Oh heck yeah, homemade bread can save you money! You’re absolutely in control of what you put into your bread and have a-whole-lot-a freedom to customize whatever you want. Customize the flavors, quantities, and ingredient quality to your lip-smacking taste. Use the method of storage, short or long term, that works best for your needs and capitalize on all the ways that home baking benefits you.

So, let us know. How do you store your bread at home to maximize freshness? Are there more ways to keep it fresher longer? Leave a comment about your style of storage below.

Family meals are the best! They were always high priority in my home growing up. I remember asking my parents if I could eat dinner in my room one night so I could watch a TV show. I was given a clear choice and firmly told, “Sure, you can watch TV in your room but leave your plate here on the kitchen table.” Goodness! At the time I didn’t fully grasp that meals are an incredible way to connect. I just knew my choices: either eat with my family or watch TV alone with a rumbling tummy. And DVR was nonexistent then, my friends.

I chose to eat with my family.

After I got married, my husband and I set up our own home and we knew that family meals were going to be an anchor. I wanted to keep growing and introduce something new to our table. But what? After searching through cookbooks and recipe sites, a beautiful bread with incredible color repeatedly stood out and captured my attention. Challah.

I followed recipes and started baking it at home off and on for a few years. Then I picked it back up and have consistently baked it every week. It’s no exaggeration to say that I’ve made hundreds of braided loaves. It’s been fun, relaxing, exciting, AND became a comforting rhythm of resting and rising. So, let’s find out a little bit about this special food.

So, What is Challah?

Challah (pronounced khah-luh) is a yeast-leavened egg bread traditionally served at Sabbath meals and during many other Jewish holidays. Most often presented as a braided loaf, the signature golden-brown crust and fluffy interior deliver a rich flavor closely related to brioche. Challah, however, is typically meat and dairy neutral made with oil and water instead of milk and butter. It can also be prepared with add-ins like raisins or chocolate and adorned with a variety of toppings.

What else makes it so unique?

Something else that makes it quite unique is how it got its’ name. Challah is referenced in The Holy Bible, the Book of Numbers (Numbers 15:18-21). Additionally, it is also mentioned in the New Testament, the Book of Romans (Romans 11:16). Challah in Hebrew closely means “a set-apart and dedicated first portion of dough”. Although, the name refers to a small separated portion, at some point the entire batch of dough that remained also took on the name as well. Each piece of remaining dough that was formed into “cakes” or loaves received the name challah.

How to get started with Hand-made Challah baking

Let’s start out with some great news! Challah dough is very flexible and adaptable. It has an easy-going temperament and can handle moderate adjustments during the process that still produce a pleasing outcome. This means that you don’t have to be spot on or so exact to have an enjoyable experience. See? Great News!

Since this dough gives you a lot of latitude and play, it does require your skill and confidence to help it achieve the greatest heights of flavor, appearance, and doneness. First, let’s list a short overview of the process that will set you up for success and then have some fun!

Here’s the Process:

1. Familiarize yourself with the recipe ( 2 times through) and determine the servings you want
2. Gather your ingredients and supplies
3. Combine all ingredients (Dry first then Wet)
4. Knead it and Allow to Rise
5. Multiply and Shape
6. Allow to Rise in Shaped Form
7. Bake, Eat and/or Keep Fresh

Now that the process is laid out, let’s ‘step-by-step it’ through each stage.

1. Familiarize Yourself with the Recipe

Here are the ingredients. Let’s make 2 loaves🍞🍞 made of 3 strands from just 1 batch of dough. You got this! It’ll take approximately 3 1/2 to 4 hours of total time.

DOUGH

• 1 1/4 cup lukewarm water
• 1/4 cup vegetable oil
• 3 large eggs
• 4 1/2 – 5 cups bread flour (high protein flour)
• 1/4 – 1/2 cup sugar
• 1 tablespoon salt
• 1 tablespoon instant yeast

EGGWASH

• 1 large egg beaten

2. Gather Ingredients and Supplies

The 7 basic ingredients are Flour, Sugar, Salt, Yeast, Eggs, Water, and Oil.

**Please note that because there are only 7 ingredients present, the highest quality is encouraged because each one will shine through and be evident in the flavor profile of the bread.

