Are you ready to bake the most magnificent challah bread you've ever tasted? This recipe yields a glorious 5-pound loaf, perfect for sharing (or keeping all to yourself!). Forget store-bought – this homemade challah is incredibly soft, subtly sweet, and boasts that irresistible eggy aroma that will fill your kitchen with pure baking bliss. Whether you're a seasoned baker or just starting out, this recipe breaks down the process into easy-to-follow steps, resulting in a truly impressive, delicious challah. It's a fantastic addition to any Shabbat dinner, brunch, or simply a delightful treat for any occasion.
Ingredients:
- 1 cup (240ml) warm water (105-115°F)
- 2 teaspoons (1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1 large egg, lightly beaten
- 1/4 cup (60ml) vegetable oil
- 1 teaspoon salt
- 5-6 cups (600-750g) all-purpose flour, plus more for dusting
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Sesame seeds, poppy seeds, or coarse sea salt (for topping, optional)
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, combine warm water, yeast, and sugar. Gently stir and let stand for 5-7 minutes, until foamy. This ensures your yeast is active and ready to work its magic. If the mixture doesn't foam, your yeast might be old – start again with fresh yeast.
Combining the Dough
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Add the beaten egg and oil to the yeast mixture. Stir to combine.
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Gradually add 3 cups of flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, gradually adding the remaining flour until the dough is smooth, elastic, and no longer sticky. This kneading develops the gluten, resulting in a wonderfully soft and chewy challah.
First Rise: Bulk Fermentation
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is the crucial bulk fermentation, allowing the yeast to produce delicious flavor and texture.
Shaping the Challah
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Gently punch down the dough to release the air. Divide the dough into 6 equal pieces.
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Roll each piece into a 16-18 inch rope.
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Braid the ropes together, tucking the ends underneath. There are many braiding techniques available online – choose your favorite!
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Place the braided challah on a baking sheet lined with parchment paper.
Second Rise: Proofing
- Cover the challah loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.
Baking the Challah
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Preheat oven to 350°F (175°C).
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Brush the challah with the egg wash and sprinkle with your desired topping (sesame seeds, poppy seeds, or coarse sea salt).
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Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
Cooling and Serving
- Let the challah cool completely on a wire rack before slicing and serving. This allows the crumb to set and prevents a soggy loaf.
Tips for the Best Challah:
- Use fresh yeast: Old yeast will not rise properly.
- Don't overknead: Overkneading can result in a tough challah.
- Let the dough rise properly: Adequate rising time is essential for a light and airy loaf.
- Use a stand mixer: While kneading by hand is perfectly possible, a stand mixer can significantly reduce the effort.
Variations:
- Sweet Challah: Add 1/4 cup more sugar to the dough for a sweeter challah.
- Raisin Challah: Add 1 cup of raisins to the dough after the first rise.
- Cinnamon Swirl Challah: Spread a mixture of softened butter, cinnamon, and sugar over the dough before braiding.
Nutritional Information (per serving, approximate):
Calories: 250-300 Fat: 8-10g Carbohydrates: 40-45g Protein: 5-7g
This delicious homemade 5-pound challah recipe is perfect for any occasion, delivering an unforgettable taste and texture. Enjoy baking and sharing this culinary masterpiece!