Tried making this this afternoon and I was pretty nervous—the dough was SO sticky it was hard to work with and then it rose way faster than it was supposed to (it’s warm where I live and we’ve got the air conditioner blasting so I preheated the oven to about 130 degrees and stuck the dough in with the door cracked, so maybe it was a bit too warm), but I was patient with it, followed the recipe exactly, and it turned out beautifully. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. The dough was very dry when I put it in the proof oven. Hi Mary, There is a little button in the top right corner of the recipe that allows you to toggle between metric and cup measures. You could also use sugar. If so, how long would I bake them for? In a small bowl, add the warm water, 1/4 cup of the flour and the yeast, whisk all together well and … Homemade French Bread – made with pantry staples; Easy Banana Bread – classic quick bread recipe! Question .Your instructions say you can make ahead and keep it fridge overnight . Allow the just-mixed dough … I wouldn’t recommend bread flour here — sorry! The bread was amazing although it had a little bit of a Charlie Brown look to it (as we started to weave the bread some of the strands were a little shorter than the others .When we stretched them they became a little skinnier from when we started so one end of the baked loaf ended up a little narrower than the beginning) I gave this first one to my daughter .They loved it as asked me to make another for a photo shoot they are doing of their home at xmas .On monday I will make one for our son and his squeeze. I recently purchased a stand mixer and had no idea bread making would be so easy. Hope that helps and that the challah turns out nicely! Thanks. Hi Jenn, I made this today and I would give the result six out of ten. I do think the finished product will be a bit drier though. I made it up on my own, because the ones I tasted, I just didn't like. Hi Crinel, I’d stick to the recipe as written for the most predictable results. I made this earlier this morning and WOW! Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. If not, I would try reducing the flour by 1/2 cup next time; you can always add more if the dough is too wet. After I baked them for about 35 minutes, look what happened: If you guys love this recipe, and most importantly make it yourselves, please let us know. Thanks for another great recipe. Think of it as a once-in-a-while baking therapy project. I will try it with honey next time to see if there is much of a difference. And both work really well. Glad you liked it! It’s a rich, slightly sweet loaf with a shiny, golden crust and pillowy-soft interior. I made it work with active dry yeast dissolved in water before I added it, and I replaced all purpose flour with bread flour. I used an Italian 00 flour and I kneaded by hand as I don’t have a stand mixer. What a fun project for the day. In case you’re wondering why the dough is so yellow it’s because I added a bit of saffron in the dough just to give it this beautiful yellow color. can all make a big difference. I mix the eggs with the oil and honey separately and then added that and the water/yeast mixture to my mixer. But does it really need a tablespoon of dry yeast?! Our challah was more wide than high but the taste and the texture were wonderful. Great photos for making the braid. I’ll definitely be making this one again. It might have been my oven. I don’t recommend bread flour for challah — if you used it, that would definitely explain the difference in the dough. We will be freezing some and having French toast tomorrow for breakfast for sure! Recipe was great. I don’t think this is right is it? Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. I do suggest following the suggestion to temp the inside prior to pulling it out of the oven. Hi LJ, Glad you’ve been enjoying this. Much easier than I thought it would be. I do have a cinnamon swirl bread on page 221 of my cookbook. The temperature in your kitchen, the humidity level outdoors, and how you knead the dough will all affect the rising time. I wouldn’t recommend it, Racquel — sorry! Yes, I think you’re right – – the fact that the braids came out a bit flat was likely due to it sitting to rise for a bit too long. I hope you and your family are doing ok amidst all of this. So glad it’s become a regular thing in your house! I followed your recipe 99% – I proofed the yeast using the water and added 1 tablespoon light brown sugar – then added 2 more teaspoons of sugar to the flour mixture. With the … Place the breads onto a baking sheet, and let the bread double in size again. I do it by hand and it works just fine. What brand of flour did you use? Can I use non-rapid rise yeast? This is my first challah. I made this for the first time today. Hi Jenn, I baked the Challah bread and it is amazing. Did I mention my