Challah – Artisan Bread in Five Minutes a Day
Challah was the very first bread that my friend Nicole gave us when I was introduced to Artisan Bread in Five Minutes a Day. This sweet buttery bread is a bread that is traditionally made in Jewish households on the start of the Sabbath (Friday evenings). Although, I am not Jewish, I think it is great to hear about the history of bread or any recipe for that nature.
The history or traditions of different cultures or even traditions within our home are the things that we cherish. It puts us back to a place and time where we can ponder on our moments in life.
I will always remember that first loaf of Challah I received from Nicole. It was a cool fall day, and I remember setting in next to the stove as it was still warm, wrapped in foil. I took the first bite and thought, “Wow this is amazing! How in the world did she make it?!” That loaf disappeared magically by the next day and that is where my love for making my own bread started.
So without further a do, this is the recipe from Artisan Bread in Five Minutes a Day. I give complete credit and thankfulness to Jeff Hertzberg M.D, and Zoe Francois for coming up with this amazing recipe – I truly love. And to my friend Nicole who shared the one the best gifts with me: the love for making bread!
(Note: I didn’t have my fancy camera this past week when I took these pictures, but I do hope it helps when you make this recipe!)
Making the Dough:
This recipe is half the original recipe from Artisan Bread in Five Minutes a Day. It will make one large or two small loaves of Challah. This is a sweet and buttery bread that makes you want to make sure a batch is ready to go at all times! You can double this recipe and make 2 large loaves or 4 small loaves of Challah.
- 3 1/2 cups of all purpose flour
- 3/4 cup water
- 2 1/4 teaspoons granulated yeast
- 2 1/4 teaspoons Kosher salt
- 2 large eggs
- 1/4 cup honey
- 1/4 cup melted unsalted butter
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Optional: chia, poppy or sesame seeds for topping bread
In a 5 quart container, add all ingredients: flour, water, yeast, honey, eggs and butter. You can put them all in the container or bowl in any order.
Mix all together with a wooden spoon or a heavy duty stand mixer with a dough hook. Do not kneed or over mix, just mix until the ingredients are incorporated. Place lid on top and leave it slightly open to allow the gasses to escape. Leave in room temperature for two hours to rise. Once initial rise has happened, store in the refrigerator for up to 5 days. Or if you choose to make your bread right then, you can as well.
Although, the dough is much easier to manage once chilled.
Line a baking sheet with parchment paper or a Silpat. Dust a surface with flour and take bread dough out of the container. If you want a large loaf use all the dough, if you’d like two small loaves divide in two at this point and return one portion to the container and re-store. Dust the desired portion of dough with flour and form into a ball shaping the sides of the dough around the bottom and rotating the ball as you go.
Next divide the ball into three portions.
Roll the dough until they form a long rope. The should be equal in length and thickness.
Starting from the center braid towards the end of the dough.
Fold the ends under on either side.
Place on Silpat or Parchment Paper and let rise for 1 hour and 20 minutes (or only 40 minutes if using non refrigerated dough).
Pre-heat oven to 350 degrees, 20 minutes prior to baking. (Make sure you have a thermometer in your oven to get the exact temperature.) Prior to going into the oven, brush with an egg wash and top with seeds as an option. Bake in the center of the oven for 25 minutes for smaller loaves and adjust time for larger loaves (usually requires 30 to 35 minutes).
Challah is done when it is a golden brown in color. Remove from oven and place on a baking rack to cool. Allow bread to cool before slicing and eating.
Give this recipe a try. It’s not only fun to make but it is delicous to eat. Your friends or family may wonder too, “Did she really make this?!” And of course you can say, “Yes, I did.”
If you’d like to purchace the complete cookbook click here.
Or if you are looking for other supplies needed for this method of baking check out my Amazon Store with some of the needed supplies.
(Note: Some of the links in this post are my affiliate links.)