The Ultimate Guide: How to Make Challah Bread with a Stand Mixer

The aroma of freshly baked challah bread filling your kitchen is a sensory experience that evokes warmth and comfort. This iconic braided bread, a staple of Jewish cuisine, is often associated with Shabbat celebrations and special occasions. Making challah from scratch can seem daunting, but with the help of a stand mixer, the process becomes surprisingly manageable and enjoyable. This blog post will guide you through a step-by-step recipe for making delicious challah bread with your stand mixer, empowering you to create this beautiful and flavorful bread in your own home.

Gather Your Ingredients and Equipment

Before embarking on your challah journey, ensure you have all the necessary ingredients and equipment readily available. Here’s a list to get you started:

Ingredients:

• 2 cups (250g) warm water (105-115°F)
• 1 tablespoon (15g) active dry yeast
• 1 tablespoon (15g) sugar
• 1 teaspoon (5g) salt
• 6 large eggs (beaten)
• 1/2 cup (120ml) vegetable oil
• 6-7 cups (750-875g) all-purpose flour, plus more for dusting
• 1 egg yolk mixed with 1 tablespoon water (for egg wash)

Equipment:

• Stand mixer with dough hook attachment
• Large bowl
• Measuring cups and spoons
• Plastic wrap
• Baking sheet
• Parchment paper
• Pastry brush

Activating the Yeast: The Foundation of Flavor

The success of your challah hinges on a healthy and active yeast culture. Start by dissolving the sugar in the warm water. Sprinkle the active dry yeast over the sugar water and let it sit for about 5-10 minutes until foamy. This indicates the yeast is alive and ready to work its magic.

Combining the Wet and Dry Ingredients

In the bowl of your stand mixer, combine the yeast mixture, eggs, oil, and salt. Using the dough hook attachment, mix on low speed for a few minutes until the ingredients are well combined. Gradually add the flour, 1 cup at a time, until a soft and slightly sticky dough forms.

Kneading for Texture and Flavor

The kneading process is crucial for developing the gluten in the dough, resulting in a chewy and flavorful challah. Continue kneading the dough for 8-10 minutes, using the dough hook attachment on medium speed. The dough should be smooth, elastic, and no longer sticky.

First Rise: Letting the Dough Relax

Transfer the kneaded dough to a lightly oiled bowl, cover it with plastic wrap, and place it in a warm spot. The dough will rise for about 1 hour, or until doubled in size. This rise allows the yeast to ferment, creating the characteristic airy texture of challah.

Shaping the Challah: A Braided Masterpiece

Once the dough has risen, gently deflate it by punching it down. Divide the dough into 6 equal portions. Roll each portion into a long rope, about 12 inches in length. To braid the challah, lay three ropes side by side. Cross the right rope over the middle rope, then the left rope over the middle rope. Continue braiding, alternating sides until you reach the end. Pinch the ends of the braid together to secure it. Repeat the braiding process with the remaining three ropes.

Second Rise: Enhancing the Flavor

Place the braided challah loaves on a baking sheet lined with parchment paper. Cover them with plastic wrap and allow them to rise for another 30-45 minutes, or until doubled in size. This second rise allows the dough to develop even more flavor and texture.

Baking to Perfection

Preheat your oven to 350°F (175°C). Brush the challah loaves with the egg wash to create a golden-brown crust. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

Cooling and Serving: Enjoying the Fruits of Your Labor

Remove the challah loaves from the oven and let them cool on a wire rack for 10-15 minutes before slicing and serving. Challah is best enjoyed warm, but it can also be stored at room temperature for up to 2 days or frozen for up to 3 months.

The Art of Challah: Beyond the Basics

While this basic recipe provides a solid foundation, the world of challah is vast and versatile. Experiment with different flavors and textures by incorporating ingredients like:

• Sweet Challah: Add 1/4 cup of sugar to the dough for a sweeter flavor.
• Cinnamon Challah: Add 1 tablespoon of cinnamon to the dough for a warm and spiced flavor.
• Raisin Challah: Add 1/2 cup of raisins to the dough for a chewy and fruity addition.
• Chocolate Chip Challah: Add 1/2 cup of chocolate chips to the dough for a decadent treat.

The Sweetness of Success: A Final Word

Making challah bread with a stand mixer is a rewarding experience that allows you to create a beautiful and delicious bread from scratch. The aroma of freshly baked challah, the satisfaction of crafting a braided masterpiece, and the joy of sharing it with loved ones make this culinary adventure truly special.

Quick Answers to Your FAQs

1. Can I use a different type of yeast?

While active dry yeast is the most common choice, you can also use instant yeast. The amount required may vary slightly, so refer to the instructions on the yeast package.

2. How do I know if my dough is kneaded enough?

When the dough is kneaded enough, it will be smooth, elastic, and no longer sticky. It should spring back when you poke it with your finger.

3. What if my challah doesn’t rise properly?

If your challah doesn’t rise properly, it might be due to inactive yeast, too cold water, or insufficient rising time. Make sure your yeast is fresh and active, use warm water, and give the dough ample time to rise.

4. Can I freeze challah dough?

Yes, you can freeze challah dough. After kneading, place the dough in a freezer-safe bag and freeze for up to 3 months. To thaw, transfer the dough to the refrigerator overnight.

5. What are some creative ways to serve challah?

Challah is incredibly versatile. It can be enjoyed plain, toasted with butter, or used for French toast, bread pudding, or even croutons. Get creative and experiment with different toppings and fillings.