Challah Bread
Traditional braided Jewish bread, rich and slightly sweet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, dissolve the yeast in the warm water with a pinch of sugar. Let sit for 5-10 minutes until foamy.
- 2
Whisk in the oil, honey (or sugar), 2 eggs, and salt into the yeast mixture. Gradually add the flour, stirring until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
- 4
Punch down the dough and divide it into 3, 4, or 6 equal pieces depending on your preferred braiding style. Roll each piece into a long rope.
- 5
Braid the ropes together loosely and tuck the ends underneath. Transfer the braided loaf to a parchment-lined baking sheet. Cover lightly and let proof for 45 minutes to 1 hour until puffy.
- 6
Preheat the oven to 375°F (190°C). Brush the loaf evenly with the beaten extra egg for a glossy finish. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped.
Plan it in Listahan
Add Challah Bread to your week, check it against your household's allergens, and build the shopping list automatically.