Community Pick
Sweet Challah Bread
photo by jonadogg
- Ready In:
- 24hrs 30mins
- Ingredients:
- 13
- Yields:
-
2 medium loaves
ingredients
-
For The Sponge
- 1 cup luke warm water
- 1⁄4 cup honey
- 1 package active dry yeast
- 1 cup bread flour
-
For The Bread
- 1⁄4 cup olive oil
- 1 whole egg
- 4 egg yolks
- 1 1⁄2 teaspoons kosher salt (it's fine to use a different salt)
- 2⁄3 cup sugar
- 2 1⁄2 - 3 cups bread flour
- 1 egg
- 1 tablespoon water
- cinnamon sugar or cheese (optional)
directions
- In a large mixing bowl, stir together the water, honey and yeast.
- Let stand for 5 minutes.
- Stir in 1 cup bread flour, and cover with a towel.
- let stand for 30 minutes.
- Stir in the olive oil, whole egg, and egg yolks until very well mixed.
- Add the salt, sugar, and the rest of the flour.
- You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
- Place dough in a large greased mixing bowl and let rise for 1 hour.
- Place dough in the refrigerater and let rise over night or at least 6 hours.
- Turn dough out on a corn mealed surface and cut it into two proportional pieces.
- Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
- Let dough rise for 1 hour and preheat your oven to 375F.
- Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
- Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
- Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
- Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven).
- Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
- **Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is good and fairly correct by my standards. I would use five egg yolks and reserve the white of the egg mixed with a little water to glaze the bread. Be sure you preheat your oven and bake the bread in the middle of the oven, I would say 350 degrees but everyone's oven is different. If you have trouble getting your bread to rise put a small crushed tablet of Vit. C in the yeast sponge. This speeds up the rising process and has always worked great for light and delicious loaves.
-
Very very good! It was a pleasure to make and eat this. I cut back on the sugar by 1/2, and that worked well for us(my husband doesn't like bread too sweet). And I got caught up in activity, so the dough sat in the fridge for about 17 hours - no problem! I made one loaf un-braided, and one braided, and they both came out wonderfully. I am looking forward to using it for french toast.
-
I made this with your Southwestern Pasta Salad (recipe #79895) and what a combo! As I said in my other reveiw, I made these for a company barbaque for my father and nothing lasted to the end. I mean, these people just loved both of these dishes. I just wish I could have told them that they were my recipes! LOL Thanks for posting, and keep up the good work!
see 15 more reviews
RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0