When you think about baking challah, you might envision the rich, braided loaves that grace many tables. You've got options that cater to both traditionalists and those seeking something new. From the classic sweet, eggy variety to intriguing flavors like Cinnamon Raisin and Savory Herb, each recipe offers a unique twist. If you're wondering which ones stand out the most and how you can enhance your baking game, the details of these standout recipes might just surprise you.
Classic Challah Recipe
Challah bread is a traditional Jewish bread that's often braided and enjoyed during Shabbat and other holidays. Its slightly sweet flavor and soft, fluffy texture make it a delightful addition to any meal. This classic challah recipe is simple to follow and will result in a beautifully golden loaf that will fill your home with the comforting aroma of freshly baked bread.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup vegetable oil
- 1 cup warm water (about 110°F)
- 2 large eggs
- 1 egg yolk (for egg wash)
- Sesame or poppy seeds (optional, for topping)
Instructions:
In a large mixing bowl, combine the warm water and yeast, allowing it to sit for about 5 minutes until frothy.
Add the sugar, salt, oil, and eggs to the yeast mixture, whisking until well combined. Gradually add the flour, mixing until a shaggy dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into long strands and braid them together to form a loaf.
Place the braided loaf on a baking sheet lined with parchment paper, cover it, and let it rise for another 30-45 minutes.
Preheat your oven to 375°F (190°C). Brush the loaf with the egg yolk mixed with a tablespoon of water and sprinkle with sesame or poppy seeds if desired.
Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Allow it to cool on a wire rack before slicing.
Tips:
For best results, make sure your water is at the right temperature, as yeast thrives in warm conditions but can be killed by water that's too hot.
If you prefer a richer flavor, consider adding a tablespoon of honey or using half milk and half water instead of just water.
Letting your dough rise in a slightly warm oven can speed up the process. Additionally, if you want to make ahead, you can prepare the dough, shape it, and place it in the fridge overnight for a slow rise, baking it fresh the next day.
Enjoy your homemade challah with butter, as French toast, or as a side to your favorite meal!
Sweet Cinnamon Raisin Challah
Sweet Cinnamon Raisin Challah is a delightful twist on the traditional Jewish bread, combining the rich, eggy texture of challah with the warm flavors of cinnamon and sweet raisins. This braided loaf is perfect for special occasions or simply to enjoy with family and friends. The process of making this bread can be a wonderful bonding experience, as it involves kneading, braiding, and baking, resulting in a beautiful and delicious centerpiece for any meal.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1 cup warm water (about 110°F)
- 1/4 cup vegetable oil
- 3 large eggs (plus 1 egg for egg wash)
- 1 cup raisins
- 2 tsp ground cinnamon
- 1/4 cup brown sugar
To make the Sweet Cinnamon Raisin Challah, start by dissolving the yeast and granulated sugar in the warm water and let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the flour and salt, then create a well in the center. Add the yeast mixture, vegetable oil, and eggs into the well. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth.
Incorporate the raisins, cinnamon, and brown sugar into the dough. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1-2 hours.
Once risen, punch down the dough, divide it into three equal pieces, and roll each piece into a long rope. Braid the ropes together and place the braided loaf on a parchment-lined baking sheet. Cover and let it rise again for about 30 minutes.
Preheat your oven to 350°F, then brush the loaf with a beaten egg and bake for 25-30 minutes until golden brown. Allow it to cool before slicing.
When making Sweet Cinnamon Raisin Challah, it's important to guarantee that your yeast is fresh to achieve a good rise. You can also experiment with different types of dried fruits or nuts to customize the flavor.
If you prefer a sweeter bread, you can increase the sugar or add a glaze after baking. Finally, this bread can be stored at room temperature for a couple of days or frozen for longer storage, making it a convenient option for meal prep.
Enjoy your homemade challah as a breakfast treat, or use it for French toast!
Chocolate Chip Challah
Chocolate Chip Challah is a delightful twist on the traditional Jewish bread, combining the soft, rich texture of challah with sweet, melty chocolate chips. This recipe is perfect for special occasions or a sweet treat during the week. The dough is easy to work with, and the addition of chocolate chips makes it a favorite among both kids and adults.
