Best 2 Decadent Challah Bread Recipes

Indulge in the delightful world of decadent challah bread, a culinary masterpiece that elevates the classic to an extraordinary level. This enriched bread, rooted in Jewish tradition, boasts a soft, fluffy interior and a golden-brown crust that beckons with its tantalizing aroma. As you embark on your culinary adventure, discover the secrets to creating the perfect challah bread, a delectable treat that will leave you and your loved ones enticed and satisfied.

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DECADENT CHALLAH BREAD

Decadent Challah Bread image

This recipe is for a decadent, rich Challah bread. No matter who I serve this to, everyone hails it the best Challah they've tasted. Makes 2 large loaves.

Provided by Anonymous

Categories Bread Yeast Bread Recipes Egg Challah Recipes

Time 2h20m

Yield 24

Number Of Ingredients 11

Ingredients

⅓ cup honey
1 ¼ cups warm water
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
⅔ cup olive oil
2 eggs
5 cups unbleached flour, plus more if needed
¼ cup milk
2 tablespoons olive oil
1 egg white
1 tablespoon white sugar

Steps:

Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.
Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch.
To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat the steps to braid the second loaf, and let the braided loaves rise for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper.
Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.6 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 155.9 mg, Sugar 4.6 g

DECADENT CHALLAH BREAD

Decadent Challah Bread image

This recipe is for a decadent, rich Challah bread. No matter who I serve this to, everyone hails it the best Challah they've tasted. Makes 2 large loaves.

Provided by Allrecipes Member

Categories Challah

Time 2h20m

Yield 24

Number Of Ingredients 11

Ingredients

⅓ cup honey
1 ¼ cups warm water
2 ¼ teaspoons active dry yeast
1 ½ teaspoons salt
⅔ cup olive oil
2 eggs
5 cups unbleached flour, plus more if needed
¼ cup milk
2 tablespoons olive oil
1 egg white
1 tablespoon white sugar

Steps:

Dissolve the honey in the water in a large mixing bowl, and stir in the yeast. Set the mixture aside until the yeast forms a creamy layer on top, about 15 minutes. Stir in the salt, 2/3 cup of olive oil, and beaten eggs. Add the flour 1 cup at a time until the dough is slightly tacky, but not sticky wet.
Turn it out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Lightly oil a bowl, place the dough in the bowl, turn the dough over a few times to oil the surface, then let rise until doubled in a warm, draft-free place, about 90 minutes.
To make the loaves, punch down the dough, and cut it into 2 equal-sized pieces. Cut the first piece into 4 equal parts. Set the second piece aside under a cloth to prevent drying out while you braid the first loaf.
To braid the first 4-strand loaf, roll the 4 pieces of dough into thin ropes about the width of your thumb, and about 14 inches long. Make the tops and bottoms of each rope thinner than the middle area. Pinch the tops of the 4 ropes together, and fan the 4 ropes out so they don't touch.
To make an "under-2, over-1 braid," take the left-most rope, and move it to the right to cross underneath the next 2 ropes, then move it left to cross back over the strand immediately to its left. Take the far right strand, and move it to the left and cross it under the two strands to its left (they are already crossed from the previous braid); then move it right to cross back over the strand immediately to its right. Repeat until the 4 strands are braided together all the way to the end, and pinch the ends tightly together. Repeat the steps to braid the second loaf, and let the braided loaves rise for 1 hour.
Preheat an oven to 350 degrees F (175 degrees C), and line baking sheets with parchment paper.
Make a glaze by whisking together the milk, 2 tablespoons of olive oil, the egg white, and the sugar in a bowl. Brush the braided loaves with the glaze, to make a shiny crust, and bake the loaves on the prepared baking sheets in the preheated oven until they are light golden brown, about 30 minutes.

Nutrition Facts : Calories 183.1 calories, Carbohydrate 24.6 g, Cholesterol 15.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 155.9 mg, Sugar 4.6 g

Tips:

Mise en Place: Before starting, ensure all ingredients and equipment are ready. This will make the process smoother and less stressful.
Water Temperature: The ideal water temperature for activating yeast is between 105°F (40°C) and 115°F (46°C). Too hot or too cold water can kill the yeast, preventing it from rising.
Kneading the Dough: Knead the dough until it becomes smooth, elastic, and passes the windowpane test (a thin sheet of dough can be stretched without tearing).
First Rise: Place the dough in a warm, draft-free location for the first rise. Cover it with plastic wrap or a damp cloth to prevent it from drying out.
Punching Down the Dough: After the first rise, punch down the dough to release any accumulated gases. This will help create a more even crumb structure.
Second Rise: Shape the dough into desired shapes and place them on a greased baking sheet. Cover them again and let them rise until doubled in size.
Egg Wash: Before baking, brush the loaves with an egg wash made from one egg beaten with a tablespoon of water. This will give the bread a golden brown crust.
Baking: Bake the loaves in a preheated oven according to the recipe's instructions, until they reach an internal temperature of 190°F (88°C).

Conclusion:

Decadent Challah Bread is a delicious and versatile bread that can be enjoyed in various ways. Whether you prefer it toasted with butter, made into French toast, or simply enjoyed as is, this bread is sure to be a crowd-pleaser. With careful attention to detail and following the tips provided, you can easily create a perfect loaf of Challah bread that will impress your family and friends.