Challah Recipe: A Step-by-Step Guide to Baking the Perfect Loaf

Introduction

Challah is a traditional Jewish bread that is often braided and topped with sesame seeds or poppy seeds. It is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. In this blog post, we will provide you with a step-by-step guide to baking the perfect challah loaf.

Ingredients

For the dough:

• 3 cups (360 grams) all-purpose flour, plus more for dusting
• 1 teaspoon (5 grams) active dry yeast
• 1 teaspoon (5 grams) sugar
• 1 teaspoon (5 grams) salt
• 1 cup (240 milliliters) warm water
• 2 tablespoons (30 milliliters) olive oil

For the egg wash:

• 1 egg
• 1 tablespoon (15 milliliters) water

For topping:

• Sesame seeds or poppy seeds

Instructions

Step 1: Activate the yeast

In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve the yeast and let it sit for 5 minutes, or until it becomes foamy.

Step 2: Make the dough

In a large bowl, whisk together the flour, salt, and olive oil. Add the foamy yeast mixture and stir until a dough forms. The dough should be sticky, but not too wet. If it is too wet, add more flour 1 tablespoon at a time. If it is too dry, add more water 1 tablespoon at a time.

Step 3: Knead the dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also knead the dough in a stand mixer fitted with a dough hook.

Step 4: Let the dough rise

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

Step 5: Punch down the dough

Once the dough has risen, punch it down to release the air bubbles. Turn the dough out onto a lightly floured surface and divide it into two equal pieces.

Step 6: Braid the dough

Roll each piece of dough into a long rope. Place the two ropes parallel to each other and braid them together. Pinch the ends of the braid to seal them.

Step 7: Let the dough rise again

Place the braided dough on a baking sheet lined with parchment paper. Cover it with plastic wrap and let it rise in a warm place for 30 minutes, or until it has doubled in size.

Step 8: Preheat the oven

Preheat the oven to 350°F (175°C).

Step 9: Make the egg wash

In a small bowl, whisk together the egg and water.

Step 10: Brush the dough with egg wash

Brush the dough with the egg wash and sprinkle it with sesame seeds or poppy seeds.

Step 11: Bake the challah

Bake the challah for 25-30 minutes, or until it is golden brown and sounds hollow when tapped.

Step 12: Let the challah cool

Let the challah cool on a wire rack before slicing and serving.

Tips

• For a sweeter challah, add 1 tablespoon of sugar to the dough.
• For a more savory challah, add 1 teaspoon of salt to the dough.
• You can also add other ingredients to the dough, such as raisins, cranberries, or nuts.
• If you don't have a stand mixer, you can knead the dough by hand. Just be sure to knead it for a little longer.
• If you don't have parchment paper, you can grease the baking sheet with cooking spray.
• Challah can be stored at room temperature for up to 3 days. You can also freeze it for up to 2 months.

Conclusion

Challah is a delicious and versatile bread that can be enjoyed for any occasion. With this step-by-step guide, you can easily bake the perfect challah loaf at home.