This bread recipe sounded very involved when I was first reading through it. There are not a lot of ingredients, but several steps, and lots of waiting around for the dough to rise. So, as usual, I was intimidated by it, but was up for the challenge. I had never heard of Challah Bread until I was looking through recipes. One that caught my eye was Raspberry Challah Bread Pudding (our next post!). Hmmmm…what does “challa” mean, and what is the proper way to pronounce it? There is a very very long history surrounding this, and I will spare you the details. If you would like to know more, Google has many sites you can visit. But, the pronunciation I thought was important for me to know. So, I found this on Merriam~Webster.com (there is no way possible to try and spell it phonetically).
There is an option to use various store~bought breads for the pudding recipe, but I am one for making things home~made as often as possible. And loved the challenge of making my own challah bread. This bread reminds me of Logan’s rolls you get with your meals~eggy, slightly sweet, very soft and just beyond amazing. And I am thinking it would be a great bread for french toast (working on that post) and some cinnamon butter on it would be really good also.
From what I have learned, you are supposed to tear the bread, rather than slice it. Works for me. The second it came out of the oven, I was tearing into it…literally. Why dirty a knife when you shouldn’t? And I will give you a heads up…it’s DELICIOUS in bread pudding! Don’t be intimidated by this recipe, just make sure you have plenty of time to make it. Enjoy!
Sláinte!
- 5 teaspoons (2 pkgs.) active dry yeast
- 1 cup warm water (105°-115°)
- 1/2 cup plus one Tablespoon Sugar
- 3 eggs (plus one for additional beaten egg for glaze)
- 1 Tablespoon salt
- 1/2 cup butter (room temperature)
- 4 3/4 cups flour (or more as needed)
- In 5 quart bowl of stand mixer, dissolve the yeast in warm water. Stir lightly to incorporate and let sit for about 5 minutes, until lightly foamy.
- Add sugar, 3 eggs, salt, butter and 4 3/4 cups flour. With dough hook attached, place bowl on mixer and knead on low speed for 5-7 minutes. Add additional flour as needed (dough should be elastic and smooth). Be careful not to add too much flour, as dough will become less sticky as kneading continues.
- Remove from mixer bowl, and shape into a round ball. Place in a large, lightly oiled bowl. Cover with a dampened kitchen towel in a warm, draft~free area for about 2 hours, until it has doubled in volume.
- With a spatula, scrape dough from sides of bowl and place on clean, lightly floured work surface. Cut the dough into 3 equal pieces and roll lightly into 12" x 2" logs. Lightly flour hands as needed.
- To braid, place the three rolls in front of you and pinch top ends together. Cross right strand over the middle, then left strand over middle, then continue crossing left and right under middle roll until you reach the end (you can also form into one or two un~braided loaves, rolls or knots)
- Place on parchment lined cookie sheet or rimless baking sheet. Place loaf on sheet and cover with clean, dry kitchen towel. Let sit in a warm, dry, draft~free area for approximately 45-60 minutes, until it is spongy to the touch and doubles in size.
- Preheat oven to 350°. Baste loaf with beaten egg. Bake on lower rack of oven for 30 minutes, until it sounds hollow when tapped and is evenly browned.
- Let cool on wire rack.
This recipe can also make two smaller braids. Just cut the dough into two equal pieces, then cut each into three strands to braid. Bake 25-30 minutes at 350°.
Adapted from Williams~Sonoma
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