This is my absolute favorite bread recipe. My kids love to pull warm pieces from the loaf as it cools, and eat it just like that. It’s also amazing as a sandwich, delicious buttered and toasted with a little garlic powder, or dipped in honey butter as a tasty snack!
This recipe makes a slightly sweet challah. You can sprinkle sesame seeds or poppy seeds over the brushed egg before baking, if you like. Toppings make a truly handsome touch.
You’ll need a bread machine if you want to make this the easy way. Or, if you’re hard core, you can knead by hand like grandma used to do.
Here’s how I make challah…
First, gather your ingredients. You’ll need:
- 1 1/2 c. lukewarm water
- 5 large egg yolks
- 1 1/8 tsp. salt
- 1/3 c. veg. oil (or your favorite oil)
- 4 1/4 c. whole wheat flour
- 3-4 tsp. wheat gluten (optional- helps make fluffier loaf)
- 1/2 c. brown sugar
- 1 Tbsp active dry yeast
- 1 large egg, slightly beaten (for egg wash)
- sesame seeds or poppy seeds (topping)
Pour your wheat berries into the WonderMill hopper to grind. I use either hard white, or hard red organic wheat. Turn the setting to ‘Bread’ and grind into a fine flour.
Pour the water, egg yolks, salt, oil, flour, wheat gluten (if you’re using it), and sugar into the bread machine pan, in that order. Make a shallow well in the center of the flour, and pour the yeast in. Set your bread machine to the ‘dough’ setting, and let it do the hard work kneading for you!
When the dough is ready, remove it from the machine and dump out onto a lightly floured surface. Using a sharp knife, divide the dough in half.
I usually make a three strand challah, because it’s the simplest to braid. If you want to make one with four or six strands, go for it!
Divide each half of dough into three equal pieces. Roll each section into long strands, a little longer than a foot, making sure they’re all equal in length.
Now you braid the dough, starting in the center of the strands. Braid each piece over the other, just like braiding hair. (I like to braid mine on the non-stick baking sheet I’ll be cooking it on.) Then pinch it together at the end.
Flip the baking sheet around and braid the other side of the dough, going under each strand this time instead of over. (It’s kinda hard to explain how to braid challah with still images and wording. There are some really helpful tutorials you can watch on YouTube, if you’ve never braided bread before.)
It should look something like this when you’re done. Now do the same thing with the other piece of dough, for a second loaf.
Cover the dough with a dish cloth, and allow it to rise for about 30 min. in a warm place (sunlight works well).
Brush the lightly beaten egg over the tops of each loaf. Then sprinkle on your toppings, if you want to add any.
Bake at 350* for 20-25 min., or until nicely browned on top.
Mmmmmm. SO good.
Have you ever made challah? If not, this is definitely a great recipe to try!
