Description
Challah Bread
Servings: 1 big loaf or 2 smaller loaves
Time: Prep time: 2 hours Bake time: 30 mins
Ingredients:
- 1 packet active dry yeast
- ¾ cup warm water (warm, not hot!)
- 2 tablespoons sugar
- 1 large egg + 1 extra egg yolk (save the white for brushing)
- 2 tablespoons honey
- ¼ cup vegetable oil
- 1 teaspoon salt
- 3–3½ cups all-purpose flour
- Optional mix-ins
- Chocolate chips
- Cinnamon & raisins
- Cranberries & orange zest
- Sprinkles
- Mini marshmallows & chocolate chunks
Directions:
Step 1: Wake Up the Yeast!
- In a big bowl, add warm water, yeast, and sugar. Stir gently.
- Let it sit for 5 minutes until it looks bubbly and foamy.
Step 2: Mix in the Sweet Stuff!
- Add in the egg, extra egg yolk, honey, vegetable oil, and salt.
- Mix it together well with a whisk or a spoon.
Step 3: Flour Power!
- Add flour, one cup at a time. Stir with a wooden spoon or your clean hands.
- When the dough gets thick and sticky, sprinkle flour onto your hands and knead until it’s soft and stretchy, about 5–8 minutes.
- Tip: It’s okay if your dough is sticky at first—kneading will help it get smoother!
Step 4: Nap Time for Dough!
- Lightly oil a big bowl, place the dough inside, and cover with a clean towel or plastic wrap.
- Let it rise in a warm, cozy place until it doubles in size (about 1 hour).
Step 5: Punch it Down & Mix it Up!
Punch down the dough gently to release air.
If adding mix-ins, gently knead them in now.
Step 6: Let’s Braid!
3-Strand Challah
- Roll your dough into three long ropes, all about the same size.
- Lay them side by side on the table and pinch the tops together.
- Start braiding:
- Take the left rope and cross it over the middle rope. Now it becomes the new middle!
- Then take the right rope and cross it over the new middle.
- Keep going: left over middle, right over middle…
- When you get to the end, pinch the bottom together and gently tuck both ends under.
4-Strand Challah
- Roll four equal ropes of dough and lay them out side by side.
- Pinch the tops together so they’re connected at one end.
- Give the ropes numbers: 1 (leftmost), 2, 3, 4 (rightmost).
- Follow this pattern:
- Move strand 4 (far right) over strand 2.
- Then move strand 1 (far left) under strand 3.
- Repeat that pattern: right over second, left under third.
- Keep going until you reach the bottom, then pinch the ends together and tuck underneath.
Round Challah
- Make a long braid using 3 or 4 strands.
- Starting at one end, gently spiral the braid into a circle, like a cinnamon roll or snail shell.
- Tuck the end underneath so it stays snug and round.
Step 7: Rise Again
Place your braided challah onto a baking sheet lined with parchment paper.
Cover gently with a towel and let it rise again for about 30–45 minutes until it’s puffy and happy-looking.
Step 8: Egg Wash & Bake
Ask a grown-up to preheat the oven to 350°F (175°C).
Brush the loaf gently with the leftover egg white (mixed with a tiny bit of water).
Bake in the oven for about 25–30 minutes, until golden brown and smelling delicious!
Step 9: Cool, Celebrate, and Eat!
Let your challah cool slightly before tearing or slicing.
Enjoy your homemade challah with family and friends!
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