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Challah Bread

Prep Time 2 hours
Cook Time 20 minutes
Servings 12
Author Wolterman Homestead

Ingredients

  • 3 cups All Purpose Flour + Extra flour for kneading
  • 2 tsp Yeast
  • 2 tbsp Sugar You could substitute & use honey
  • 1 tsp Salt
  • 1 cup Milk Warmed to at least 110°F/43.33°C
  • 2 tbsp Olive Oil Whichever oil you prefer.
  • 1 Egg

Instructions

  • In a small bowl, warm milk to 110°F/44.33°C
  • Add your yeast to your small bowl of warmed milk & let it sit for 5 minutes to develop.
  • In a large bowl, combine 2.5 cups of flour, sugar, salt, oil and egg.
  • Once your milk/yeast mixture has developed (bubbles & smells alive) pour it into your large bowl and turn on your mixer.
  • Allow you stand-mixer to begin incorporating your ingredients. Add in another 1/2 cup of flour slowly as it combines creating a dough.
  • Let your mixer run for 2 minutes after your dough ball has formed.
  • Dump your dough onto a lightly floured work surface and begin kneading your dough.
  • Once your dough feels solid and bounces back slightly when pushed on, place your dough in a lightly greased bowl.
  • Cover bowl and allow the dough to rise till it's doubled in size.
  • Drop your risen dough on the counter and cut into 3 equal parts. If you want more strands to your braid, then cut the number of dough pieces you need.
  • Roll out your 3 dough strains and braid using the standard braid technique.
  • Cover your braided loaf and allow it to rest while the stove pre-heats.
  • Pre-heat the oven to 375°F/190.5°C
  • Bake your loaf for 20 minutes at 375°F/190.5°C
  • Pull out of the oven and plate. You can cut it warm or serve it cool.