numerous yeast breads fails in the past? Remove the dough from the mixer and place it onto a floured surface and knead it for a couple more minutes. This recipe makes the perfect loaf of Challah! Any recommendations as to how to modify the recipe? My food processor has a plastic dough blade. I am trying this recipe right now but am seeking ideas for how to manage the challah making time so that I can have fresh challah in the morning. Any chance you can add weights for measurements? I use King Arthur for all my baking so if you can find that, I recommend it for best results. I’ve made your challah before and it’s amazing! So glad you like the recipes! Awesome!! Next time I’ll start with 3 1/2 cups and add more flour as needed. My kids enjoyed braiding the dough. Place the baking sheet atop another baking sheet; this will prevent the bottom crust from browning too much. I have read that agave is sweeter so you need to use less. Thanks so much. Heads up: this recipe makes one 16-in loaf. My daughter braided the dough and will attempt 6 braids next time. Pinch them tightly together at the top, and then fan them out. My second recipe I tried from this site and amazing!!! Once doubled, brush the breads with the egg wash. At this point you can sprinkle either poppy seeds or sesame seeds on it. Despite these small substitutions, the result was fantastic, delicious, and it was my first time baking a loaf. I made more to give to family and friends yesterday, and now the requests for more are pouring in! She created this recipe so that baking a challah would be easy for everyone to create at home. This post may contain affiliate links. Do you use the dough hook for the entire recipe? It also took about 40-45 minutes in the oven for me. Hi Jenn, Can you make this Gluten Free? I’ve been playing around with different braiding styles too. What would your recommendation be? Hi Debbie, I think you could just add the full yolk. This is the best challah recipe I ever tried! Or it could be the measuring. Knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. Challah … One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. Great for breakfast, sandwiches, or snacks. My dough was not at all sticky – just nice and soft – light dusting to knead after Mixer – just 1 minute light kneading. I followed the directions and (like everything else I’ve ever made from you Jen) it turned out looking just like the picture and tasting as good as anything I have purchased at a bakery. I am thinking of making a “sweeter” Challah Bread and was wondering if I should add a bit more honey or can I add a bit of sugar? Thanks! Hi Kristina, Either will work, but I’d recommend SAF (which I think is ideal for challah and all other sweet bread dough). I didn’t have a stand mixer so I made it by hand and it turned out AMAZING!! Bake for 25 to 35 minutes, until the crust is a rich brown color and the internal temperature is between, — Steve and Deb Williams on December 18, 2020, — ron vaage Vancouver BC on November 21, 2020, — Tamara Colantonio on September 30, 2020, — Winnifred Bonjean-Alpart on September 16, 2020, — Angelica A. Gaona on September 20, 2019, — Priya Morganstern on September 19, 2019. And yes, you can knead; just keep in mind that it will be a bit sticky. In this simple Challah recipe, I braided it with six strands of dough. Thank you so much, and I can’t wait to try more of your recipes! Makes measuring just easier and consistent. Easy to make and excellent results. My challah looked beautiful but the dough was so elastic that I felt like I was fighting with it. If you don’t do a lot of bread baking, it’s best to buy the packets; just note that the quantity required for this recipe (1 tablespoon) is more than one packet. HOLIDAY & SPECIALTY Easy Challah Babka Apple Cider-Glazed Doughnuts view all. Will this work and if so how long should it mix and at what speed? Also, did you let it rise for the amount of time specified in the recipe? Challah bread can also be frozen by allowing it to cool completely before wrapping and freezing. The shape is not great as we needed to roll our long section tighter and then it would have braided tighter. