When it comes to baking challah, you might think of the classic version, but there's so much more to investigate. You'll find options that cater to different dietary needs, like an eggless version that doesn't skimp on flavor, or a whole wheat variant that adds a nutritious twist. If you're craving something sweet, a chocolate chip challah could be just what you need. But what about those who prefer savory? The options are endless, and you'll want to know which recipes stand out the most and why they deserve a place on your table.
Classic Challah Recipe
Challah is a traditional Jewish bread, perfect for special occasions and holidays, known for its rich, slightly sweet flavor and beautifully braided appearance.
This classic challah recipe will guide you through the steps to create a fluffy and golden loaf that's sure to impress your family and friends. Whether enjoyed fresh from the oven or used for French toast the next day, homemade challah brings warmth and joy to the table.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1/4 cup vegetable oil
- 1 cup warm water (about 110°F)
- 2 large eggs
- 1 egg (for egg wash)
- Sesame or poppy seeds (optional, for topping)
Instructions:
In a large mixing bowl, combine the warm water, sugar, and yeast, allowing it to sit for about 5-10 minutes until frothy.
Then, add the oil, eggs, and salt, mixing well. Gradually incorporate the flour, one cup at a time, until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.
Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope and braid them together, pinching the ends to seal.
Place the braided loaf on a baking sheet lined with parchment paper, cover it, and let it rise again for 30-45 minutes.
Preheat the oven to 350°F (175°C). Brush the loaf with the beaten egg and sprinkle with seeds if desired.
Bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom.
Extra Tips:
For a richer flavor, you can substitute part of the water with milk or add a tablespoon of honey to the dough.
Make sure your yeast is fresh for the best rise, and if you want to experiment with flavors, consider adding a bit of vanilla or orange zest to the dough.
If you want a softer crust, you can cover the loaf with foil for the last 10 minutes of baking.
Store any leftover challah in an airtight container at room temperature for a couple of days, or freeze it for longer storage.
Enjoy your baking!
Eggless Challah Recipe
Eggless challah is a delightful alternative to traditional challah that still captures the essence of this beloved bread. This recipe omits eggs while maintaining a rich, soft texture and slightly sweet flavor, making it perfect for those with dietary restrictions or for anyone looking to try something new.
Enjoy the process of braiding and baking, and savor the warm, aromatic result that can be enjoyed on its own or with a variety of spreads.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup warm water (110°F)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon aquafaba (chickpea brine) or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (for egg substitute)
- Sesame seeds or poppy seeds (for topping, optional)
Cooking Instructions:
In a large mixing bowl, combine the warm water, sugar, and yeast, allowing it to sit for about 5-10 minutes until it becomes frothy.
Then, add the vegetable oil, vanilla extract, and aquafaba (or flaxseed mixture) to the yeast mixture. Gradually incorporate the flour and salt, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Once risen, punch down the dough and divide it into three equal sections. Roll each section into long strands and braid them together.
Transfer the braided challah to a lined baking sheet and let it rise again for 30-45 minutes. Preheat the oven to 350°F (175°C), brush the dough with a bit of oil, and sprinkle with sesame or poppy seeds if desired.
Bake for 25-30 minutes or until golden brown. Allow the bread to cool before slicing.
Extra Tips:
For the best results, make sure your water is warm but not hot, as too much heat can kill the yeast.
If you want a slightly sweeter challah, feel free to increase the sugar by a tablespoon or two. You can also experiment with adding herbs or spices for a unique flavor twist.
If you have any leftovers, store the challah in an airtight container at room temperature for up to three days or freeze it for longer storage.
Enjoy your homemade eggless challah fresh or toasted!
Whole Wheat Challah Recipe
Whole wheat challah is a wholesome twist on the traditional Jewish bread that combines the nutty flavor of whole wheat flour with the soft, rich texture characteristic of challah. This recipe not only provides a deliciously braided bread perfect for Shabbat or other celebrations, but it also incorporates more fiber and nutrients than the classic white flour version.
Enjoy the process of kneading and braiding, and savor the delightful aroma that fills your kitchen as it bakes.
Ingredients:
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 2 large eggs (plus 1 egg for egg wash)
- Sesame or poppy seeds for topping (optional)
Instructions:
In a large mixing bowl, combine the warm water and yeast, allowing it to sit for about 5 minutes until it becomes frothy.
