Braided Challah Bread

Braided Challah Bread Recipe from Israel

Region / culture: Israel | Preparation time: 1 hour 10 minutes | Cooking time: 55 minutes | Servings: 2 loaves

Introduction

Braided Challah Bread is a traditional Jewish bread that is beautifully braided and typically eaten on Sabbath and Jewish holidays. This rich, slightly sweet loaf is known for its soft, fluffy texture and golden crust. Making Challah involves a series of steps from creating a sponge with yeast to braiding the dough, which results in a visually stunning and delicious bread. This recipe will guide you through the process of making your own Challah bread, perfect for sharing with family and friends.

History

Challah bread has a rich history that dates back to ancient times. It is a ceremonial bread in Jewish cuisine, symbolizing the manna that fell from the heavens as sustenance for the Israelites during their exodus from Egypt. The braiding of the Challah has various interpretations, including representing love, truth, and peace. Traditionally, the bread is made with white flour, eggs, water, sugar, yeast, and salt. Over time, the recipe has evolved, with many variations including whole wheat, spelt, and additions like raisins or honey for sweetness.

Ingredients

1 tbsp sugar
1 tbsp dry yeast
1.5 cups lukewarm water
8 cups flour
1.25 cups sugar
1 tsp salt
4 tbsp vegetable oil
1.5 cups lukewarm water
2 eggs, well beaten
1 tbsp vegetable oil
1 egg, well beaten, for glaze
2 tbsp poppy or sesame seeds

How to prepare

To make a sponge, mix 1 tbsp of sugar and yeast in 0.5 cup of warm water.
Let the mixture stand in a warm place for about ten minutes, or until it becomes foamy.
Sift together the remaining flour, sugar, and salt.
In a small bowl, mix 4 tbsp of oil, the remaining water, and the 2 eggs. Add this mixture to the flour mixture.
Mix everything well.
Then add the yeast sponge and mix well.
Knead the dough until it becomes satiny smooth.
Rub the bowl with the remaining oil and place the dough in it.
Turn the dough over to oil the top and cover it with a damp cloth.
Put the bowl in a warm place for one hour, or until the dough doubles in size.
Preheat the oven to 350°F (177°C).
Punch down the dough and re-form it into a ball.
Divide the dough into two equal pieces and knead each piece lightly.
Divide each half into three pieces and shape them into ropes about three-fourths of an inch in diameter.
Pinch one end of three ropes together, braid them, then pinch the other end.
Tuck both ends under the loaf.
Repeat the braiding process with the other three ropes.
Place the braided loaves on a greased cookie sheet and let them rise for ten minutes.
Brush each loaf with beaten egg and sprinkle with seeds.
Bake for about 55 minutes, or until the loaves turn golden brown and sound hollow when tapped on the bottom with a spoon.

Variations

1. Whole Wheat Challah: Substitute half of the white flour with whole wheat flour for a healthier version.
2. Raisin Challah: Add 1 cup of raisins to the dough for a sweet, fruity flavor.
3. Honey Challah: Replace sugar with honey for a different sweetness and richer flavor.

Cooking Tips & Tricks

1. Ensure your yeast is fresh for the dough to rise properly.

2. The water used to mix with yeast should be lukewarm, not hot, to activate the yeast without killing it.

3. Kneading the dough until it's smooth and elastic helps develop the gluten, which gives the bread its texture.

4. Allow the dough to rise in a warm, draft-free place to ensure it doubles in size effectively.

5. When braiding the dough, keep the tension consistent for an even braid.

6. Brushing the loaf with an egg wash before baking will give it a beautiful golden sheen.

Serving Suggestions

Challah bread can be served in various ways. It's delicious on its own, with a spread of butter or jam, or used for making French toast. It also pairs well with savory dishes like soups and stews.

Cooking Techniques

The key technique in making Challah bread is the braiding of the dough, which not only creates its signature look but also affects the texture of the bread. Proper kneading and allowing the dough to rise sufficiently are also crucial for a successful loaf.

Ingredient Substitutions

1. Honey for Sugar: For a naturally sweetened Challah, use honey instead of sugar.

2. Olive Oil for Vegetable Oil: For a different flavor profile, olive oil can be used in place of vegetable oil.

3. Gluten-Free Flour: For a gluten-free version, use a gluten-free flour blend suitable for bread baking.

Make Ahead Tips

Challah dough can be made ahead and refrigerated overnight after the initial kneading. Allow it to come to room temperature and rise before shaping and baking.

