Baking Challah bread fills our home with it’s inviting and tempting fragrance. Absolutely delicious and easy to make, this traditional Jewish bread is served before the three Sabbath meals and most Jewish holidays, like Rosh Hashanah! With it’s beautiful golden fluffy braid, Challah makes also amazing French toasts. Prepare it the night before so you can enjoy it on breakfast, right out of the oven! A real delight!
Ingredients list for Challah bread
For a 8 to 10 parts loaf:
- 5 cups (500g) all-purpose flour
- 2/3 cup (160g) of warm milk
- 5 oz (140g) soft butter
- 1/2 cup (100g) caster sugar
- 2 eggs
- 1/2 tbsp (11g) active dry yeast
1. Dissolve the yeast in half the milk. Let sit under a towel for 10 minutes.
2. Mix flour with sugar, add eggs, remaining milk and yeast. Knead the dough, then add the butter cream. Mix and knead the dough for 10 minutes more. Add a little flour if necessary so that the dough is not sticky.
3. Then form three strands with the dough and shape a braid loaf. Place the braid into a loaf pan, cover with plastic wrap and place into the refrigerator overnight, a or approximately 8 hours.
4. The next morning, remove the loaf from the refrigerator and let it sit at room temperature for 30 minutes. After this time, brush the bun with beaten egg yolk and place in the oven.
Bake for 30 minutes at (360°F 180°C).