Try the Rubin Kend Family’s Challah next time you are baking for the Holidays. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
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Ora’s Best Challah Ever
- Total Time: 2 hours 45 minutes
- Yield: 2 loaves (16 slices) 1x
Description
Try the Rubin Kend Family’s Challah next time you are baking for the Holidays. Read more recipes from…
Ingredients
- Active Dry Yeast
- Water
- Sugar
- Flour (~6C flour, all-purpose or a mix of all-purpose and bread flour)
- Egg (2 eggs - 1 for dough, 1 for egg wash)
- Honey
- Vegetable oil
- Salt
Instructions
- Combine 1 tbsp + 1 tsp active dry yeast and 1 tbsp of sugar in 1 2/3 C warm water. Set aside for 10 minutes.
- Combine ~ 6 cups flour (all-purpose or split between all-purpose and bread flour) with 1/3 C sugar and 2 tsp of salt.
- Add 1 egg, 1/8 C honey and 1/3 C vegetable oil and mix well.
- Add yeast mixture to the flour mixture; knead on a floured surface until smooth and elastic (about 5-7 min.).
- Return dough to a clean, oiled bowl and wrap with plastic wrap and a towel. Let rise for 1 1/2 hours.
- Pre-heat oven to 350 degrees
- Braid challah [usually 2 loaves]
- Allow to rise another 10 minutes, then brush with egg wash (1 egg yolk and a little water)
- Bake for 35-40 minutes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 180
Frequently Asked Questions
Why does this challah use both all-purpose and bread flour?
The recipe calls for roughly 6 cups of flour and suggests using either all-purpose or a mix of all-purpose and bread flour. Bread flour’s higher protein content develops more gluten, which gives the braided loaf better structure and a slightly chewier crumb. All-purpose flour alone produces a softer, more tender challah. The choice depends on the texture you prefer.
What does the egg wash do and how is it made?
After braiding and the second 10-minute rise, you brush the loaves with an egg wash made from 1 egg yolk mixed with a little water. This is what gives challah its signature deep-golden, shiny crust when baked at 350°F for 35–40 minutes.
