Bubbie L's Challah
Experience the timeless tradition of homemade bread with **Bubbie L's Challah**, a golden, braided masterpiece that's as beautiful as it is delicious. This classic challah recipe features a subtly sweet and pillowy dough made with a hint of honey and a rich egg base, resulting in a soft, tender crumb perfect for any occasion. Crafted with simple pantry staples and a foolproof braiding technique, this recipe creates a show-stopping loaf that's perfect for Shabbat, holidays, or everyday indulgence. A glossy egg wash gives the challah its signature sheen, and optional sesame or poppy seeds add a delightful crunch. With just 20 minutes of prep time, this recipe will fill your home with the comforting aroma of freshly baked bread and deliver 12 satisfying servings. Whether enjoyed fresh from the oven or used for French toast the next morning, this challah is a testament to the joy of baking from scratch.
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Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.25 cup Granulated sugar
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 3 whole Eggs
- 0.25 cup Vegetable oil
- 2 tablespoons Honey
- 1 whole Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Sesame seeds or poppy seeds (optional)
Directions
Step 1
In a large bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Let the mixture sit for 5-7 minutes, or until it becomes frothy.
Step 2
Add the remaining sugar, 3 of the eggs, vegetable oil, honey, and salt to the yeast mixture. Whisk until well combined.
Step 3
Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or your hands as the dough comes together.
Step 4
Once the dough has formed a shaggy mass, transfer it to a floured surface and knead by hand for 8-10 minutes, until it becomes smooth and elastic. Alternatively, knead with a stand mixer using the dough hook attachment for about 5-7 minutes.
Step 5
Place the dough in a large, greased bowl, turning the dough once to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free spot for 1-2 hours, or until the dough has doubled in size.
Step 6
Punch down the dough and turn it onto a lightly floured surface. Divide it into 3 or 4 equal portions, depending on the number of braids you want to create.
Step 7
Roll each portion into long ropes of equal length. Pinch the ropes together at the top and braid them, tucking the ends underneath to secure.
Step 8
Place the braided dough onto a parchment-lined baking sheet. Cover loosely with a towel and let it rise for another 30-45 minutes, or until puffy.
Step 9
Preheat the oven to 375°F (190°C).
Step 10
In a small bowl, whisk together the egg yolk and water. Brush the egg wash generously over the risen challah. If desired, sprinkle sesame seeds or poppy seeds on top for added flavor and texture.
Step 11
Bake the challah in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Step 12
Remove the challah from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (1084.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2909.1 |
| Total Fat 84.9g | 0% |
| Saturated Fat 15.7g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 742mg | 0% |
| Sodium 3776.7mg | 0% |
| Total Carbohydrate 459.5g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 86.1g | |
| Protein 77.2g | 0% |
| Vitamin D 141IU | 0% |
| Calcium 350.8mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 989.6mg | 0% |
Source of Calories