Challah Bread

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water (110°F)
• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 Dissolve yeast in warm water and let sit for 5 minutes until frothy.
2. 2 In a large bowl, combine flour, sugar, and salt. Make a well in the center.
3. 3 In another bowl, whisk together eggs, melted butter, honey, and vanilla extract.
4. 4 Add the yeast mixture and egg mixture to the flour. Mix until a dough forms.
5. 5 Knead on a floured surface for about 8-10 minutes until smooth and elastic.
6. 6 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
7. 7 Punch down the dough, shape into a loaf, and place in a greased loaf pan.
8. 8 Cover and let rise for another 30 minutes.
9. 9 Preheat oven to 350°F.
10. 10 Brush the top of the loaf with the egg wash.
11. 11 Bake for 35-40 minutes, or until golden brown.
12. 12 Cool on a wire rack before slicing.

Nutrition

Tips

• For a richer flavor, let the dough rise overnight in the refrigerator.
• Customize your Challah by braiding the dough before the second rise.

Storage

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat slices in a toaster or oven.

Serving Suggestions

• Serve with a smear of butter and a sprinkle of sea salt.
• Perfect alongside chicken soup or as a base for French toast.

FAQ