Amazing Challah Bread- Easier to make than you think! | Detailed Step by Step Recipe

#challahbread #challahbread #bread #PLAITBREAD #braidedbread #homemadebreadrecipe #breadrecipe #HOLIDAYBREAD

Challah Bread RECIPE

4 cups all-purpose flour
1 1/2 cups warm water
1 tablespoon active dry yeast
1 egg, plus 2 yolks
4 tbs honey or sugar, OR MORE AS REQUIRED
4 tbs melted butter (use Oil if keeping Kosher)
1 1/2 tsp salt
Egg, for egg wash
1 tsp sesame seeds, optional
Oil, for rubbing in bowl and on dough

This is a combo of Challah and Guyanese Plait Bread and can be adjusted to make either.

Challah is a traditional Jewish bread that boasts a rich history steeped in cultural and religious significance. Its origins can be traced back centuries, with roots deeply embedded in Jewish Sabbath and holiday traditions.

Read more on the blog…..

Link to printable recipe:

Amazing Challah Bread for the Holidays!

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WITH LOVE AND BEST DISHES,
RIA B.

I’ll start by adding 1 and 1/4 cups of lukewarm  water and that’s about 37° C and 98° F Which   is less than boiling next I’ll sprinkle in the  yeast we’ll let it stand until the yeast softens  

And forms a creamy foam about 5 minutes and if  the yeast does not bloom at this point it’s not   good it’s time to buy new yeast the tip for  the yeast not Stir It just let it sit there  

On its own sometimes it will take 5 minutes  sometimes 10 minutes like today in my kitchen   because it’s super super cold so don’t give up  uh but if it doesn’t foam after that time as I   said buy new yeast meanwhile I’ll beat one egg  and one egg yolk(use more for color) this egg  

Yolk is very orange because it’s pasture  raised eggs next we’ll add in the egg and   the egg yolk the honey and I’m using 1/4 cup  you can use up to a half cup I start feeling  

Guilty after 1/4 cup so I’m going to leave  it at that use more if you desire and you 4   tbs poon of butter or oil canola vegetable  whatever oil you desire if you’re keeping   kosher eliminate the butter and use oil next  I’ll mix mix it well to combine I’ll Reserve  

Half a cup of flour set that aside I’ll mix  in the salt with the flour try not to make a mess haste makes waste which is exactly what’s  happening right now I’ll mix in the flour

Gradually you can also sift it in to prevent any  lumps I smell honey smells amazing use sugar as a substitute easy so far nothing too technical too   difficult you’re using a spoon  just want to bring the dough together the dough is still soft slightly sticky which is good still manageable cleaning the  

Sides of your bowl you don’t want  to do too much scrubbing later on and once it comes together get your hand  involved don’t waste any flour little bit of   the butter that’s left we did not use the  extra half a cup the flour but if it gets  

Too sticky at any point we’ll add it always  good to start with a sticky dough instead of   a dried dough right so you see it’s very  sticky at this point add a little bit of   that flour that’s like a tablespoon  another tablespoon we’ll introduce it gradually and

Knead bring it towards the center little  sticky on the bottom there little sprinkling a teaspoon set the timer hi Bixby set the timer for 8 minutes please timer for 8 minutes starting  now and we’ll just repeat this for   8 minutes until you get too tired  or until the dough is smooth sticky

Nice and soft push it down the center press nice gentle fold down the center also remove it from the bowl and  place it directly on your counter and need I still have I would say  4 tablespoons of flour which   I’m not going to use cuz this dough will get too

Dry 2 minutes to go anytime it’s too too sticky unmanageable  add a Sprinkle of flour or some oil hang in   there we can do this this this is easy and  fun all you’re doing is just rolling it in  

Not rocket science and no difficult technique  and that’s it time’s up the dough is smooth   and it’s still soft I’m going to place it in  the bowl and cover it let’s see how long it   takes the house is pretty cold so it might  take a little more than an hour but if you  

Live in a warm country one hour should suffice  suffice this bow really well place the flour in rub it around you can warm your oven 200°  open the door and place it in to expedite the   proofing process while that’s proofing I’ll  show you the version with sugar and olive  

Oil just to demonstrate the versatility of  this recipe and I’ll also knead it in the   food processor I’ve mixed in the flour with  the salt and I’ll gradually add it to the wet ingredients here’s a dough proofing on the door  of the oven the oven is off I warmed it at 200°  

And now that it’s not too hot I’ll place the  dough inside of the oven I’ve oiled my hand   a little bit look at how the magic happens  a little bit of oil that’s it smooth soft

Dough I just need to make sure you can see  that see perfect I’ll place it in the bowl   and I’ll allow it to proof until doubled in  size now we’ll shape the dough I’ll remove   the plastic that I put on to prevent  it from crusting and we’ll press the  

Dough down if the dough is too soft at this  point knead it for a minute or two until it   tightens if it’s too soft at this point  when you divide a dough into three in the   next step the braiding process will be very  difficult and the logs will be overstretched

Now that the dough is firm enough  we’ll divide it into three equal   pieces sometimes I divide it into  one large piece and two smaller pieces I’ve divided into  three each one is about 12 oz each and then we’ll roll into a log flow your

Hands and just pull it out if it gets too  soft just make it into a bowl and start   over you have to work very quickly or else it  softens too much you can double it or roll it back and we’ll join at the top pinch the

Seal this bring the outer into to the middle   like that and make it into a  tight braid the outside in the Middle just as if you would braid your hair squeeze it tuck it under beautiful next I’ll transfer it to a tray  cover it and allow it to rise a second time and   meanwhile we’ll preheat the oven 350° some people  use 375 my oven is very old so I do 350 and once  

This is doubled in size we’ll place it in the  oven and let me show you how to make the round   bread we will turn out the second set that I  needed I’m just going to knead it a little bit  

So it’s not as soft this is a lovely soft dough  I’m going to divide it into three roll each into a log you’ll cover it and allow it to prove I totally forgot this was the uh dough that  I wanted to show you how to make into a round

Bread just do that it’s that simple pinch the  seal then we’ll brush it and place it in the oven in the oven it goes and there it is in all its Glory absolutely  beautiful smells amazing the house smells lovely  

And it smells delicious so we’re going to  allow this to cool you can brush butter on   at this point if you want a softer crust some  people like it little Crispy Crunchy on the   outside some people like it soft so butter if  you want it soft or not and the color and the  

Gloss the sheen is simply am amazing and  surprisingly the sesame seeds did not burn   you can mix butter with honey at this point  and brush it on it will be simply amazing so   now I’ll just brush on some butter I put the  butter in the tray while the bread was still  

In the oven to warm it up a little bit melt it  and then and here I am brushing the butter on smells so good looks so delightful and I am ready  to eat bread even though I just had lunch and Leo  

Is right behind me waiting for a piece right  Leo right you want bread so delicious we’ll   try to wait until it [Music] cools mhm this  is my my bread Leo and I’m going to eat my bread let me give it a taste I know Leo  wants to taste it first [Music]

But so good [Music] amazing [Music]