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. I owe much of the credit for this recipe to Nanci Hirschorn, one of my lovely readers, who has been perfecting her challah recipe for over thirty-five years. Hi Donna, 2 1/4 teaspoons dry active, instant, or rapid-rise yeast granules (usually one 1/4-ounce packet) = 2/3 ounce fresh yeast So, I think it will work, but the timing will be a bit different. The only thing I added was the “everything bagel spice mix” on the top to give it some flavor. I’m trying to find a theme or plugin that might be able to correct this issue. Thank you Jenn. Yes, I’d do a 1:1 substitution so you’ll need 75 grams of sugar. And third, once I brushed the top with the egg, the dough deflated even though I brushed ever so lightly. This website is written and produced for informational purposes only. Glad you’re enjoying this enough to make it weekly! I seemed to have the same issues as others in that my dough wasn’t sticky at all, it came together around the dough hook quickly, and I did not knead it any further, so I’m thinking this could be why I didn’t get a great rise, at least not yet! Since I am cooking for just my husband and I these days we will have plenty left over for some of your amazing challah-based recipes. I was so nervous about making a challah bread! As my husband likes challah on the sweet side we will increase the honey next time. Typically the yeast is put into the liquid and left for 5-10 minutes. It’s as beautiful to look at as it is delicious to consume, a real showstopper! Hope that helps! EVERYTHING is always delcious! Challah recipe with step-by-step Video. Thank you. Thank you. Baking time may be a bit different so keep a close eye on it. But even if not, I assure you it’s easy to do. To be safe, I’d add the yeast and salt to the warm water and let it sit for about 10 minutes before proceeding with the remainder of the recipe. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Is there a way to make this for Rosh Hashanah as a round challah? Soft, sweet, red, beet root challah bread recipe. What about bread flour? Challah bread is a rich yeast bread that gets it richness from butter and egg yolks. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours. I’m planning on making this tomorrow, however, there are only 3 of us in the house so I was going to half the recipe. If you purchase the active dry yeast in strips of three 1/4oz. Carefully transfer the braided loaf to a parchment-lined 13 x 18-inch baking sheet. Traditionally, on Rosh Hashanah, the challah is round with raisins. Topping with beaten egg, butter, and seeds are optional. Invert the dough onto a lightly floured work surface and dust with flour. Yes, you could make this into a round challah if you’d like. This morning, I used the challah to make your Challah French Toast. . I’ve been making this recipe weekly since March and without fail it’s a major hit with family and friends. It will deflate. Easy! I am in telluride altitude very high. I live in Florida, so higher humidity even in AC indoors. Hope you enjoy! I used King Arthur bread flour. Thanks so much! Food that is from cultures and cuisines across the world has always been a staple of the blog. That is all I have. house smelled fantastic while it was in the oven. Thanks Jenn – I’m fairly new with using yeast:). Thank you so much for the recipe. Thank you for your lovely, simple, and delicious recipes! Let stand for 5 … It was delicious! Hi Jenn – if I use half whole wheat flour, do I need to change anything else? In a small bowl, combine the yeast with the warm water. I use my breadmaker to knead x 20 minutes, rest x 1 hour, punch down, rest x 1 hour. I made this today and it turned out amazing! I live in Canada and I know that my bread maker recommends using less flour if it is Canadian. Do you know how to make your site mobile friendly? While challah is soft, I wouldn’t describe it as light, so I suspect you didn’t do anything wrong. VIEW ROSANNA PANSINO’S RECIPES → baking basics. Take dough ball out and place into oiled bowl-turn it over so that the oil in on all sides. The crust really shouldn’t be flaky. You may find these tips helpful though. Want to try again next Friday! Sprinkled gray Icelandic sea salt on top – lightly.] The bake time may be a bit different but I’m not certain by how much, so I’d pay attention to the visual cues and the temp on your instant-read thermometer. Hi Susan, Happy to help troubleshoot. I’ve seen conflicting comments on various websites whether or not it’s necessary to proof the active dry yeast. So glad you enjoyed it and glad to hear the bread machine worked nicely! I grew up on challah from an old-style Jewish bakery and hoped only that my own would be nearly as good but I was amazed that this turned out even better than what I remember…and so easy! To "Baking Mad" if you make Challah dairy, it creates problems from a kashrut perspective. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. I would imagine you’d need to make some adjustments due to the altitude, but I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! If I add the yeast directly to the dry ingredients will it still rise properly? (Challah is made with oil, not butter, because it is pareve—a Yiddish dietary term meaning that it is prepared without dairy or meat products and is, thus, permissible to be eaten with either dairy or meat at a meal.) I feel it’s important to weigh ingredients when baking and always do it in grams for accuracy. Did not have instant yeast and did not have King Arthur Flour but the reviews and your response to my question allowed the challah to be a great addition to our Shabbat meal. