Challah Baking Time At 375: How Long Does It Take?

how long to bake challah at 375

Challah is a traditional Jewish bread that is typically braided and topped with poppy or sesame seeds. It is a rich, slightly sweet bread made with flour, eggs, oil, yeast, and honey. The bread is usually baked at 350°F to 375°F for 25 to 40 minutes. The baking time may vary depending on the oven and the desired level of browning. It is important to note that challah bread is not just for the Jewish holidays but can be enjoyed by everyone at any time.

shungrill

How long to bake challah at 375

Challah is a traditional Jewish bread that is often braided and topped with poppy or sesame seeds. It is typically made with eggs, yeast, flour, honey or sugar, oil, and salt. The bread is enriched with eggs and oil, which gives it a soft, slightly sweet flavour.

To bake challah at 375°F, follow these steps:

Preparing the Dough

Combine lukewarm water, oil, honey, eggs, and egg yolk in a bowl and whisk well. Set aside.

In a stand mixer, combine flour, yeast, and salt. You can also use a large bowl and knead the mixture by hand.

Add the liquid ingredients to the dry ingredients and mix until a shaggy dough is formed. You may need to add flour a teaspoon at a time if the dough is too sticky.

Knead the dough for about 6 to 10 minutes, either using a mixer with a hook attachment or by hand on a floured surface. The dough is ready when it is soft, smooth, and holds a ball shape.

Place the dough in an oiled bowl and cover it with plastic wrap. Let the dough rise in a warm, draft-free spot until it has doubled in size, which can take about 2 to 3 hours.

Braiding the Dough

Divide the dough into three or six equal pieces, depending on the type of braid you want to create. Roll each piece into a rope about 16 to 20 inches long. If the ropes shrink, let them rest for a few minutes and then try again.

Pinch the ropes together at one end and start braiding. For a three-strand challah, simply braid like hair or yarn and pinch the ends together when done. For a six-strand challah, follow a specific pattern (as described in the sources). Tuck the ends under the loaf to give it a neat finish.

Baking the Challah

Line a baking sheet with parchment paper and place the braided loaf on it. Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until it has increased in size by about 1.5 times, which can take about 1 to 2 hours.

Preheat the oven to 375°F and beat an egg to create an egg wash. Brush the egg wash generously over the risen dough. You can also sprinkle poppy or sesame seeds on top.

Bake the challah in the preheated oven for about 25 to 40 minutes, or until the crust is a rich golden brown and the internal temperature reaches 190°F to 200°F.

Remove the challah from the oven and place it on a rack to cool. Challah is best enjoyed fresh, but leftovers can be stored in a sealed plastic bag for a few days.

Baking Pollock: Timing for Perfection

You may want to see also

shungrill

What temperature to bake challah

The ideal temperature to bake challah is 350°F (177°C). However, some recipes suggest baking at 375°F or 200°C/180°C fan.

Challah is a type of bread with a rich, sweet flavour and a distinctive braided shape. It is traditionally served on the Jewish Sabbath and other holidays, but it has become popular for celebrations and special occasions more broadly. The dough is enriched with eggs and oil, which gives it a unique, tender texture.

The process of making challah begins with mixing and kneading the dough, followed by a period of rising. The dough is then divided into pieces and braided, before being left to rise again. Just before baking, the challah is brushed with an egg wash to give it a shiny finish.

The baking temperature of 350°F (177°C) is recommended to ensure the challah is cooked through without burning. The internal temperature of the challah should reach 190-200°F (91-93°C) when it is fully baked. This can be checked using an instant-read thermometer.

shungrill

How to make the challah dough

To make the challah dough, you'll need the following ingredients:

  • Flour
  • Water
  • Vegetable oil
  • Eggs
  • Sugar
  • Salt
  • Yeast

The exact quantities will depend on your recipe, but a good rule of thumb is to use around 4-5 cups of flour, 1/2 cup of water, 1/2 cup of oil, 4-5 eggs, 1/2 cup of sugar, 1 tablespoon of salt, and 1-2 packets of yeast.

Here's a step-by-step guide to making the challah dough:

  • Dissolve the yeast: In a small bowl, combine the yeast, a pinch of sugar, and lukewarm water. Stir until the yeast is dissolved and let it sit for 5-10 minutes until a thin frothy layer forms on top. This indicates that the yeast is active and ready to use.
  • Mix the dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, and salt.
  • Add the wet ingredients: Make a well in the center of the flour mixture and add the eggs, oil, and yeast mixture. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
  • Mix and knead the dough: Mix the ingredients until a shaggy dough forms. Then, knead the dough for 6-8 minutes by hand or using a stand mixer with a hook attachment. If the dough is very sticky, add more flour a teaspoon at a time until it feels tacky but not sticky. The dough is ready when it is soft, smooth, and holds a ball shape.
  • Let the dough rise: Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size. This usually takes about 1-2 hours.
  • Punch down the dough: After the first rise, punch down the dough and turn it over in the bowl. At this point, you can either let it rise again on the counter or let it rise slowly in the fridge overnight for a richer flavour.
  • Divide the dough: Turn the dough out onto a floured surface and cut it into equal pieces, depending on how many loaves you want to make. Each loaf typically requires 3 or 6 pieces of dough.
  • Roll the dough into ropes: Roll each piece of dough into long ropes, about 12-20 inches in length. If the ropes shrink as you roll them, let them rest for a few minutes to relax the gluten and then try again.
  • Braid the dough: Gather the ropes and squeeze them together at the top. Braid the ropes together, depending on the type of braid you want to create (3-stranded, 4-stranded, or 6-stranded). Squeeze the ends of the ropes together and tuck them under the loaf.
  • Let the challah rise again: Line a baking sheet with parchment paper and place the braided loaf on top. Cover it with a clean kitchen towel and let it rise in a warm place until puffed and pillowy, about 1 hour.

