Food and Recipes Recipes Challah Bread 5.0 (1) 1 Review Made for holy celebrations and the observance of the Jewish Sabbath, Challah bread is an enriched dough that is velvety tender, slightly sweet, and yeasty in flavor. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on July 17, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs 5 mins Total Time: 3 hrs 40 mins Made for holy celebrations and the observance of the Jewish Sabbath, Challah bread is an enriched dough that is velvety tender, slightly sweet, and yeasty in flavor. While there are a host of different challah shapes and recipes, the basic composition of the bread is relatively the same, being made from a yeasted base fortified with egg yolks, honey, sugar, and oil. All of these components come together to create a tight crumb in the bread that can easily hold up under a slathering of a sweet spread or a hefty chunk of cheese, but the added fat from both the egg yolks and the oil make the interior incredibly soft to the touch. As far as breads go, this one is easily the most "snackable" (and leftover slices also happen to make the best french toast in the world). So whether you're serving this bread to accompany a holiday meal for guests or you already have your eyes set on a Saturday brunch at home, you can trust that our recipe will yield a magnificent loaf of challah for a delightful everyday occasion. Micah A. Leal Ingredients Sponge 1 packet active-dry yeast 1/4 cup lukewarm water (105°F-115°F) 1/4 cup bread flour Dough 2 1/3 cups bread flour 1 teaspoon kosher salt 3 tablespoons water 2 eggs 2 egg yolks 3 tablespoons granulated sugar 1 tablespoon honey 3 tablespoons vegetable shortening, melted Egg Wash 2 egg yolks 1 teaspoon water 1 tablespoon white sesame seeds (optional) Directions Make Sponge: Combine yeast and water in a bowl with a fork until yeast is completely dissolved. Add flour and stir until completely smooth and no lumps remain, about 2 minutes. Set aside until foaming and bubbly, about 20 minutes. Make Dough: While the Sponge is developing, combine the flour and salt in a large mixing bowl. In a separate bowl, whisk together water, eggs, egg yolks, sugar, and honey until well incorporated. Once the Sponge is ready, add Sponge, liquid ingredients, and melted shortening to the flour mixture; stir until a shaggy dough forms. Use your hands to press the dough together and once it comes together into one solid mass, turn out onto a clean work surface. Knead for 10 minutes by hand until dough is supple, smooth, and very elastic. (Note: if using the dough hook on a stand mixer, knead on low speed for 6 minutes and then on high speed for 7 minutes.) Place dough in a lightly greased bowl and turn the dough to lightly coat in oil. Cover with plastic wrap and leave at room temperature until doubled in size, about 1 hour. Turn dough out onto work surface and divide into 4 equal pieces. Shape each piece into an oblong shape roughly 2 1/2 inches wide and 5 inches long. Spray pieces with cooking spray, cover with plastic wrap, and rest for 20 minutes. Use the palm of your hands to press any air out of each piece of dough. Working with one piece at a time, start at the center of the dough and gently roll each piece outward into a 24-inch rope, applying more pressure with your palms as you roll closer to the edges to make tapered ends. Repeat with remaining oblong dough pieces. Place ropes vertically parallel to each other. Starting at the center of the rope on the far right, lift the rope over the one directly next to it, then weave the rope under the next rope (the second from the left), then weave over the rope on the far left. You should now have one weave in the dough with the four tapered ends still pointing toward you in a new order. Repeat weaving process by weaving the new rope on the far right over the next rope, under the second rope, and over the far left rope. Continue weaving process until there is no more rope to weave. Press the ends together with the palm of your hand and tuck the pressed dough under itself to create a rounded and braided end. Move to the other end of the loaf and repeat braiding process by working right to left in the same way you did in Step 6 until the entire loaf is braided. Press that end together with your palm and tuck the pressed dough under itself to create the other rounded braided end. Transfer braid to a parchment paper-lined baking sheet. Make Egg Wash: Whisk together egg yolks and water for Egg Wash. Generously brush entire surface with Egg Wash, reserving and refrigerating remaining Egg Wash for later use. Cover braid with plastic wrap and let rise at room temperature for 1 hour. Preheat oven to 375°F. Remove plastic wrap, brush again with Egg Wash and sprinkle evenly with sesame seeds. Bake until the outside is a deep brown and the internal temperature reaches 195°F, rotating halfway through baking, 22 to 25 minutes. Allow loaf to cool completely before slicing. Chef's Notes Challah is best when served the day after it's made. Also, feel free to decorate the surface with poppy seeds as well as sesame seeds for another traditional topping. Rate it Print