Recipe by copetenn
"A six-ingredient, simple recipe for Challah bread."
Watch video tips and tricks
1 (.25 ounce) package
active dry yeast
warm water (100 degrees F/40 degrees C)
3 1/2 cups
all-purpose flour, plus more for kneading
beaten egg yolk, or more if needed
I thought a second rise after the loaf is braided would be a nice idea.
This bread was beautiful and yummy, but was a bit drier than I prefer. I would give it 4 stars on taste and texture, however I gave it three stars because I found it misleading that it called for only 3 1/2 cups flour and didn't give any sort of approximation for the amount of flour needed during kneading. I didn't measure the flour that I added, but I would approximate it to be around an additional cup. The dough was smooth and elastic, and on the stickier side (I didn't want it to be dry). This recipe is nice and simple though- I'd make it again and add raisins and maybe some vanilla extract to make it sweeter. This bread can be eaten savory or sweet.
The taste was alright but it was a bit too dense.
I am not sure why this recipe has gotten such a bad rap. I have used it almost weekly for over a year now, and it has never failed me. I have even forgotten to add an ingredient, put it in out of order (eggs!) and it still came out lovely. It is very adaptable, meaning that you can put cinnamon and raisins in it, or sprinkle poppy or sesame seeds on top.
I used my bread machine on dough setting and made it exactly according to directions. It was really sticky when it came out but used a few tbsp flour to make ropes and it worked great. We used the butter option to brush it, I did initially think that 1 tbsp wouldn't be near enough but it worked beautifully.
If you do this by hand you really only need to keep your hands floured when kneading. The more flour you add the drier it is going to get.
As to the "killing the yeast" comment in my opinion your yeast may be old...this is a standard temp for water to bloom the yeast in. Or maybe salt was added while it sat. When salt is added to yeast while it sets to bloom it can cause it to die. Instead add everything and don't let the yeast set or wait to add the salt when you add the flour. The honey (sugar) makes the yeast to grow.
Made our whole house smell AMAZING!!
This was not easy at all. instructions for yeast are wrong as killed first lot, also had to add a LOT more flour to get anything close to a knead-able consistency. Haven't tried it yet as still rising, but very disappointed.
Very good for a big ole dense biscuit. As for challah, something is wrong or went wrong...
This bread was super easy and Delicious! It did not get as dark as other challah I have seen before but it may have been because I brushed it with butter rather than egg , the color was very nice though especially after brushing it with butter a second time once I took it out of the oven... Although this was my first attempt at challah bread, I would have to say it was a HUGE success! Great addition to our Christmas meal!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Challah Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 32
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make old-fashioned Irish soda bread.
See how to make traditional Jewish egg bread.
See how to make a light and airy challah.