My unique method for enriching the dough and a comprehensive guide to braiding a simple three-strand challah bread.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Preppy Kitchen | 2023-05-18 19:00:15 |  177,751 Views |
Awesome Challah Recipe
Serious Mealtimes / Debbie Wee
Challah the ubiquitous Jewish Sabbath and holiday bread laced with eggs oil and sugar has a surprising history. The sweet eggy bread is now commonplace in American culture but for most of Jewish history the Hebrew word “challah” simply meant a small portion of the Sabbath bread dough that was burned as a symbolic gift to the kohanim (priests) in ancient Israel. It wasn’t until the 15th century that challah began to refer to the bread we know today with its iconic braided shape.
Today challah is eaten on Shabbat and Jewish holidays like Rosh Hashanah and its tender texture and rich flavor have also made it popular for French toast and bread pudding in many American homes—something my Jewish grandmother would never have done but an excellent use for the bread nonetheless! Making the striking mahogany braided loaf may seem like an intimidating project but creating the supple egg-enriched dough and achieving that perfect braid are something you can easily do at home and I encourage you to do so. Here’s my guide to the key ingredients and the mixing and shaping techniques for making bakery-ready challah at home.
