Imagine pulling a golden, braided loaf out of the oven that's so beautiful it could be a centerpiece at a family gathering, and so delicious it'll have everyone begging for your secret recipe. This Challah "Almost Like Aunt Leah's" isn't just bread – it's a journey through generations of Jewish baking tradition, bringing warmth, love, and incredible flavor to your kitchen. Whether you're a seasoned baker or a curious beginner, this recipe will transport you straight to a cozy family dinner with every soft, rich bite.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Jewish
Serves: 1 loaf
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup melted butter
- 1 cup warm milk
- 2 eggs
Instructions
- In a large mixing bowl, combine the warm milk (around 110°F) with active dry yeast and a pinch of sugar. Let the mixture sit for 5-10 minutes until it becomes foamy and activated.
- In a separate large bowl, whisk together the all-purpose flour, remaining sugar, and salt to create a uniform dry mixture.
- Add the melted butter and one egg to the yeast mixture, whisking thoroughly to combine all wet ingredients.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into three equal strands for braiding.
- Braid the three strands by pinching them together at the top and carefully weaving them, tucking the ends underneath.
- Transfer the braided loaf to a parchment-lined baking sheet and let it rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C).
- Beat the remaining egg and gently brush the entire surface of the challah with the egg wash for a golden, shiny finish.
- Bake for 35-40 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
- Kneading Matters: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your challah that signature soft, pillowy texture.
- Rising Environment: Choose a warm, draft-free spot for rising. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Egg Wash Technique: For a gorgeous, glossy finish, apply the egg wash gently with a pastry brush, making sure to cover the entire surface evenly.
- Braiding Pro Tip: Keep your strands even in length and thickness for a symmetrical, professional-looking loaf.
- Don't Overbake: Watch your challah closely in the last 10 minutes of baking. A deep golden brown is perfect; dark brown means it might be dry.
- Cooling is Crucial: Let the challah cool completely before slicing to allow the interior to set and prevent a gummy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
