORE CHALLAH BREAD?
If you are planning to eat them later or the next day, make sure they are stored in a cool dry place like your countertop. For proper storage, challah bread has to be covered. This can be stored for up to 4 days. To maintain the freshness you can use:
- Ziploc bags
- Airtight container
- Tupperware
- Plastic Wrap
You can also put them in the freezer for longer storage. Your bread can either be individually sliced or whole. Also, wrapping the challah bread in plastic wrap then foil avoids the bread from getting freezer burned. This can be kept for 2 to 3 months in the freezer.
WHAT ARE THE INGREDIENTS TO MAKE CHALLAH BREAD?
To make this scrumptious recipe, you are going to need the following:
- Warm Water
- Active Dry Yeast
- Honey
- Olive Oil
- Eggs
- Salt
- Flour
EQUIPMENT AND TOOLS NEEDED
Here are 4 things you’ll be using in order to make a yummy challah bread:
- Oven
- Mixer
- Large Bowl
- Whisk
HOW TO MAKE SWEET CHALLAH BREAD?
Once you have everything you need, it’s time to get started! Follow the instructions below for the best results!
STEP ONE: PREPARE MIXTURE
Grab a large mixing bowl and put water inside. Add your yeast on top of the water and let it bloom for about 5 minutes.
STEP TWO: BEAT MIXTURE
Once your yeast is ready, add the honey, olive oil, and two eggs. Use the mixer to combine the ingredients and be sure that they are completely blended together before you proceed.
STEP THREE: ADD FLOUR
Next, add 4 cups of flour and beat well. Change the mixing hook to the dough hook.
Continue mixing the dough while adding portions of the remaining flour until the dough is no longer sticky. Then, go on with the kneading for 3 minutes.
STEP FOUR: TRANSFER DOUGH
Grease a large bowl and transfer your dough there. Turn your dough once and cover. Place this in a warm spot for an hour to rise.
STEP FIVE: PORTION DOUGH
When the dough has been doubled in size, punch the dough down and place it on a lightly floured surface.
And then, divide the dough into four equal parts.
STEP SIX: ROLL DOUGH
Roll each one into a long rope. Do this by running your hands over the dough pushing the dough from the center to the ends as you move your hands forward and backward over the dough.
If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece.
STEP SEVEN: BRAIDING THE DOUGH
Line two of the strands parallel to one another. Place the remaining two strands perpendicular to the first two strands with the strand weaving in an over-under pattern.
To braid, tuck strands over and under alternating between one side of the circle to the other. When you reach the end of the strands, tuck the strands under the loaf.
STEP EIGHT: LET RISE
Carefully transfer the bread to a parchment-lined baking sheet or large baking stone. Loosely cover the bread with plastic wrap and then a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
STEP NINE: PREPARE TO BAKE
Preheat your oven to 375 degrees.
While your oven is preheating, whisk the remaining egg and brush the egg wash over your bread evenly.
STEP TEN: BAKE BREAD
Place the bread in the oven and cook for 10 minutes. Without opening the oven door, lower the oven temperature to 325 degrees and continue cooking for another 30 to 35 minutes or until the bread reaches an internal temperature of 190 degrees.
STEP ELEVEN: SERVE
Before slicing and serving the bread, allow it to completely cool first.
WHAT TO EAT WITH THIS BREAD?
This sweet challah bread recipe is already delicious enough on its own. But, you can always add anything you like, it can be something sweet or savory. Here are a couple of ideas you can try:
- Jam – it goes well with this recipe, it’ll add that extra sweetness to the bread
- Butter – nothing beats a simple bread lathered with butter
- Meat – for something savory, you can make sandwich with challah bread. Just add some roast beef or chicken.
- French Toast – if there are any leftovers, you can fry them up and make some French toast.
SWEET CHALLAH BREAD RECIPE CARD
Now that you know all about challah bread it is time to print the recipe or save the recipe. You can print off the complete ingredients and instructions for the sweet challah bread recipe via the recipe card below.
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Sweet Challah Bread Recipe
Ingredients
- 2 ½ warm water
- 1 tablespoon active dry yeast
- ½ cup honey
- 4 tablespoons olive oil
- 3 eggs divided
- 1 tablespoon salt
- 8 cups flour
Instructions
- In a large mixing bowl, place the water. Sprinkle the yeast on top and allow it to bloom for 5 minutes. Add the honey, olive oil, and two eggs. Beat until blended.
- Add 4 cups of flour and beat well. Change the mixing hook to the dough hook.
- Continue mixing the dough, adding the remaining flour a little at a time, until the dough is no longer sticky. Continue kneading with the dough hook for 3 minutes.
- Transfer the dough to a greased bowl, turning the dough once. Cover and place in a warm spot for one hour or until the dough has doubled in size.
- Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into four equal portions.
- Roll each piece of dough into a long rope by running your hands over the dough pushing the dough from the center to the ends as you move your hands forward and backward over the dough. If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece.
- Line two of the strands parallel to one another. Place the remaining two strands perpendicular to the first two strands with the strand weaving in an over-under pattern.
- To braid, tuck strands over and under alternating between one side of the circle to the other. When you reach the end of the strands, tuck the strands under the loaf.
- Carefully transfer the bread to a parchment-lined baking sheet or large baking stone. Loosely cover the bread with plastic wrap and then a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
- Preheat the oven to 375 degrees. Then, in a small bowl, whisk the remaining egg. Brush the egg wash over the bread, evenly coating the bread.
- Place the bread in the oven and cook for 10 minutes. Without opening the oven door, lower the oven temperature to 325 degrees and continue cooking for another 30 to 35 minutes or until the bread reaches an internal temperature of 190 degrees.
- Allow the bread to cool completely before slicing and serving.
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