Challah Bread Recipe

All-purpose flour: The main structure of the bread, providing the necessary gluten for texture.

Warm water: Activates the yeast and helps in forming the dough.

Sugar: Feeds the yeast and adds a slight sweetness to the bread.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Vegetable oil: Adds moisture and richness to the dough.

Eggs: Contributes to the bread's structure and adds richness.

Salt: Enhances the flavor of the bread.

Egg yolk: Used for the egg wash to give the bread a shiny, golden crust.

Water: Combined with the egg yolk for the egg wash.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the challah a chewier texture and better structure.

• warm water - Substitute with milk: Using milk instead of water can make the bread richer and more tender.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile that complements the bread.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with the dry ingredients and doesn't need to be activated in warm water first.

• vegetable oil - Substitute with olive oil: Olive oil can add a richer flavor to the bread, though it may slightly alter the taste.

• eggs - Substitute with flax eggs: For a vegan option, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit until it becomes gelatinous.

• salt - Substitute with kosher salt: Kosher salt has a purer flavor and can enhance the taste of the bread more effectively.

• egg yolk - Substitute with milk: For a vegan egg wash, use milk or a non-dairy milk alternative to give the bread a nice sheen.

• water - Substitute with non-dairy milk: Using non-dairy milk for the egg wash can provide a similar effect and is suitable for those avoiding animal products.

• To keep your challah bread fresh for a few days, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature in a cool, dry place. Avoid refrigerating as it can dry out the bread faster.

• For longer storage, slice the challah bread before freezing. This way, you can easily grab a slice or two without having to thaw the entire loaf. Place the slices in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen slices to a resealable plastic bag or airtight container.

• If you prefer to freeze the whole loaf, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label with the date and store in the freezer for up to three months.

• When you're ready to enjoy your frozen challah bread, thaw it at room temperature. For a freshly baked taste, reheat the thawed bread in a 350°F (175°C) oven for about 10 minutes.

• If you have leftover challah bread that’s starting to go stale, transform it into delicious bread pudding or French toast. The rich, eggy texture of challah makes it perfect for these dishes.

• For a savory twist, use stale challah bread to make croutons or breadcrumbs. Simply cut the bread into cubes, toss with olive oil and your favorite seasonings, and bake until crispy.

• If you’re planning to use the challah bread for sandwiches, consider slicing it before freezing. This way, you can easily toast or thaw individual slices as needed, ensuring your sandwiches are always made with fresh-tasting bread.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the challah bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm. This method helps maintain the bread's soft and fluffy texture.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Slice the challah bread and place the slices directly on the rack or on a baking sheet. Heat for 5-7 minutes until the edges are slightly crispy and the inside is warm.

• Microwave Method: Place a slice of challah bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 10-20 seconds. Be careful not to overheat, as this can make the bread chewy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place slices of challah bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side until warm and slightly toasted. This method adds a nice crisp to the exterior.

• Steaming Method: If you have a steamer, place the challah bread in the steamer basket. Steam for 3-5 minutes until warm. This method keeps the bread moist and soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place slices of challah bread in the air fryer basket. Heat for 3-5 minutes until warm and slightly crispy. This method is quick and gives the bread a nice texture.

• Large mixing bowl: To dissolve the sugar in warm water and mix the initial ingredients.

• Whisk: To whisk in the oil and beat in the eggs.

• Measuring cups: To measure out the flour, sugar, and water accurately.

• Measuring spoons: To measure out the yeast and salt.

• Wooden spoon: To mix the dough until it comes together.

• Floured surface: To knead the dough until smooth and elastic.

• Greased bowl: To let the dough rise in a warm place.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Knife or dough cutter: To divide the dough into three equal pieces.

• Baking sheet: To place the braided loaf on for baking.

• Parchment paper: To line the baking sheet and prevent sticking.

• Small bowl: To beat the egg yolk with water for the egg wash.

• Pastry brush: To brush the egg wash over the braided loaf.

• Oven: To bake the challah bread at the correct temperature.

• Wire rack: To cool the baked bread before slicing.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer with a dough hook can save time and effort when kneading the dough.

Warm environment for rising: Place the dough in a slightly warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while braiding the dough to save time.

Double batch: Make a double batch and freeze one loaf for later to maximize your effort.