How to make Challah Bread
This Challah bread recipe will help you make soft and fluffy,lightly sweet challah bread in a simple and easy method.They are so delicious to have as plain bread or with some butter or jam.
- 550 g Flour 4 and 1/4 cups (loosely packed)
- 210 ml Warm Water 3/4 cup +2 tbsp
- 50 g Honey or Sugar (1/4 cup sugar or 1/6 cup honey)
- 1 and 1/2 tsp Salt 9 g
- 2 tsp Yeast 6 g
- 3 tbsp Vegetable oil 40 g
- 2 Eggs
Prepare the dough
Into a bowl pour in the warm water, salt, sugar, oil, eggs, yeast and combine all together.Now add in the flour and mix it together to form a shaggy mass of dough.Transfer the dough on to a clean work surface and knead the dough for 9-10 minutes.After kneading for 8-10 minutes ,our dough will be soft and smooth.Place it into a bowl.Cover it with a damp cloth or with a plastic film.
Divide and let the dough rest
After the first proofing, punch down the risen dough.And then divide the dough into equal parts.I divided the dough into 2 equal parts and then each into six equal parts.Roll each portion into a round ball.Keep the divided dough, covered for 5-8 minutes.
Shape the challah buns
Roll out each dough ball and then shape it into an elongated cylindrical dough strip (around 20 cm )by rolling.Place each of them on the counter until we finish the rest of the rolls.And then take the first one, that we shaped.Elongate the dough strand by pulling the dough and then rolling.When it gain a length of around 30 cm,we can shape them into challah bread.Please watch the video to see how to braid a six strand challah bread.
Before taking them for the final rising, we can give egg wash.In this challah bread recipe we are doing double egg wash to get that beautiful shine and golden color to our challah bread.If you don’t want to give egg wash, you can skip this step.Cover the tray with a plastic film and let the challah bread rest and proof for 90-120 minutes.After the final rising let's give one more egg wash and then sprinkle the top with some sesame seeds.