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The nights are getting longer, the air is crisp, and there’s that special buzz in the house that can only mean one thing: Hanukkah is almost here! For me, the Festival of Lights isn’t complete without the comforting scent of freshly baked bread filling the kitchen. There’s just something magical about pulling a soft, golden braid of Challah out of the oven to share with family. This recipe isn’t just about making bread; it’s about carrying on traditions and creating new memories, just like my grandmother did with her recipes. Get ready to make your own beautiful loaves that will be the star of your Hanukkah table!
- Why You'll Love This Traditional Challah Recipe
- Ingredients for Your Perfect Challah
- Step-by-Step Guide to Making Challah
- Tips for Baking the Best Challah
- Ingredient Notes and Substitutions for Challah
- Serving and Storing Your Traditional Challah Bread
- Frequently Asked Questions about Challah
- Estimated Nutritional Information for Challah
- Share Your Challah Creations!
Why You’ll Love This Traditional Challah Recipe
Trust me, this challah isn’t just bread; it’s pure happiness in braided form! Here’s why you’ll be coming back to it again and again:
- Incredibly Soft & Golden: It bakes up to a gorgeous, soft texture with a beautiful golden glow that just screams comfort.
- Super Easy to Make: Even if you’re new to bread-making, the steps are simple and totally doable. No fancy equipment needed!
- Perfect for Hanukkah: It’s a traditional centerpiece that feels extra special for the Festival of Lights.
- Made for Sharing: This loaf is perfect for pulling apart with loved ones. It tastes even better when it’s shared!
Ingredients for Your Perfect Challah
Alright, let’s get our ingredients together! These are the simple things that come together to make the most amazing challah. Just grab these and we’re ready to roll:
- 1 cup warm water (you want it about 105-115°F – not too hot, not too cold!)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 large eggs, but we’ll only use two in the batter at first, and save one for later!
- ½ cup vegetable oil
- ¼ cup honey
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour (we start with 3 ½ and see how it goes!)
- 1 tablespoon poppy seeds or sesame seeds (totally optional, but they look so pretty on top!)
Step-by-Step Guide to Making Challah
Alright, let’s get this challah party started! Making bread might seem intimidating, but honestly, it’s more about patience and a little bit of love. Follow these steps, and you’ll have a gorgeous loaf that’ll make your Hanukkah table shine. You can find all sorts of great tips online, like here, but this is how I do it!
Activating the Yeast for Your Challah
First things first: we need to wake up that yeast! It’s super important because dead yeast means a flat loaf, and nobody wants that. Just pour your warm water into a big bowl, sprinkle in the yeast and that pinch of sugar. Give it a gentle swirl and then just let it hang out for about 5 to 10 minutes. You’ll know it’s ready when it gets all foamy and bubbly on top. If it doesn’t get foamy, it might be too old, so grab some new yeast!
Mixing and Kneading the Challah Dough
Once your yeast is happily foamy, it’s time to add the wet ingredients. Whisk in two of your eggs, the vegetable oil, sweet honey, and that teaspoon of salt until it’s all combined. Now, start adding the flour, about 3 ½ cups to begin with. Mix it until it just starts to come together into a soft dough. It might still feel a little sticky, and that’s okay! Turn the whole happy mess out onto a lightly floured counter and get ready to knead. You’ll want to push and fold the dough for about 8 to 10 minutes. It takes a little elbow grease, but you’re looking for it to become smooth and elastic, like a gentle earlobe. If it’s still sticking like crazy, add a tiny bit more flour, just a tablespoon at a time, but don’t overdo it!
First Rise: Allowing Your Challah Dough to Double
Now, let the dough rest and do its thing! Lightly grease a big bowl with a little oil, pop your kneaded dough ball in there, and give it a turn so the whole thing is coated in oil. Cover the bowl with plastic wrap or a clean kitchen towel. I usually tuck it away in a slightly warm spot – sometimes the oven with just the light on works wonders. Let it hang out for about 1 to 1.5 hours, or until it’s puffed up and doubled in size. It’s like magic watching it grow!
Shaping and Braiding Your Challah Loaf
Okay, punching down the dough is SO satisfying! Once it’s risen, give it a good punch to release the air. Then, turn it out onto your lightly floured surface again and divide it into three equal pieces. Roll each piece into a long rope, about 14 inches long. Try to make them roughly the same thickness so the braid looks nice and even. Pinch the ends of the three ropes together at the top, and then just start braiding like you would your hair. Plait them over and under until you reach the end. Pinch those ends together really well to seal them. You’ve just made your first challah braid!
Second Rise and Oven Preparation for Challah
Carefully place your beautiful braided challah onto a baking sheet lined with parchment paper. It needs one more rest. Cover it gently again and let it rise for another 30 to 45 minutes. While it’s doing its second rise, go ahead and preheat your oven to 375°F (190°C). And for that gorgeous golden color, whisk together your remaining egg with about a tablespoon of water. This is your egg wash! Just before it goes in the oven, brush this mixture all over the top of the challah. This is also when you can sprinkle on those poppy or sesame seeds if you’re using them!
