Challah Recipe for the Kitchen Aide
Elevate your bread-baking game with this foolproof Challah Recipe for the KitchenAid, a timeless classic that’s both soft and visually stunning. This recipe takes advantage of your stand mixer’s dough hook to make the kneading process virtually effortless, ensuring a smooth and elastic dough every time. The slightly sweet, enriched dough is made with pantry staples like eggs, sugar, and all-purpose flour, and comes together in just 20 minutes of prep time. With detailed instructions for braiding and a golden egg wash finish, this recipe guarantees a stunning centerpiece for your table. Perfect for holidays, celebrations, or a cozy family dinner, this challah yields 12 servings of pillowy, golden perfection. Whether you’re a beginner or an experienced baker, this easy recipe is a must-try for anyone looking to bake homemade bread that impresses from the kitchen to the table.
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Ingredients
- 1 cup Warm water
- 1 tablespoon Active dry yeast
- 1 tablespoon Granulated sugar
- 4.5 cups All-purpose flour
- 0.25 cup Granulated sugar (for dough)
- 2 teaspoons Salt
- 2 large Eggs
- 1 large Egg yolks
- 0.25 cup Vegetable oil
- 1 large (for egg wash) Egg
- 1 tablespoon Water (for egg wash)
Directions
Step 1
In the bowl of your KitchenAid stand mixer, combine the 1 cup of warm water, 1 tablespoon of active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5–10 minutes until frothy.
Step 2
Add the 4.5 cups of all-purpose flour, 0.25 cup of sugar, and 2 teaspoons of salt to the mixer bowl with the yeast mixture.
Step 3
In a separate bowl, whisk together the 2 large eggs, 1 large egg yolk, and 0.25 cup of vegetable oil.
Step 4
Attach the dough hook to the KitchenAid and start mixing on low speed. Slowly pour the egg and oil mixture into the bowl while the mixer is running.
Step 5
Increase the mixer speed to medium-low and knead the dough for about 8–10 minutes until it is smooth, elastic, and slightly sticky. Add additional flour, 1 tablespoon at a time, if the dough is too sticky.
Step 6
Lightly grease a large bowl with oil and transfer the dough into it. Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place for 1.5–2 hours, or until it doubles in size.
Step 7
After the first rise, punch down the dough to release air bubbles. Turn the dough out onto a lightly floured surface and divide it into 3 or 4 equal pieces for braiding.
Step 8
Roll each piece into a long rope, about 12–14 inches in length. Braid the ropes together and tuck the ends underneath for a clean look. Place the braided loaf on a baking sheet lined with parchment paper.
Step 9
Cover the braided dough loosely with plastic wrap or a towel and let it rise again for 30–45 minutes, until puffy.
Step 10
Preheat your oven to 375°F (190°C).
Step 11
In a small bowl, whisk together 1 large egg and 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the risen challah.
Step 12
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 13
Remove the loaf from the oven and let it cool on a wire rack before slicing. Serve and enjoy!
Nutrition Facts
| Serving size | (1058.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2787.1 |
| Total Fat 79.7g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 35.6g | |
| Cholesterol 776.0mg | 0% |
| Sodium 4993.2mg | 0% |
| Total Carbohydrate 430.1g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 14.2g | |
| Protein 81.3g | 0% |
| Vitamin D 154.1IU | 0% |
| Calcium 180.8mg | 0% |
| Iron 28.6mg | 0% |
| Potassium 996.3mg | 0% |
Source of Calories