Name: Pull-Apart Jewish Challah Recipe
Prep time: 10 h 45 min
Cook time: 30 min
Total time: 11 h 15 min
Yield: 6
Cuisine: Jewish
Ingredients: 3 3/4 cups all-purpose flour; 3/4 cup water; 1 active dry yeast; 2 eggs; 1/2 cup granulated sugar; 1 pinch kosher salt; 21/2 tbsp Vegetable Oil; sesame seed

Challah bread is a special Jewish bread usually made for the Sabbath and other Jewish holidays. Baking homemade challah bread is a delightful experience, as you braid the dough and watch it transform into a beautiful, golden loaf. This pull-apart recipe takes the traditional challah bread to the next level, making it perfect for sharing during family meals or festive celebrations.

Photos of Pull-Apart Jewish Challah Recipe

Most of the ingredients required for this pull-apart challah bread recipe are staple items in most kitchens. However, if you don't often bake, you may need to pick up some active dry yeast from the supermarket. It's a crucial ingredient that makes the dough rise, giving the bread its fluffy texture. Additionally, you might need to purchase sesame seeds which are used for garnishing the challah and adding a slight crunch.

Ingredients for Pull-Apart Jewish Challah Bread

All-purpose flour: The base of the challah bread recipe, it gives it structure.

Water: Activates the yeast and forms the bread dough.

Active dry yeast: A leavening agent that makes the bread rise and expand.

Eggs: Adds richness to the bread and is also used for the egg wash.

Granulated sugar: Provides a touch of sweetness to balance the flavors.

Kosher salt: Enhances the other flavors of the bread.

Vegetable oil: Moisturizes the dough to make it tender and flaky.

Sesame seeds: Adds a nutty flavor and a little crunch on top of the bread.

One reader, Jessa Shell says:

This pull-apart Jewish challah bread recipe is a game-changer! The bread turned out soft, fluffy, and absolutely delicious. The aroma filled my kitchen, and the taste was simply divine. I'm so glad I tried this recipe - it's definitely a new favorite in my household!

Jessa Shell

Key Techniques for Making Challah Bread

How to activate yeast: Dissolve the yeast in warm water and sugar, and let it sit until it becomes foamy. This indicates that the yeast is active and ready to use in the dough.

How to knead dough: After the dough is mixed, place it on a clean surface lightly sprinkled with flour. Use the heels of your hands to push the dough away from you, then fold it back over itself. Continue this motion for about 10 minutes until the dough becomes smooth and elastic.

How to braid challah: Divide the dough into three equal pieces and roll each piece into a long strand. Lay the strands parallel to each other, then braid them together loosely. Tuck the ends under the loaf to create a neat finish.

How to test dough for readiness: Gently poke a finger into the dough to check if it has doubled in size. If the indentation remains, the dough is ready for baking.

How to apply egg wash: Whisk a room-temperature egg until homogenized, then use a pastry brush to apply it evenly over the entire top of the challah. This will give the bread a shiny, golden finish.

How to check for doneness: After baking, the challah should be light golden brown. To ensure it's fully cooked, tap the bottom of the loaf - it should sound hollow.

Elevate your challah cooking skills by making this meal! Challah is a traditional baked dish served to celebrate the Jewish sabbath. Whip this up with other Jewish recipes you can try for Sabbath and other holidays.

How To Make Pull-Apart Jewish Challah

Experience authentic Jewish cuisine by trying out this challah recipe that is moist and baked to perfection. Enjoy the hint of sweetness and umami.

Preparation: 10 hours 45 minutes

Cooking: 30 minutes

Total: 11 hours 15 minutes

Serves:

Ingredients

3 3/4cupsall-purpose flour
3/4cupwater,warm
1active dry yeast
2eggs
1/2cupgranulated sugar
1pinchkosher salt
21/2tbspvegetable oil
sesame seed

Instructions

Dissolve active dry yeast in warm water. Add sugar and stir activating yeast until foamy.
Using a standard mixer, mix 1 egg, sugar, oil, and salt together. Add flour and mix.
Add activated yeast to the flour and mix well. Gradually add the remaining flour until dough forms and is kneadable.
On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
Place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
Preheat the oven to 350 degrees F. Punch down dough and knead for an additional. 5 minutes.
Form into a ball and cut this into 3 equal pieces.
Roll out the pieces into strands and let rest for 5 minutes. Roll out a second time. Strands should have become a little more elastic at this point.
Braid into challah loosely. The dough will rise again once down.
Now, allow the dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough.
Whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds.
Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
Remove from the oven, let rest, and serve.
Enjoy!

