Art of Palate

Quick and Easy recipes for your everyday needs.

  • Home
  • About
  • Recipe
    • Appetizers
    • Cakes
    • Snacks | Kids | Healthy
    • Cupcakes
    • Muffins
    • Quick Breads
    • Cookies
    • Desserts
    • Curries
    • Dips / Spreads
    • Yeast Breads
    • Vegetarian
    • Breakfast
    • Soups
    • Rice | Pasta | Whole Grains | Pizza
    • Fish / Prawns
    • Kerala Recipes
    • Eggless Bakes
    • Chicken / Goat
    • Drinks
  • Blogging Tips
  • Resources
    • Measurements
    • Substitutions
  • Mentions
  • Portfolio
  • Contact
Home » Yeast Breads » Challah – The soft velvety bread

Challah – The soft velvety bread

Tweet
Share
Pin4
Share11
15 Shares


challah, braided bread, bread recipe, bread, egg bread, soft bread

Before you decide this is complicated and scroll to a different page, can I make a small suggestion that you go through the steps?. You might seriously change your mind.

I was intimidated by Challah for a long time. It was the way the bread was braided plus its beautiful color. As always, I thought it was complicated but once you make up your mind, its really easy. I saw couple of youtube videos and then finally got the hang of braiding this gorgeous bread. A shiny exterior and a beautiful soft, velvety interior. Eggs add softness and richness to any baked good and this bread uses eggs. In recipes where eggs are not used, milk does the trick. Check out other eggless yeast breads.

Challah is eaten by many cultures but for Jews, it holds religious significance.   

IMG_9604

It was a big loaf and I thought I would have something left for couple of days. Who can resist freshly baked goods and if you have company you can forget the leftovers. Salted butter and a cup of tea is all you need.

IMG_9606

 

IMG_9615

Eggs add a beautiful soft texture to the bread.

bread and panna cotta

Add yeast in a mixing bowl. To that add water and sugar. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.
Add salt + oil, stir again. Now add half of the flour + egg + egg yolk and start kneading with a dough hook attachment. Add little flour as needed. The dough should be sticky and elastic. Knead for 6-8 minutes till the dough comes off the sides of the bowl.
(If using hand, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and 1/2 -2 hours or until dough doubles in volume.

IMG_9580

Punch down the dough, separate it into 6 equal portions.

IMG_9581

Roll into 6 ropes about 1 and 1/2 inch thick and about 12 inches long. Keep it parallel to each other. If its difficult to roll, cover and try doing it after 5 minutes.
IMG_9582
Pinch together one side.

IMG_9584

Don’t get overwhelmed. All you have to do is bring the right rope under the middle rope and keep it on the left.

OR

Take the right most rope over the adjacent two ropes and bring it under the center rope.

OR

sing the song (Over the two, under the one, over the two). Repeat the same.

IMG_9583

Keep singing until you finish, (Over the two, under the one, over the two).

Still overwhelmed – Try this with three ropes, like the way you braid your hair.

IMG_9589

Continue doing it until you reach the ends. Pinch down the ends under the dough.
As you continue to braid, you can bring the left most rope in a straight line.

IMG_9593

Transfer this to a non-stick mat or parchment paper lined baking sheet. If you want a plump look, insert a flat spatula below the center of the dough, slightly lift it and with the other hand push the edge of the dough inside. Repeat with the other side. Cover this and let it rise for another hour.

Preheat the oven to 375 Degrees Fahrenheit/ 190 Degrees Celsius.

Just before you are ready to put the bread in the oven, brush the top with egg wash (1 egg white + 1 tablespoon of water mixed together). Apply generously in the corners and towards the sides too.
Bake for 30 – 35 minutes until you achieve a dark brown shiny look.

