Recently I’ve had a desire to make homemade bread. There’s something so domestic about baking bread. I knew I had to chose a day that I didn’t have anything else to do. So on one of my days off, I decided to put the apron on and get our apartment smelling amazing. This Best Basic Challah recipe isn’t for you if you don’t have time on your hands. It took a good chunk of the morning and most of the afternoon, but was SO worth it. This isn’t categorized under “easy”. There’s a little bit of work involved – but believe me, you will be so grateful in the end!
Best Basic Challah
This homemade Best Basic Challah bread will have your neighbors running to your house. It's light, subtly sweet, and perfectly wonderful. I mean, is there anything better than homemade bread?
Ingredients
Source
- 1 3/4 c. warm water 105 F to 115 F
- 1/2 c. honey
- 2 pkgs. active dry yeast
- 4 eggs lightly beaten
- 1/2 c. butter melted and cooled
- 1 tbsp. salt
- 7 1/2 to 8 c. bread flour or 8 to 8 1/2 c. all-purpose flour
- 1 egg lightly beaten
- 1 tbsp. water
Instructions
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In a large bowl, combine the 1 3/4 c. warm water, honey, and yeast. Let stand about 10 minutes or until yeast is dissolved and foamy. Using a wooden spoon, stir in the 4 eggs, melted butter, and salt. Gradually stir in as much of the flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes total).
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Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).
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Punch dough down. Turn out onto a lightly floured surface. Cover with a clean kitchen towel and let rest for 10 minutes.
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To shape loaves, divide dough into 6 portions. Divide each portion into thirds (18 portions total). Gently roll 3 of the portions into 18-inch-long ropes (keep remaining portions lightly covered with plastic wrap). Place the 3 ropes 1 inch apart; braid. Repeat with another 3 portions of dough to make another braid. Place both braids side by side in a lightly greased 15x10x1-inch baking pan or baking sheet. Brush one side of a braid with water; lightly press braids together to make a double-braided loaf. Repeat with remaining dough portions to make 2 more double-braided loaves. Cover and let rise in warm place until nearly double in size (about 30 minutes).
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Preheat oven to 350 degrees F. In a small bowl, combine the 1 egg and 1 tablespoon water; brush over loaves. Bake for 30 to 35 minutes or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking pans. Cool on wire racks. Makes 3 double-braided loaves (16 servings each).
Recipe Notes
Adapted from Better Homes and Gardens Christmas Baking 2009