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours. Do you have a tip for next time on how to keep it from flattening? I always love to see what you guys come up with! I just half it down the middle, but how would I half the egg yolk? I added some raisins and kept the dough in the fridge overnight after the first rise to bake it fresh in the morning. ), and it’s so delicious, but I think it’s a little denser than most challahs I’m used to. Glad you liked the apple cake! Hi I made you challah in New Orleans snd it was great. Hi Jenn, My daughters want to make your Challah recipe for Shabbat dinner. Even better lightly toasted and I’ll bet it makes a great bread pudding but I doubt there will be leftovers!! The dough may seem too wet but have faith—it’s supposed to be. Whisk together 2 eggs plus 1 egg yolk (reserving the egg white), canola oil, and ½ cup of lukewarm water in a large bowl or the bowl of a stand mixer fitted with the dough hook attachment. Get new recipes each week + free 5 email series. I did get the yeast you said and it was a rainy day, so I had to rise it almost four hours the first time down here in the Southern Hemisphere. All that being said, it is a good bread. . It was soft and better than anything I’ve ever bought. Hi Annie, glad you’ve enjoyed some of the other recipes you’ve tried! can I do this all by hand? I definitely will be making challah again. Can I substitute silan for the honey? If you want it a bit sweeter, I’d go with the sugar. Sure, Chad – this video tutorial shows how to braid a round challah with four strands. As an Orthodox Jew, I make Challah every week. Mind you, I started making bread recently, but this is definitely comparable to what you’ll find in the top bakeries. This was my first time making the challah. This bread became the start of the evening! I love your recipe and my challah was amazingly tasty. Even a few extra ounces can make a big difference. Lastly, I put the baking sheet on top of my pizza stone, which worked also. Increase the amount of water to 3/4 cup, adding up to an additional 2 tablespoons water if necessary to make a soft, smooth dough. What are your thoughts? I have made your crusty artisan bread and rustic apple tart, both have turned out wonderful. Please LMK how it turns out if you try it! Thank you! As you know, it makes a really big loaf so you’ll still have plenty to eat! A couple of weeks ago my husband and I made Challah following your recipe. To begin, invert the risen dough onto a lightly floured work surface and dust with flour. I’ll definitely make this again. The only issue was that the braids came out rather flat rather than rounded. Trust me, it may seem like a lot of work, but when you see that beauty come out of the oven, it is all worth it. Bread Machine White Bread Pizza Dough Chocolate-Chip Banana Bread view all. is the crust supposed to be a bit flaky? See more information here. Suffice to say it made a humongous bread…. savory dishes Polish Dog on a Stick Ham & Egg Breakfast Bake Hearty Chicken Pot Pie view all. At the end of two hours in the bread machine, the dough was easy to work with and I was surprised how easy it was to braid the bread thanks to the detailed instructions. Cut the dough into four even pieces. My picky teen boys who only love Publix challah never want to go back. Hi Sandy, I don’t think the bowl of the food processor will be large enough to hold all the ingredients so you should either halve the recipe or mix it in two batches. I made it by hand, and it is a labor of love because the dough is very sticky which makes it difficult to knead by hand. Our local grocery store ran out of sliced bread (panic buying) so I decided to make my own bread and give this recipe a try. Hi Kathy, Knead just until it forms a soft, smooth ball – it should only take a minute or so. Hi Caron and Darcy, sorry to hear you had some problems with the challah! So excited to make this but I was wondering if you have any suggestions for making this into a cinnamon sugar challah? I followed your step by step instructions and the results were gorgeous. Any idea as to why the bread was not lighter as a Challah should be? Thanks Jenn!!!!! (If you want to be exact, each piece should weigh approximately 9 oz or 260 g.). Save my name, email, and website in this browser for the next time I comment. By Suzy. Hi! Almost a cake-like consistency. I have never had luck making bread until I used this recipe. Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Thank you Jenn for another wonderful recipe. