Holla! Sorry, I had to.
Who in the world doesn’t love challah? It’s one of those foods I only allow myself to eat on special Jewish holidays, because otherwise I literally eat the entire loaf. In one sitting.
Seriously, it’s impressive. Or sad.
Everybody has their favorite challah. What’s yours? Mom’s homemade, the local market, your favorite deli? Dark and crisp on the outside, or lightly bronzed? Poppy seeds, sesame seeds, or just plain naked?
What’s my favorite challah you ask?
I know, you think I’m biased, but I promise my challah will make you hollaaaaaa!! Sorry, I had to again.
I was always afraid of making bread from scratch. Let’s be honest, I still am. I certainly don’t consider myself a baker, but damn Gina this bread is a winner. Slightly time consuming, mainly because of the wait time. The actual hands-on portion is definitely manageable.
When I make this challah I feel like Susie Homemaker. It’s warm, comforting, and just plain delish.
Play around with it. Sometimes I make one giant loaf, other times I do two, three, or four smaller loaves. Any leftover bread (which there never is in my house) makes killer french toast in the morning.
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon dry yeast
- 1/2 cup oil
- 1/4 cup sugar
- 2 teaspoons salt
- 2 eggs
- 3 3/4 to 4 cups all purpose flour
- Poppy seeds or sesame seeds
- 1 egg yolk (beaten with 1 teaspoon water)
- Dissolve sugar in 1/2 cup warm water in a large mixing bowl that has first been rinsed with very hot water. Sprinkle yeast on top and let stand for 10 minutes. Stir to dissolve.
- Combine with oil, remaining water, sugar, salt, eggs, and half the flour. Beat well. Stir in the remaining flour. Dough should be sticky. Cover dough and let rest for 10 minutes. Turn out onto a floured board and knead for 10 minutes, adding flour as needed.
- Place in a lightly oiled bowl and cover with plastic wrap. Allow to rest until doubled, about 30 minutes.
- Punch down. Divide dough into 3 equal parts (or more if you are making more than one loaf). Shape into strands. Place on a lightly greased baking sheet and braid loosely. Fasten ends securely. Cover with a damp cloth and let rise until doubled, about 20-30 minutes.
- Brush with beaten egg yolk and sprinkle with seeds. Bake at 400 degrees for 30 minutes until golden brown. Shorten baking time if making smaller loaves.
Get. In. My. Face.