Nutrition

Calories: 589.85kcal
Fat: 26.72g
Saturated Fat: 2.18g
Trans Fat: 0.19g
Monounsaturated Fat: 18.28g
Polyunsaturated Fat: 4.79g
Carbohydrates: 76.88g
Fiber: 2.43g
Sugar: 16.90g
Protein: 10.36g
Cholesterol: 53.32mg
Sodium: 43.48mg
Calcium: 21.17mg
Potassium: 115.17mg
Iron: 3.91mg
Vitamin A: 22.93µg
Vitamin C: 0.00mg

Helpful Technique for Shaping Challah Bread

When kneading the dough, it's important to use the heel of your hand to push and stretch the dough away from you, then fold it back on itself. This action helps to develop the gluten in the flour, resulting in a bread that's light and airy, rather than dense and heavy. Also, when applying the egg wash, be sure to cover all exposed areas of the challah. This will give your bread a beautiful, glossy finish once baked.

Time-Saving Tips for Homemade Challah Bread

Plan ahead: Prepare the dough the night before and let it rest in the refrigerator overnight to develop flavor and texture.

Use a stand mixer: Let the mixer do the hard work of kneading the dough, saving you time and effort.

Divide and conquer: After the initial rise, divide the dough into portions and shape them into strands simultaneously to speed up the braiding process.

Egg wash efficiency: Use a pastry brush to quickly and evenly apply the egg wash for a beautiful golden finish.

Bake multiple loaves: Consider doubling the recipe and baking multiple loaves at once to maximize oven usage and save time.

Substitute Ingredients For Pull-Apart Jewish Challah Recipe

all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which will give the challah bread a chewier texture and better structure.
active dry yeast - Substitute with instant yeast: Instant yeast can be added directly to the dry ingredients without needing to be activated in water first, saving time and simplifying the process.
granulated sugar - Substitute with honey: Honey will add a subtle sweetness and a hint of floral flavor to the challah bread, enhancing its overall taste.
vegetable oil - Substitute with melted butter: Melted butter will add richness and a slightly nutty flavor to the challah bread, making it even more delicious.
sesame seeds - Substitute with poppy seeds: Poppy seeds will provide a similar crunchy texture and nutty flavor to the challah bread, while also adding a visually appealing contrast.

Essential Tools for Making Challah Bread

Mixer: A stand mixer or hand mixer can be used to knead the dough and mix the ingredients thoroughly.
Baking sheet: This is used to place the challah bread on for baking in the oven.
Pastry brush: A pastry brush is used to apply the egg wash onto the challah bread before baking.
Plastic wrap: This is used to cover the dough while it rests and rises.
Measuring cups and spoons: These are essential for accurately measuring the ingredients.
Mixing bowl: A large mixing bowl is needed to combine the ingredients and knead the dough.
Serrated knife: This can be used to score the dough before baking, creating a decorative pattern on the challah bread.
Oven: An oven is required for baking the challah bread to perfection.
Rolling pin: A rolling pin is used to roll out the dough into strands for braiding.
Bowl: A bowl is used to let the dough rise and ferment.
Food scale: A food scale can be used to measure the ingredients by weight for more precise results.

Storing and Freezing Challah Bread

Once the challah bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Store the wrapped bread at room temperature for up to 3 days.
If you want to keep the challah fresh for a longer period, you can freeze it for up to 2 months. To freeze, wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
When you're ready to enjoy the frozen challah, remove it from the freezer and let it thaw at room temperature for about 2-3 hours. You can also thaw it overnight in the refrigerator.
To reheat the thawed challah, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until it's heated through and the crust is crispy.
If you only need a portion of the challah, you can slice it before freezing. Place a piece of parchment paper between each slice to prevent them from sticking together. This way, you can easily remove and thaw only the amount you need.

Reheating Leftover Challah Bread

Preheat your oven to 350°F (175°C). Wrap the leftover challah bread in aluminum foil and place it on a baking sheet. Bake for about 10-15 minutes, or until the bread is heated through and the crust is crispy. This method will help restore the bread's original texture and flavor.
If you prefer a softer crust, wrap the challah in a damp paper towel before wrapping it in foil. This will help keep the bread moist while reheating.
For a quicker option, you can use a toaster oven. Slice the leftover challah into thick pieces and place them in the toaster oven. Toast for 2-3 minutes, or until the bread is heated through and lightly toasted.
If you have a microwave, you can also use it to reheat your leftover challah bread. Place a slice of challah on a microwave-safe plate and heat it for 15-20 seconds, or until it's warm and soft. Be careful not to overheat the bread, as it can become tough and chewy.
For a delicious twist, try making French toast with your leftover challah. Slice the bread into thick pieces, dip them in a mixture of beaten eggs, milk, and cinnamon, and cook them in a skillet with butter until golden brown. Serve with maple syrup and fresh berries for a tasty breakfast or brunch.

Interesting Fact About Challah Bread

The Jewish Challah bread is traditionally braided to represent love and unity. The three braids symbolize truth, peace, and justice. This bread is often served during Jewish holidays and celebrations, and its sweet, rich flavor makes it a beloved treat for many.

Is Making Challah Bread at Home Cost-Effective?

