Challah {+ video}
 
 
This egg-rich bread is traditionally served in Jewish households to begin the Sabbath. Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast.
Yield: 1 loaf
Ingredients
For the dough:
  • 3 cups bread flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
  • 2 tsp salt
  • 2 Tbsp sugar
  • 1 cup water (very warm, from tap)
  • 1½ Tbsp vegetable oil
  • 2 eggs (room temperature)
For the topping:
  • 1 egg, slightly beaten
  • 1 Tbsp water
  • Sesame seeds (optional)
Instructions
Bread Machine Method
  1. Have liquid ingredients at 80ºF and all others at room temperature. Place ingredients in pan in the order suggested by manufacturer. Select dough/manual cycle (or choose white bread cycle if you want a pan loaf.) Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping, Rising and Baking directions below. See our Bread Machine section for more helpful tips and information.
Mixer Methods
  1. Hand-Held Mixer Method: Combine 1 cup flour, yeast, salt and sugar in mixing bowl; stir to combine. Add warm water and vegetable oil and mix on low speed. Beat 2 to 3 minutes on medium speed. Add eggs; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  2. Stand Mixer Method: Have mixer fitted with paddle attachment. Combine 1 cup flour, yeast, salt and sugar in mixer bowl; stir to combine. Add warm water and vegetable oil and mix 4 minutes on medium speed. Add eggs; beat 1 minute. Gradually add remaining flour and knead with dough hook for 5 to 7 minutes, until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  3. Food Processor Method: Have all ingredients at room temperature. Add 1 cup flour, yeast, salt and sugar to processing bowl with steel blade. While motor is running, add eggs, water and vegetable oil. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Rising, Shaping and Baking
  1. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 6-inch rectangle. Cut into two 3 x 12-inch strips. Twist the strips together. Place in a 9x5-inch greased bread pan or on a greased cookie sheet. Cover; let rise until indentation remains after touching. For a shiny crust, brush with a combination of 1 slightly beaten egg and 1 tablespoon water. Sprinkle with sesame seeds, if desired. Bake in preheated 400ºF oven 20 to 25 minutes. Remove from pan; cool.
  2. *You can substitute Quick Rise (instant, fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
  3. This recipe was featured at Food Wanderings.
Recipe by Red Star Yeast at https://redstaryeast.com/recipes/challah-recipe/