Print Recipe
Basic Challah Bread Yum
This Basic Challah bread has a beautiful crumb. It is soft and stays that way for a few days at room temperature. We ate it lightly toasted with some butter and jam. It also makes an amazing French toast or bread pudding.
Basic Challah Bread
Course breads
Cuisine american
Prep Time
25 mins
Cook Time 30 minutes
Passive Time 2.5 hours
Servings
loaf
Ingredients
For the Dough:
  • 3 cups all purpose flour
  • ¾~1 cup Wholewheat flour
  • tsp Instant Yeast
  • ¼ cup sugar
  • 1 tsp salt
  • ¾ cup Warm Water
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or use 2 large eggs)
  • 1/3 cup Oil
For Topping:
  • 1 Large Egg Yolk
  • ¼ tsp Flaked Sea salt
Course breads
Cuisine american
Prep Time 25 mins
Cook Time 30 minutes
Passive Time 2.5 hours
Servings
loaf
Ingredients
For the Dough:
  • 3 cups all purpose flour
  • ¾~1 cup Wholewheat flour
  • tsp Instant Yeast
  • ¼ cup sugar
  • 1 tsp salt
  • ¾ cup Warm Water
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or use 2 large eggs)
  • 1/3 cup Oil
For Topping:
  • 1 Large Egg Yolk
  • ¼ tsp Flaked Sea salt
Basic Challah Bread
Instructions
  1. In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients for the dough. Mix and knead until a smooth and sticky dough forms — this takes about 10~12 minutes or 7~10 minutes in the machine.
  2. Transfer the dough to an oiled bowl, cover and set aside to rise until doubled in size, 1½~2 hours.
  3. Line a baking sheet with parchment paper. Pat the dough into a long 3″x12″ rectangle. Then cut the dough into 3 long smaller rectangles, roll them out into 3 long logs.
  4. Pinch the 3 logs together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf t the baking sheet, cover loosely and let it rise, at room temperature for 30 minutes, until slightly puffy.
  5. Preheat the oven to 375°F. Brush the loaf lightly with egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and the internal temperature reads 190°F — this takes about 28~30 minutes.
  6. Remove the loaf from the oven and cool on a rack before slicing. Leftovers can be stored at room temperature for 3~4 days or frozen for longer storage.
Share this Recipe