Today is my last guest post while I am away. Do you remember my friends The REAL Housewives of Riverton? I met them at the My Recipe Magic Launch Party and spent time with them at the Build Your Blog Conference. Those funny ladies! Paula is guest posting for me today — enjoy this Challah Bread (pronounced khah-luh). I have fond memories of Challah from culinary school; we used to jokingly call it “Holla!” and giggle the whole class the day we made it. Challah is a beautiful braided bread and makes exceptional French toast. Paula is awesome — enjoy the recipe!
Hi, I’m Paula from The REAL Housewives of Riverton!
Our blog is written by four housewives — Jenn, Lisa, Gena and me. It started three years ago on a lively girls’ trip and has grown from there. We share crafts, recipes, sewing projects, family stories and more. We’d love for you to visit our blog and follow us on Facebook.
We’re grateful for the opportunity to guest post on Amber’s wonderful site. We love Amber and her recipes, so we were excited to share this Challah Bread recipe with you.
When Jenn and I were young, our grandparents ran food booths at local fairs. Each summer our family still attends our favorite fair, and one booth sells the most delicious French toast made with Challah. After tasting it the first time, I wanted to learn how to make Challah myself. I assumed it was difficult, but when I found this recipe from The Kitchn I had to try it.
We enjoyed this bread with dinner and had enough leftovers the next morning for outstanding French toast. Thanks to Amber for letting us share on her blog!
Challah Bread
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Ingredients
- 2 teaspoons instant yeast
- 1 cup (237 ml) warm water
- 4 ¼ cup (540 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (50 g) granulated sugar, plus ¼ teaspoon for yeast
- 1 ½ teaspoons salt
- 2 large eggs plus 1 large egg yolk (reserve egg white for egg wash)
- ¼ (59 ml) oil (or melted butter)
Instructions
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Dissolve the yeast in the warm water with ¼ teaspoon of sugar. Stir and let sit until a frothy layer forms on top.
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Whisk together the flour, remaining sugar and salt in a medium bowl. Make a well in the center, add the eggs, egg yolk and oil. Whisk to create a slurry, pulling a little flour from the sides (don’t mix in all the flour yet). Pour the yeast mixture over the egg slurry and mix until a rough dough forms. A wooden spoon works well for this step.
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Turn the dough onto a floured surface and use the remaining ¼ cup flour to knead for 8–10 minutes, until the dough is smooth and slightly tacky.
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Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise until doubled in size, about 1½ to 2 hours.
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Divide the dough into three equal pieces for a traditional braid, or six pieces for a six-strand braid. Roll each piece into a rope about 16 inches long. Pinch the tops together and braid; pinch and tuck the ends under when finished.
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Cover with a dish towel and let the braided loaf rise for about an hour.
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About 20 minutes before baking, preheat the oven to 350°F (175°C). Mix 1 tablespoon of water into the reserved egg white to make an egg wash. Brush the wash lightly over the loaf, taking care to coat the braids and creases.
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Bake for 15 minutes, rotate the pan, then bake another 15 minutes or until golden. Remove from the oven, let cool, slice and enjoy.
Notes
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