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Challa

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This classic Challa is a rich, slightly sweet egg bread with a tender crumb and a beautiful golden crust. Traditionally braided into three or six strands, it serves as the centerpiece for Shabbat and holiday meals. The dough is enriched with eggs and oil, giving it a soft texture that holds up well to dipping in salt. While traditional recipes use oil and eggs, this version offers a versatile base. It requires patience for rising but rewards you with an aromatic kitchen and a stunning loaf. Serve warm from the oven or toasted with butter for a comforting treat any time of day.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 324.8
Dietary: Vegetarian
Description
This classic Challa is a rich, slightly sweet egg bread with a tender crumb and a beautiful golden crust. Traditionally braided into three or six strands, it serves as the centerpiece for Shabbat and holiday meals. The dough is enriched with eggs and oil, giving it a soft texture that holds up well to dipping in salt. While traditional recipes use oil and eggs, this version offers a versatile base. It requires patience for rising but rewards you with an aromatic kitchen and a stunning loaf. Serve warm from the oven or toasted with butter for a comforting treat any time of day.
Ingredients
  • 2 1/2 cup Water, tepid (about 110 f)
  • 3 teaspoon Salt
  • 3 tablespoon Sugar
  • 3 Quick-rising dry yeast,
Directions
  1. 1
    In a large bowl, combine the tepid water, sugar, and yeast. Let stand for 5-10 minutes until foamy and active.
  2. 2
    Add the salt to the yeast mixture. Gradually stir in the flour (and any additional ingredients like eggs or oil if following a standard enriched dough variation) until a shaggy dough forms.
  3. 3
    Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
  4. 4
    Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. 5
    Punch down the dough to release air bubbles. Divide into three equal portions and roll each into a long rope.
  6. 6
    Braid the three ropes together tightly, tucking the ends underneath the loaf.
  7. 7
    Place the braided loaf on a baking sheet. Cover and let rise again for 30-45 minutes until puffy.
  8. 8
    Preheat oven to 350&# 194;°F (175°C). Brush the loaf with an egg wash or oil for a shiny crust.
  9. 9
    Bake for 30-35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
  10. 10
    Let cool on a wire rack for at least 10 minutes before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 324.8kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 15092.4mg629%
Total Carbohydrate 68.1g23%
Dietary Fiber 5.2g21%
Sugars 11.6g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: challa, braided, bread, shabbat, jewish, enriched, yeast, dough, baking, holiday, traditional, egg, flour, sweet, golden, crust, soft, aromatic, homemade, deli
Read it online: https://www.chefs-mate.com/recipe/challa/