Presentation Ideas

Serve the Challah on a decorative platter, garnished with fresh herbs or fruit for a festive look. Slicing it in front of guests can also add to the experience.

Pairing Recommendations

Challah bread pairs beautifully with both sweet and savory dishes. Try it with a fruit compote for breakfast or alongside a hearty stew for dinner.

Storage and Reheating Instructions

Store Challah bread in an airtight container at room temperature for up to 3 days. To reheat, wrap it in foil and warm in a preheated oven at 350°F (177°C) for about 10 minutes.

Nutrition Information

Calories per serving

A single serving of Challah bread, which is approximately one slice, contains about 200-250 calories. The exact calorie count can vary based on the size of the slice and any additional ingredients like seeds on top.

Carbohydrates

A serving of Challah bread contains approximately 35-40 grams of carbohydrates. The primary source of these carbohydrates is the flour used in the recipe. Carbohydrates are essential for energy, so a slice of Challah can be a good source of quick energy.

Fats

Challah bread contains a moderate amount of fat, with each serving having about 4-6 grams, mainly from the vegetable oil and eggs in the recipe. These fats contribute to the bread's moist, tender texture.

Proteins

Each serving of Challah bread provides about 6-8 grams of protein, primarily from the flour and eggs. Protein is crucial for building and repairing tissues in the body.

Vitamins and minerals

Challah bread is a source of several vitamins and minerals, including B vitamins from the yeast and eggs, which are essential for energy metabolism and nervous system health. It also contains minerals like selenium and phosphorus.

Alergens

Common allergens in Challah bread include gluten (from wheat flour) and eggs. Individuals with sensitivities or allergies to these ingredients should avoid consuming Challah bread.

Summary

Overall, Challah bread is a nutritious option that provides carbohydrates for energy, proteins for tissue repair, and fats for texture and flavor. It also offers various vitamins and minerals. However, it does contain allergens like gluten and eggs, which some individuals may need to avoid.

Summary

Braided Challah Bread is a versatile, delicious bread with a rich history and cultural significance. This recipe provides a step-by-step guide to creating a beautiful loaf of Challah, complete with tips and variations to customize it to your taste. Whether enjoyed on its own or as part of a meal, Challah is sure to be a delightful addition to any table.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, and I was visiting my dear friend Miriam in her cozy kitchen. Miriam was a wonderful cook, and I always loved learning new recipes from her. On this particular day, she was teaching me how to make her famous Braided Challah Bread.

Miriam had learned this recipe from her own grandmother, who had brought it with her from the old country. As we measured out the flour, yeast, sugar, and other ingredients, I listened intently as Miriam shared the story of how her grandmother had passed down this recipe through the generations.

The key to making a perfect Challah bread, Miriam explained, was in the braiding. She demonstrated how to divide the dough into three equal parts and then braid them together in a traditional Challah shape. As we worked together, I marveled at how the dough came alive under my hands, smooth and elastic.

After the bread had risen and baked to a golden perfection, we shared a slice while it was still warm. The taste was unlike anything I had ever experienced - sweet, rich, and comforting all at once. It was a taste of tradition and love, passed down through the generations.

From that day on, I made Miriam's Braided Challah Bread a regular part of my own cooking repertoire. I would make it for family gatherings, holidays, and special occasions. Each time I prepared it, I felt a connection to the past and to the women who had come before me.

Over the years, I made a few tweaks to Miriam's original recipe, adding a touch more honey here, a sprinkle of sesame seeds there. But the essence of the bread remained the same - a symbol of tradition, heritage, and love.

As I grew older, I shared the recipe with my own children and grandchildren, passing down the knowledge and the memories that came with it. I taught them the importance of measuring with care, kneading with love, and braiding with precision.

Now, as I sit in my own kitchen, with the scent of freshly baked Challah bread wafting through the air, I can't help but feel grateful for the gift of this recipe. It has not only nourished my body over the years but also my soul, connecting me to a long line of strong, talented women who came before me.

And so, as I take a bite of the warm, golden bread, I say a silent thank you to Miriam and her grandmother, and to all the women who have shared their recipes and their stories with me. The Braided Challah Bread will always hold a special place in my heart, a symbol of love, tradition, and the power of food to bring us together.