challah, braided bread, bread recipe, bread, egg bread, soft bread
Print
Challah
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Total Resting time - 2 and 1/2 hours
Servings: 1 big loaf
Author: Teena Agnel
Ingredients
  • 2 1/4 teaspoon 1 envelope active dry yeast
  • 1 cup 240ml warm water (I heated water in the microwave for 40 seconds)
  • 1/3 cup 125g white sugar
  • 1/4 cup 60ml oil
  • 3 teaspoons salt
  • 4 - 4 1/2 cup 480 grams - 540 grams all purpose flour
  • 2 Large eggs
  • 1 egg yolk Reserve the egg white for the glaze
Instructions
  1. Add yeast in a mixing bowl. To that, add warm water and sugar. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.
  2. Add salt + oil, stir again. Now add half of the flour + egg + egg yolk and start kneading with a dough hook attachment. Add little flour as needed. Reserve about 1/2 cup of flour.The dough should be sticky and elastic.
  3. Transfer the dough onto a lightly floured work surface and knead well with the palm of your hands for 6-8 minutes so that the gluten can develop. Add the reserved 1/2 cup of flour as needed.
  4. (If using hands, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with the palm of your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
  5. Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and 1/2 -2 hours or until doubled in volume.
  6. Punch down the dough, separate it into 6 equal parts. Roll into 6 ropes about 1 and 1/2 inch thick and about 12 inches long. Keep it parallel to each other. If its difficult to roll cover and try doing it after 5 minutes.
  7. Pinch together one side. Take the right most rope take it over the adjacent two ropes and bring it under the center rope. OR sing the song (Over the two, under the one, over the two). Continue doing it until you reach the ends. Pinch down the ends under the dough.
  8. As you continue to braid, you can bring the left most rope in a straight line. Transfer this to a non-stick mat or parchment paper lined baking sheet. Cover this and let it rise for another hour.
  9. Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius.
  10. Gently brush the top of challah with egg wash (1 egg white + 1 tablespoon of water mixed together). Apply generously in the corners and towards the sides too.
  11. Bake for 30 - 35 minutes until you achieve a dark brown shiny look.
Recipe Notes

You can make a circular loaf.

If you find braiding a 6 rope challah overwhelming, divide the dough into 2 equal parts and try three rope braid, like the way we braid our hair.

If you want a plump look, insert a flat spatula below the center of the dough, slightly lift it and with the other hand push the edge of the dough inside. Repeat with the other side.

Add raisins, cinnamon or any flavor of your choice.

I left a cake pan filled with water inside the oven. I have read that it retains moisture, evenly cooks the bread and helps in forming a soft outer crust.

MOST POPULAR

  • Dry Chicken Roast | Step by Step recipe with image...
  • banana fruit leather, banana fruit strips, healthy kids snack, healthy snack, cinnamon fruit strips, how to make fruit strips Cinnamon Banana Fruit Leather
  • Irani bun maska Bun Maska | How to make Maska Pav
  • Idli with rice flour Soft Idlis with rice flour | Easy, Healthy and glu...
  • tapioca, coconut, kappa arachadu Tapioca with coconut / kappa arachadu
  • rich butter cake recipe Rich butter cake recipe | Moist, Buttery, Easy and...
  • Blueberry Panna cotta Blueberry Panna cotta | With Blueberry Sauce | Cou...
  • Fresh orange muffins recipe - These fresh orange muffins are made from orange juice, pulp and a good amount of orange zest which makes it absolutely scrumptious. It's an easy recipe to put together. | ArtofPalate.com Fresh Orange Muffins Recipe | As Orangy an orange...
  • black forest cake Best Black Forest Cake | With Cherries and whipped...
  • garlic butter dipping sauce Crab with Spicy Garlic Butter Sauce | Seafood boil...
free food photography recipe ebook

Featured – Desserts

fruit cream recipe
badam kulfi recipe
microwave chocolate cake recipe in a mug
watermelon granita
no bake strawberry cheesecake
valentines day rum desserts
Blueberry Panna cotta
Carrot halwa
mango kulfi, kulfi with condensed milk, creamy mango popsicle, no cook mango kulfi, easy kulfi recipe
Blueberry Yogurt popsicles
pizookie recipes, bjs copycat pizookie recipe, chocolate skillet cookie , skillet cookie recipes, best chocolate cookie
classic chewy brownies, chewy brownies
puff pastry recipes, puff pastry pudding, easy puff pastry desserts, unique, puff pastry desserts, easy pudding recipe, how to make, condensed milk desserts
healthy breakfast bars
Rice kheer recipe, recipe rice kheer, pudding rice recipe, recipe rice pudding, indian pudding recipe, rice pudding in slow cooker, rice pudding with condensed milk

WELCOME!

HEY THERE! HAPPY TO SEE YOU 🙂

I am Teena, The Author, Cook, Baker and Photographer behind this little space.( Read More …

SEARCH

My foodgawker gallery

Join me on Instagram

© 2014-2020 | Art of Palate | Privacy Policy