Challah is a traditional Sabbath bread of European Jews, known for its rich, eggy, and tender texture. It is similar to Rich Golden Bread but has more dough to create a festive braided loaf. Challah is not only a delicious bread but also a joy to shape and braid, making it an excellent choice for special occasions. This recipe yields a large loaf, perfect for sharing during gatherings or as a centerpiece for your table. The dough is made with basic ingredients like flour, salt, yeast, eggs, and a touch of saffron for added flavor. The resulting bread has a beautiful golden crust, soft interior, and a hint of sweetness. Challah can be enjoyed on its own, used for sandwiches, or transformed into delectable French toast. Prepare to be delighted by the aroma and taste of this traditional and festive bread.
MAKES: 1 large loaf
TIME: At least 3 hours, largely unattended
INGREDIENTS:
- 5 cups (scant 11/2 pounds) all-purpose flour, plus more as needed
- 2 teaspoons salt
- 2 teaspoons instant yeast
- A few threads saffron (optional)
- 1 tablespoon honey or sugar
- 3 eggs plus 1 yolk
- 11/3 cups water or milk, warmed to about 70°F if you’re working by hand
- Neutral oil, like grapeseed or corn, or softened butter for the bowl and pan
- 1 tablespoon poppy seeds
- Coarse salt (optional)
INSTRUCTIONS:
- Put the flour in a food processor. Add the salt, yeast, and saffron if using, and process for 5 seconds.
- With the machine running, add the sweetener, whole eggs, and most of the water or milk through the feed tube. Process for about 30 seconds.
- Remove the cover and check the consistency of the dough. It should be in a well-defined, barely sticky, easy-to-handle ball. Adjust the moisture level if needed by adding water or milk 1 tablespoon at a time, or additional flour if it’s too wet. Knead the dough by hand for about a minute.
- Grease a large bowl with oil or butter. Shape the dough into a rough ball, place it in the bowl, and cover with plastic wrap or a damp towel. Allow it to rise for at least 11/2 hours, until nearly doubled in size.
- Deflate the dough and cut it into 3 equal pieces. Shape each piece into a ball and let them rest on a lightly floured surface for about 15 minutes, covered.
- Roll each ball into a rope about 14 inches long and 1 inch thick. Braid the ropes on a lightly greased baking sheet.
- Cover the braided loaf and let it rest for 30 minutes while preheating the oven to 375°F.
- Beat the egg yolk with 1 teaspoon of water and brush the top of the loaf with this mixture. Sprinkle with poppy seeds and, if desired, a little coarse salt.
- Place the loaf in the preheated oven and bake for 40 to 50 minutes, or until the bottom of the loaf sounds hollow when tapped or the internal temperature reaches about 200°F on an instant-read thermometer.
- Remove the loaf from the oven and cool it on a wire rack before slicing. Best enjoyed within a day.
