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Submitted by sonofYah on July 14, 2005 - 7:33pm Challah BreadI adopted this recipe from my bread machine manual. 2 eggs at room temperature, plus enough water to equal 1-1/2 cups 1/4 cup Olive Oil 2 Tbs. Sugar 2 tsp. salt (I use 2-1/2 tsp. Kosher salt for the flavor) 2 cups whole wheat flour (I use Gold Medal 'Better for Bread' whole wheat flour) 2-1/2 cups bread flour 1-1/2 tsp instant yeast Poppy seeds if desired Put on dough cycle. Remove from bread pan. Fold. Let rest 15 minutes. Cut into three equal ropes. Roll out gently to about 14 in. Braid. Brush with egg wash. Let rise about 1 hour. Brush again with egg wash and sprinkle with poppy seeds, if desired. Bake at 400 degrees F. for about 10 minutes. Turn oven back to 350 and finish baking. (approximately 20-25 minutes) Note: I usually beat my two eggs and add about a tablespoon of water and mix. Then I pour out about 1/4 cup for the egg wash. Then I top off with the rest of the water. This can be made by hand or mixer as well. When I make it by hand, I make a pre-ferment with part of the egg/water mix and about half of the flour with the yeast. I let this set for about 20 minutes, covered. I add the rest of the ingredients (flour a little at a time) and knead. Let raise for about 1 hour or until doubled. Fold, shape and let rise a second time. Continue as above. Now that that is as clear as mud, enjoy. :-)
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Re: Basic Challah Bread REcipe
Thanks for the great recipe. :) It looks easy enough for a beginner (like me) to try.
I think we will be having this bread with dinner tonight.
Re: Basic Challah Bread Recipe
Thank you for posting this recipe! I made it this afternoon--it is cooling now.
One thing it did...it rose a lot in the oven...so much so that the center of the loaf was not glazed at all. I did the egg wash after each rise. I was thinking next time that I would take it out after the 10 minutes at 400 and do another egg wash. Do you ever have this problem?
I can't wait to taste it tonight at dinner!
Re: Basic Challah Bread Recipe
You are right, it does have a lot of oven spring to it. I don't worry about it too much myself. It never lasts long enough around here at home or at Oneg to matter. Maybe when I get my dream bakery going, I will worry more. Guess it is the 'type Z' personality. :-D
Another thing you can do is to wait until you take the loaf out of the oven and then immediately give it an egg wash. There will be enough heat to 'cook' the eggs.
Gordon
If u have a real soft brush
If u have a real soft brush w long soft hair ,u can make a nice shiney wash. Its good for apple or fruit pies cakes ect. ONE SPOON apple jelly (clear) a few ozs hot water ,disolve jelly, put in micro. stir, brush on U can shine pastry cakes. the bakery uses one that dries & shines real well BUT!!! I have even used sugar water. But apple jelly tastes wounderful on pastry or apple cake coffee rings turnovers good stuff hotbred
First time was great!
Firstly, let me thank you for an excellent and extremely useful website. I had never made bread at home till date. After going through this site for many days,I finally gathered courage to bake my first bread, the Challah, today. And it has turned out to be one of the most tastiest breads I have ever eaten. My otherwise fussy five year old daughter is also making a meal of it. I can't wait for my husband and son to taste it. And I have made it without bread machine, pizza stone or steam. I even applied tha glaze with hand as I did not have a pastry brush. Also, I could not braid the dough as it was too sticky, so I had to shape it into a loaf. Any suggestions on how to braid it when its sticky? Now I plan to try baking bread at least once a week. Thanks again.
Sticky Challah
What I do when I have a sticky Challah dough is knead in additional flour a tablespoon atta time, kneading after each addition until I can work with the dough. I Think it would be near impossible to braid sticky dough.
Cheers,
OTRPU
sticky dough???
sticky dough is no problem PLEASE! grab dough throw some flour on it! cut 2/3 off, cut that in 3 pcs ,other 3rd cut in 3rds grab the bigger 3 throw flower on them take one roll it long taper it on ends all 3 big ones rolled NOW braid! the next 3 the same Braid! NOW lay that on top of the big one u braided now u have a good lookin bread! the rite way is braiding 5 strands,,too hard for u but this will look great! sticky dough throw flour on it it will be ok next time check before u let it raise hot bred
my mix
sugar 6 oz
salt 1 oz
oil 4 oz
egg yolks or whole eggs and half yolks12 oz--all yolks are better
water 1 quart
yeast (cake) 4oz
hi gluten flour 4 lb 8 oz to 4 lb 12 oz depending on the flour
ex pro baker
one rise no preferment and shape proff and bake the reason no second rise is that fermentation continues while the breab is cut and shapped and when breading many loafs it takes time and a second rise would result in the last loafs getting old.
ps:in a bake shop it is more commen to use 4 and 6 pieces to bread the loaf
4 for the small bread and 6 for the large
also just as for kiser tolls in the bakery we use white rye flour for dusting the pieces to help keep them septeret and not bake toghter (blind)
is there a way to post a video? if there is i will make a video and show to braid a bread the way it is done in the bakerie it is quite different from tha way a home baker would do it and it is easy to do if showen but to try to tell in works ...my head spins just to think of it.
WOULD LOVE TO SEE THE VIDEO
PLEASE I WOULD LOVE TO SEE A VIDEO I AM SO INTERESTED ..I MAKE GREAT CHALLAH BUT I NEED A PROFESSIONAL WAY OF BRAIDING IT ...THANKS
Norm
I would like to see your braiding routine. I am not very good at braiding. You could post to Youtube and then link from here to it, I think??
Eli
Norm...
...has been missing from here for a week and a half. Can't get to him from his site or email either. Hope he is ok. :-(
Challah braiding
Hi,
I make Challah frequently and the easiest way I find to braid the 4 strand Challah is by sectioning the dough into 4, fat in the middle (Like a snake that just ate) strands laid out horizontally within an inch of each other. Then grab the one closest to you and go over the next (second) and under the third and over the fourth. So basically, it's one over, one under, one over, one under. Just repeat this until the whole loaf is braided. Its really not hard. The six strand can be a little trickier but if I recall correctly, its two over , one under, two over, one under...
Hope this helps!
PS. My recipe for (Bread machine) Challah is
1/2 cup oil or softened butter
1/2 cup sugar
1 whole egg, plus one egg yolk
3 drops yellow vegetable dye
1 tsp. vanilla
3 tsp. salt
4 cups (or so) white bread flour
2 1/2 tsp yeast.
I let this mix in the bread machine, later, after the intial mix is completed I sometimes add the rind of one small orange grated and a generous 1/2 cup dried cranberries.
Rise until doubled. Punch down, divide into strands, braid, place on well oiled sheet, cover, allow to rise again, egg wash and drop in oven for 45-55 minutes at 335 degrees. Watch closely because this one can burn on the bottom quite easily.
My pumpkin Challah
This has been a big hit thanks to many tricks I have learned from my new friends here at the Fresh Loaf.
Sharon
www.thebraidedloaf.com
looks wonderful!
i do love pumpkin challah! i just made a double batch of sweet potato challah and mailed one to my mother. can't wait for her to enjoy it.
deborah
sweet potato
I have not done sweet potato yet - but now it is on my to do list.
Sharon
www.thebraidedloaf.com
how do i double a 5lb recipe of challah
i usually make 5lb batch a challah it comes out great but now i have a bigger machine and am trying to make 10lbs and its not coming out right.....could it be the amount of dry yeast ...its coming out too heavy and when i bake it the shape of the braids dont hold up pleaseee help i am very fustrated