I'll show you how to make easy challah bread! As a non-Jewish Asian American, it’s a surprise that I somehow ended up going to Jewish preschool. I grew up in rural upstate New York and the Jewish preschool was the only one near me. We always had incredible challah at school, and I turned into the biggest challah snob - at 3 years old. The soft, eggy, sweet bread with the beautiful brown shiny crust was one of my favorite foods growing up. To my dismay, as an adult I’ve had a hard time finding good challah from commercial bakeries. They tend to be overly dry or lacking in flavor so I learned how to make my own, based on my childhood memories.
Let me share that recipe with you today! I’ll be making enough dough in this video to make 2 loaves - one braided and one in a loaf pan. To be honest with you, I usually make challah in the loaf pan because it’s easier and I actually prefer the sandwich bread shape but I’ll show you both ways here.
Double recipe (yields 2 loaves/braids):
5 eggs (4 for dough, one for egg wash)
1 1/2 cup warm water
⅔ cup white sugar
½ cup oil (I use grapeseed oil but any vegetable oil with neutral flavor will work)
2 tsp himalayan pink salt
2 tsp active dry yeast
Approximately 1000g or 6 1/2 cups (all purpose or bread flour)
Single recipe for 1 loaf (This is what I usually do!):
3 eggs (2 for dough, one for egg wash)
¾ cup warm water
⅓ cup white sugar
¼ cup oil (I use grapeseed oil but any vegetable oil with neutral flavor will work)
1 tsp himalayan pink salt
1 tsp active dry yeast
Approximately 500g or 3 1/4 cups (all purpose or bread flour)
Bake at 350 deg till crust is dark brown, about 45-50 minutes
Other videos you might like:
How I make sourdough bread: kzfaq.info/get/bejne/d9VloJyirp-YimQ.html
How I make sourdough crackers: kzfaq.info/get/bejne/mryBl6uetJrFmI0.html
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- 9X13 inch pan with lid for proofing: amzn.to/3KA5k83
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- Parchment sheets: amzn.to/3tMOtYW
- Wooden spoon for mixing dough: amzn.to/3MM12MP
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