This homemade challah delivers the perfect balance of tender texture and savory flavor, making it an ideal centerpiece for Shabbat dinners, holiday tables, or simply a comforting weekend breakfast. The dough is enriched with eggs and oil, resulting in a loaf that is soft yet structured enough to hold a classic braid. With a golden crust sprinkled with sesame seeds, it offers a delightful contrast to the fluffy interior. Whether served warm with butter and jam or used for substantial sandwiches, this bread brings a sense of tradition and warmth to any meal. It is surprisingly accessible to bake at home, requiring only basic pantry staples and a little patience for rising. The result is a fresh, artisanal loaf that far surpasses store-bought versions, offering a homemade touch that everyone will appreciate.
Rubio’S Challah
Description
This homemade challah delivers the perfect balance of tender texture and savory flavor, making it an ideal centerpiece for Shabbat dinners, holiday tables, or simply a comforting weekend breakfast. The dough is enriched with eggs and oil, resulting in a loaf that is soft yet structured enough to hold a classic braid. With a golden crust sprinkled with sesame seeds, it offers a delightful contrast to the fluffy interior. Whether served warm with butter and jam or used for substantial sandwiches, this bread brings a sense of tradition and warmth to any meal. It is surprisingly accessible to bake at home, requiring only basic pantry staples and a little patience for rising. The result is a fresh, artisanal loaf that far surpasses store-bought versions, offering a homemade touch that everyone will appreciate.Ingredients
Directions
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Dissolve the active dry yeast in warm water and let sit until softened and foamy.
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In a large bowl, combine sugar, salt, salad oil, and 3 slightly beaten eggs.
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Add the yeast mixture to the egg mixture.
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Gradually add flour, starting with 3-4 cups, mixing until a dough forms.
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Add more flour as needed to form a workable dough that is not sticky.
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Knead the dough vigorously until it is smooth and elastic, ensuring it is well-developed.
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Place the dough in an oiled bowl and turn to coat the top with oil.
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Cover the bowl and let the dough rise in a warm place until doubled in size.
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Punch down the risen dough to release air.
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Divide the dough in half.
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Cut each half into 3 equal parts.
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Roll each part into a strip approximately 15 inches long.
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Place 3 strips side by side on a greased baking sheet, fastening the ends together.
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Braid the strips tightly, then fasten the other ends together.
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Repeat the braiding process with the second half of the dough on the same or separate baking sheet.
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Slightly beat the remaining egg and brush it over the tops and sides of the braided loaves.
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Sprinkle the tops generously with sesame seeds.
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Bake in a preheated 325 degree oven for 30-40 minutes, or until golden brown.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1933.4kcal
- % Daily Value *
- Total Fat 20.9g33%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 19775.9mg824%
- Total Carbohydrate 379.3g127%
- Dietary Fiber 14.8g60%
- Sugars 28.7g
- Protein 48.6g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled challah tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Ingredient Substitution: You can substitute the salad oil with melted butter for a richer flavor, though this may alter the texture slightly.
Tip: Ensure the water is warm (about 110&# 194;°F) but not hot, as water that is too hot can kill the yeast.
Variation: For a sweeter challah, increase the sugar slightly or add a tablespoon of vanilla extract to the dough.
Safety: Allow the bread to cool on a wire rack before slicing to prevent the bottom from becoming soggy.
