Best 3 Decadent Challah Bread Recipes

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Indulge in the delectable goodness of Challah bread, a culinary masterpiece originating from Jewish tradition. This rich, eggy bread is characterized by its golden-brown crust and soft, fluffy interior. Challah is traditionally braided, symbolizing the unity and interconnectedness of the Jewish people. This article presents a collection of Challah bread recipes that cater to various tastes and skill levels. From the classic Challah to creative variations like Chocolate Challah and savory Garlic Herb Challah, these recipes offer a delightful journey into the world of Challah baking. Each recipe is carefully crafted to guide you through the process, ensuring a successful and enjoyable baking experience. Whether you're a seasoned baker or just starting, these Challah bread recipes will transform your kitchen into a haven of aroma and flavor.

Check out the recipes below so you can choose the best recipe for yourself!

MOST AMAZING CHALLAH



Most Amazing Challah image

I made up my own Challah that is amazing! I have tried countless combinations to finally get it right. It uses quick rise yeast to save you a bunch of time. Enjoy!

Provided by Palsar7

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 2h40m

Yield 32

Number Of Ingredients 10

4 (.25 ounce) packages quick-rise yeast
4 cups warm water (110 degrees F/45 degrees C)
2 tablespoons salt
¾ cup white sugar
1 cup pareve margarine, melted
4 eggs
12 cups bread flour, or as needed
1 egg
½ teaspoon vanilla extract
¼ cup sesame seeds, divided

Steps:

  • Sprinkle the yeast over the water in a large bowl, and stir gently to moisten the yeast. Stir in salt, sugar, margarine, and 4 eggs, and beat well. Gradually mix in the flour, 1 cup at a time, up to 12 cups, until the dough becomes slightly tacky but not wet. Turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes.
  • Grease baking sheets, or line them with parchment paper and set aside.
  • Cut the bread dough into 4 equal-sized pieces (or 2 pieces to make 2 large loaves). Cut each piece into thirds for 3-strand braided loaves. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the remaining loaves.
  • Place the loaves onto the prepared baking sheets, and let rise until double in size, 1 to 1 1/2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 egg with vanilla extract in a small bowl, and brush the loaves with the egg wash. Sprinkle each loaf with about 1 tablespoon of sesame seeds.
  • Bake in the preheated oven until the tops are shiny and golden brown, about 30 minutes. Let cool before slicing.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 42.7 g, Cholesterol 29.1 mg, Fat 7.8 g, Fiber 1.5 g, Protein 7.7 g, SaturatedFat 1.4 g, Sodium 515.2 mg, Sugar 5 g

EASY CHALLAH BREAD



Easy Challah Bread image

A six-ingredient, simple recipe for Challah bread.

Provided by copetenn

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 2h40m

Yield 10

Number Of Ingredients 8

1 (.25 ounce) package active dry yeast
1 cup warm water (100 degrees F/40 degrees C)
2 tablespoons honey
1 teaspoon salt
3 beaten eggs
3 ½ cups all-purpose flour, plus more for kneading
1 beaten egg yolk, or more if needed
1 tablespoon melted butter

Steps:

  • In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
  • Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
  • Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  • Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.

Nutrition Facts : Calories 211 calories, Carbohydrate 37.3 g, Cholesterol 79.3 mg, Fat 3.5 g, Fiber 1.3 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 264.6 mg, Sugar 3.7 g

CHALLAH I



Challah I image

Traditional egg bread for the Jewish Sabbath. You can add 1 cup raisins or golden raisins to the dough just before shaping and then make the loafs into round braids for Rosh Hashanah.

Provided by Joan Callaway

Categories     Bread     Yeast Bread Recipes     Egg     Challah Recipes

Time 3h40m

Yield 30

Number Of Ingredients 8

2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 eggs
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds

Steps:

  • 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.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 30.3 g, Cholesterol 18.6 mg, Fat 2.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 241.3 mg, Sugar 4.7 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Proof the yeast in warm water (105-115°F) for 5-10 minutes until it becomes foamy. This ensures that the yeast is active and will help the bread to rise properly.
  • Knead the dough for 8-10 minutes, or until it is smooth and elastic. This develops the gluten in the flour and helps to create a strong structure for the bread.
  • Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. This gives the yeast time to ferment and produce carbon dioxide gas, which creates the bubbles in the bread.
  • Preheat the oven to 350°F before baking the bread. This helps to create a crispy crust.
  • Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.
  • Let the bread cool for at least 15 minutes before slicing and serving.

Conclusion:

Decadent challah bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is perfect for sandwiches, toast, or simply slathered with butter. With a little planning and effort, you can easily make this bread at home.

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