One of the most amazing things about our world is the change of seasons. For me, April truly marks the beginning of spring. The days are noticeably longer, temperatures feel warmer, and the sun seems to shine brighter. I know that summer is right around the corner. After what always seems like a long winter, life begins anew. Baby animals begin to arrive and you can see them romping in the fields. Even here in Northern California where we have what most people consider no real seasonal changes, we are ready for warmth and dry weather again.
Today’s recipe comes from the James Beard Award winning cookbook, “Secrets of a Jewish Baker” by George Greenstein. A third-generation professional baker, George owned and operated a Long Island neighborhood bakery for over 20 years and shares his favorite bread recipes in this wonderful book. It contains recipes for 125 breads from around the world and is one of the go-to books for bakers. He covers yeast and quick breads, sourdough, authentic Jewish rye, Mandelbrot, biscuits, and muffins in a very approachable manner, all geared toward the home baker with instructions for preparation by hand, stand mixer, and food processor. If you are serious about learning to bake bread, this is one book you need in your library.
Some people are natural-born teachers, and George Greenstein is one of the best. This book gives you many of his tried and true methods for baking success. The opening chapters focus on ingredients, tools, and techniques, including a section on understanding why a bread failed. The first recipes are perfect for beginning bakers. They will help build your confidence to tackle the more complex recipes later in the book. And while all the typical recipes are here, he also includes fun and unusual breads such as London Bloomers, Potatonik, Hutzelbrot, and Hawaiian Good Morning Muffins. There is truly something for everyone.
Challah At Ya From Vienna!” The Austrian Origins Of The Classic Jewish Braided Eggy Yeast Bread (recipe) #iconicjewishfood
One of my favorite breads is Challah (hah-lah). Similar to brioche, Challah is a tender, slightly sweet, egg bread. Once only found in Jewish bakeries and traditional homes, today Challah is just as likely to be purchased by everyone for regular consumption. It was originally baked for the Sabbath and Jewish holidays, but now you can enjoy it anytime of the year.
Not surprisingly, I love traditions and heritages from all walks of life. According to Jewish tradition, Challah commemorates the manna that fell from heaven when the Israelites wandered in the desert for forty years after their exodus from Egypt. A double portion of manna would fall just before the Sabbath and holidays, allowing them to follow their laws of not working on those days.
Though it can be presented in many shapes and styles, Challah is traditionally braided. The Sabbath is a time of relaxation for the family. Braiding the Challah is a symbol of the peace that comes with unity in the home. During Rosh Hashanah it is formed into a round as an expression of the complete eternal life celebrated at that time of the year. You can do a simple 3-part braid, the more traditional 6-part braid or even more complicated if you want. The possibilities are nearly endless. You certainly don’t have to braid the dough, but the deep golden undulations in the final loaf are absolutely stunning!
How To Make Challah Bread {with Video}
As Greenstein says in the recipe headnote, “Challah or egg bread is a sweet, egg-rich, festive looking bread with an elegant mahogany hue. This bread was originally baked by Jewish families to grace the Sabbath or holiday tables. Years ago, bakery customers who were unfamiliar with the name would ask for “the Friday bread.”
Challah can be made up in different shapes, ranging from a sectioned pan loaf to fancy and intricate braids. On certain holidays it is made into a round, turban-shaped bread. Today its use is becoming universal. It is found in ethnic bakeries and food markets of all kinds. Challah is often used as a centerpiece at Sunday dinner and appears on many Easter tables. When the bread is baked in braided form, it is customary to break off small knobs of it rather than cutting or slicing it. One literally breaks bread with guests and family. Leftover challah makes the best French toast I’ve ever eaten.
Challah dough is also used as rich egg roll dough and is made into many varieties of party or dinner rolls. In hot weather it is advisable to use cold ingredients to keep the dough temperature from becoming too high.”
Vegan Challah Bread — A Tender Loaf For Holidays And Shabbat
With the increasing incidence of gluten intolerance, I have also included a recipe for gluten-free Challah. Family and friends of mine have discovered that gluten is the cause for many of their non-specific physical discomforts. I want everyone to be able to enjoy this wonderful bread. We are so fortunate that non-gluten flours are becoming more readily available in normal grocery stores.
Even if you have never baked bread before, give this a try. There is something so satisfying when you make your own and there is nothing that smells better than bread baking in the oven. Have a wonderful time celebrating the beginning of our lovely spring weather!
This may seem to require magic, I mean, how in the heck can I figure out what half of an egg is? It is simple once you know the trick. Break the egg into a bowl and whisk it until smooth. Then use half of this mixture. Voila! You have half an egg!
Gluten Free Challah Recipe
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The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details.Thanks for joining the Heritage Cook Family!This traditional six-strand braided Challah bread does not contain any dairy. It is sweetened with honey and baked up super soft. It is perfect to serve with soup on a cold day, or for making sandwiches when you just want a quick lunch, then use the left over to make French Toast on a Sunday morning.
And just like that, cookie season is well behind us. Though between you and me, it never ends here on the blog. But it is time for us to take a quick little break and dive into something else, something soft and pillowy and oh so cozy, aka this Challah bread! This Challah recipe is made with vegetable oil and is completely dairy free to keep it kosher.
Grain Free Braided Challah
Challah is a yeast bread, so of course it starts with a yeast dough. I used active dry yeast in this recipe, as well as many other bread recipes on the blog. It is pertinent to ensure a comfortable water temperature of around 100°F, but no more than 110°F, for the yeast to bloom in. Too hot, you will kill the yeast. It is better to err on the colder side because too cold will only slow down the process but does not harm the yeast.
The dough formed will be soft but quite easy to handle. You shouldn’t need to use too much extra flour for shaping and rolling the dough. But do use as much as you need to prevent the dough from sticking to your hand and to the counter.
Once the dough has completed its first rise, it is divided into multiple strands to be braided together to form the braided Challah loaf. I made a six-strand challah in this recipe, but you can make three or four strands instead to simplify the braiding. Once braided, the loaf is then allowed to rise for the second time. This time you want it to be more than double in size and very puffy before baking.
How To Make Challah Bread (easy And Simple)
A coat of egg wash will ensure your baked Challah to be shiny and golden brown. I baked this Challah bread on an insulated baking sheet to prevent the bottom from over-baking since this bread needs to be baked for a fair amount of time. When baked on a regular baking sheet, I found that a very thick crust forms at the bottom. So if you want to keep your Challah soft overall, I highly recommend an insulated baking sheet.
This Challah bread recipe uses simple ingredients and methods. It is really not much different compared to any other bread or rolls, and actually simpler than making brioche. However, the trickiest part, or shall I say most confusing part, of making this bread is the braiding. I made a quick little gif/video to show you how to braid the six-strand challah below. Hope this helps!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag
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