Description
A challah recipe that will make you give up store bought challahs. This easy to follow recipe is the best one for an airy and light challah. I also include one of my top tips to create those perfect flakes in the challah.
Ingredients
Scale
- 5 lbs of Bread Flour
- 3 cups of Warm Water
- 2 cups of Warm Water (to dissolve the yeast)
- 6 tbsp of Active Dry Yeast
- 1 cup + 2 tbsp of Sugar
- 1 1/2 tbsp of Salt
- 8 tbsp of Margarine
- 2 Eggs + 1 Egg yolk
- 1 Egg White for Brushing
Instructions
- In a large bowl, add 2 cups warm water, 2 tbsp sugar, and the yeast. Let stand for ten minutes.
- Sift the flour in a separate bowl, then pour it into the yeast along with the rest of the ingredients: sugar, salt, margarine, eggs, and the rest of the water.
- Knead the dough for the 10 minutes by hand, or with a mixer. (The 5lbs might be too much for a home mixer.)
- Place the dough in an oiled bowl and let rise until doubled in size.
- Once doubled in size divide the dough into fours and make the braids.
- Place braided challahs on parchment paper, and brush with the eggs, top with your favorite toppings. Ours is sesame. Let the dough rise for 30 minutes or until doubled in size.
- Preheat oven to 450 F, place the challah in the oven for 15 minutes or until they are brown. Once they are brown lower to 350 F and cover with tin foil for another 30-45 minutes depending on the size of the challah.
- Serve and enjoy!
Notes
Want it crispy on the outside? Warm it on 400 degrees Fahrenheit for five minutes before enjoying it with your family.
Nutrition
- Serving Size: 1 Challah
- Calories: 1280
- Sugar: 25.9g
- Sodium: 1480mg
- Fat: 16.4g
- Saturated Fat: 2.9g
- Carbohydrates: 245.1g
- Fiber: 9.5g
- Protein: 35.2g
- Cholesterol: 73mg
Keywords: challah, light and airy challah, challahs, egg challah