This easy challah recipe is filled with scallions making this the perfect challah bread recipe for Spring! Kind of a Chinese scallion pancake but in challah form, you will love this fluffy, challah recipe.
I do love baking challah. The first time I made challah was in college in 1976. Ouch!
Invited to a Shabbat dinner, I offered to bake challah for a family of 7 who were on sabbatical from Israel.
Truth be told, I had never made a challah before so I don't know what came over me.
Luckily or not, it turned out great, and each week I was invited back and quickly became known for challah.
I loved those days and I love that family and yes, they are still like family to me. That was the beginning of a very special relationship.
But let's get to the challah!
Why I Love This Challah Recipe
Challah is one very flavorful bread and it's easy to make.
Similar to a brioche in the sense that it contains eggs, it is great for toasting, for sandwiches and makes the best French toast-if you have any left over!
It makes Friday night special as the entire house fills with a heavenly aroma with this loaf in the oven.
Perfect for setting the mood! No really, I think any bread baking sets the mood, because baking your own bread is a gift one should not take for granted.
And though it is easy to go buy a loaf of this Jewish bread, nothing compares to fresh baked bread.
Questions About Challah?
Challah is pronounced "haa-luh". Now go holla it!
Challah means loaf. It is typically braided.
Challah is made with eggs and oil, rather than butter. Challah can be made with butter, but if you are observing the Jewish dietary laws then the loaf made with butter could not be eaten during a meal where meat is served-so most challah is made with oil. Brioche is made with eggs and butter and is even richer than challah!
Challah goes back to biblical times where it is mentioned in the Book of Samuel that King David distributed a ring shaped bread when the ark was brought into a special tent. If you lived outside the temple you were required to set aside a loaf as a gift to the Eternal. Post biblical times, the rabbis decided that a portion of bread must be set aside so that the law of challah will not be forgotten. In the 15th century challah was adapted from the yeast braids of Southern Germany where it quickly became tradition. Sephardic Jews did not have this challah tradition.
Baking Challah Tips
- Use the flour called for in the recipe. Some challah recipes contain bread flour and some call for all-purpose flour.
- Make sure your yeast has not expired!
- Warm water is about 110 degrees F. Don't kill the yeast by using water that is too hot.
- Be careful about adding too much flour. It can make the loaf dense. Start with a dusting to see if it takes the stickiness away. Baking at high altitude may require a few tries. I usually need more water because it is so dry here and sometimes use less flour than called for in the challah recipe. You will learn by doing.
- During the first rise I cover the bowl with plastic wrap to help my dough stay warm. A clean dish towel also works, but you do you!
- Always do a second rise. Always.
- Bread rises at its own speed, but you can help it along. My house is always cold-even in the summer. I preheat my oven to the lowest setting and then turn it off. Set the dough bowl in the oven with the oven door propped open and let the first rise happen.
- I do use a baking scale and sometimes I don't! However try to cut the dough into even sizes. So if you are planning a three braid loaf, try to cut three equal pieces.
- Roll those into lengths of the same size about 3" wide. Now pinch one edge to the other and then with your hands roll them into a strand, tapering them towards the end.
- Bake on a silicone baking mat or parchment paper. This way your egg brushed dough won't stick to the baking sheet.
- I use a thermometer to test for doneness. Let it go to 190. Or thump it until it sounds hollow and the bottom is golden brown.
- Don't worry about the braiding. As you can see, mine was not perfect, but it still came out beautiful! Some days are like that!
Challah Recipe Suggestions
If you want you may add more sesame flavor to the challah dough by using one tablespoon of sesame oil in place of the vegetable oil.
Sweetness is up to you. One reason I like this recipe is because it contains honey and sugar.
Honey helps the challah loaf stay more moist and sugar makes the challah bread more golden.
Toasted sesame oil has great flavor and is great for finishing. Regular sesame oil is light and better used for frying.
Want a more traditional loaf? Leave out the filling! This will still be a delicious challah!
It may not look like there is much filling in there, but this tasty scallion filling adds a delicate punch!
I love the delicate swirl, don't you?
Make sure to set aside time to bake your own challah bread recipe.
I promise once you do it a few times it will become natural.
I know-I used to bake it evey week for two years! Oh, how I miss those days!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Easy Challah Recipe With Scallions
- Prep Time: 45 Minutes*
- Cook Time: 20-25 Minutes
- Total Time: 0 hours
- Yield: 1 loaf 1x
- Category: Bread
- Cuisine: Jewish
Description
If you love challah and Chinese scallion pancakes, I guarantee you will love this fluffy challah bread recipe! Slightly sweet and slightly savory, this challah disappears fast!
Ingredients
¾ cups warm water
2 tablespoons honey
⅓ cups vegetable or canola oil
2 room temperature eggs
1 tablespoon instant yeast or rapid rise
2 tablespoons sugar
3 cups flour, plus more for dusting (I use all-purpose unbleached)
1 teaspoon salt
Filling:
1 tablespoon toasted sesame oil
3 scallions or green onions, minced
Salt, pepper, and red chili flakes to taste (It's fun to use Aleppo and Urfa flakes if you have them)
Egg wash: 1 egg beaten with 1 tablespoon of water
A few pinches of toasted sesame seeds and black sesame seeds
Instructions
In a stand mixer, mix ½ c warm water, honey, oil and eggs together, with a small whisk. (I find this easier!)
Mix yeast, sugar, 3 cups of flour and salt, together in a large bowl or I prefer a large 4 cup measuring cup. Add to bowl of stand mixer. Whisk together.
Using the dough hook slowly mix, adding up to ¼ more warm water.
The dough should be soft and slightly sticky and easily form into a smooth ball. If it is really sticky, you can add a touch more flour but remember too much flour will make a dense loaf. When the right consistency is reached, knead with the dough hook for 6 minutes.
Transfer to an oiled bowl and turn the dough ball until it has oil on all sides. Cover with a plastic wrap and let rise until doubled-up to two hours and sometimes more.
Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.
Brush each with toasted sesame oil and then sprinkle with coarse salt, pepper, chili flakes, and scallions. Pinch both sides together to form a roll and then roll them between your palms to create a nice strand. Pinch three strands together at the top and start to braid. When you are finished tuck the ends under, place on a parchment or silpat lined baking sheet and loosely cover. Let rise about 45 minutes.
Preheat oven to 375.
Brush with egg wash and sprinkle with sesame seeds. Bake until loaf is golden brown and has an internal temperature of 190 degrees.
Bake 25 to 30 minutes. Let cool before tearing into.
Notes
* Do not forget to allow rise time.
See post for other challah suggestions.
I also added some zaatar to my braids!
Thanks @Teds_everyday-eats for my lovely bread board! (See my frind on IG!)
Thank you Molly Yeh for this fabulous challah.
More Challah Recipes
Challah Round with Apples and Honey
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