But Jewish challah bread needs to be shared with EVERYONE. It makes great sandwiches, or even just toast! This recipe makes 2 loaves, but is easily doubled or halved. I haven't tried freezing this bread yet--it doesn't last long enough! It's wholesome because of the whole wheat flour, but sinful because of the butter. The color is a rich white-yellow, the crust is crusty, and the crumb is soft. I don't use much sugar in this recipe, because I like challah for sandwiches. But, if you are so inclined, add more sugar to taste.
White Wheat Challah (adapted from the challah recipe on tablespoon.com)
Ingredients:
- 2.5 cups white whole wheat flour
- 2-3 cups white bread flour
- 2 tablespoons white sugar
- 1 teaspoon salt, plus a pinch more for egg wash
- 2 packages active dry yeast (4.5 teaspoons)
- 1 cup water, plus 1 tablespoon for egg wash
- 5 tablespoons butter (salted or unsalted, I use salted), cut into small squares
- 4 eggs, beaten, at room temperature (the temperature is important!!!)
- 1 egg white for egg wash
Mix 1 cup of each type of flour, the sugar, 1 teaspoon salt, and the yeast in a large mixing bowl.
Heat a saucepan over low heat with 1 cup water and the butter, and cook until the butter is melted. Take off the heat and slowly pour in the beaten eggs, whisking quickly as you add them. Otherwise, the eggs will scramble. The eggs will cool down the water-butter mixture when you add them, but you want the liquids to be warm when you add them to the flour mixture. However, if you are nervous about the temperature of the water and melted butter scrambling your eggs, you may let it cool off a bit.
Stir the liquids into the flour mixture. Add the last half cup of white whole wheat flour, and mix until combined. Add enough more bread flour until the dough is no longer sticky, and knead the dough on a floured surface. When the dough is smooth and elastic, place it in a large, oiled bowl, cover it with a kitchen towel, and let rise in a warm place until doubled. This will take about one hour. To test it, use 2 fingers to make an indentation in the dough. If the indentation remains, you are ready to proceed!
When the dough is finished rising, punch it down and knead it a little. Divide the dough in half. Put one half back in the bowl and cover it while you work with the other half.
Divide one half into thirds. Roll them into logs, and braid them. Put the braided loaf on a cookie sheet with parchment paper. Do the same with the other half of dough. cover the loaves with a kitchen towel and let rise until doubled, about an hour.
When the bread is almost done rising, preheat the oven to 400 degrees F. While the oven preheats and the bread rises, make the egg wash. Whisk together the egg white and 1 tablespoon water. Set aside.
When everything is ready, put the bread in the oven and bake for 10 minutes. Take the bread out and brush the egg wash on both loaves, then sprinkle with a little salt. Stick that delicious-smelling bread back in the oven for another 5-10 minutes; when it's done it will sound hollow when tapped.
Take it out and place on a cooling rack. When it's cool, cut off a slice for all your hard work!
