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September 30, 2019 By Lucy 3 Comments

A Challah Loaf or Two

Challah Bread recipe from Lucy Loves Food Blog

Challah Bread Recipe

I’ve always loved Challah bread never really knowing it was such an iconic Jewish loaf. When Clyde and I first moved in together, before such times when carbs were deemed bad, we pretty much lived on bread, and I would always treat us to a loaf of Challah which was randomly sold in one of our local shops. It’s a sweet, brioche style loaf literally crying out to be slathered in butter. I have been searching for years to find the perfect recipe for Challah, and now, thanks to the wonderful Emma Spitzer and her book Fress, I am sharing this with you now to coincide beautifully with the start of the Jewish New Year celebrations, Rosh Hashanah *see, it’s not just thrown together*.

I know the thought of making bread can sometimes seem daunting, but not so this Challah loaf. This is a one bowl recipe with just a five minute knead, so do not feel remotely intimidated by this joyful bread. Just a note on the pronunciation of Challah, because I have, evidently, not been saying it right; apparently it has a silent c and is more of a hallah or holla. End of elocution lesson. Luckily for everyone concerned, this recipe makes two loaves, both traditionally made on a Friday to last the weekend. Or in my case, to barely last a scant 24 hours. If you have more self control, it may be worth freezing one for another occasion, but this will require some will power.

Bread making is therapy. Think of it as time in the kitchen creating a flour, egg and oil based masterpiece. These Challah loaves are so beautiful, they could definitely be displayed in any gallery. Briefly, however, before you devour them.

Challah Bread recipe from Lucy Loves Food Blog

As you can see from the sunshine and the setting, I did photograph this recipe a little while ago. I also thought I would utilise the local produce by using some Calbourne Water Mill flour from the Isle of Wight. It’s perfect for such a wonderfully flavoured bread.

As I said, this is kerfuffle free bread, so just take a large bowl as we start this recipe. Tip in the flour, sugar, egg yolks, oil, yeast, salt and water.

Challah Bread recipe from Lucy Loves Food Blog

Go in with your hands and fashion into a rough dough.

I hope your hands are prettier than mine.

Challah Bread recipe from Lucy Loves Food Blog

Tip this dough out onto a floured work surface and bring the mixture together.

Challah Bread recipe from Lucy Loves Food Blog

I do apologise for the proliferation of hand shots this week. It’s frankly upsetting.

Knead for around 5 minutes or until the ball of dough is smooth and elastic. Place it into an oiled bowl, cover with a tea towel and leave somewhere warm to double in size. This will take roughly an hour and a half. Maybe more, maybe less, just keep a set of eyes on it.

Challah Bread recipe from Lucy Loves Food Blog
Challah Bread recipe from Lucy Loves Food Blog

When the time is up, your dough will be all puffy, risen and wonderful. I had gone out for the afternoon and left mine for rather longer than needed, but it didn’t seem to make a difference.

Challah Bread recipe from Lucy Loves Food Blog

Now, give it a quick additional knead to knock the dough back. Next, as this makes two loaves, each formed into two plaits, divide your dough into 6 portions. Am I making any sense at all?

Challah Bread recipe from Lucy Loves Food Blog

Roll each ball into rope like strips, measuring around 45cm each. Don’t get the ruler out and don’t worry if they look a bit rubbish, like mine.

Challah Bread recipe from Lucy Loves Food Blog

Join three of the ropes together at the top then plait them, one over the other, until you get to the end, and then seal the ends.

Challah Bread recipe from Lucy Loves Food Blog

Repeat with the other three lengths of dough to create your second loaf.

Challah Bread recipe from Lucy Loves Food Blog

Cover the loaves with a tea towel and leave for a further 30 minutes to rise again. At this point, pop the oven on to pre heat to 150 degrees fan assisted. Once the time’s up brush these two beauties with beaten egg and then sprinkle with the optional sesame seeds * I didn’t have any in the Isle of Wight so mine remain unseeded*.

Challah Bread recipe from Lucy Loves Food Blog

Put the loaves into the pre heated oven for 30 to 35 minutes. This amazing bread is cooked when it’s golden brown and sounds hollow when you tap the loaves on the bottom.

Challah Bread recipe from Lucy Loves Food Blog

Now all you have to do is wait the unbearable length of time it takes for the Challah to cool sufficiently enough to slice and devour.

Challah Bread recipe from Lucy Loves Food Blog
Challah Bread recipe from Lucy Loves Food Blog
Challah Bread recipe from Lucy Loves Food Blog

Soft, sweet, tender; Challah bread is everything. I know making your own bread takes time, but I couldn’t think of any greater reward than a slice of this wonderful baked offering.

Shana Tova to anyone celebrating Rosh Hashanah.

Lucy x

Challah Bread Recipe

Makes two medium sized loaves

You will just need a large bowl and a large baking sheet

600g white bread flour, plus some for your work surface

4 egg yolks, use the whites for meringues

80ml vegetable oil

90g caster sugar

1 tablespoon fast acting yeast

1/2 teaspoon salt

270ml water

To decorate

1 egg, beaten

2 tablespoons sesame seeds, optional

Anything you like to slather on this wonderful bread. It is traditionally dipped in honey during Rosh Hashanah

Take a large bowl and add all the ingredients, minus the egg and sesame seeds for decoration.

Bring everything together with your hands to form a soft dough. Dust your work surface with some flour then knead the Challah dough for around 5 minutes or until smooth and elastic.

Place the dough into an oiled bowl, cover with a cloth and leave to rise for around an hour and a half or until doubled in size.

Knock the risen dough back by giving it a little further knead then divide it up into 6 similar sized balls. Roll each ball out into long-ish ropes, each one around 45cm long. Plait 3 ropes into a good sized loaf, pinching the ends to seal and then repeat with the other 3 ropes for your second loaf.

Place onto an oiled baking sheet, cover with a tea towel and place in a warm spot for another 30 minutes.

Pre heat your oven to 150 degrees fan assisted. When your second rise is over, brush the Challah with the beaten egg and sprinkle on the sesame seeds, if you like. Place into the pre heated oven for 30 to 35 minutes or until golden and smelling amazing. The bread is cooked when it sounds hollow when you tap it on the bottom.

Leave to cool before slicing into generous slices and serving slathered in everything and anything. This bread keeps in your bread bin for 3 to 4 days or well wrapped, frozen, for a month or so.

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Filed Under: Baking, bread, Edible gifts, Recipes, Vegetarian




Reader Interactions

Comments

  1. Sooz says

    October 1, 2019 at 10:41 pm

    Looks amazing! I’ll have to give it a try. Can I use granulated sugar in place of caster sugar please?

    Regards, Sooz x

    Reply
    • Lucy says

      October 1, 2019 at 11:08 pm

      Thanks, Sooz, that’s kind. I am sure granulated will be fine, just make sure it’s all well mixed. Let me know how you get on.Lucy x

      Reply
      • Sooz says

        October 2, 2019 at 6:22 am

        Aw thanks. I will do x

        Reply

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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