Challah Bread

Recipe | Challah Bread

Bread is tricky. If you don’t let your dough rise long enough, it will come out a brick or just tasting like yeast. But this recipe is so easy, this Challah bread is wonderful every time. I dare you to try it, it’s delicious for breakfast and goes well with any dish too.

you'll need

  • 575g flour
  • 5g instant dry yeast
  • 55g sugar
  • 1tbsp salt
  • 4 eggs
  • 15cl lukewarm water
  • 40g olive oil

directions

  • DOUGH

    Stir together the flour, sugar, yeast and salt. Set aside. Blend together the water, olive oil, 2 whole eggs and 2 yolks (keep the whites for later use).
  • Combine the two mixtures and knead for at least 10 to 15 minutes. The dough should be elastic and smooth.
  • Form a ball with the dough and put it in a large bowl that you would have previously oiled or buttered.
  • Cover the bowl and let the dough rise in a warm environment (I always choose to put it in the oven set at 37°) for an hour and a half. It should have doubled in size.
  • BRAIDING

    Once it has risen enough, divide the dough in 6 (or 9) equal parts, depending if you want 2 big loaves or 3 normal sized.
  • Roll each piece into a stick (about 30cm long). Braid each loaf with the three-strand technique.
  • Put on a baking sheet and rise for another hour.

    COOKING

    Preheat your oven at 180°.
  • Use the egg whites that you previously set aside with a teaspoon of sugar and paint the braids with the mixture.
  • Cook for about 20-25 minutes.

notes

You can obviously be creative and use another braiding technique, this one is the easiest but it's totally up to you!
Recipe | Challah Bread
Recipe | Challah Bread
back to top