My First Challah

Timeline 2:35

My First Challah is a great first bread to make. One, it is not complicated and two, it looks amazing. Fleischmann’s Bread World – Easy Challah was one of the very first bread recipes I made. Using a 9×5 loaf pan is easier than braiding the dough and once you make a loaf you can always do a proper braid. There is nothing pan unique about the recipe. The pan is just an nice step for the first timer.

FYI – The picture above is of my first challah. The structure is far from perfect but it tasted wonderful and amazed people. I moved quickly to braiding the dough to make a traditional Challah with the same recipe.

 

My First Challah
 
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An easy recipe Challah. Perfect for the first timer.
Author:
Recipe type: Challah Egg Bread
Serves: ¾ pound loaf
Ingredients
Dough
  • All-purpose Flour - 3 cups (390g)
  • Sugar - 1 TBSP (13 g)
  • Instant Yeast - 2¼ tsp (7 g)
  • Fine Sea Salt - ½ tsp (3 g)
  • Warm Water - ½ cup (115 g) (~95oF/35oC)
  • 2 Eggs + 1 Egg white
  • Butter - 3 TBSP (45 mL) - softened
Wash
  • 1 Egg yolk
  • Water - 2 tsp (10 mL)
  • Poppy Seeds - optional
  • Sesame Seeds - optional
  • 9x5x2.5 Loaf Pan
Instructions
  1. Mix flour, sugar, yeast and salt in a large bowl.
  2. Combine warm water, eggs and butter in a measuring cup.
  3. Start with beater on your mixer - not hook.
  4. Add flour mixture with water mixture to make a soft dough. I alternate water and flour mixtures.
  5. When the mixer begins to labour, switch to dough hook and knead 6 - 8 minutes until dough is smooth and elastic. Sometimes I have to add some more flour if the dough is too sticky. Not too much. You don't want a dry dough.
  6. Place in a large greased bowl such as the bowl the flour was measured in.
  7. Cling wrap
  8. Ferment 1 hour

  9. Punch dough down.
  10. Divide into three equal pieces and braid into a greased 9x5 loaf pan.
  11. Proof 45 -60 minutes until doubled in size.

  12. Preheat oven to 375oF (190oC/Gas 5)
  13. Beat egg yolk with water; brush over loaf. 
Sprinkle with seeds. (optional)
  14. Bake 25 to 30 minutes
    
or until a thermometer inserted into the center registers at least 190°F/88°C.
  15. Cool on wire rack

 

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