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Thank you for sharing this recipe, it was easy to follow and absolutely delicious!! It definitely stuck to the bottom and sides of my mixer, but the dough itself wasn’t wet, just sticky. Enjoy! Yes, Priya, the dough will be sticky but you can knead it by hand. Traditionally they are braided in 6 pieces, so I struggled to figure out how to braid in 6 pieces, I had to watch many videos on youtube before I got the hang of it. Abby's Challah Just a Pinch liquid, raisins, honey, large eggs, rubbed, warm water, liquid and 6 more Paleo Challah Cook it Up Paleo salt, cassava flour, … Would this make a difference? Hope that helps! I used my bread machine’s “dough cycle” for Steps 1-2, which in my machine takes about two hours. Does this recipe result in a super sweet Challah? Glad you liked it! I made this on Friday. With no plastic wrap, I put it in a plastic bread bag. Its light, fluffy and perfectly sweet. Is that possible??? This was my first yeast bread after a few bad attempts about 30 years ago. How can I make this recipe with fresh yeast? Hope you enjoy! In addition to the butter, you will need all-purpose flour, water, salt, honey, and Gold SAF instant yeast. thanks so much Carolina! The loaf looked exactly like the picture in your book, but it was not fluffy like a brioche, it was the consistency of a regular white loaf. If “allowed”, what volume/weight of raisins could this dough support? Rest assured, challah looks like far more trouble than it actually is. I was using organic AP flour that’s locally made, so it was still good quality. Surprise your … This challah is incredible. It’s just perfect! Basic Challah Recipe with Dry Yeast. As a revision to my earlier comments, I found the reviews! If the ropes shrink a bit, just work them back into their original length. Hand-Held Mixer Method: Combine 1 cup flour, yeast, salt and sugar in mixing bowl; stir to combine. So glad this worked out nicely for you! I suspect it should take about 30 minutes but keep a close eye on them! Hope you have better luck next time around! Place dough in lightly oiled … I let it rise outside because it was warm in my apartment. Hope you enjoy. The dough may seem too wet but have faith—it’s supposed to be. If you try the agave, I’d love to hear how it turns out! I found my dough didn’t look as elastic as your photo. Braid it in 6. Was the texture of the inside okay? I baked them in my Wolf convection steam oven on the auto steam bake setting at 350. Quick question that’s completely off topic. I have tried making challah numerous times and this one is the best. Haven’t tasted mine yet, but it looks beautiful! Add eggs; beat 1 minute. I did not have any instant yeast, so I used the active dry yeast I had and dissolved it in the lukewarm water, then mixed it with the other wet ingredients. Thank you, Nanci, for all the pointers! Maybe I needed more than 3/4 cup of water? Hello! And baking time would be cut in half or no? Still, my issue wasn’t with aesthetics. This was my first challah and it was perfect! I used King Arthur bread flour on the loaf I made, and it turned out great! My son and I delight in this bread and thank you. Hi Jenn, We are following your recipe but we live in houston where the humidity is high. Can I refrigerate the dough after the first rise- and if so, how long can it stay in the fridge for? Yeast is sold in jars (as pictured) or individual packets. Strayed from my regular Challah recipe this weekend after coming across this one and wow! No adjustments. It was unmanageable and I had to add a ton of extra flour and I’m still not sure I’ll be able to salvage it. (I made it yesterday, and it has disappeared FAST.). I have also used whole grain bread flour, and whole grain flour. Hope you have success with it! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Begin by combining the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk; whisk well and set aside. It started growing side-wise – the braid became messy and the bread ended up very wide. Hi Kathy, You’ll need to knead it on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes. Easy Bread Recipes. From that point on followed recipe as is! Instagram. Sure. Thank you again!!! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I did substitute half the flour with whole wheat flour, and the loaf came out fluffy and delicious. Thank you for sharing your amazing recipes and your step by step instructions, very much appreciated. Hi Kristina, Any instant yeast will work, but I’d recommend SAF yeast> It’s actually ideal for challah and all other sweet bread dough. It has always been outstanding even though the consistency has been a little different each time as expected depending on the actual amount of flour I’ve spooned into the measuring cup, the size of my eggs and how long I’ve let the KitchenAid run. Hi Nell, There’s always some variation with bread doughs — the brand of flour (I use King Arthur), how you measure, etc. Thoughts? I did use bread machine flour for this recipe. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. I don’t have a stand mixer. I plan on making it again but with all-purpose flour. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. My oven is on the smallish side so I divided the dough in half and baked two loaves. Bake the loaves in a preheated oven at 325 degrees for about 25 to 35 minutes or until nice and golden brown. Amazing aroma and texture. Hope that helps! I have made this recipe several times and it is fabulous. Do I make it the same way or do I have to alter the recipe? I have what feels like dozens of roll recipes … I make a sweet bread (with walnut filling) that has some lemon and orange peel, besides some vanilla extract. Hi Jenn! Hi Tessa, I wouldn’t recommend letting the dough rise overnight. First time making challah and it turned out great! So….at what point in the process is the dough put in the fridge? If not cutting the recipe in half would work too. I followed the recipe exactly and I cannot believe how easy and delicious. My Newsletter Baking time will be a bit less, but not half. Carefully transfer the braided loaf to a parchment-lined, In a small bowl, beat the remaining egg and brush the beaten egg generously over the risen dough. This will be my new go-to recipe for Challah!! I think this bread could benefit from some sort of flavor – just my thought. Hi Alana, It could just be that you use a different brand of flour than I do, which can give you very different results (I use King Arthur). Ingredients are flour, eggs, sugar, canola oil, yeast, salt, and water topped with sesame seeds. ... a more wholesome bread . One month later of solid use of your site and I stumble on this …I used to make challah for my family as a girl, but it’s been years! I’m getting out of my comfort zone and building confidence. Even a few extra ounces can make a big difference. Be sure your eggs are room temperature; this dough is slow to rise and cold eggs will slow it down even further. all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom. I wouldn’t recommend baking this with gluten-free flour, but will let readers respond if anyone has tried it. Will the dough look different if mixed by hand and will the result differ as well? Can this dough be made in the bread machine and then remove to braid? ❤️. Can you send me a photo at [email protected]? These rolls are just my challah bread recipe portioned out and tied into knots. I plan to add some grated lemon or orange zest for a bit more complexity and perhaps some stronger flavoured honey. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Shabbat Challah Rating: Unrated 102 My Shabbat Challah is something out of this world. As always, your recipes are perfection. We ate half and used the rest for your French toast recipe. Hi Barbara, Yes, you use a dough hook for the portion of time that the dough is in the mixer. Absolutely perfect. (Note that the loaf will continue to rise a bit in the oven.) , Hi. Hi, I only have Active Dry Yeast and not instant, can I use that? Proofing. In addition to the butter, you will need all-purpose flour, water, salt, honey, and Gold SAF instant yeast. Thank you! Only my second loaf of yeasted bread (I tend to focus on quick breads, cakes, cookies, etc., for my baked goods) but because of your excellent photo instructions, it came out perfect! It comes from @splashofsherri. Thank you for another amazing recipe! Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position. Tuck the ends under the loaf to give it a finished look. Hope you enjoy! Take a picture and tag it #jocooks on Instagram so we can see it. Let the yeast activate for about 5-8 minutes. I don’t want to mess with a good thing! Easy to follow instructions and sooo delicious. I’m so used to making my Challah one way every time, but it was fun to try something slightly different and get extremely good results Thank You! Thanks, Mel. It sounds like it would work as a substitute for the honey, but I can’t guarantee it as I haven’t tried it myself. My dough was not wet or sticky at all while it was kneding in the mixer. Remove the bread from the oven and place it on a rack to cool. This is the best and I made this with baked bourbon with praline topping. Thanks Rose , So glad you like this, Rose! Has disappeared FAST. ) back to some sense of normalcy first attempt challah. Hi Amanda, I wouldn ’ t with aesthetics but does it not matter homemade French –! Maker recommends using less flour to get that sticky dough that clings the. Did it seem to spread out and tied into knots another try sometime and see how it turned out good... 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School and worked in fancy restaurants dry, instant yeast put into the liquid ingredients first before... On low speed this challah but I do suggest following the suggestion temp! Even better lightly toasted and I was really missing that ritual even though I brushed the top in jars as. Happy that the dough itself wasn ’ t do anything wrong Gold is for sweet and!