We’ll also gather 10 supplies to create and bake our dough:

A large mixing bowl, a small bowl, spatula or spoon, grocery bag, knife or divided, measuring cups, baking pan, pan liner, cooking brush, and oven mitt

Now that we have both our ingredients and supplies, let’s move into the next steps of your bread making experience.

3. Combine All Ingredients

Combine all the dry ingredients together first then make a large divot or well in the center. Pour all of your wet ingredients in the well. Now combine all ingredients together slowly as not to slosh out the contents, making sure to saturate all of the dry ingredients. Combine until it becomes one big mixture. It’s ok if there are some bits and flour dust at the bottom of the bowl.

4. Knead and Rise

Now, lightly flour your work surface and t empty the mixture onto the floured area.

Fantastic! With the bottom pad of your dominant hand, press downward and away from you into the dough. Then, rotating the dough to the right, grab the furthest side and fold it over into the center of the dough. Using the bottom pad of your hand, again press into the center of the dough. Continue this pattern of press, turn, grab, and fold to knead the dough for about 10 minutes at a moderate pace.

As a result of your kneading, the texture of the dough will change from rough and sticky to smooth and silky.

Clean out the bowl that you used to mix the ingredients or grab a new bowl and lightly oil the inside. Now, place the kneaded dough in it. Cover with a plastic bag. Let rise for 1 1/2 to 2 hours, doubling in size. Poke your finger into the risen dough. If the depression remains, the dough is ready.

5. Divide and Shape

After the dough has risen, lightly flour your workspace again and turn them over and remove the dough on to the floured surface. It’ll be tacky but easy to handle. Sprinkle some flour over the top of the dough and rub it over the surface. Now, using a knife or divider, separate the dough into 2 even-ish pieces. Then divide each half into 3 even-ish pieces as well. You will have a total of 6 pieces.

Making a strand: With 1 piece of divided dough, firmly roll the dough between your hands. It will cause the dough to stretch longer and begin to take a strand form. Now, place it on the work surface and use one or both of your hands to roll it back and forth to make it longer and longer. Roll it until the length is approximately 18 to 20 inches. Do this for all 6 pieces.

Three Strand Braiding: Lying three strands of dough side by side, pinch the strands together at the top and press down to stick to the work surface. Moving from right to left, slide the first 2 strands further right. Now lifting up the rightmost strand, cross over the top of the center strand and place in the open space. It now has become the center strand. Now, lifting the leftmost strand, cross it over the center strand and place it in the open space. It now has become the center strand. Continue this pattern until the dough tips are close to the end and pinch them all together, pressing down to stick to the work surface. Now tuck each end of the braid under to conceal and ….YAY! You have a freshly braided Challah! It is oh-so-nice 💖. Repeat for the second loaf.

6. Shaped Rise and Coating

Beautiful. Now, line your baking pan with parchment and place your two loaves on the parchment. Allow 4 inches in-between each loaf for room to expand. Now, cover the loaves with a lightly oiled cling film or place under a damp tea towel and move to a place to be undisturbed for 1 hour or until doubled in size. Begin to preheat your oven about 30 minutes into your rising time.

After the loaves have risen, now apply a coating of egg wash. Crack an egg into a bowl and beat well. Then using your brush, coat the loaves completely on every surface. Gently brush away any excess egg and remove any pooling from around the bottom of the loaves.

7. Bake and Eat/Keep Fresh

Place the loaves in the oven for a little over half of the baking time (15 of 30 Minutes). Then open the oven and turn the pan. This helps to brown the loaves evenly. Bake for the remainder of the time or until the desired doneness is achieved. The loaves are done when a hollow sound is heard by tapping the bottom of the loaves (but be careful ’cause they are HOT HOT)

Now stand back, marvel, and take pics of those lovely loaves that you just baked. Yep, you made those! ✨🍞

Tips for Success with Challah

How can I be successful with my Challah baking? Here are a few tips:

• Lay it out before you bake it out.
• Enjoy the process: No rushing required.
• Have fun playing with the dough.

Common Questions About Challah and Challah Baking

What does it taste like?