Then, add the honey, vegetable oil, and eggs, whisking together until well blended. Gradually add the whole wheat and all-purpose flours along with the salt, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into long strands, braid them together, and place the braided loaf on a parchment-lined baking sheet.
Cover and let it rise for another 30 minutes. Preheat your oven to 350°F, brush the loaf with the beaten egg, sprinkle with seeds if desired, and bake for 25-30 minutes until golden brown.
Extra Tips:
For a richer flavor, consider adding a tablespoon of apple cider vinegar to the dough, which boosts the yeast's effectiveness and adds a subtle tang.
If you prefer a sweeter challah, you can increase the amount of honey or syrup. Make sure to keep the dough covered while it rises to prevent it from drying out.
If you're short on time, the dough can be made ahead and refrigerated after the first rise; just allow it to come to room temperature before shaping and second rising.
Enjoy your whole wheat challah fresh out of the oven or toasted with butter!
Chocolate Chip Challah Recipe
Chocolate Chip Challah is a delightful twist on the traditional Jewish bread, perfect for special occasions or a sweet treat any day of the week. This enriched bread is braided and studded with semi-sweet chocolate chips, adding a rich flavor that complements the soft, fluffy texture of the challah.
Whether enjoyed fresh from the oven or toasted for breakfast, this chocolate chip version is sure to please both kids and adults alike.
Ingredients:
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 teaspoon salt
- ½ cup warm water (about 110°F)
- ½ cup milk (or non-dairy milk)
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup semi-sweet chocolate chips
- Additional egg for egg wash (optional)
Instructions:
In a large mixing bowl, combine the warm water, yeast, and a pinch of sugar, allowing it to sit for about 5 minutes until frothy.
In a separate bowl, mix the flour, sugar, and salt. Once the yeast mixture is ready, add the milk, eggs, and oil, then gradually incorporate the dry ingredients until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Gently fold in the chocolate chips.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Once risen, punch down the dough, divide it into three equal portions, and braid them together.
Place the braided dough on a baking sheet lined with parchment paper, cover, and let it rise again for about 30 minutes.
Preheat the oven to 350°F. Optionally, brush the top with beaten egg for a shiny finish.
Bake for 30-35 minutes or until golden brown. Let cool on a wire rack before slicing.
Extra Tips:
For an even richer flavor, consider adding a teaspoon of vanilla extract to the wet ingredients.
If you prefer a slightly sweeter bread, you can increase the sugar to ¾ cup.
Make sure to keep an eye on the baking time, as ovens can vary; the challah is done when it sounds hollow when tapped on the bottom.
Enjoy your Chocolate Chip Challah fresh, or store it in an airtight container for up to three days to maintain its softness.
For longer storage, slice and freeze it wrapped tightly in plastic wrap.
Savory Herb Challah Recipe
Savory herb challah is a delightful twist on the traditional sweet bread, infusing it with fragrant herbs and spices that bring a burst of flavor to each bite. This bread is perfect for serving alongside soups, stews, or as a base for sandwiches.
The soft and fluffy texture combined with the aromatic herbs creates a comforting yet sophisticated loaf that's sure to impress family and friends.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (about 110°F)
- ¼ cup olive oil
- ¼ cup honey
- 1 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon garlic powder
- 1 egg (for egg wash)
Instructions:
In a large mixing bowl, combine the warm water and yeast, letting it sit for about 5 minutes until frothy.
Then, mix in the olive oil, honey, and salt. Gradually add the flour, one cup at a time, mixing until a sticky dough forms. Incorporate the chopped rosemary, thyme, and garlic powder into the dough.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once risen, punch down the dough and divide it into three equal portions. Roll each portion into long strands and braid them together.
Place the braided loaf on a baking sheet lined with parchment paper, cover, and let it rise for another 30 minutes. Preheat the oven to 350°F.
Brush the loaf with the beaten egg and bake for 25-30 minutes or until golden brown. Let it cool before slicing.
Extra Tips:
For an even more intense flavor, consider adding grated Parmesan or crumbled feta cheese into the dough before braiding.
You can also experiment with other herbs such as basil or oregano depending on your taste preferences. If you want a deeper color on your challah, brush it with a mixture of egg yolk and a splash of water instead of just beaten egg.
Store any leftover bread wrapped in plastic or in an airtight container to maintain its freshness for a few days. Happy baking!