Make this delicious homemade Challah bread!
- Carbohydrate 6.62647729355978 g
- Cholesterol 0.49 mg
- Fat 1.90231463554207 g
- Fiber 2.14624306782696 g
- Protein 1.14007050078597 g
- Saturated Fat 0.319627406335376 g
- Serving Size 1 1 Serving (27g)
- Sodium 16.4185975785387 mg
- Sugar 4.48023422573282 g
- Trans Fat 0.196079627505513 g
- Calories 42 calories
Step-by-step
- In a large bowl, sprinkle yeast over barely warm water.
- Beat in honey, oil, 2 eggs, and salt.
- Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
- Knead until smooth and elastic and no longer sticky, adding flour as needed.
- Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
- Punch down the risen dough and turn out onto floured board.
- Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
- Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.
- Pinch the ends of the three snakes together firmly and braid from middle.
- Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together.
- Grease two baking trays and place finished braid or round on each.
- Cover with towel and let rise about one hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the remaining egg and brush a generous amount over each braid.
- Sprinkle with poppy seeds if desired.
- Bake at 375 degrees F (190 degrees C) for about 40 minutes.
- Bread should have a nice hollow sound when thumped on the bottom.
- Cool on a rack for at least one hour before slicing.
Controlling Yeast Activation Temperature
Water temperature dictates the speed and viability of fermentation. Keep the water at 110 degrees Fahrenheit. Exceeding 120 degrees kills the yeast cells instantly, while water below 100 degrees delays activation. Active dry yeast requires this specific thermal window to metabolize the honey sugars efficiently before flour goes into the bowl. Monitor the liquid with a digital probe thermometer rather than relying on wrist tests.Kneading and Gluten Development
Flour hydration demands physical intervention to build adequate protein networks. Incorporate the unbleached all-purpose flour gradually, one cup at a time, transitioning from a spoon to manual kneading as resistance increases. Work the mass until it turns completely smooth, elastic, and non-sticky. This structural development traps the gases produced during the 1.5-hour bulk fermentation, preventing the loaf from collapsing in the oven. For dietary modifications, swap standard flour with a cup-for-cup gluten-free blend, though structural integrity will require xanthan gum binders.Baking and Doneness Metrics
Thermal transfer through the crust requires specific duration and visual confirmation. Bake the braided loaves at 375 degrees Fahrenheit for approximately 40 minutes on greased metal trays. Visual cues include a deep mahogany exterior from the egg wash. Verify doneness by thumping the bottom of the loaf to listen for a hollow acoustic response. Allow the bread to rest on a wire rack for a full hour before slicing to let internal starches set properly.
