Regarding the texture, it sounds like perhaps you’re using too much flour. Used 31/2 cups of the flour we have and put the orginal yeast in the warm water as suggested. VIEW ROSANNA PANSINO’S RECIPES → baking basics. I grew up on challah from an old-style Jewish bakery and hoped only that my own would be nearly as good but I was amazed that this turned out even better than what I remember…and so easy! Challah recipe with step-by-step Video. Hi Jenn, Can you make this Gluten Free? Bake the loaves in a preheated oven at 325 degrees for about 25 to 35 minutes or until nice and golden brown. Kneading and braiding the dough, smelling the challah baking in the oven—it really is satisfying. Ok thanks I am doing second loaf now the conventional way Will try overnight in fridge for third loaf Thanks Ron, I made it pretty much exactly as written, and this is the best bread I’ve ever made! It started growing side-wise – the braid became messy and the bread ended up very wide. I did not have any instant yeast, so I used the active dry yeast I had and dissolved it in the lukewarm water, then mixed it with the other wet ingredients. I baked them in my Wolf convection steam oven on the auto steam bake setting at 350. Hi Ron, You can skip the second rise at room temperature because the braided dough will rise in the fridge overnight (although much more slowly). Hi Annie, glad you’ve enjoyed some of the other recipes you’ve tried! I wouldn’t recommend it, Racquel — sorry! Hi Ashley, so sorry to hear this was problematic for you! I used King Arthur bread flour on the loaf I made, and it turned out great! I couldn’t bring myself to slice it so we tore it off in chunks and the two of us polished off this huge loaf in two days, so I need to give our waistlines some time to recover before baking another one. I feel it’s important to weigh ingredients when baking and always do it in grams for accuracy. I made it by hand, and it is a labor of love because the dough is very sticky which makes it difficult to knead by hand. I would like to make the dough in the evening (put the dough in the fridge)and then in the morning braid the dough and make the challah with my grandkids. Could the amount of water be the problem? We’ve always gotten store-bought challah but this was way better and the 4-braid gave it a really nice appearance. In addition to the butter, you will need all-purpose flour, water, salt, honey, and Gold SAF instant yeast. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on … . Challah is best enjoyed fresh, but leftovers will keep for a few days in a sealed plastic bag. With its rich, slightly sweet flavor, shiny golden crust, and pillowy interior, challah isn’t just for the Jewish holidays — it appeals to everyone, any time! I don’t recommend bread flour for challah — if you used it, that would definitely explain the difference in the dough. I have a question – can I omit the honey to sugar? I also forgot to mix the liquid ingredients first, before adding it to the flour! That is all I have. Easy Beer Bread – no yeast required! Thanks Jenn!!!!! If you have leftovers, use it to make Challah French Toast, Baked Apple French Toast, or Dark Chocolate Bread Pudding. Boy was I so happy I went for it! To be safe, I’d add the yeast and salt to the warm water and let it sit for about 10 minutes before proceeding with the remainder of the recipe. Hi Mary, There is a little button in the top right corner of the recipe that allows you to toggle between metric and cup measures. I found the flavor overpowering. Take a picture and tag it #jocooks on Instagram so we can see it. Do I make it the same way or do I have to alter the recipe? Hope that helps! This easy challah bread recipe and tutorial is all you need to make that perfectly fluffy, braided loaf enriched with eggs and topped with sesame seeds. Thank you so much for the recipe. Texture and flavour were to die for and it’s the only bread ever that I have preferred without butter smeared on it. If you’re not using King Arthur flour I’d suggest being cautious–I used the amount given in the recipe and the bread was a bit tough as it was too much for the amount of liquid. How much sugar (In grams) can I substitute for honey or can it be a 1-1 substitution? I was mixing it in a dough mixing bin. The dough was never wet for me or sticky. Please read my disclosure policy. Mind you, I started making bread recently, but this is definitely comparable to what you’ll find in the top bakeries. But this is definitely going into regular rotation – I can’t wait for dinner tonight to have the last remaining slices! Thank you so much, and I can’t wait to try more of your recipes! In a small bowl, combine the yeast with the warm water. Am wondering if I use the King Arthur Gluten Free Flour if this will work. Please let me know by leaving a review below. How long do I knead the dough by hand after removing it from the mixer? Beat 2 to 3 minutes on medium speed. Just ran out of white flour (oh the horror!) It’s a rich, slightly sweet loaf with a shiny, golden crust and pillowy-soft interior. Made Challah for the first time ever and it turned out absolutely perfect! thanks so much Carolina! Save my name, email, and website in this browser for the next time I comment. The loaves turned out amazingly well. Hi Debbie, I think you could just add the full yolk. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, 2 to 3 hours. And there will be a next time. Sure, Chad – this video tutorial shows how to braid a round challah with four strands. I also only had avocado oil on hand. Tuck the ends under to give the loaf a finished look. 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