Are you craving the warm, comforting aroma of freshly baked challah bread but intimidated by the kneading and shaping? Fear not! This recipe uses a clever bag method to create incredibly soft and delicious challah bread with minimal effort. It's a perfect example of easy recipes that deliver amazing results, ideal for busy weeknights or weekend baking adventures. This recipe transforms homemade cooking into a breeze, offering a delicious dish without the fuss. Get ready to experience the joy of effortlessly creating this classic treat!
Ingredients:
- 1 cup warm water (105-115°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1 large egg, beaten (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
Instructions:
Step 1: Activating the Yeast
In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This step ensures your yeast is alive and ready to work its magic, leading to perfectly risen challah.
Step 2: Combining Ingredients
Add the egg, oil, and salt to the yeast mixture. Whisk until well combined. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Don't worry about kneading at this stage; the bag method takes care of that!
Step 3: The Bag Method
Place the dough into a large, resealable plastic bag. Seal the bag, pressing out as much air as possible. Gently knead the dough inside the bag for about a minute by pressing and folding it. This method develops gluten without the mess of traditional kneading.
Step 4: First Rise
Place the bag in a warm place for about 1-1.5 hours, or until the dough has doubled in size. You might need to adjust the rising time based on your kitchen's temperature.
Step 5: Shaping the Challah
Remove the dough from the bag and gently punch it down. Divide the dough into three equal pieces. Roll each piece into a rope about 18 inches long. Braid the three ropes together, pinching the ends to seal.
Step 6: Second Rise
Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
Step 7: Baking
Preheat your oven to 350°F (175°C). Brush the challah with the beaten egg and sprinkle with sesame seeds or poppy seeds, if desired. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Step 8: Cooling and Enjoying
Let the challah cool completely on a wire rack before slicing and serving. Enjoy this delicious, homemade bread with your favorite spreads, or alongside soups and stews.
Tips and Variations:
- For a richer flavor: Use milk instead of water.
- Add sweetness: Incorporate 2 tablespoons of honey or brown sugar into the dough.
- Experiment with flavors: Add dried cranberries, raisins, or chopped nuts to the dough.
- Make it mini: Divide the dough into smaller portions to create individual challah rolls.
Nutritional Information (per slice, approximate):
Calories: Approximately 200-250 Protein: Approximately 5-7g Carbohydrates: Approximately 35-40g Fat: Approximately 5-7g
This easy challah bread recipe in a bag offers a delicious and satisfying meal or snack. The simple technique makes it accessible for everyone, regardless of baking experience, delivering consistently great results every time. Perfect for quick dinner ideas or special occasions, this recipe is sure to become a staple in your kitchen. Enjoy!