Traditional Braided Challah Bread

This traditional challah recipe creates a delicious bread you will want to have around every day. The challah dough recipe is also a great master dough for your favorite add-ins and for making so many other delicious breads.
By Amanda Powell

When I heard about the Hot Bread Kitchen cookbook, I could not wait to get my hands on it. I’ve heard a bit about the bakery in the past and was excited to learn that they are finally sharing some of their recipes. The Hot Bread Kitchen bakery is actually a social enterprise that provides education and hands-on experience to low-income minority women. Not only do they teach them about baking, but they also teach them about managing a bakery in all its aspects so they may find opportunities within the food industry, or even start their own food-related business. This touches me to the core and I cannot help but want to do everything I can to help further their cause.

The cookbook is filled with so many different types of bread from around the world. Some I was already familiar with, but most were completely new to me. Spread out in the cook are other recipes for curries, sandwiches, and a few sweeter dishes. All perfect for making with leftover bread you may have from the book, or meals to eat with your bread. You learn a bit about some of the bakers and some of the recipes they’ve taught one another from their home countries as well as the history and workings of Hot Bread Kitchen.

I decided to try the traditional challah recipe. During my baking, I learned about the variations of challah and how they cal tell you where the person who made the bread may be from. For instance, this particular recipe, one with a lot of egg are typical of Ashkenazi Jews from Central and Eastern Europe. Hot Bread Kitchen also uses this recipe as a master dough for several other breads that they make, including their Parker House Rolls.

I’ve only made a challah recipe once before. A chocolate and cherry-filled one that I never got the chance to share on the blog (we ended up eating it too fast), so my braiding technique…. well, there is no technique in it at all when I do it. Which you can tell by the photos. I am practicing, so hopefully it’ll be even better the next time I make it! Fair warning, this challah recipe uses a pate fermentee to give it more flavor. This means you will need to plan ahead as the pate fermentee needs at least 8 hours to rise, preferably 24 hours.

The pate fermentee recipe can be found here.

Traditional Braided Challah Bread

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• Author: Amanda Powell
• Total Time: 80 minutes
• Yield: Makes 1 loaf 1x
• Diet: Omnivore

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Description

This classic braided challah is soft, fluffy, and perfect for any occasion. A simple recipe with a rewarding outcome.

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Ingredients

Units USM Scale 1x2x3x

• 2.5 cups (592 ml) flour
• 1 tbsp (15 ml) plus 2 tsp sugar
• 3.5 tsp kosher salt
• 1.25 tsp active dry yeast
• 1 recipe pate fermentee
• 3 large eggs yolks
• 2.5 tbsp (37 ml) honey
• 3 tbsp (45 ml) water
• 3 tbsp (45 ml) oil
• 2 large eggs

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Instructions

1. Add all ingredients except the 2 large eggs to a stand mixer fitted with a dough hook. Mix on low until combined, then increase speed to medium-high until the dough is smooth and elastic. If needed, add water, 1 tablespoon at a time, until the dough comes together.
2. Lightly coat a bowl with oil and place the dough inside. Cover with plastic wrap, then place the bowl in a plastic bag. Let rise in a warm, dry area for 1½ hours.
3. Deflate the dough and transfer to a lightly floured surface. Divide into four equal pieces and roll each piece to about 18 inches in length.
4. Form a two-strand braid. Make an “X” with two strands. Fold opposite ends over so the bottom end is on top and vice versa. Repeat until you can’t anymore. Turn the braid on its side, gently stretch to reveal the braid, and tuck the ends under.
5. Brush the loaves with beaten eggs. Cover and let rise for 1 hour.
6. Preheat oven to 350°F (177°C).
7. Brush loaves with eggs again and bake for 45-60 minutes, or until dark brown and hollow-sounding when tapped.
8. Transfer to a wire rack to cool completely.

Notes

• For a richer flavor, use brown sugar instead of granulated sugar.
• Ensure your yeast is fresh for optimal rise; check the expiration date.
• To prevent sticking, generously flour your work surface when braiding the dough.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 15
• Sodium: 300
• Fat: 10
• Saturated Fat: 5
• Unsaturated Fat: 5
• Carbohydrates: 50
• Fiber: 3
• Protein: 8
• Cholesterol: 80

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