The Best Challah Recipe From Smitten Kitchen: A Step-By-Step Guide

April 21, 2023 Post a Comment

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Description

Challah is a traditional Jewish bread, typically eaten on Friday nights and holidays. It is a rich and slightly sweet bread, with a soft and fluffy texture. The best challah recipe from Smitten Kitchen is a tried and tested recipe that yields a delicious and beautiful loaf every time. In this article, we will walk you through the steps of making this wonderful bread.

Prep time

The prep time for this recipe is about 30 minutes, plus 2-3 hours for rising, and 30 minutes for baking.

Cook Time

The cook time for this recipe is 30 minutes.

Ingredients

For the dough:

4 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
2 large eggs
2 large egg yolks
3/4 to 1 cup lukewarm water

For the egg wash:

1 large egg
1 tablespoon water

Equipment

Stand mixer with dough hook attachment (optional)
Bowl
Baking sheet
Parchment paper

Method

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. 2. In a separate bowl, whisk together the oil, eggs, egg yolks, and 3/4 cup of the water. 3. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough seems dry, add more water, 1 tablespoon at a time. 4. Knead the dough by hand for 10-15 minutes, or in a stand mixer with the dough hook attachment for 5-7 minutes, until the dough is smooth and elastic. 5. Place the dough in a greased bowl and cover with plastic wrap. Let rise in a warm place for 1-2 hours, or until doubled in size. 6. Punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 16 inches long. 7. Braid the ropes together, tucking the ends under. Place the loaf on a parchment-lined baking sheet. 8. Cover the loaf with plastic wrap and let rise for another hour, or until puffy. 9. Preheat the oven to 375°F. 10. In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the loaf. 11. Bake for 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. 12. Let cool on a wire rack before slicing and serving.

Notes

- If you don't have instant yeast, you can use active dry yeast instead. Bloom the yeast in 1/4 cup of warm water before adding it to the dough. - You can add raisins or chocolate chips to the dough for a fun twist on this classic bread.

Nutrition Info

This recipe makes 1 large loaf of challah, and each slice is approximately 200 calories.

Recipes FAQ

Q: Can I make this recipe without a stand mixer? A: Yes, you can knead the dough by hand for 10-15 minutes instead. Q: How do I know when the dough has risen enough? A: The dough should double in size after the first rise, and should be puffy after the second rise. Q: Can I freeze this bread? A: Yes, you can freeze the bread once it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Recipe Tips

- Make sure your water is lukewarm, not too hot or too cold, or it will affect the yeast. - If you want a shiny crust, brush the loaf with the egg wash twice before baking. - To make a round challah, divide the dough into two equal pieces and roll them into ropes. Twist the ropes together and then shape into a circle.