Challah is a special Jewish braided bread eaten on Sabbath and holidays. It is also named khale (eastern Yiddish, German and western Yiddish), berches (Swabian), Zopf (Switzerland), barkis (Gothenburg), bergis (Stockholm), birkata in Judeo-Amharic, vianočka in Slovak language, kalács (Hungarian), chałka (Polish), colaci (Romanian), and kitke (South Africa).
Now isn't that a lot of names for a single bread. The names does seem complicated and so does the bread at first but it is really a breeze to make. All thanks to Priya of Cook like Priya who hosted this month's home bakers challenge and challenged us with this soft, fluffy bread.
I have made this bread two times in two weeks, now you know how much we loved this bread. I makes great french toasts or you could simply butter it generously, toast and then serve it with some orange marmalade and cold milk. I even made some bread pudding with chocolate chips and walnuts last weekend and it was just yummmm. Pappu came in for second helpings which he doesn't do generally.
All purpose flour - 2 cups + 1/4 cup
Sugar - 3 tbsps
Salt - 1 tsp
Eggs - 1 + 1 egg yolk
Vegetable oil - 2 1/2 tbsp
Instant yeast - 1 tsp
Water - 1/2 cup, lukewarm
How I Made it:
Add sugar to the water and dissolve well. Sprinkle yeast over water and allow to sit for 5 min. The water should become frothy. Whisk together flour, sugar, and salt in the bowl of a standing mixer. Make a well in the center of the flour and add the egg, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.
Slice and serve with butter or jam...