Best Challah (Egg Bread)

My Love Affair with Challah: A Baker's Journey

The aroma of freshly baked challah bread fills my kitchen, a comforting scent that transports me back to my childhood. My grandmother, a woman of simple pleasures and boundless love, used to bake challah every Friday, the scent a harbinger of Shabbat and family gatherings. The ritual of braiding the dough, a symbol of intertwining family bonds, was as much a part of the experience as the taste itself. This isn't just a recipe; it's a piece of my heritage, a culinary thread connecting me to my past.

Years later, living far from my grandmother’s comforting kitchen, I found myself craving that same familiar warmth and the rich, slightly sweet taste of her challah. The quest to recreate her magic started with a simple recipe, but evolved into a personal exploration, a journey of adapting and refining techniques until I found my own perfect balance – a challah recipe that honors tradition while reflecting my modern lifestyle and preferences. This is why I use whole wheat flour instead of white; it adds a subtle earthiness to the bread without sacrificing the delightful softness and texture we all crave. The honey provides a natural sweetness that complements the richness of the eggs and olive oil.

This isn't just about the ingredients; it's about the process. The kneading, the rising, the braiding—each step is a meditative practice, a moment of mindful creation. The quiet hum of the kitchen, the soft glow of the oven, the anticipation of the final product – these are the simple joys that baking brings. And the satisfaction of sharing this warm, comforting bread with loved ones is simply unmatched. It’s a gift, a symbol of love and connection, a taste of home wherever I may be. It's more than just a recipe; it's a story, and each bite is a chapter.

The beautiful thing about challah is its versatility. While the classic 6-strand braid is a timeless beauty, you can experiment with different braid patterns, add dried fruits like raisins or cranberries, incorporate herbs like rosemary, or sprinkle the top with seeds for added flavor and texture. The options are endless, a testament to the adaptability of this ancient bread.

Beyond the technicalities of baking, challah is a symbol of community and shared experience. Whether you're baking it for a special occasion, sharing it with friends, or simply enjoying a slice with a cup of tea, this bread has a way of bringing people together. It’s a conversation starter, a source of comfort, and a reminder that even the simplest things can be incredibly meaningful.

So, I encourage you to embrace the art of challah baking. Don't be intimidated by the process; it's easier than you think. And remember, the imperfections are part of the charm. Each loaf tells a unique story, a testament to the journey of creating something beautiful from simple ingredients. So, gather your ingredients, put on some music, and let the aroma of freshly baked challah fill your home with warmth, love, and the comforting embrace of tradition.

Baking challah is more than just following a recipe; it's about creating a connection to something larger than ourselves, to our heritage, and to the people we share our lives with. The rhythmic kneading, the fragrant rise of the dough, the intricate braid—these are all elements that contribute to a sensory experience that transcends the purely culinary. It's about finding joy in the process, taking pride in the result, and sharing the bounty with those you cherish most.

My hope is that this recipe will become a cherished tradition in your own home, a source of comfort, celebration, and connection. So gather your ingredients, preheat your oven, and let the magic begin. The journey is as rewarding as the destination, and the taste of home-baked challah is a reward in itself.

Ingredients:

3 large eggs
1/2 tbsp salt
3/4 tbsp active dry yeast
1/2 tbsp plus 1/4 cup raw honey
1/4 cup olive oil plus more for greasing the bowl
4 to 4 1/2 cups Bob's Red Mill organic whole wheat flour
2 tbsp Bob's Red Mill vital wheat gluten
1/4 cup raisins per challah (if using)
2 tsp cinnamon (if desired)
Poppy or sesame seeds for sprinkling

Step-by-step

• In a large bowl, dissolve yeast and 1/2 tablespoon honey in 1 cup lukewarm water.
• Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt (and 1 tsp cinnamon, if using).
• Whisk in gluten and gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
• Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
• At this point, you can knead the raisins into the challah, if you're using them, before forming the loaves. To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 3/4 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
• Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
• If baking immediately, preheat oven to 350 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.
• Bake in middle of oven for 30 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.