Traditional challah has a mild flavor that’s slightly sweet but balances well with the salt and yeast. The texture has a nice bite and chewy-ness that has both an airy and compact interior with a sturdy outer crust.

Why Is Challah Braided?

Traditional loaves are typically seen with three, four, or six strands of dough. And although challah can have fewer/more strands or formed into other shapes, the most common presentation is as a braid. Several sources suggest that a few meanings can be derived from this practice. Three-strand Challah can often stand for unity while six-strand Challah can signify the days of the week leading up to or following the Holy Sabbath.

How long does it take to make?

Each recipe, depending on the instructions, gives an estimated time to allow for dough preparation and baking. Pay close attention to that time when reading through the instructions. But most recipes, including active engagement and active rest, typically range from 3 hours 15 minutes to 4 hours 15 minutes for each batch. This is a projected time from start to finish on the same day. The exciting part is that the stages for bread baking can be broken up and condensed, reducing the amount of active involvement and/or the active rest time.

How do I know when it’s done?

Each recipe will give some approximate time for baking as well as the temperature at which you should bake the challah. If there is a concern as to whether the bread has the appropriate doneness, tapping the bottom of the bread is a good method to use. It involves removing the loaf or shaped bread from the oven and carefully tipping it on its’ side to expose the bottom. If it has a golden brown exterior and gives a nice thud when tapped on the bottom several times sounding hollow, the loaf is done. If in doubt, continue to bake in 2-minute increments until satisfied.

My dough is really sticky. What do I do about it?

Challah is a type of dough that contains a higher percentage of wet ingredients compared to its’ dry ingredients. This produces a saturated dough that can feel sticky and grabby to your work surface and your hands. Small amounts of flour that fill the hollow of your cupped hand will make a big difference. It will likely measure out to be one or two teaspoons. Add it to the work surface or rub it over the surface of the dough and continue kneading. The texture will begin to change from sticky to slightly tacky and smooth.

Can I substitute the ingredients for something else?

Every ingredient in the recipe serves a purpose to help you achieve a particular result but substitutions can be made. Substituting *could change the outcome* depending on the quality, quantity, and type of item changed.

FLOUR

The texture, density, and flavor of the bread are largely determined by gluten flour with high protein levels. Bread flours, as well as higher protein flours, work well to create chewy bread. All-Purpose flour (AP), although not recommended, can be used but may sacrifice some of the rise for the bread and create a softer texture with a mild flavor.

• All-Purpose: 1 for 1
• White Wheat: 1 for 1
• Whole Wheat: 1 for 1 ( up to half the total amount of flour )

WATER

The type of water used should not affect the recipe in any perceptible way. The temperature of the water has a greater impact on kneading and the rising process.

OIL

The dough is somewhat like a blank pallet and oil can affect that delicate flavor. It is commonly recommended to use flavorless oils but olive oils are also used to make challah. Whether using mild or robust flavor oils, its’ pouring rate should be nearly identical with one another at room temperature.

YEAST

Bread doughs like challah need yeast strong enough to have a second rise. Stick with an:

• Active Dry Yeast
• Instant Yeast (different from RapidRise Instant Yeast)
• Fresh Commercial Yeast

SUGAR

The flavor of the sugar will affect the flavor of the baked bread. The type of sugar may also affect the browning of the bread as it bakes due to the caramelization.

SALT

The size of the salt granules will affect the amount of salt that is measured out. The amount then will affect the flavor. If the salt has a different flavor altogether, it will likely affect the flavor of the bread as well.

Can I eat it right out of the oven?

I mean who doesn’t want to? But, fresh-baked bread is still cooking internally when it’s removed from the oven. Cutting or tearing the bread will interrupt the final setting process that occurs when the bread is allowed to cool. It will be under-baked with a gummy and doughy inside. Not to mention blazing hot! Give it 15 minutes and you’re set to devour it.

The Last Thing You Need to Know about Baking Challah

Practice your techniques and timing each time you make a loaf and keep some notes on how it turned out. If something is working, keep it. If not, change it up. Structure with adaptability is key for confident bread baking.

So how did your challah baking go? We’d love to see what you baked up and hear about the meals you paired with your tasty challah. Post a photo or send an email telling us all about your baking adventures.

Bake on Bakers,

Michelle