🍞 Challah Bread
This recipe makes two 3/4-braid challahs or one large 6/7-braid challah
Ingredients ● ● ● ● ● ● ● ●
Approx. 5 cups of Bread Flour 2 eggs + more for egg wash later 1.5 cups of sugar (you can also swap this for honey if you want!) 1 Tbsp. + ¾ tsp. Active Dry Yeast 6 Tbsp. of light oil (ex. canola or vegetable) + more for greasing bowl ½ Tbsp. salt 1 ½ sups Water Sesame seeds (or whatever you want really) to top your challah with
Equipment: ● Stand Mixer (totally optional but I prefer to use with this recipe) ● Spatula or something to scrape down your dough ● Large mixing bowl 2x ● Rolling Pin ● Scale (Optional but useful here) ● Measuring cups ● Pastry mat or parchment paper to roll your dough out ● Sheet pan or large foil bread pan ● Pastry brush
Preparation 1. Proof your yeast in the 1 ½ cups of warm (not hot) water with a bit of sugar (take from the 1 ½ cups you’ve put aside for this recipe) 2. While the yeast is proofing, combine eggs, oil, and the rest of your sugar or honey in your large mixing bowl 3. Once the yeast has foamed nicely add it to your wet ingredients, gently combine 4. Next begin adding flour and add your salt – note I usually use around 5 cups of flour for this recipe but you kind of need to feel it out to figure out how much flour you’ll need. You want your dough a little sticky but it shouldn’t be coming apart sticking to everything. I start by adding 2 cups and slowly add half cup by half cup after that. 5. Your dough will be very shaggy at first, continue to knead it either by hand or using a dough hook attachment on your stand mixer until the dough has come together. You will know that your dough has come together because it will be one mass staying together and not sticking to everything. *Note that challah dough should be a little sticky, this is normal. You should be careful not to add too much flour or it will make your final product dense. College Fund Community Cookbook | 10
