Ultimate Challah Bread Recipe | Perfect Homemade Haala Bread

Learn how to make the ultimate Challah bread with this easy-to-follow recipe! Perfect for beginners, this homemade Haala bread is soft, fluffy, and beautifully braided.

Challah bread, traditionally braided and beautifully golden, is not only a visual delight but also has a rich cultural significance. Its intricate braiding symbolizes love, unity, and continuity, making it a perfect centerpiece for festive occasions and family gatherings.

This Challah bread recipe is versatile and perfect for various meals! Whether you use it to make decadent French toast, hearty sandwiches, or simply enjoy it warm with a spread of butter, its soft and slightly sweet flavor is sure to impress.

FAQs about Challah Bread Recipe

What is Challah bread? Challah is a traditional Jewish braided bread typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays.
How do you pronounce "Challah"? Challah is pronounced "Haala."
Can I make Challah bread without a stand mixer? Yes, you can knead the dough by hand. It will take about 10-15 minutes of kneading until the dough is smooth and elastic.
Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast. Use the same amount, and there's no need to dissolve it in water first—just mix it directly with the dry ingredients.
What type of flour is best for Challah bread? All-purpose flour works well, but you can also use bread flour for a slightly chewier texture.
Why does the dough need to rise twice? The first rise allows the yeast to ferment and develop flavor, while the second rise helps improve the bread's texture and structure.
Can I add other ingredients to the dough? Yes, you can add raisins, chocolate chips, or other dried fruits for a sweet variation.
How do I know when the dough has risen enough? The dough should double in size during each rise. You can also perform the "poke test"—poke the dough with your finger, and if the indentation remains, it's ready.
What should I do if my dough isn't rising? Ensure your yeast is fresh and the water is at the right temperature (around 110°F). Also, make sure the dough is in a warm, draft-free area.
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature before shaping and baking.
How should I store leftover Challah bread? Store it in an airtight container at room temperature for up to three days. You can also freeze it for longer storage.
How can I make the bread extra shiny? Use an egg wash (one beaten egg mixed with a tablespoon of water) and brush it generously over the loaf before baking.
Why is my Challah bread dense? This could be due to under-kneading, not allowing enough rise time, or using too much flour. Make sure the dough is well-kneaded and has enough time to rise.
Can I make smaller loaves or rolls instead of one large loaf? Yes, you can divide the dough into smaller portions and adjust the baking time accordingly.
What can I serve with Challah bread? Challah bread is versatile and can be served with sweet toppings like honey or jam, or savory options like butter, cheese, or dips. It's also perfect for making French toast or bread pudding.

Make it

Ultimate Challah Bread Recipe

Ingredients:

4 1/2 teaspoons active dry yeast (2 packets)
1 cup warm water (110°F)
1/2 cup sugar
1/2 cup vegetable oil
4 large eggs
1 tablespoon salt
5 1/2 - 6 cups all-purpose flour
1 egg (for egg wash)
1 tablespoon water (for egg wash)
Poppy or sesame seeds (optional, for topping)

Instructions:

Activate the Yeast:
- In the bowl of your stand mixer, dissolve 1 tablespoon of sugar in the warm water.
- Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
Prepare the Dough:
- Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well using the paddle attachment.
- Gradually add the flour, one cup at a time, mixing on low speed until a dough forms and pulls away from the sides of the bowl.
- Switch to the dough hook attachment. Knead the dough on medium-low speed for about 8-10 minutes, or until it becomes smooth and elastic.
First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 1/2 to 2 hours, or until it has doubled in size.
Shape the Challah:
- Punch down the dough to release any air.
- Divide the dough into three equal portions for a three-strand braid, or into more portions if you want a more intricate braid.
- Roll each portion into a long rope. Braid the ropes together and pinch the ends to seal.
- Place the braided loaf on a parchment-lined baking sheet.
Second Rise:
- Cover the braided loaf with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has puffed up.
Prepare the Egg Wash:
- In a small bowl, beat the remaining egg with 1 tablespoon of water.
- Brush the egg wash over the loaf. Sprinkle with poppy or sesame seeds if desired.
Bake:
- Preheat the oven to 375°F (190°C).
- Bake the Challah for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- If the bread is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
Cool and Serve:
- Transfer the baked Challah to a wire rack to cool before slicing.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Rising Time: 2-2.5 hours
Total Time: 3-3.5 hours

Nutrition Facts (per serving):

Calories: 200
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 47mg
Sodium: 200mg
Total Carbohydrate: 33g
Dietary Fiber: 1g
Sugars: 6g
Protein: 5g

Enjoy your beautifully braided, golden Haala bread! It’s perfect for any occasion, whether you're making French toast, sandwiches, or simply enjoying it with a spread of butter.

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