Serve it as a breakfast item, a snack, or a dessert, and enjoy the delectable taste of this sweet bread.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water (about 110°F)
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup chocolate chips
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions:
In a large mixing bowl, combine the warm water and yeast, letting it sit for about 5 minutes until foamy.
Add the sugar, vegetable oil, and eggs, whisking until well combined. Gradually add the flour and salt, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once risen, punch down the dough and fold in the chocolate chips. Divide the dough into three equal portions and braid them together.
Place the braided loaf on a baking sheet lined with parchment paper. Preheat the oven to 350°F and let the dough rise for another 30 minutes.
For the egg wash, whisk together the egg and water, then brush it over the loaf. Bake for 25-30 minutes or until golden brown and the internal temperature reaches 190°F.
Allow it to cool before slicing.
Extra Tips:
For the best results, verify your yeast is fresh and active by checking the expiration date.
If you want to amplify the chocolate flavor, consider using semi-sweet or dark chocolate chips. Additionally, you can experiment by adding other ingredients such as nuts or dried fruit to the dough for added texture and flavor.
To keep your challah fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.
Enjoy your delicious homemade Chocolate Chip Challah!
Whole Wheat Challah
Whole Wheat Challah is a wholesome twist on the traditional Jewish bread, perfect for celebrating Shabbat or any special occasion. This recipe incorporates whole wheat flour, providing a nutty flavor and added nutritional benefits while maintaining the soft, braided texture that challah is known for. The process is straightforward, and with a little patience, you can create a beautiful loaf that isn't only delicious but also nourishing.
Ingredients:
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon instant yeast
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 cup warm water (110°F)
- 2 large eggs
- 1 egg (for egg wash)
- Sesame or poppy seeds (optional, for topping)
Instructions:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt.
In a separate bowl, whisk together the warm water, honey, vegetable oil, and two eggs.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it's smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Once risen, punch down the dough, divide it into three equal parts, and braid them together.
Place the braided challah on a baking sheet lined with parchment paper, cover it again, and let it rise for an additional 30-45 minutes.
Preheat the oven to 375°F (190°C).
Brush the top of the challah with the beaten egg and sprinkle with sesame or poppy seeds if desired.
Bake for 25-30 minutes, or until golden brown.
Allow it to cool on a wire rack before slicing.
Extra Tips:
To improve the flavor of your Whole Wheat Challah, consider adding spices like cinnamon or nutmeg to the dough.
If you're looking for a richer taste, you can replace a portion of the water with milk or use buttermilk.
Make sure to monitor the baking process closely, as whole wheat flour can brown faster than white flour.
If the top is browning too quickly, you can cover it loosely with aluminum foil.
Finally, this bread freezes well, so feel free to make extra loaves to enjoy later—just wrap them tightly in plastic wrap and store them in an airtight container.
Savory Herb Challah
Savory Herb Challah is a delightful twist on the traditional sweet bread, infusing it with aromatic herbs that enhance its flavor profile and make it perfect for savory dishes or as a standalone treat.
This bread isn't only visually stunning with its braided shape, but it also brings a wonderful aroma to your kitchen. Whether you serve it alongside soups, stews, or simply enjoy it with butter, this herb-infused challah will surely impress your family and friends.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 1/4 cup olive oil
- 2 large eggs
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1 egg (for egg wash)
Instructions:
In a large mixing bowl, combine warm water and sugar, then sprinkle the yeast on top and let it sit for about 5 minutes until foamy.
Add olive oil, eggs, salt, and herbs, and mix well. Gradually add flour, one cup at a time, mixing until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 to 2 hours until doubled in size.
Once risen, punch down the dough and divide it into three equal parts to braid. Shape the braided dough into a loaf and place it on a baking sheet lined with parchment paper.
Allow it to rise again for about 30 minutes, then brush with a beaten egg for a golden finish. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden brown and sounds hollow when tapped.
Extra Tips:
For an added flavor boost, try incorporating different herbs based on your preference, such as basil or oregano.
You can also experiment with adding cheese, such as grated Parmesan or feta, into the dough or sprinkling it on top before baking.
To check for doneness, use a thermometer; the internal temperature should reach about 190°F (88°C).
Store any leftovers in an airtight container to keep the bread fresh, or slice and freeze for later use. Enjoy your baking adventure!