Once the challah dough has risen for the second time, it is ready to be baked! Follow the baking instructions provided in your chosen recipe, typically baking the challah at 350-375°F for 25-40 minutes, or until it is deeply browned and has an internal temperature of 190°F.

Unos No-Bake Pizza: Cooking Time

You may want to see also

shungrill

How to braid challah

To braid challah, you can choose to make a three- ,four-, five-, six-, or eight-stranded braid. The three-stranded braid is the easiest to master and is just like braiding hair or yarn. Here is a step-by-step guide on how to braid a three-stranded challah:

  • Divide the dough into three equal portions by sight, feel, or by using a kitchen scale.
  • With clean, lightly floured hands, shape and gently stretch the dough balls into log shapes.
  • Place the dough logs on a lightly floured work surface and use your hands to roll them into long rope-like strands, maintaining even pressure and thickness.
  • Place the ropes side by side on a baking sheet, leaving at least an inch between each rope. If one rope is bigger or smaller than the others, make that one the center strand.
  • Firmly pinch the ends of the ropes together on one side and tuck them under the loaf. This will hold the top of the loaf together while you braid.
  • Begin braiding by lifting the right-most rope and passing it over the center rope (the rope to the immediate left). Now, the original right-most rope becomes the new center rope, and the original center rope is on the right. The rope on the left remains in place.
  • Take the left-most rope and pass it over the new center strand (the rope to its immediate right). The original left-most rope now becomes the new center.
  • Continue braiding by alternately placing the right rope over the center rope, then the left rope over the center rope. Keep the braid fairly tight as you work your way down.
  • When you've braided all the way to the bottom, pinch the ends of the ropes together and tuck them under the loaf. This will give your challah an attractive, tapered shape and help hold the braid together while it rises and bakes.
  • Cover the braided challah with a clean towel and let it rise in a warm place until doubled in size.

For a four-stranded braid, you can follow a similar process but with four ropes. Begin by pinching all four strands together at the top and weighing them down. Then, follow these steps:

  • Lift the strand on the farthest right and cross it over to the left. It should be pushed slightly up, not straight down next to the next strand.
  • Take the strand that is now on the second from the left and lift it up, crossing it over and slightly up onto the right side.
  • Place the strand that is now on the left gently down the middle, making sure to keep a path down the middle as you braid.
  • Lift the strand that is second from the right and cross it over and up to the left.
  • Place the strand on the right gently down the middle.
  • Repeat the process, crossing left to right and then down the middle, followed by right to left and then down the middle, until the entire loaf is braided.

For a six-stranded braid, the technique is very similar to the four-stranded braid. Start by dividing the dough into six equal pieces and rolling them into strands. Then, follow these steps:

  • Pinch all six strands together at the top and weigh them down.
  • Lift the strand on the farthest right and cross it over to the left, pushing it slightly up.
  • Take the strand that is now on the second from the left and lift it up, crossing it over and slightly up onto the right side.
  • Place the strand that is now on the left gently down the middle, maintaining a path down the middle.
  • Lift the strand that is second from the right and cross it over and up to the left.
  • Place the strand on the right gently down the middle.
  • Repeat the process, crossing left to right and then down the middle, followed by right to left and then down the middle, until the entire loaf is braided.

shungrill

How to store challah

Challah is best stored at room temperature, in an airtight container, such as a ziplock bag or plastic wrap. This will keep the challah fresh for up to seven nights.

If you want to store the challah for longer, you can freeze it. Wrap the challah in plastic film or aluminium foil, ensuring a tight seal, and then place it in the freezer. This will preserve the challah's freshness, flavour and texture.

To reheat challah, you can use a microwave, a toaster oven, or a conventional oven.

  • To use a microwave, dampen a paper towel and place it on top of the challah. Put the plate in the microwave and select a low heat setting, then set the timer for 15 seconds.
  • To use a toaster oven, slice the challah and place the slices in the toaster oven. Select a medium temperature setting and toast the bread for around a minute.
  • To use an oven, set the temperature to 350°F and put the challah inside for 5-10 minutes. If you don't want the bread to brown, cover it with aluminium foil.

It is not recommended to store challah in the refrigerator, as this can make the bread soggy.

Naan Pizza: Baking Time

You may want to see also

Frequently asked questions

Bake the challah at 375 degrees Fahrenheit for 25 to 40 minutes, or until it turns a deep golden brown and the internal temperature reaches 190 degrees Fahrenheit.

Bake two challahs at 375 degrees Fahrenheit for 30 to 35 minutes, or until the crust turns a rich brown color and the internal temperature reaches between 190 and 200 degrees Fahrenheit.

Bake frozen challah at 375 degrees Fahrenheit for 25 to 35 minutes, or until the crust turns a rich brown color and the internal temperature reaches between 190 and 200 degrees Fahrenheit.

A 4-strand challah will likely take the same amount of time to bake as a 3-strand challah, which is 25 to 40 minutes at 375 degrees Fahrenheit.

Written by
Reviewed by
Share this post
Print
Did this article help you?

Leave a comment