Baking Your Golden Challah to Perfection
Time to bake! Pop your challah into the preheated oven. Bake it for about 30 to 35 minutes. You’ll know it’s done when it’s a beautiful golden brown all over and sounds hollow when you tap the bottom. A quick check with a thermometer is also great – you’re looking for an internal temperature between 190-200°F (88-93°C). Let it cool on a wire rack for at least 30 minutes before you slice into it. I know, the waiting is the hardest part!
Tips for Baking the Best Challah
Okay, so you’ve got the recipe, but sometimes a little insider wisdom makes all the difference, right? Baking challah is a journey, and over the years, I’ve picked up a few tricks that I think you’ll really appreciate. For starters, don’t skimp on good quality ingredients! Using room temperature eggs and making sure your yeast is fresh (check that expiration date!) is super important. I also learned early on that ovens can be *so* finicky. If your oven tends to bake hot, keep an eye on your challah towards the end and maybe tent it loosely with foil if it’s browning too quickly. And trust me, give that dough time to rise – patience is key to a light and airy challah! If you’re ever unsure about yeast, my guide to yeast types might come in handy.
Ingredient Notes and Substitutions for Challah
Let’s chat about some of these ingredients because, honestly, the little details really make this challah truly special. That honey, for instance? It gives the challah this lovely subtle sweetness and helps it get that gorgeous golden crust. If you don’t have honey, you can totally swap it for maple syrup or even a bit more granulated sugar, but honey just has that something extra, you know? As for the flour, I always stick with all-purpose because it gives you that perfect tender crumb. If you wanted to experiment with something like whole wheat, you’d probably need to adjust the liquid a bit, and it might make the challah a little denser. But for this recipe, sticking to the basics is your best bet for that classic soft, beautiful loaf!
Serving and Storing Your Traditional Challah Bread
This beautiful challah is absolutely perfect on its own, but for Hanukkah, I love to serve it with a little bit of butter or even some jam. It’s also amazing alongside your favorite Hanukkah dishes, soaking up all those delicious flavors. If you have any leftovers (which is rare in my house!), don’t worry. Just wrap it up tightly in plastic wrap or put it in an airtight container at room temperature. It stays wonderfully fresh for a couple of days. If you need to revive it, just give it a little zap in the microwave or oven for a few minutes – it’ll be like freshly baked all over again!
Frequently Asked Questions about Challah
Got questions about making this delicious challah? I’ve got you covered! Here are a few things people often ask.
Can I freeze challah dough before baking?
Oh yes, you absolutely can! If you want to get a head start, you can freeze the shaped but unbaked challah. Just make sure it’s well-wrapped so it doesn’t dry out. When you’re ready to bake, let it thaw and rise at room temperature. It might take a little longer to rise, but the end result is still wonderful!
What is the best flour for challah?
For that classic soft and tender challah texture, all-purpose flour is your best friend. It’s what I always reach for! While you *could* try other flours, they might change the texture quite a bit, making it denser. Stick with all-purpose for this recipe to get that perfectly light and fluffy challah you’re dreaming of.
How do I get a shiny crust on my challah?
That beautiful shine on top? It’s all about the egg wash! Just whisk together that last egg with a tablespoon of water (or even milk!), and brush it evenly over the top of the challah just before it goes into the oven. It really makes all the difference and gives it that lovely golden sheen that just looks so inviting.
Estimated Nutritional Information for Challah
Alright, let’s talk numbers! Keep in mind that these are just estimates, and your perfect challah might clock in a little differently depending on the exact brands you use and how generous you are with slicing. But generally, a single slice of this delicious challah is around:
– Calories: 250 kcal
– Fat: 10g (with ~2g saturated)
– Carbohydrates: 35g
– Sugar: 5g
– Protein: 7g
It’s a lovely balance that makes it perfect for both everyday enjoyment and special occasions!
Share Your Challah Creations!
I just LOVE seeing your creations! Did you bake this challah for Hanukkah, or just because? I’d be absolutely tickled pink if you left a comment below telling me how it turned out, or even gave it a star rating! And if you share photos on social media, be sure to tag me – I can’t wait to see your gorgeous golden loaves!
PrintTraditional Challah Bread Recipe
A soft, golden, braided challah loaf perfect for Hanukkah celebrations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Ingredients
- 1 cup warm water (105-115°F)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 large eggs, divided
- ½ cup vegetable oil
- ¼ cup honey
- 1 teaspoon salt
- 3 ½ to 4 cups all-purpose flour
- 1 tablespoon poppy seeds or sesame seeds (optional)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Whisk in 2 eggs, vegetable oil, honey, and salt.
- Gradually add 3 ½ cups of flour, mixing until a soft dough forms. If the dough is too sticky, add more flour, ¼ cup at a time.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch down the dough and divide it into three equal portions.
- Roll each portion into a rope about 14 inches long.
- Pinch the ends of the ropes together and braid them. Pinch the other ends together.
- Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Whisk the remaining egg with 1 tablespoon of water. Brush the top of the challah with the egg wash. Sprinkle with seeds, if desired.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
- Let cool on a wire rack before slicing.
Notes
- For a richer flavor, you can substitute milk for some of the water.
- This recipe is great for meal planning, as it can be made ahead and frozen.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg