Challah Bread Egg Bread Recipes

BREAD MACHINE CHALLAH I

Steps:

• Add ingredients to the pan of the bread machine in the order suggested by the manufacturer.
• Select Basic Bread and Light Crust settings. Start.

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.

CHALLAH BREAD RECIPE

Steps:

• Place 6 cups of flour, salt, and yeast into a large mixing bowl. Give it a quick whisk.
• Add honey, oil, water, and 3 eggs into the bowl.
• Using a spatula (or a wooden spoon), mix until they are incorporated.
• Transfer the dough onto a lightly floured kitchen counter and knead for 10-15 minutes.
• Grease a clean bowl with 1 tablespoon of vegetable oil. Place the dough seam side down into the greased bowl. Turn the dough a few times to make sure it is coated with oil.
• Cover it with a clean kitchen towel and let it rest in a warmer part of your house for one and a half hours until it doubles in size.
• Punch down the dough to get all the air bubbles out. Cover it with a kitchen towel and let it rise again for 45-minutes to an hour.
• Divide the dough into 12 equal pieces. I used a kitchen scale to weigh the dough and then to cut it into equal pieces. However, you can also eyeball it.
• Roll each piece into a small ball and set them aside. Cover with a towel to make sure they won't dry out while you are working on the braiding.
• To roll, take each piece, gently push it into a small rectangular (using the heel of your palm) and roll it out by starting in the middle and toward the edges. Gently pinch the seam and continue to roll out. If at any point it becomes difficult to roll out just let it rest for 5 minutes and roll it again. In the end, we want our strands to be around 12 to 13 inches long.
• Lay the strands lengthwise on the counter, pinch them together at the top.
• Start from the strand that is on the very left and bring over to the very right.
• Then take the one next to it and bring it to the very left.
• Next, bring the one that is at the very right in between the four strands that are at the bottom.
• Move the second one from the left to the very right and then bring the on the very left into the between the strands at the bottom.
• Continue with repeating the same steps until you are no longer able to move strands.
• When you reach the end, bring them in, tie together underneath and pinch to make sure that they won't come undone.
• Transfer the braided Challah onto a parchement lined baking sheet.
• Repeat the same process for the second set of strands (for the second Challah loaf)
• Mix an egg with a tablespoon of water to make egg wash.
• Brush each loaf with the egg wash and let it rise in the warmer part of your house for an hour.
• Meanwhile, preheat the oven to 350 degrees.
• Right before baking, brush it with the egg wash one last time and sprinkle it with sesame or poppy seeds, if using.
• Bake for 35-40 minutes or until the top turns to golden brown. Remove it from the oven and let it cool on a wire rack for 30-45 minutes before slicing.
• Serve.

BEST CHALLAH BREAD RECIPE

Steps:

• Proof the yeast by dissolving it the warm water with the tablespoon of sugar In a large bowl until foamy, about 5 minutes. Stir in the oil and 4 of the eggs (reserve 1 egg for an egg wash after braiding), with the remaining sugar and salt. Gradually add the flour, 1 cup at a time, to make a soft dough. My standard size KitchenAid mixer can't quite handle this much dough so I pretty much always finish kneading by hand by turning the dough out onto a lightly floured surface and kneading until smooth.
• Clean out and lightly oil the bowl before returning the dough to it.. Cover the bowl with plastic wrap and let the challah dough rise in a warm, draft-free spot for about an hour, until almost doubled in size. Punch the dough down (literally, just stick your fist right into the center of the dough and push it down), then cover it with plastic wrap and let it rise again for another half hour.
• To form the 6-strand challah braid, divide the dough in half for two loaves on a clean surface. Divide each half into 6 equally sized portions and roll the balls of dough into 6 equally sized strands, each about 16 inches long. Place the strands side by side and pinch the tops together.
• Starting with the outside right strand, move it over 2 strands to the left. Then take the second strand from the left and move it all the way across to the far right. Next, take the outside left strand and move it over 2 strands to the right. Then move the second strand from the right over to the far left. Repeat the pattern by starting again with the outside right strand being moved over 2 strands to the left, and so on until you have a long, braided loaf.
• Tuck the end of the braid underneath the loaf to secure it. Your braid is likely to be fairly long and skinny at this point, and that's completely normal. To finish shaping the loaf, you need to plump it a bit into more of a loaf shape by sort of lifting and smooshing the braid in on itself a bit and wiggling it a bit to make the loaf a bit shorter, wider, and even from top to bottom. The braid shouldn't come undone - you are just evening out the shape here to make your loaf look nice. This step can be done as you are transferring the braid from the surface where you formed it onto a parchment-lined baking sheet.
• Repeat steps 4 & 5 with the remaining half of the dough for the second loaf. Place the braided loaves on a parchment-lined baking sheet lined with at least 2 inches in between them so they don't touch as they rise. Beat the remaining egg and brush half of it on loaves using a pastry brush. Be sure to get in the crevices of the braid and down the sides of the loaves. Allow the loaves to rise another hour in a warm place, then brush again with the remainder of the egg wash. Sprinkle with sesame seeds, if using (I almost always skip them, but it would make the loaf even more traditional).
• Preheat the oven to 375 degrees then bake the challah for 30-35 minutes until golden brown (or when the internal temperature of the bread reaches 190 degrees on an instant-read thermometer). Eat one loaf warm with butter for dinner and save the other loaf for the most delicious french toast ever!

EGGLESS CHALLAH BREAD (VEGAN)

Steps:

• Place Luke warm water in mixing bowl. Add yeast and 1/4 tsp sugar, mixing gently. Let yeast proof for about 10 minutes.
• If the yeast has not proofed discard and start again.
• In a large bowl or your add in the yeast and vegetable oil and mix. To this add in the flour, sugar and salt.
• Knead the dough by hand or using a dough beater in an electric mixer.
• If the dough is not holding together as a ball, add a bit more oil or water. If the dough is very sticky, add more flour. (But try to limit this, add only if necessary.)
• Turn the ball out onto a floured work surface and punch a few times until very smooth.
• Place in greased/Oiled bowl and cover and keep it aside to rise until double in size. Around 1 to 1.5 hour.
• After the dough has double in size, punch down the ball in the bowl and remove any air bubbles. Divide the dough into 2 equal size portions and braid using your preferred method.
• Set aside on a baking tray to rise for 20-30 minutes. Just before baking brush the top with milk or maple syrup.
• Bake at 350 for 25-30 minutes.
• After removing from the oven, apply some butter. (Optional)

CHALLAH (BRAIDED EGG BREAD)

Steps:

• Mix together 2 1/2 cups flour with the sugar (honey), salt and yeast.
• There is no need to dissolve the yeast first.
• Add the water and oil.
• Mix in 4 eggs.
• Beat in another 1 1/2 cups of flour very well.
• Add 4-5 cups of flour, until a very soft dough is formed.
• Knead for about 10 minutes.
• If using the dough hook, knead for about 7 minutes.
• Let rise for 1-2 hours until doubled in size.
• Alternately, let rise in the refrigerator overnight and then let warm to room temperature for about 1 or 2 hours.
• Decide how many challahs you want, how many strands you want to braid in each.
• Make a dough ball for each strand; roll them into ropes and braid.
• Let rise covered for 1/2-1 hour.
• Beat the remaining egg and brush on the challah.
• Bake in a preheated oven at 325 F (150 C) for 30 minutes.
• Apply egg wash once more and bake for another 30 minutes at 350 F (175 C).
• This dough is enough for 4 medium sized challahs.
• You can really let your imagination run rampant here, making intricate braids, placing the braids in a loaf pan, even then winding them into a circle.
• You can add about 1/4 cup of raisins to the dough, but we leave them out.

