Easy Challah Recipes


Easy Challah Recipes

The ingredients Easy Challah Recipes

  1. 1/2 oz active dry yeast
  2. 1 tbsp honey
  3. 1/4 cup warm water
  4. 3 huge eggs
  5. some tsp sodium
  6. 1/2 glass butter, dissolved
  7. 2 glasses warm normal water
  8. 7 glasses AP flour
  9. 2 egg yolks

Step-step making Easy Challah Recipes>

  1. Whisk together the first 3 ingredients. Note: when baking recipes say ‘warm water’ they usually mean around 100F, maybe a bit higher. I usually just run water over my wrist until it feels a little warm.

  2. To a separate bowl, add salt and eggs. Whisk in the melted butter and 2 cups warm water.

  3. Whisk the second mixture into the first, the butter and eggs into the yeast.

  4. Stir in the AP Flour. The dough should be pretty gooey. Once the flour is completely incorporated, put a moist towel over it and set it in a comfortable place for a hr or two, until it doubles in size.

  5. Now for the tough part, forming the loaves. Turn out your big lump of dough onto a lightly floured surface and cut it into 6 pieces of roughly equal size. Place 3 of the balls back under the moist towel.

  6. Grab 2 baking sheets, line them with tin foil, and rub a little butter on each piece of foil. This is mostly to keep your dough from sticking when you form it.

  7. Take each of the 3 balls of dough and roll them into long strands, 15″-17″. Add little dustings of flour to keep your dough from sticking. As you finish rolling the dough strands, line them up on one of the greased sheet trays. The strands should be of equal lengths.

  8. Join the strands at one end by sorta folding them under and squishing them together. Then, braid them. Right strand over middle, left over right, middle over left, etc. until you reach the end of the strands. Fold the terminal end over and squish it a bit as you did with the beginning. This can take some practice. Don’t beat yourself up if it’s not perfect.

  9. Repeat with the remaining dough balls and the other baking sheet.

  10. Cover each formed loaf with a moist towel. You should probably do a little dusting of flour before putting the towel on top to keep it from sticking. Set it aside for an hour or so in a warm spot.

  11. Preheat the oven to 325F.

  12. Whisk up the egg yolks with a little bit of water and use a pastry brush to coat the first loaf.

  13. Bake the first loaf for 10 minutes, then bump up the temperature to 425f. Bake for another 10-15 minutes. At this point, it should have a really nice golden sheen. Pull it out and put the oven back to 325f.

  14. Once the oven has cooled, repeat the process with the second loaf. Egg wash, low bake, high bake.

  15. Let your bread cool a bit, but not too long. If I were you, I’d break into the first loaf while it’s still hot. Fresh bread and butter, yes!