B H G Challah Bread
Discover the joy of baking B H G Challah Bread, a rich and flavorful traditional Jewish bread that's as beautiful as it is delicious. This recipe combines pantry staples like all-purpose flour, honey, and eggs to create a soft, slightly sweet, and golden loaf braided to perfection. The dough comes together with a few simple steps, including hand-kneading for a wonderfully elastic texture and two rises for optimal fluffiness. An egg wash gives the bread its signature glossy finish, while optional sesame or poppy seeds add a delightful crunch. Perfect for Shabbat, festive celebrations, or as an everyday treat, this challah is versatile and makes fantastic toast or sandwiches. With its balance of tender crumb and decorative design, it's a show-stopper for any table!
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Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams salt
- 7 grams instant yeast
- 240 ml warm water (around 100°F or 38°C)
- 2 large eggs
- 60 ml vegetable oil
- 30 ml honey
- 1 large egg (for egg wash)
- 15 ml water (for egg wash)
- 15 grams sesame seeds or poppy seeds (optional topping)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Step 2
In a separate medium bowl, whisk together the warm water, eggs, vegetable oil, and honey until fully combined.
Step 3
Gradually pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until the dough begins to come together.
Step 4
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky.
Step 5
Shape the dough into a ball and place it into a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise for 1.5 to 2 hours, or until doubled in size.
Step 6
After the dough has risen, punch it down to release the air. Divide it into three equal portions and roll each portion into a 12-inch (30 cm) long rope.
Step 7
Braid the three ropes together, pinching the ends to seal and tucking them underneath for a clean finish.
Step 8
Place the braided dough onto a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let it rise for another 45 minutes until puffed.
Step 9
Preheat the oven to 175°C (350°F). In a small bowl, whisk together the egg and water for the egg wash.
Step 10
Brush the egg wash generously over the surface of the braided dough. If desired, sprinkle sesame seeds or poppy seeds on top for garnish.
Step 11
Bake the challah in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 12
Remove the challah from the oven and let it cool on a wire rack before serving. Enjoy plain, with butter, or as part of your favorite meal.
Nutrition Facts
| Serving size | 271.8 grams (271.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 942 |
| Total Fat 75.50g | 97% |
| Saturated Fat 13.10g | 66% |
| Polyunsaturated Fat 34.10g | |
| Cholesterol 557mg | 186% |
| Sodium 212mg | 9% |
| Total Carbohydrate 56.00g | 20% |
| Dietary Fiber 1.80g | 6% |
| Total Sugars 50.70g | |
| Protein 20.70g | 41% |
| Vitamin D 120IU | 600% |
| Calcium 228mg | 18% |
| Iron 5mg | 28% |
| Potassium 278mg | 6% |
Source of Calories