Tuesday, October 13, 2015

Challah Bread

Challah bread is a Jewish celebration bread that is sometimes braided or made into turbans, has lots of eggs and butter for great taste. Can be decorated on top with sesame seeds or poppy seeds. Can be sliced and used for French toast or for sandwiches.


  • .5 oz. instant dry east
  •  2 fl. oz. water, hot (90 F/32 C)
  • 3 fl. oz. honey
  • 5 fl. oz. water (temperature controlled)
  • 4 oz. unsalted butter, melted
  • 4 eggs
  • 28 oz. bread flour (1 lb, 12 oz.)
  • .5 oz. salt
  • egg wash
  • sesame or poppy seeds


  1. Melt the butter.
  2. Place all the dry ingredients in a  bowl of a mixer fitted with a dough hook. Then add eggs, water, honey, and melted butter.
  3. With the dough hook attachement, knead the dough on medium speed until smooth, elastic and fully developed, approximately 5 to 10 minutes. If the dough seems very sticky, add more flour. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
  4. Place the dough in a lightly greased bowl, cover with lightly oiled plastic wrap, and ferment until doubled, approximately 1 to 1 ½ hours.
  5. Punch down the dough and divide into eight equal portions approximately 6 oz (180 g) each. 
  6. Divide the dough into six equal parts. Form the dough into two 3-strand braided loaves.
  7.  Place the loaves on a paper-lined sheet pan. .
  8. Brush with egg wash and sprinkle with sesame or poppy seeds. 
  9. Cover with lightly oiled plastic wrap. Proof until doubled, approximately 45 minutes. 
  10.  Bake t 350 F (180 C) until the loaves are golden brown and sound hollow when thumped, approximately 30-40 minutes. Turned the pan halfway through the baking time. Continue baking.
  11. To check for doneness, check the bottom of the bread with thermometer. Internal temperature should be at least 180 F. 


Post a Comment

Your comments are highly appreciated. Thank you!