Challah Bread

This easy Challah Bread is a soft, golden, braided loaf stuffed with a savory basil parmesan pesto, brushed with egg wash, and topped with sesame seeds.

Course Bread

Cuisine Jewish

Keyword Challah Bread

Prep Time 25

Cook Time 35

Rise Time 2 30

Servings servings

Calories 346kcal

Author Jason Decker

Ingredients

For the Challah

3/4 cup water 105-115°F
1/2 cup granulated sugar
.25 ounces fast-acting dry yeast
1 large egg
3 large egg yolks
2 tablespoons honey
1/4 cup vegetable oil
1 teaspoon salt
3 3/4 - 4 & 1/2 cups all-purpose flour

For the Pesto

2 cups fresh basil packed
1/4 cup olive oil
1/2 cup freshly grated parmesan
1/4 cup pine nuts
1 garlic clove minced
1/2 teaspoon salt

For the Egg Wash

1 large egg yolk
1 tablespoon water
sesame seeds for garnish, optional

Instructions

In a large bowl or a bowl of a stand mixer, combine the warm water (105°F-115°F), 1 tablespoon sugar, and the yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
3/4 cup water, 1/2 cup granulated sugar, .25 ounces fast-acting dry yeast
Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour. Knead the dough until smooth with the hook attachment or by hand for 8-10 minutes.
1 large egg, 3 large egg yolks, 2 tablespoons honey, 1/4 cup vegetable oil, 1 teaspoon salt, 3 3/4 - 4 & 1/2 cups all-purpose flour
Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
While challah is rising, make the pesto. Pulse basil in a food processor with olive oil until a fine paste. Add the remaining ingredients and pulse until smooth. Taste and adjust salt as desired. Set aside.
2 cups fresh basil, 1/4 cup olive oil, 1/2 cup freshly grated parmesan, 1/4 cup pine nuts, 1 garlic clove, 1/2 teaspoon salt
Divide the dough into three pieces. Roll each piece of dough into a long rope. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten, and then try again.
Flatten each rope with your hands and fill each one with 1/3 of the pesto. Seal each strand, pinch the three strands together at one end, and carefully braid, tucking the ends under the loaf.
Line a baking sheet with parchment paper. Carefully transfer the challah to the baking sheet. Cover loosely with plastic, then let it rise slightly again until soft and fluffy, about 30 minutes.
Preheat oven to 350°F.
Whisk the egg yolk with water and brush the beaten egg over the challah. Sprinkle the sesame seeds on top if using.
1 large egg yolk, 1 tablespoon water, sesame seeds
Bake for 30-35 minutes until golden brown, to check to make sure it is done, you can temp it with a thermometer, it is ready at 195°F-200°F. Allow to cool for 30 minutes before slicing.

Notes

Ensure your water is at the correct temperature for activating the yeast – too hot or too cold can hinder the process.
Don’t rush the proofing process; giving the dough time to rise ensures a fluffy bread.
Use a dough hook or your hands to knead the dough to a soft, elastic consistency.
If your dough is too sticky, add a bit more flour, a tablespoon at a time.
Before braiding, letting the dough rest for a few minutes can make it easier to handle.
Always preheat your oven to ensure even cooking and that golden brown finish we all love.

Nutrition