I love some good Challah Bread. It’s airy, soft, eggy, slightly sweet, and so shiny! Perfect to use for bread pudding, french toast, cheeseburger buns, or toasted with Nutella. My original recipe doesn’t turn out quite as amazing as I’d like, so I’m on the hunt for the ultimate Challah recipe. Today’s recipe comes from my friend Connie H., in NJ, who makes an absolutely beautiful loaf of braided Challah bread.
Here’s what I did…
I whisked the eggs and oil together, then added the very warm water
in a separate bowl I sifted in the flour…
and the yeast…
mixed it all together until it became a smooth and soft dough, then let it rest for 20mins under cover in greased bowl
once it was rested, I rolled into a log, so i could portion out 4 pieces accurately
rolled each portion into even lengths, about 12″ long
Pinch all pieces together at the top
step 2: cross the centers and go under the outer left and over the outer right
step 3: cross the original outer right over the original outer left.
step 4: take new outer right and cross over, take new outer right and cross under
step 5: repeat until there is no more space, pinching the bottoms together to seal it and prevent separation.
i reserved some of my dough to make burger buns….my favorite!!
covered with oil sprayed plastic, and let rise a few hours
while the oven heated, I brushed the loaf gently with egg wash and sprinkled with seeds
Viola! I big loaf for french toast and buns for burgers.
Here’s Connie’s Recipe…
Connie’s Challah Bread