Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup warm milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup chass (sour cream)
Special Equipment Needed:
- Large mixing bowl
- Measuring cups and spoons
- Stand mixer with dough hook attachment (optional)
- Pastry brush
- Baking sheet
- Parchment paper
- Plastic wrap
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk together the warm water, warm milk, eggs, vegetable oil, and chass.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough for 10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment to make this easier.
5. Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat the oven to 375°F.
7. Punch down the dough and divide it into 3 equal parts.
8. Roll each part into a long rope and braid them together.
9. Place the braided dough on a baking sheet lined with parchment paper.
10. Brush the top of the dough with egg wash (1 egg beaten with 1 tablespoon of water).
11. Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped.
12. Let the bread cool on a wire rack before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 29g
Protein: 6g
Sodium: 200mg
Fiber: 1g
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Active dry yeast can be substituted with instant yeast.
- Warm water and warm milk can be substituted with room temperature water and milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Chass can be substituted with Greek yogurt or sour cream.
Variations:
- Add raisins or dried cranberries to the dough before braiding.
- Sprinkle sesame seeds or poppy seeds on top of the egg wash before baking.
- Add cinnamon and brown sugar to the dough for a sweet challah bread.
Tips and Tricks:
- Make sure the water and milk are warm, but not too hot or it will kill the yeast.
- Knead the dough for at least 10 minutes to develop the gluten and make the bread rise properly.
- Let the dough rise in a warm place, such as an oven with the light on or near a sunny window.
- Brush the egg wash lightly on the dough to avoid making it too heavy or soggy.
- Let the bread cool completely before slicing to avoid crumbling.
Storage Instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
- Freeze the bread in a freezer-safe container for up to 3 months.
Reheating Instructions:
- Preheat the oven to 350°F.
- Wrap the bread in foil and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the bread sliced with butter or jam.
- Use the bread to make French toast or bread pudding.
- Slice the bread and use it for sandwiches or toast.
Garnishes:
- Fresh herbs, such as parsley or thyme.
- Sliced fruit, such as strawberries or kiwi.
- Whipped cream or cream cheese.
Pairings:
- Coffee or tea.
- Fresh fruit juice.
- Wine, such as Chardonnay or Pinot Noir.
Suggested Side Dishes:
- Soup, such as tomato or chicken noodle.
- Salad, such as Caesar or Greek.
- Grilled vegetables, such as zucchini or eggplant.
Troubleshooting Advice:
- If the dough is too dry, add more warm water or milk, 1 tablespoon at a time.
- If the dough is too wet, add more flour, 1 tablespoon at a time.
- If the bread is too dense, make sure you knead the dough enough and let it rise properly.
- If the bread is too dry, make sure you don't overbake it and store it in an airtight container.
Food Safety Advice:
- Wash your hands before handling the dough.
- Make sure all ingredients are fresh and not expired.
- Use a food thermometer to make sure the bread is cooked to an internal temperature of 190°F.
Food History:
- Challah bread is a traditional Jewish bread that is typically eaten on Shabbat and other Jewish holidays.
Flavor Profiles:
- Chass adds a tangy and creamy flavor to the bread, while the egg wash gives it a shiny and slightly sweet taste.
Serving Suggestions:
- Serve the bread warm or at room temperature.
- Slice the bread thinly for appetizers or thicker for sandwiches.
- Use the bread as a base for bruschetta or crostini.
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Region: Jewish