So challah is one of my favourite breads ever! It is really easy to make and it comes out so soft and delicious. It goes with a ton of different meals, especially soups and stews. You can even slice it up to make some of the best french toast (you have to use real maple syrup on it though or it is not real french toast).
This is a super great addition to dinner and the braided bread always look impressive on the table. There are different ways to braid the loaf that require more strands, but I have stuck with a simple three strand braid for this one.
I got this recipe from my mum ages ago. It is a favourite back at home in Canada and it is one here as well in our home in Scotland.
This recipe makes two loaves.
The calories work out to about 70 per 100g.
- 5 cups plain flour
- 2 tsp or 7g of dry active yeast
- 1 1/3 cup milk
- 3 Tbs sugar
- 3 Tbs butter
- 1/2 tsp salt
- 3 eggs
- 2 egg yolks (for egg wash)
- Course sea salt (optional)
- Preheat the over to 170C
- In a stand mixer with the dough hook attachment, combine two cups flour and the yeast.
- In a sauce pan over medium heat, melt milk, sugar, butter and salt until warm.
- Add warm milk mixture to the flour and mix.
- Add eggs and the rest of the flour and mix on low until combined.
- Turn mixer up to medium for about three minutes until dough is moderately stiff (knead in any extra flour left in the bowl by hand).
- Shape the dough into a ball and place in a greased bowl (turn once).
- Cover the bowl with a clean dish cloth and let rise for 60 minutes in a warm area.
- Punch down the dough and divide in half.
- Cover the two balls of dough and let rest for twenty minutes.
- Taking one ball of dough, divide it into three roughly equal pieces.
- Stretch the three pieces into long strands by rolling them between your hands.
- Attach the ends of the strands together and braid the strands in a simple braid. When you reach the end, press the ends together.
- Repeat this step with the second large dough ball, so you have two loaves.
- Place the loaves on a baking tray covered with a sheet of baking paper.
- Mix the two egg yokes and brush over the top of the loaves.
- Generously sprinkle course sea salt over the top (this step is optional, but it makes the bread absolutely AMAZING, so do it!).
- Let the loaves rise for another 30-40 minutes (you can skip this step, but they are nicer if you let them rise again).
- Bake for 25 minutes, checking regularly after about 15-20 as the egg wash can burn or darken too much if the oven is to hot. The end result should be bread with a deep brown, shinny top.
This is so yummy and goes with a ton of different dishes! We have already sampled some of it with dinner tonight!