Ingredients and Weight:
- Bread flour: 500g
- Sugar: 100g
- Salt: 1 teaspoon
- Active dry yeast: 1 packet (7g)
- Warm water: 350ml
- Vegetable oil: 3 tablespoons
- 1 large egg, lightly beaten (for egg wash)
- Poppy seeds or sesame seeds (for topping, optional)
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large bowl, whisk together the bread flour, sugar, and salt.
- In a separate bowl, combine the warm water and yeast. Let stand for 5 minutes, or until foamy.
- Add the yeast mixture and vegetable oil to the dry ingredients. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and then divide it into 2 equal parts.
- Roll out each part into a long, thin rope.
- Braid the two ropes together and place on a greased baking sheet.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Brush the challah with the egg wash and sprinkle with poppy seeds or sesame seeds, if desired.
- Bake for 30-35 minutes, or until golden brown.
Nutritional Information:
- Calories: 280 per slice
- Carbohydrates: 50g
- Protein: 10g
- Fat: 5g
Dish Characteristics:
- Golden brown and slightly crusty
- Soft and fluffy interior
- Slightly sweet with a hint of saltiness
- Perfect for sandwiches, toasts, or as a side dish
User Comments:
- "One of the best challah breads I've ever had! It's so soft and flavorful."
- "I love the simplicity of this recipe. It's easy to make and always turns out perfectly."
- "This challah is perfect for any occasion. It's beautiful and delicious."
Special Precautions and Tips:
- To ensure the yeast is active, test it by dissolving it in warm water with a pinch of sugar. Let stand for 5 minutes. If it doesn't foam, the yeast is not active and should be replaced.
- Don't overmix the dough, as this can make it tough.
- If the dough is too sticky, add more flour 1 tablespoon at a time. If it's too dry, add water 1 tablespoon at a time.
- Let the challah rise properly to ensure it becomes fluffy.
- Store the challah in an airtight container at room temperature for up to 3 days.