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

THE BEST GLUTEN FREE CHALLAH BREAD RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, place the flour blend, xanthan gum, tapioca starch/flour, instant yeast, and granulated sugar. Whisk to combine well.
• Add the salt, and whisk again to combine.
• Add a bit more than 1/2 cup of the water, olive oil, egg yolks, and honey. Using the paddle attachment, beat vigorously.
• With the mixer running, add as much of the remaining water as necessary for the dough to smooth out. In a warm, humid environment, it may take a bit less than the full 3/4 cup of water.
• The dough mixture will come together in a clump and then smooth out and stick to the sides of the bowl. Keep beating until it begins to look whipped, and the color lightens a bit (about 6 minutes total).
• Transfer the mixture to a lightly oiled bucket or bowl with a very tight-fitting lid. Place the container in the refrigerator, tightly sealed, for at least an hour and up to 2 days.
• When you're ready to bake, turn out the chilled dough onto a surface lightly dusted with tapioca starch/flour. Sprinkle the top lightly with more starch, and divide the dough into 3 equal portions.
• Working with one piece at a time, knead the dough in your clean, dry hands, without adding any additional flour of any kind, pinching any seams that separate.
• Begin working the dough into a cylindrical shape, pinching any gaps together, fanning your hands out toward the edges to lengthen the strand.
• Rolling back and forth, create strands about 15 inches long from end to end that taper slowly from the center to each end, with very tapered ends. Sprinkle each strand lightly with more tapioca flour on the outside of the cylinder to smooth the surface, then set it aside.
• Place the 3 strands on a lightly floured surface parallel to one another and about 5 inches apart from one another. Gather the tapered ends on one side together, pinch them securely and tuck the very end under the knot.
• Plait the 3 strands as you would any 3-strand braid. Do not pull the strands, as they'll fray. Just place them on top of one another as you work toward from one end to the other.
• Beginning as close as possible to the bound end, place one outside strand across the center strand, exchanging the center for the outside strand you just moved to the center.
• Repeat with the other outside strand and center strand. Repeat the process, alternating one side and then the other until you reach the end. Tuck the end under as you did the other side.
• Placing your hands carefully under each side of the braided loaf, carefully lift the braid onto a lined baking sheet. Press the finished braid gently on each ends toward center to shorten the length a bit.
• Sprinkle the top of the braid lightly with more tapioca starch and brush off excess from the valleys between braids.
• Cover the braid securely with plastic wrap, and place the loaf in a warm, draft-free location. Allow the loaf to rise until it's at least 150% its original size (anywhere from 45 minutes to hours).
• If any of the tops of the strands begin to separate from one another as the dough rises, try to smooth and pinch them closed. When the dough is nearing the end of its rise, preheat your oven to 350°F.
• Uncover the risen bread and brush the tops and sides of the braids very generously with the egg wash. Avoid letting the egg wash pool in between the braids. Sprinkle the top evenly with the optional seeds.
• Place the baking sheet in the center of the preheated oven. Bake for 30 minutes, rotate the baking sheet 180° and reduce the oven temperature to 325°F.
• Continue to bake for about 15 minutes, or until the bread bounces back when pressed on a center braid and the internal temperature is at least 190°F on an instant read thermometer.
• Remove the bread from the oven and allow it to cool on the baking sheet for at least 20 minutes before transferring to a wire rack too cool completely. Slice and serve.

BREAD MACHINE CHALLAH

Steps:

• This recipe is for a two-pound machine. Use the dough setting.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (I use a Zojirushi bread machine and with that, I add the liquids first.) Use the dough setting.
• Check the dough after five or ten minutes of kneading. You'll want the dough to form a smooth, round ball. However, if it's a little wet, don't worry about it.
• If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If really too wet, add flour a tablespoon at a time until it looks as expected.
• When the dough is done put it on a lightly floured board.
• Note that the dough will be very sticky. I used a bench scraper to help me work with the dough. It helped me a lot!
• Divide the dough into three equal sections. Make each section into a ball and put it onto a cookie sheet covered with parchment paper. Cover the dough with a clean, lightweight kitchen towel. Let the dough rest for 10 minutes.
• After the dough has rested, roll each ball into a rope.
• My dough ropes were about 16 inches long. The next time I make challah bread, I'm going to make them longer.
• Take the dough rope on the right and pass it over the center rope That dough rope is the new center rope. Then take the rope on the left and pass it over the center rope. It's now the center rope. Repeat until you get to the end of the dough ropes.
• Tuck the ends underneath. Move the braided bread to a cookie sheet that's been greased or covered with parchment paper.
• Cover the bread with a clean, lightweight kitchen towel and let the bread rise for an hour
• Remove the towel. Brush the bread with the egg wash.
• Bake the bread in a 350-degree oven for 30 to 35 minutes. If the bread starts to get too brown you may want to put a sheet of foil over it for the last 10 to 15 minutes of baking.