Round Challah Bread Recipe
Calories: 7
Adjust Servings Here: 2 loaves
Description
Challah is a Jewish bread that is usually made for Friday evening in preparation for Shabbat. The characteristics of a round challah are very different from those of a regular, elongated braided bread, but the method is very similar.
Ingredients
Makes 1 large loaf or 2 small loaves
- 250 g (1 cups) Warm water (or milk) about 110F
- 9 g (2¼ tsp) Instant dry yeast
- 40 g (2 tbsp) Honey or sugar
- 40 g (2 tbsp) Oil or Butter cooking or olive
- 100 g (2 large) Eggs
- 500 g (4 cups) Bread flour or all-purpose flour
- 9 g (1 tsp) Salt
Instructions
Challah Dough
- Yeast mixture - In a large bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.250 g Warm water (or milk), 9 g Instant dry yeast, 40 g Honey or sugar, 40 g Oil or Butter, 100 g Eggs
- Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed.500 g Bread flour, 9 g Salt
- Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated.
- Knead - Then, knead on medium speed for 6 to 8 minutes until smooth and elastic.
- Bowl - When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. Then, divide the dough into three portions for three-braided round challah or divide into four for four-braided round challah.
- Strand - Shape each portion into a ball. Press the ball as flat as you can, then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28-inch-long thin strand.
Braiding round challah
- 3 braid round challah - Place the three strands on the table and braid them from the top to the bottom like you braid your hair. Then, shape it into a coil from one end to the other, making sure the end is properly tucked under so it does not open during baking.
- 4 braid round challah - Place two strands parallel to each other on the table and place the other two strands across, overlapping the other two in the center. Then, create a coil starting from one side to the other and vice versa, as shown in the video or progress pictures. Make sure to tuck the ends under.
Proof & bake
- Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.
- Oven - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake - Brush the bread with a beaten egg. Then, bake each loaf on the center rack of the oven for 35 to 40 minutes.
- Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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