Challah Bread, a delicious and beautiful symbol of Jewish tradition, has been an integral part of Jewish cuisine for centuries. With its distinctive braided design, rich flavor, and symbolic significance, this bread is cherished by Jewish families and admired by bread connoisseurs around the world.
1/2cupstick margarineor butter, at room temperature
1 ½cupshot tap water
2eggsat room temperature
1egg beaten
Instructions
Combine 2 cups flour, yeast, sugar and salt in the bowl of your stand mixer, using the cookie paddle attachment, mix to combine.
Add the margarine or butter and beat with the paddle attachment to incorporate. Beat until the butter is mixed in and makes a crumbly mixture, about 2 minutes.
Swap out the cookie paddle for the dough hook attachment. Add the hot water to the bowl all at once. Mix at medium speed for 2 minutes. Scrape bowl occasionally as needed. Add the eggs and mix until well combined, another 1-2 minutes.
Gradually stir in enough of the remaining flour to make a soft dough that leaves the side of the bowl (I typically will use 5.5 cups total of flour but it will vary a little in your kitchen).
Knead the soft dough in the stand mixer for 8-10 minutes, until smooth and elastic.
Cover the bowl with plastic wrap and then a towel. Let rest for 40-60 minutes or until doubled in size.
Punch the dough down and divide into two balls. Divide one ball into 3 more pieces and roll them to about 1 inch thick logs (roughly 10 inches long). Braid the pieces together and then tuck the unbraided ends tightly under the ends of the loaf. Place on a parchment or baking mat lined baking sheet. Repeat with other half of the dough.
Cover loosely and let rise until double in volume. About 1 hour.
Brush with beaten egg glaze and bake at 375 degrees for 25 minutes. Let cool for at least 15 minutes before serving. It's great warm or at room temperature.
Notes
Challah bread is shaped different for different occasions. It's most commonly braided for Shabbat dinner and it's generally coiled into a circle for Rosh Hashanah, the Jewish new year, symbolizing eternal life (among other things). It will also often have raisins added for Rosh Hashanah to wish those eating it a sweet new year (or it might also be dipped in honey). Two loaves of bread are on the table for Shabbat to signify that when the children of Israel were wondering in the wilderness a double portion of manna came from heaven before the sabbath so that they extra portion could be eaten on the sabbath.
Here's how to coil your dough for Rosh Hashanah or I'll often make it this way as it's a little simpler than braiding. Punch the dough down and divide into two balls. Roll into a long rope about 1 inch in diameter. Starting at the center of a greased deep dish pie pan wrap the dough in a spiral or snail shape. Cover loosely and let rise until double in volume. About 1 hour, bake as directed. There are also gorgeous braided round loaf tutorials online if you are feeling extra fancy.
Extra bread that has cooled completely can be wrapped in foil and then wrapped in plastic wrap (or stuck in a freezer bag) and frozen for up to 3 months. Thaw overnight and reheat, still wrapped in the foil but out of the plastic, in a warm oven.