I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy!
For The Sponge
- 236.59 ml luke warm water
- 59.14 ml honey
- 1 package active dry yeast
- 236.59 ml bread flour
For The Bread
- 59.14 ml olive oil
- 1 whole egg
- 4 egg yolks
- 7.39 ml kosher salt (it's fine to use a different salt)
- 158.51 ml sugar
- 591.47-709.77 ml bread flour
- 1 egg
- 14.79 ml water
- poppy seeds or sesame seeds or cinnamon sugar or cheese (optional)
- 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!
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.
I made this with your Southwestern Pasta Salad (Mint Chocolate Brownies) 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!
I was a bit surprised that it didn't rise much in this one hour before putting it in the fridge, but it blew up in the oven. This bread is really yummy. I crave more although my stomach says NO...