Ingredients and Weight:
- 2 cups (250g) warm milk (105-115°F / 40-46°C)
- 1 tablespoon (14g) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 1 large egg (50g)
- 4 cups (500g) bread flour, plus more for dusting
- 1 tablespoon (15g) unsalted butter, softened
Preparation Time:
1 hour 30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large bowl, whisk together the warm milk, yeast, and sugar. Let stand for 5 minutes, until the yeast is foamy.
- Add the salt, egg, and 2 cups of flour. 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.
- Add the softened butter and knead for another minute.
- Form the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 3 equal pieces.
- Shape the pieces into braids or loaves.
- Place the challahs on a baking sheet lined with parchment paper.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes, or until golden brown.
Nutritional Information:
(Per serving of 1 slice)
- Calories: 180
- Fat: 4g
- Protein: 6g
- Carbohydrates: 28g
Dish Characteristics:
- Soft and fluffy
- Golden brown crust
- Slightly sweet flavor
- Can be enjoyed as a bread or dessert
- Suitable for American taste
User Comments:
- "This challah was absolutely delicious! It was so soft and fluffy, and I loved the slightly sweet flavor."
- "I've never made challah before, but this recipe was so easy to follow. It turned out beautifully!"
- "This was the perfect bread for a special breakfast or brunch."
Special Precautions and Tips:
- If your house is very dry, you may need to cover the dough with a damp towel instead of plastic wrap while rising.
- Do not overwork the dough, or it will become tough.
- If you are using a stand mixer, knead the dough on medium speed for 2-3 minutes.
- Let the challahs cool completely before slicing and serving.
