Simple Sweet Challah Bread
Simple Sweet Challah Bread is a soft, slightly sweet bread with a feathery crumb and a rich flavor profile. Its classic braided design makes it a stunning centerpiece, while its versatility ensures it’s as functional as it is beautiful. Perfect for holidays, brunches, or casual family meals, this challah is sure to become a household favorite.
Equipment
- Stand Mixer with Paddle Attachment: For mixing and kneading the dough efficiently.
- Mixing Bowls For activating the yeast and proofing the dough.
- spatula For scraping the bowl and folding the dough.
- Microwave-Safe Bowl: For warming the bowl and melting butter.
- Half-Sheet Pan: For baking the braided loaf.
- Parchment Paper: Essential for preventing the bread from sticking to the pan.
- Plastic Wrap: For covering the dough during proofing.
- pastry brush For applying the egg wash.
Ingredients
- 1 cup bread flour
- 2 cups all-purpose flour
- 2 large eggs
- 2 egg yolks reserve the whites foe egg wash
- ½ cup honey up to ¼ cup more if you want it super sweet
- 1 tbsp kosher salt
- 4 tsps active yeast about 2 packets
- 1 cup hot water about 110 to 120 degrees
- 1 stick salted butter about 8 tablespoons
- ⅓ cup sugar
Instructions
- Start by letting your mixing bowl get warm by running it under hot water for a minute and then drying it off before adding anything into it.
- Dump the cup of hot water, sugar, and yeast into the bowl and mix them up by hand and let sit in a warm place for 10 minutes until foamy. (This activates the yeast.)
- In another bowl, mix the whole 2 eggs and the 2 egg yolks with salt an honey until well-incorporated and let sit while the yeast gets going. Save the egg whites for the egg wash.
- After 10 minutes, add the melted butter to the yeast mixture and stir by hand. Then add the honey-egg mixture and give it a good stir by hand until you feel no honey stuck to the bottom of the bowl.
- This is where the stand mixer comes in handy. Attach the bowl to the stand and add 1 cup of bread flour and stir on medium-low with the paddle attachment until smooth-ish. Repeat with 1 cup of all-purpose flour, again with bread flour, and one more time with all-purpose flour.
- After all the flour has been mixed in, scrape the bowl with a spatula and let it go on medium for about a minute. It should be sticky and the dough should be loose and feathery. If it is too runny (depending on climate), add ¼ cup more of all-purpose flour and mix one more time and you should be good to go.
- Microwave a large glass mixing bowl and coat completely with vegetable oil, then add the dough and toss it around a couple times until it's also coated with oil. Loosely cover with a plastic wrap and let sit in a warm, draft-free place. (I like to use a lightly warmed oven. I'd turn it on the warm setting for a few minutes and then turn it off before putting the bowl in there.) Now, let the dough sit in there for 1 hour, no less.
- Then take it out, punch it down, and dump onto a clean, floured work surface to braid. I like to toss it in the flour a little to make it a little less sticky before attempting to braid, it makes a smaller mess. After getting it nicely coated with flour, cut into 3 equal parts for one loaf, or 6 equal parts for 2 loaves. Then roll out to about a 2-inch diameter and braid each. Once braided, pinch and tuck the ends under to make it pretty.
- Now put it onto whatever pan you're using to make it. A half sheet pan works nicely for a full loaf or baking both small loaves at once. Put a piece of parchment paper on the pan (very necessary, trust me) and put the bread in the middle. Put it back into the oven for another 45 minutes to an hour to rise.
- Remove the bread and heat the oven to 350°. Once heated, bake the bread on the middle/top rack. Here's a little trick of mine: The bread bakes for 30 minutes in total, however, I do not apply the egg wash until it has baked for 10 to 12 minutes. This keeps it from getting too brown. Another thing, I do right when it hits the color I want (which is about 20 minutes. I rotate the pan and cover loosely with a foil tent. This stops the browning but allows the bread to remain nice, shiny, and beautiful. After 30 minutes, take it out and remove from the pan, but leave it on the parchment paper for 10 minutes before you tear, slice, or anything. It keeps the bread more moist. Enjoy!
Notes
- I used a stand mixer in this recipe but it can easily be done by hand or with a stand mixer.
- It also makes AMAZING French toast, garlic bread...whatever! ^_^
Customizations:
- Sweetness Level: Add an extra ¼ cup of honey for a sweeter loaf.
- Flavor Variations: Mix in raisins or chocolate chips for a festive touch.
- Savory Twist: Add fresh herbs like rosemary or thyme to balance the sweetness.
Storage Tips:
- Store in an airtight container at room temperature for up to 3 days.
- Freeze slices in plastic wrap and foil for up to 3 months.
Serving Suggestions:
- Serve fresh with butter and jam for breakfast.
- Pair with soups or stews as a side.
- Use for sandwiches or as the base for decadent French toast.
Cooking Tips:
- Ensure the water for activating yeast is between 110°F and 120°F.
- Proof the dough in a warm, draft-free area for optimal rising.
- Apply the egg wash after partial baking to avoid over-browning.
Nutrition
Calories: 191kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 32mgSodium: 585mgPotassium: 53mgFiber: 1gSugar: 17gVitamin A: 43IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
Tried this recipe?Let us know how it was!