Challah Bread Recipe for KitchenAid Stand Mixer

Experience the joy of homemade bread with this delightful Challah Bread Recipe, tailored for your KitchenAid Stand Mixer. This traditional Jewish egg bread is perfect for sandwiches, French toast, or simply enjoyed on its own. Let's dive into this mouthwatering adventure!

Challah bread is known for its soft, slightly sweet texture and glossy crust. With your KitchenAid Stand Mixer, you can achieve this perfect result with ease. This recipe will guide you through creating this beautiful bread, from the initial dough preparation to the final golden loaf.

Understanding Challah Bread

Challah is a rich, eggy bread with a tender crumb and a soft, golden crust. It's traditionally braided and baked for the Jewish Sabbath. The name 'challah' comes from the Hebrew word for 'portion,' as a portion of the dough was once given to the priests as an offering.

This bread is typically made with all-purpose flour, eggs, sugar, yeast, salt, and oil. The addition of eggs and oil gives challah its distinctive flavor and texture. In this recipe, we'll use an enriched dough, which means it contains dairy or eggs, making it perfect for your KitchenAid Stand Mixer.

Ingredients and Equipment

Before you start, ensure you have the following ingredients and equipment ready:

• 4 to 4.5 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 4 large eggs
• 1/2 cup vegetable oil or olive oil
• 1/2 cup warm water (105°F to 115°F)
• 1 egg, beaten, for egg wash (optional)
• Poppy seeds or sesame seeds, for topping (optional)
• KitchenAid Stand Mixer with dough hook attachment
• Large mixing bowl
• Parchment paper
• Baking sheet

Preparing the Dough

Begin by combining 4 cups of flour, sugar, salt, and yeast in the bowl of your KitchenAid Stand Mixer. Using the dough hook attachment, mix on low speed until well combined.

In a separate bowl, whisk together the 4 eggs, oil, and warm water. Pour this liquid mixture into the dry ingredients and mix on medium-low speed until a shaggy dough forms. If the dough is too sticky, add more flour, one tablespoon at a time. If it's too dry, add a bit more water.

Braiding and Baking the Challah

Once your dough has come together, knead it on medium speed for about 5 minutes. The dough should be smooth and elastic. If it's still sticky, add a bit more flour. If it's too dry, add a bit more water.

Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.

Shaping the Challah

Once the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 1.5 inches in diameter. Pinch the three ropes together at one end and braid them, keeping tension on the ropes to maintain their shape.

Transfer the braided challah to a parchment-lined baking sheet. If desired, tuck the ends under the loaf to create a neat, rounded shape. Let the challah rise, covered, for another 30 minutes to 1 hour, or until puffy.

Baking the Challah

Preheat your oven to 350°F (180°C). If you'd like a golden crust, brush the challah with the beaten egg and sprinkle with poppy seeds or sesame seeds.

Bake the challah for 30 to 35 minutes, or until golden brown. If the challah starts to brown too quickly, tent it loosely with aluminum foil. Once done, transfer the challah to a wire rack to cool completely before slicing.

Enjoy your homemade challah bread! This recipe makes one large loaf, perfect for sharing with family and friends. Happy baking!