This beautifully sweet and soft challah bread perfectly exemplifies the wonderful attributes of an enriched dough. The enriched dough is lean dough (flour, water, and yeast) made with fat, sugar, and dairy. The addition of fat, sugar, and dairy creates a super soft and tender interior.
How to pronounce Challah?
Challah is a Hebrew word pronounced hahll-ah.
Why is Challah bread braided?
Challah is made from braided strands of dough which create twelve “humps”, that represent the 12 ceremonial loaves kept in the Temple in Jerusalem for the 12 tribes of Israel.
How to braid 6 strands of dough?
What is the difference between instant yeast and active yeast?
Active dry yeast and instant yeast are both used to leaven bread. They help give bread light texture through fermentation which creates small air bubbles that help the dough rise. However, active dry yeast is dissolved in water, while instant yeast is mixed into dry ingredients.
What is an improved mixing method?
Essentially, start slow and focus on incorporating the ingredients. Then increase speed until full gluten development. There should have enough elasticity where a piece of dough can stretch out to thin like a window pain without breaking. This is essential in creating perfectly soft and sweet challah bread.
How long does the bread need to rise?
When making Challah, there are two periods of time when you leave the dough to rise. The first is after you have mixed the dough. The dough will generally take 2 hours to rise and double in size. Take a picture of the dough before leaving it to rise.
Punch, portion, roll out and braid (shape) the dough. Once shaped, leave the dough covered for another 2 hours to rise.
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Why does enriched dough need a longer time to rise?
Enriched doughs often take longer to rise than lean dough. As the sugar in the dough absorbs some of the water in the dough which hinders the yeast’s ability to ferment and grow.
Additionally, the fat in the butter coats the flour also making it harder for the yeast to consume which is essential for the fermentation process to occur.
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Sweet and pillowy soft homemade challah bread. Perfect to use for french toast, bread pudding or to eat plain with a little butter and honey.
- 1 package instant yeast
- 4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1/4 cup melted butter
- 2 large eggs
- 2 large egg yolks
- In a stand mixer with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine. In a separate bowl, combine the lukewarm water, butter, sugar, and eggs.
- Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes.
- Knead the dough with additioanl flour until it is able to form a perfect smooth ball
- Place dough ball in a greased bowl and leave covered for 2 hours until it doubles in size.
- Preheat the oven to 350 degrees and brush the loaf with egg white.
- Place the dough in the oven for 30- 40 minutes until dark born on the outside.
- Let it cool before cutting and serving.