Challah Bread

I have had many of my readers and friends ask me for this challah recipe so I am going to post it on my blog rather than facebook it or email it out:) This recipe has taken many weeks even months to tweek but I have finally found a recipe that our whole family enjoys.

Challah is a traditional jewish sweet bread, we eat it Friday nights when we celebrate Shabbat as a family. It is delicious and uses all natural ingredients. We also eat it on Saturday mornings as challah french toast and Sunday afternoons as challah grilled cheese!! I hope you enjoy it, I would love to get feedback as to how you liked the bread once you try making it. Let me know!

Challah Bread

Ingredients:

2 1/2 cups warm water

1 tbsp active dry yeast

1/2 cups of honey

4 tbsp extra virgin olive oil

3 eggs (divided)

1 tbsp sea salt

4 cups multigrain all purpose flour (Or you can use whole wheat all purpose flour)

4 cups unbleached white flour

Directions:

In a large bowl mix warm water and yeast. Mix in honey, oil, 2 eggs until well mixed. Stir in flour a cup at a time making sure that it is gradually kneading until the dough becomes smooth not sticky. Sometimes you may need to add more flour if it is still too sticky. Once dough is mixed cover with a damp tea towel and let rise for 1 1/2 hours until dough has doubled in size.  Remove dough from bowl and divide into two equal pieces to make it easier to work with. Knead both balls of dough for 5 minutes each, take one ball and divide it into three more equal size pieces and roll out in long snake like rolls. Pinch the three pieces together at the top and braid, then pinch the bottom pieces as well. Place on a large greased cookie sheet and repeat with the other ball. This recipe make two large loaves. Once the two loaves at done, cover with a damp tea towel and let rise for another hour. Preheat the oven to 350 degrees F. Remove the tea towel from the bread, loaves should have doubled in size again. Beat 1 egg in a glass and use a kitchen brush to paint egg onto the two loaves. Transfer loaves into the oven on the cookie sheet and bake for 30-40 mins. When you take the loaves out they should be completely cooked through. (My test to make sure they are cooked is by knocking on the bread and if it seems to make a hollow sound they should be done.) Remove from the cookie sheets and serve!! This bread is excellent with jam, honey, butter, etc. I usually wrap the leftover loaf/pieces up and put them in the fridge, they will keep for a week or so.

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