Culinary Adventures Uncategorized

Homemade Challah Bread

DSC_0031 (1)

DSC_0044 (2)

Before I started this modest fashion blog, I *really* wanted to start a food blog. I really enjoy baking and food photography, but for a number of reasons I decided against it.  My family is still just a little disappointed in this decision, as they are my very self-sacrificing taste testers….

However, even if this is not a food blog, I want to make it my my goal to begin posting recipes  about once a week.  I used to read more food blogs and try out new recipes/ bake in general + take pictures of my food a lot more frequently, but I’ve kinda gotten out of it. Knowing how to bake is a very useful talent, therefore, I really really want to start baking and cooking more and documenting my culinary adventures (if you could call them that!).  Not sure if this will work, but I’m going to give it a try. 🙂 My first recipe is Challah Bread. This recipe is decently easy, and extremely delicious. I made some this morning for our annual twelve-item Holy Thursday meal commemorating the twelve apostles at the Last Supper. And so, without further ado, here is my recipe for Challah bread along with tons of pictures because, like i said, food photography is fun!

DSC_0013 (2)

Note: I did not do the traditional six-strand braid for my loaves; rather, I stuck with a simpler three strand. I am saying that the three strands represent the Holy Trinity.  😛

DSC_0038 (1)

Challah Bread

1 c warm water

2 1/4 t active dry yeast

2 eggs

1/4 c olive oil

1/4 c honey

3/4 t salt

3 1/2 c AP flour

1 egg, for eggwash

Directions

1. Put the water in the microwave to warm it up a bit. It should not be hot, just warm.

2. Pour water into the bowl of stand mixture. Sprinkle yeast over the water and allow to stand for 5-10 minutes.

3. After 5-10 minutes, add eggs, olive oil, salt, and honey. Using the paddle attachment, mix until combined.

4. Switch out the paddle attachment for the dough hook on the mixer and gradually add the flour. It is not necessary to kneed the dough, so once the flour is incorporated, stop mixing.

5. Transfer the dough to a well oiled bowl, cover with plastic wrap, and allow to rise for 2 hours. 

6. After 2 hours, punch dough down and divide into two balls.

7. Take one of the balls and divide it into three pieces. Roll each piece into a log with a once inch diameter; mine were about 18″ long each.

8. Braid the three logs together the same way that you would do a simple three strand braid in your hair. If you do not know how to do a three strand braid, look it up on youtube. 😛

9. Repeat steps 7-8 with the other ball. You should now have two braids.

10. Place each braid on a cookie sheet covered with parchment paper, and allow to rise for one hour.

11. After one hour, preheat your oven to 350 degrees Fahrenheit.  Whip the last egg and add about a TBS  (tbls, TBLS, tbl, T… whatever the abriviation for tablespoon is!!) of water and brush this egg wash over the entire loaf. Do not use too much egg wash because that will give the bread an “egg-y” taste.

12. Bake for about 20 minutes, or until the top is golden brown.

13. ENJOY!!! And if you make this, leave a comment below. Pleeeeaaaase…..

DSC_0024 (2)
lol I’m in the background. 😀
DSC_0030 (2)
Just as a visual: This loaf was a little overbaked. It was my second loaf and it wasn’t quite as moist and chewy as my first loaf.
DSC_0037 (1)
Here are the two loaves side by side. You can see the difference in the amount of time i baked each for.. the one on the left was baked perfectly, the one on the right was a tiny bit over baked.

DSC_0007 (2)

DSC_0043 (2)

Thank you for stopping by and have a blessed rest-of-your Easter Tridium!!

9 Replies to “Homemade Challah Bread”

    1. Thank you for commenting Claire! I just hit publish for the post and it was such a pleasant surprise to already have a comment. 🙂

  1. Wow! The bread looks beautiful and you know how much I like carbs. I am inspired to try your recipe tonight. Will let you know how it goes. Thanks for sharing and have a blessed weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *