Prep 1 hr 30 mins
Cook 15 mins
You can make a challah in under 2 hours using quick rise yeast. This recipe is for one small loaf of challah.
- 2 tablespoons sugar
- 1⁄2 cup warm water
- 1 teaspoon salt
- 3 tablespoons oil
- 1 egg
- 2 cups bread flour
- 1 1⁄2 teaspoons fast rising yeast
- 1 egg yolk
- Mix warm water, oil and egg together into a stand mixer bowl. Mix, with kneading hook, until blended.
- Add salt, sugar, and yeast and flour ( small amount at a time). Mix with hook until a soft dough is formed. You may need to add a bit more warm water ( or more flour if needed). Check the dough, it should be soft and slightly sticky. It should easily form into a smooth ball. When the right consistency is reached, knead with hook for 6 minutes.
- Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. Cover with saran wrap and let rise until doubled ( about 30 minutes or more).
- Punch down dough and divide into thirds. Roll each piece into a strand . Prepare cookie sheet with parchment paper. Place all three strands onto sheet and braid. Cover with saran wrap and let rise again until doubled ( about 30 minutes or more). In the mean time preheat oven to 375°F.
- Brush top of braid with beaten egg yolk and bake for 15-20 minutes or until golden brown.
This bread came out very well. I wanted it for nice fat slices of french toast. Changed the ingredients slightly. Since I didn't care if it had dairy in it, I used warm milk instead of water and 2 TBS melted butter + 1 TBS oil. I often bake bread using the bread bible by Rose Levy Beranbaum. As such, I found the mixing instructions in this recipe a bit odd. What I did was to first whisk the bread flour, sugar and yeast together in my mixer bowl. I warmed the milk, melted the butter and oil and added to the whisked dry mixture using a spatula and my dough hook. Salt inhibits yeast, so I let the dough rest in the bowl covered with plastic wrap for 20 minutes. Then I sprinkled the salt across the dough a few times kneading with dough hook in between. I let it rise in a bowl and then shaped it for a regular loaf pan. It fit perfectly. Let it rise again, brushed with yolk mixed with a little water and it was a lovely little loaf of bread! Not too sweet and just perfect. Made fabulous stuffed french toast with cornflake crumb crust! Will use this recipe again! Thanks!
This is a pretty good bread, though not as sweet and much smaller than my usual recipe.
Wonderful! It's only three of us at home the typical hallah recipe is too big. This was great, light bread. It was gone before lunch was over!