You only need one bowl to make Lion’s Bread Original Challah magic! The ultimate Traditional Jewish Challah bread recipe, and don’t forget to save one loaf for French toast in the morning!
Ok, back in the kitchen now, and sharing probably the closest recipe to my heart: Challah. Anyone who knows me, knows that Challah bread and I are very thick. For me, there isn’t anything more satisfying that serving a freshly baked loaf of Challah to my family and friends on a Friday night for Shabbat dinner. It changes the dynamic of the whole meal. All of the sudden, everything becomes so special. There’s even a Hebrew blessing just for the bread. Also, any dinner guests will think you are a superhuman culinary demigod if you serve them homemade bread. Into more simple bread recipes? Be sure to check out Everyday Artisan Bread, Homemade Sourdough Bread, and Whole Wheat Sandwich Bread.
What is Challah Bread?
Here’s a little context for you. Challah is a really special traditional Jewish bread that is usually braided, and served on Shabbat (Sabbath) and most Jewish Holidays. It is enriched with eggs and oil, and is kind of like brioche’s Jewish cousin. On High Holidays like Rosh Hashanah, it’s traditional to make a Round Spiral shaped Challah, or a round basketweave pattern.
I’ve learned almost everything I know about Challah bread from my Mom, who has been baking award-winning Challah for about 25 years. This bread is the namesake of the blog, guys! I started baking and selling it on Martha’s Vineyard during the summer high season when I lived and worked there, and the name of my business was “Lion’s Bread.” My nickname was Lion, and this was my bread.
What to do with Leftover Challah
If you’re lucky to have any leftovers, the toast situation the next morning will be outrageous. I recommend salted butter, raw honey, or pb +j…and now I’m HUNGRY writing this post. Better yet, get fancy and make some French toast. It is to. die. for.
I’ve made a few adaptations to my Mom’s master recipe, and what I’ve come up with is a show-stopping, one-bowl wonder, that only requires about 3-4 minutes of kneading [that is very low-maintenance in bread terms]. What I love about this recipe is that you don’t need any fancy equipment, and it is such a good way to get your kids in the kitchen with you!
Step-by-step Challah Tutorial
Combine 1 c flour with yeast, and lukewarm water, let rest for 1 hour.
Add oil, honey, and eggs and mix thoroughly, by hand.
Add the remaining flours and kosher salt. Mix well, by hand.
This shaggy dough ball looks perfect.
Knead for 3-4 minutes, by hand on a floured surface until smooth. Place in oiled bowl, and let rise for 1.5 hours at room temperature.
Divide the risen dough in half.
Then, divide each half into 4.
Roll each piece into a ball.
Roll each ball into a 12″ long rope, tapered at the ends.
Pinch at the top.
Braid the ropes into a 4-strand braid. There are many ways to braid. Choose your favorite! Cover with plastic, and let rise for 35-45 minutes, depending on the temperature of the room.
Brush loaves with egg wash, then sprinkle with sesame seeds or, my recent fav, “Everything” mix. Bake at 350*F for 28 minutes, or until very golden brown.
I am SO excited to share my Original™ Challah recipe with you, and I can’t wait to hear how all of yours turn out! Remember to tag your Insta pics with #lionsbread so I can see your lovely loaves 🙂
NOTE: If the dough needs an extra 1/4 cup of flour because it seems too sticky, add more flour one tablespoon at a time while you’re kneading it.
Lion's Bread Original™ Challah
Ingredients
- 3 - 3.5 cup unbleached AP flour
- 1.5 cup unbleached bread flour
- 1 cup warm water;2 1/4 tsp dry active yeast 1 package
- 1 Tablespoon kosher salt
- 2 large organic eggs room temperature
- 1/2 cup avocado oil or grapeseed oil
- 1/4 cup raw honey
- Egg wash:1 egg beaten 1 tablespoon water
- sesame seeds or poppy seeds, everything season, za'atar (optional)
Instructions
- In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
- Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl.
- Mix until all ingredients are combined, and a shaggy dough ball forms. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.
- Remove the dough from the bowl, and cut in half. There are several ways to braid/shape the loaves. I typically like the 4-strand, and the baking times may vary depending on your braid. Cut each half into 4 equal pieces.;Form each piece of dough into a ball. Roll each ball into a rope 12" long, tapered at the ends. The ropes should be chubby. Braid the dough into a 4-strand loaf.;Preheat the oven to 350*F.
- Place the braided loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room;Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash and sprinkle sesame seeds.
- Bake at 350*F for 28-30 minutes or until dark golden brown.
- Allow to cool on baking rack.
- *Optional - just before serving, warm the Challah in 350*F oven for 10 minutes, it's amazing!
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