Recipe of Delicious Challah Bread

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, challah bread. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Challah Bread is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Challah Bread is something that I’ve loved my entire life. They’re nice and they look wonderful.

Challah is a special bread of Eastern European origin in Ashkenazi Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays. This recipe shows you how to make challah bread with the easiest recipe you can find. Challah is a bread that should be in everyone's repertoire. For celebrating everything from Hanukkah to Sunday supper, challah is the just the bread for the job.

To begin with this particular recipe, we have to prepare a few components. You can cook challah bread using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Challah Bread:

1. Prepare active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
2. Prepare granulated sugar
3. Prepare lukewarm water
4. Make ready olive or vegetable oil, plus more for greasing the bowl
5. Take large eggs
6. Make ready granulated sugar
7. Prepare table salt
8. Get (1000 to 1063 grams) all-purpose flour
9. Make ready raisins (about 70 grams) per challah, if using, plumped in hot water and drained
10. Take Poppy or sesame seeds for sprinkling

Rich, slightly sweetened and easy to make, too! Pictures and video included showing you how to make Hello friends! Today let's make this recipe for homemade Challah Bread! Challah is a Jewish bread usually served at the Shabbat dinner.

Steps to make Challah Bread:

1. 1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.
2. 2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading, but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be done.)
3. 3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
4. 4. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. To make a 6-braid challah, either straight or circular*, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
5. 5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
6. 6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
7. 7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.
8. Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.
9. Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples.

Today let's make this recipe for homemade Challah Bread! Challah is a Jewish bread usually served at the Shabbat dinner. This bread is very similar to the French brioche, except challah doesn't contain any dairy. This type of bread is slightly sweet, but it is. Challah Bread is an eggy, slightly sweet bread that is fun to make as it is traditionally braided.

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