Polish Braided Bread (Challah)
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why make this recipe
Polish Braided Bread, also known as challah, is a delightful yeast bread that brings warmth and joy to any table. This bread is not only beautiful with its lovely golden-brown crust and braided shape, but it is also incredibly versatile. It can be served fresh, made into sandwiches, or used for French toast. Making this recipe at home allows you to create something special for family gatherings, holiday meals, or simply to enjoy as a treat with your coffee or tea.
how to make Polish Braided Bread
Ingredients :
- 1 cup Warm water
- 2 1/4 teaspoons Active dry yeast
- 5 medium Egg yolks (room temperature)
- 1/3 cup Melted butter (very high quality)
- 5 tablespoons White sugar
- 2 teaspoons Vanilla sugar
- 3 3/4 cups All-purpose flour
- 1 teaspoon Salt
- 1 Egg (for egg wash)
- Sesame seeds and poppy seeds (optional)
Directions :
- In a large mixing bowl, dissolve the yeast in warm water. Next, add the egg yolks, sugar, and vanilla sugar. Whisk everything together until the yolks are broken up and well mixed.
- Add the flour, melted butter, and salt to the wet mixture. Stir with a wooden spoon for 2 minutes, then let the dough rest for 5 minutes. After that, continue to stir for another 4 minutes. If you prefer, you can also mix using a dough hook on a stand mixer at low speed.
- Turn the dough out onto a floured surface and knead for 1-2 minutes, adding more flour if it feels sticky. The dough should be soft and not stick to your hands. Form it into a ball.
- Place the dough in a large oiled bowl, cover it with plastic wrap, and refrigerate overnight or for up to 4 days.
- When ready to bake, take the dough out of the fridge and divide it into 2 equal parts for 2 loaves. Then, divide each part into 5 equal pieces. Roll each piece into a rope about 10 inches long.
- Pinch one end of the ropes together to start braiding. Number the ropes from 1 to 5 from left to right. Always cross rope 1 over 3, then rope 2 over 3, and finally rope 5 over 2. Repeat this braiding pattern until you finish the braid and pinch the ends together.
- Transfer the braids onto a baking sheet lined with parchment paper. Brush them with egg wash (made from 1 beaten egg mixed with 1 tablespoon of water) and let them rise for 1 hour in a warm, draft-free place. Save some egg wash for later.
- After the first rise, brush the bread again with egg wash and, if you like, sprinkle with poppy and sesame seeds. Let rise for another 30 minutes to 1 hour, depending on the yeast you are using.
- Preheat the oven to 350°F (175°C). Bake the loaves for 30-40 minutes until they are topped and bottomed with a light golden brown and sound hollow when tapped. Cool completely on a wire rack before slicing.
how to serve Polish Braided Bread
Polish Braided Bread can be enjoyed in various ways. Serve it fresh as a breakfast option, with butter and jam. It’s also perfect for making delicious sandwiches or served with soups and salads. For a sweet treat, try it toasted with a sprinkle of cinnamon and sugar or used in French toast.
how to store Polish Braided Bread
To store Polish Braided Bread, keep it in an airtight container at room temperature. It can stay fresh for about 2-3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. When you decide to enjoy it, just thaw it at room temperature or reheat it in the oven.
tips to make Polish Braided Bread
- Make sure your water is warm, not hot, to keep the yeast alive.
- Adding a little more flour during kneading can help if the dough is too sticky.
- Allowing the dough to chill in the fridge makes it easier to handle and enhances the flavor.
- Don’t skip the egg wash; it gives the bread a beautiful, shiny glaze.
variation
You can add dried fruits or nuts for extra flavor. For a savory twist, try incorporating herbs or cheese into the dough before braiding.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well for this recipe, though bread flour may give a slightly different texture.
2. How do I know when the bread is done?
The bread is done when it is golden brown on top and sounds hollow when tapped.
3. Can I use less sugar in the recipe?
Yes, you can reduce the amount of sugar, but it may affect the bread’s sweetness and texture.
Polish Braided Bread
Ingredients
Method
- In a large mixing bowl, dissolve the yeast in warm water. Add the egg yolks, sugar, and vanilla sugar. Whisk until well mixed.
- Add the flour, melted butter, and salt. Stir with a wooden spoon for 2 minutes, then let the dough rest for 5 minutes. Stir for another 4 minutes or use a dough hook on low speed.
- Turn the dough onto a floured surface and knead for 1-2 minutes, adding more flour if sticky, until soft and manageable. Form it into a ball.
- Place the dough in a large oiled bowl, cover with plastic wrap, and refrigerate overnight or for up to 4 days.
- When ready, take the dough out, divide into 2 equal parts for 2 loaves, then each part into 5 pieces.
- Roll each piece into a rope about 10 inches long. Pinch one end of the ropes together to start braiding.
- Braid by crossing rope 1 over 3, 2 over 3, and 5 over 2. Repeat until finished and pinch the ends together.
- Transfer to a lined baking sheet, brush with egg wash, and let rise for 1 hour in a warm place.
- After the first rise, brush again with egg wash, sprinkle with seeds if desired, and let rise for another 30 minutes to 1 hour.
- Preheat oven to 350°F (175°C). Bake for 30-40 minutes until golden and hollow when tapped. Cool completely before slicing.
