Challah Bread (egg bread)
I was ecstatic the first time I made this bread, it was soooo good! And now I knew what all the fuss was about with the famous chefs on tv...and why they prefer to use challah bread for so many things verses any other kind.
I have tweaked and tweaked this recipe and now am happy to call it my go to Challah!
When I make this bread, people generally ask if they can get the recipe or they want to put an order in.
This is a fairly easy bread and sooo good!
1 1/2 cwarm water, 110-120 degrees
2 pkgyeast or 1 1/2 tbsp
4eggs, room temp
1 1/2 tspsalt
5 cbread flour, plus more
1 Tbspcream or milk
optionalcourse sea salt, seseame seeds or poppy seeds
How to Make Challah Bread (egg bread)
- Combine warm water, sugar and yeast in large mixing bowl. Let stand 5-10 min. or until starts to foam. Then add in honey, oil, eggs, salt and 5 cups of flour. Turn mixer on medium low with dough hook attachment and mix well, once all mixed together add 1/2c flour at a time with mixer running on low-medium until dough is smooth and pulls away from sides of bowl, as seen in photo, then knead with mixer for 4-5 min. In total I added 1 1/2c flour extra, this will vary depending on the humidity levels in your area, Do not add more than 1 1/2 c. Once done kneading, turn into a sprayed or oiled bowl, flip dough over as to coat other side, cover with a piece of plastic wrap then a towel and place in warm area to rise until doubled in size, approx 45min to an hour (For warmth, I turn my oven to 170-200 and place the bowl on top of the oven, not in the hottest spot though)
- Remove wrap and towel, dump onto a lightly floured surface then cut dough into 6 pieces for 2 braids or into 2 if you just want loafs. For loafs, spray or grease the pans, shape dough into loaf shape and place dough halves into pans, cover and let rise until doubled in size, approx 45-60 min. For braids, take 3 pieces of dough, roll stretch and pull into 3 rope shapes as evenly as possible, pinch together three ends, braid! pinch together the ends and tuck ends slightly under, place onto sprayed, greased or parchment lined sheet pan, repeat with rest of dough and place onto same sheet pan. Cover with plastic wrap and let rise until doubled in size, approx 45 minutes in warm place.
- Preheat oven to 350.
In a small bowl, beat 1 egg with 1T cream or milk and brush over loafs, sprinkle course sea salt or sesame seeds or poppy seeds over top, if desired. You can just do the egg wash and call it good as well! And when oven is preheated place loafs into oven, bake 30-40 min. until a beautiful brown color or internal temp is 160-175 (for buns bake approx 20 min or temp should be 185-190...remove from oven. Cool on wire racks. ENJOY!!!
- ***I use my 1/4 c cookie scooper, which is the same size as an ice cream scooper, when I make buns, it helps ensure the buns are evenly sized.
***I like to use parchment paper lined air bake cookie sheets for the braids and buns, so the bottom stays a light color.
***If I use loaf pans I even place the loaf pans onto an air bake cookie sheet in the oven to guard against the bottoms getting to dark.