Challah Bread - Sm. Recipe
Make Challah Bread - Sm. Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Egg wash & topping
Optional additions
Method
Dough
- 1
Activate yeast
In a small bowl whisk together warm water (3 tbsp, about 100–110°F / 38–43°C) with 1 tsp instant yeast and 1 tsp of the sugar taken from the total. Let sit 5–8 minutes until foamy. (If using active dry yeast, use the same method; for instant yeast you can also skip this step and add directly to flour.)
- 2
Mix wet ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together warm milk (3/4 cups), 1 whole egg, 1 egg yolk, 3 tbsp oil, and the optional 1 tbsp honey until combined.
- 3
Combine dry and wet
To the wet mixture add 3 cups flour, 2 tbsp sugar, and 1 tsp salt. Add the activated yeast (or the instant yeast directly if you didn't pre-activate). Stir with a wooden spoon or use the paddle attachment until a shaggy dough forms.
- 4
Knead
If using a stand mixer fitted with a dough hook, knead on medium-low for 6–8 minutes until dough is smooth, elastic, and slightly tacky but not sticky. By hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth. Add up to 2 tablespoons additional flour only if dough is too sticky.
- 5
First rise
Form the dough into a ball and place in a lightly oiled bowl, turning once to grease the top. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.
Shaping & second rise
- 6
Divide dough
Punch down the risen dough gently to release air. Turn out onto a lightly floured surface and divide into three equal pieces for a standard 3-strand small challah (each piece will be about 6–7 ounces / roughly 170–200 g).
- 7
Shape strands
Roll each piece into a smooth rope about 12–14 inches long, tapering slightly at the ends. To ensure even baking, try to make the strands similar in thickness.
- 8
Braid
Place the three strands side by side, pinch the top ends together, and braid by crossing the right strand over the center, then the left over the new center, repeating until you reach the ends. Pinch the ends together and tuck both ends underneath the loaf to create a tidy shape.
- 9
Second rise
Place the braided loaf on a parchment-lined baking sheet. Cover loosely with lightly greased plastic wrap or a clean towel and let rise until puffy and nearly doubled, about 30–45 minutes.
Egg wash, bake & finish
- 10
Preheat oven
Preheat the oven to 350°F (175°C) with a rack in the middle position while the loaf finishes its second rise.
- 11
Prepare egg wash
In a small bowl whisk together 1 large egg with 1 tsp water until smooth. Just before baking, brush the entire surface of the loaf with the egg wash, taking care not to deflate the loaf. If using, sprinkle sesame or poppy seeds evenly over the top.
- 12
Bake
Bake in the preheated oven for 25–30 minutes, or until the top is deep golden brown and the internal temperature reaches 190–200°F (88–93°C). If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.
- 13
