Challah Bread
Experience the soft, slightly sweet texture of freshly baked challah bread, perfect for toasting or enjoying as a comforting side to any meal.
- Time
- 50 min active · 190 min total
- Yield
- 4 servings
- Steps
- 11
Ingredients
- Bread flour 4 cup
- Water 1 cup
- Dry yeast 0.75 tsp
- Granulated sugar 2.5 tbsp
- Butter 60 g
- Eggs 3 pcs
- Salt 0.5 tsp
- Onion powder 2 tsp
For brushing
- Eggs 1 pcs
- Water 1 tbsp
For topping
- Sesame seed mix 2 tbsp
- Poppy seeds 1 tbsp
- Dried onion flakes 1 tbsp
- Dried garlic 1 tbsp
- Sea salt 1 tbsp
Directions
Step 1
Sift the flour. Prepare a mixer, pastry brush, baking sheet, and parchment paper.
Step 1
Heat the water to approximately 37–40 °C. The liquid should be warm, not hot. Dissolve the yeast and 1 tbsp of sugar in it. Let it stand for 15 minutes to activate the yeast.
Step 2
Add the remaining sugar to the flour along with the salt and onion powder.
Step 3
Melt the butter in the microwave in short bursts. Cool to room temperature and pour into the yeast mixture. Crack in 3 eggs and mix.
Step 4
Combine the wet ingredients with the flour mixture, turn the mixer to medium speed, and knead the dough for 8–10 minutes. Then transfer it to a table and continue kneading by hand for another 5 minutes.
TipDust the work surface with 1 tbsp of flour if the dough is sticky.
Step 5
Return the dough to the bowl, cover with plastic wrap, and place in a warm spot for 1 hour to rise. Punch down the dough and leave for another 30 minutes. Total proofing time is 1.5 hours.
Step 6
Divide the dough into 3 equal parts and roll each into a rope about 50–60 cm long. Braid the ropes loosely.
Step 7
Line the baking sheet with parchment and transfer the shaped dough onto it. Cover the challah with a towel and leave for 30 minutes. Preheat the oven to 190 °C.
Step 8
Mix all the topping ingredients: sesame seeds, poppy seeds, dried onion and garlic, and sea salt. Whisk the remaining egg with water and apply the mixture to the dough.
Step 9
Brush the shaped dough with the egg wash and sprinkle with the spice mixture. Bake in the preheated 190 °C oven for 35–40 minutes. Leave the finished bread on the baking sheet for 30 minutes, then transfer to a wire rack.
Step 1
Slice the challah and serve with butter or any other spread.