The cost-effectiveness of this challah bread recipe is quite high. The ingredients are simple and commonly found in most households, making it an affordable option. The approximate cost for a household of 4 people would be around $5-$7, depending on the quality of ingredients. Considering the yield and the satisfaction it brings, this recipe earns a solid 9 out of 10. It's a budget-friendly choice that delivers a delicious and impressive result, making it a great addition to any home cook's repertoire.

Is Challah Bread Healthy or Unhealthy?

The pull-apart Jewish challah bread recipe, while delicious, is not particularly healthy due to several factors:

The recipe relies heavily on refined all-purpose flour, which is low in fiber and nutrients compared to whole grain alternatives.
The high sugar content (1/2 cup) contributes to the bread's caloric density without providing significant nutritional value.
The use of vegetable oil, likely derived from processed seed oils, may contain unhealthy fats.
The recipe lacks ingredients that offer substantial health benefits, such as whole grains, seeds, or nutrient-dense add-ins.

However, challah bread is meant to be an indulgent treat and is often consumed in moderation during special occasions or religious celebrations. In this context, enjoying a slice or two of challah bread is unlikely to have a significant negative impact on overall health, especially when part of a balanced diet.

To make the challah bread recipe healthier without compromising its traditional taste and texture, consider the following suggestions:

Substitute a portion of the all-purpose flour with whole wheat flour, spelt flour, or oat flour to increase the fiber and nutrient content.
Reduce the sugar content by 25-50% to lower the caloric density while still maintaining a slightly sweet flavor.
Replace the vegetable oil with a healthier alternative, such as olive oil or coconut oil, which contain beneficial fats.
Incorporate nutrient-dense add-ins like chia seeds, flax seeds, or pumpkin seeds to boost the bread's nutritional profile.
Serve the challah bread alongside a balanced meal that includes plenty of vegetables, lean proteins, and healthy fats to ensure overall nutrient balance.

Editor's Opinion on This Challah Bread Recipe

The recipe provided is a classic and traditional method for making Jewish challah bread. The instructions are clear and easy to follow, resulting in a delicious and beautifully braided loaf. The use of overnight refrigeration adds depth of flavor to the bread. However, to enhance the flavor, consider adding a touch of honey to the dough. Additionally, a longer second rise can result in a lighter and fluffier texture. Overall, this recipe is a wonderful way to create a homemade challah that is sure to impress.

Enhance Your Pull-Apart Jewish Challah Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the rich and fluffy challah bread.

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, a delightful contrast to the savory and slightly sweet challah bread.

Balsamic Roasted Brussels Sprouts: Crispy and caramelized Brussels sprouts drizzled with tangy balsamic glaze, a delicious accompaniment to the soft and fluffy challah bread.

Similar Recipes to Try

Savory Beef Stew: This hearty stew is perfect for a cozy night in. Packed with tender beef and flavorful vegetables, it's a comforting and satisfying meal.

Mango Coconut Popsicles: Cool off with these refreshing and tropical popsicles. Made with fresh mango and creamy coconut milk, they're a delicious and healthy treat for hot days.

Butternut Squash Risotto: Indulge in this creamy and flavorful risotto, made with roasted butternut squash and savory Parmesan cheese. It's a comforting and elegant dish that's perfect for a special dinner.

Why trust this Pull-Apart Jewish Challah Recipe:

This recipe for pull-apart Jewish challah bread is a delightful and traditional addition to any table. The challah is a symbol of celebration and community, and this recipe has been carefully crafted to ensure authenticity and delicious results. With active dry yeast for a perfect rise, kosher salt for authentic flavor, and a touch of sesame seeds for a classic finish, this recipe promises to deliver the warmth and comfort of homemade bread to your home. Trust in the time-honored techniques and ingredients to create a beautiful and flavorful loaf that will be a hit with your loved ones.

Want to discuss this delicious Pull-Apart Jewish Challah Recipe further? Head over to the Baking and Desserts section of our forum and share your thoughts, tips, and experiences with fellow baking enthusiasts!

FAQ:

How long should I let the dough rise?

You should let the dough rise for about 1 hour at room temperature after kneading, and then refrigerate it overnight or for at least 10 hours. After shaping the dough, let it rise for another 30 minutes until doubled in size before baking.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount and skip the step of activating the yeast in warm water and sugar. Use about 25% less instant yeast than the amount of active dry yeast called for in the recipe.

Can I make the dough ahead of time and bake it later?

Yes, you can make the dough ahead of time and refrigerate it overnight. This will allow the flavors to develop and make the bread even more delicious. Just make sure to let the dough come to room temperature before shaping and baking.

How do I know when the challah is done baking?

The challah is done baking when it is light golden brown on the outside and sounds hollow when tapped on the bottom. You can also use a thermometer to check that the internal temperature has reached about 190°F (88°C).

Can I add other toppings besides sesame seeds?

Absolutely! You can customize your challah with various toppings such as poppy seeds, flax seeds, or even a mix of seeds. Get creative and experiment with different toppings to suit your taste preferences.