Yesterday a young girl I work with came over to bake with me. She wanted to make Challah bread. Although I have never made it before, I was game. After all, aren’t most of us foodies game for anything to do with cooking/baking?
Rose showed up in the afternoon, just as I was about to put my Kale in the oven to make Kale Chips. She was patient with me as we waited for each batch of kale to crisp up and once the kale was finished, we set to mixing the bread in the Kitchen-Aid.
We found the recipe on allrecipes.com. The original calls for honey but I didn’t want to use what I had left of the honey so we substituted brown rice syrup. We also used half white whole wheat and half all purpose flour.
While I knew Challah bread was a Jewish recipe, I never really knew what the background was to making it. I was also curious as to how other people ate it. Did they just eat it as regular bread? Rose said she loved to spread jam on hers and another friend at work tells me she loves to make bread pudding with it.
I did a read up to see what the background of Challah bread and found that it is a Jewish tradition for the Sabbath and holidays. They make a double loaf to commemorate the manna that fell from heaven while the Israelites were in the dessert for their 40 year wander. On holidays, or the day before the Sabbath, double the manna would fall and the Israelites would collect twice as much so they would have enough over the Sabbath also. We didn’t do the loaves with 6 strands of bread, instead we did the 3, but will definitely make one with the 6 strands now – especially since I found that the meaning of 6 strands was a representation of the twelve tribes of Israel (6 strands each loaf totaling twelve).
Rose told me that she had a “learning experience” while at my home baking with me which she very well may have, but it was also a learning experience for me. While I grew up in a religious home, and I was very aware of the stories, I had no idea about the history of the Challah and that it represented the 12 tribes! I had such a great time and I really hope to do this again with Rose and do something else new! We will be sharing the baby Challah at work tomorrow however the 1 big loaf that we made was split between us and I’ll be trying a piece this morning!
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 2 hours30 minutes
Total Time: 3 hours40 minutes
A braided egg bread that is traditionally made for the Jewish Sabbath.
2 1/2 cups warm water
1/2 cup brown rice syrup or honey
3 large eggs, divided
4 tablespoons canola oil
4 cups all purpose flour
4 cups white whole wheat flour
1 package rapid rise yeast
1/2 tablespoon salt
1 tablespoon poppy seeds (optional)
1 tablespoon sesame seeds (optional)
1 tablespoon water
In kitchen-aid using dough hook attachment, place the water, 2 eggs, syrup or honey, and olive oil. Turn onto low to stir slightly (eggs will not break up).
Place 4 cups white whole wheat flour in mixer bowl. Make a slight well in the flour to cup the yeast. Pour the yeast into the flour well and add the salt.
Turn mixer on to low and mix until dough starts to form. Turn mixer off and scrape down sides. Continue mixing until you have a wet dough with no flour spots.
Once flour is incorporated, continue kneading for 4-5 minutes more. Add a sprinkle of flour as needed if dough starts to look “sticky”. Turn dough out onto clean surface and knead by hand a few times. Place in a oiled bowl to rise until doubled in size.
Approximately 1 -1/2 hours (our rose longer since we were busy making and eating dinner in the process!) Punch dough down after rising time is over and divide in half.
Once dough is braided you will want to let it rise another hour. Prior to baking, whisk remaining egg and water and then brush the bread with the egg mixture.
Sprinkle with seeds if desired and bake 30-40 minutes, or until the loaf sounds hollow when tapped.
Did you make this recipe?
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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