(Disclosure: This post may contain affiliate links. If you choose to purchase anything through them, there is no extra cost to you. I simply make a small commission from the sale which allows me to keep this site up and running. Thank you for supporting To Eat, Drink & Be Married!).
I’ve been spending a lot of time at home since Grace was born. She didn’t get her two month vaccines until around 10 weeks so we didn’t go out at allll until then. I mean, we got her in the car and took a spin, or stopped at a food truck once or twice. Mikey would buy the food and then we would eat it in the car.
We really wanted to avoid crowded places and honestly, it’s just so darn hot, it’s not worth going out! The few times I’ve taken her out she’s been sweating the whole time so I just feel like we might as well stay home. I don’t mind being home on hot days. At all. hahaha
Anyway, during that time, one of my favorite food bloggers, Molly Yeh from My Name Is Yeh! started her first show on the Food Network. How exciting is that?! It’s on Sunday mornings at 11am EST so I made it a point to record it and watch it as soon as I could! She cooks a fusion of her Asian and Jewish heritage mixed with the cuisine where she lives in the midwest. All her food is so fun!
On her first episode (or maybe the second?), she cooked up an amazing looking Challah Bread. I mean, the braid was beautiful, the egg wash made it shine and it was just sooo appetizing! I couldn’t wait to get some at the supermarket. I wanted it now!
Luckily, Grace was sleeping at the moment so I got my ingredients out and followed what I remembered from her recipe as best I could. It’s a pretty simple bread to make with barely any steps, yet it turns out soooo scrumptious!
As I was about to braid my second loaf, I wondered what it would be like with chocolate in it. So I tried it! I will share that recipe soon (it’s very similar!). The following morning we made both the original Challah and the chocolate Challah into French Toast. I’m also thinking of making a cinnamon sugar kind. Mmm. Imagine that with bananas.
Oh my goodness, it was hands down the best French Toast I had ever tried. I’m not even kidding. I’m also not exaggerating just because I made it. It was SO GOOD. I made all of it and just microwaved it every day for breakfast until it was gone.
It was so good, I’m going to try to make a loaf, slice it and freeze the pieces so whenever I want French Toast, I can just thaw a couple of pieces and cook them. I’ll let you know how that turns out. Cause if it’s good, that will be a game changer for breakfast. FRENCH TOAST EVERY DAY!
Anyway, we can’t make French Toast without the Challah so let’s get back to the recipe. This recipe is pretty easy to follow with just 5 steps!
- Form into loaves
I’m telling you, anyone can make this! Give it a try and let me know what you think. I know what you’re going to say. You LOVE it! 😉
If you make this, be sure to tag me or hashtag #toeatdrinkandbemarried. I want to see your creation!
[recipe title=”Challah Bread” servings=”2 loaves” time=”4 hours”]
- 2.5 tablespoons of active dry yeast
- 1 cup warm water
- 2 eggs
- 4 – 4.5 cups all purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 egg white, beaten
- 2 tsp. honey, separated
- melted butter for greasing bowl
- Kosher salt to sprinkle on top
- In the bowl of a stand mixer with the paddle attachment, add the warm water, yeast and 1 tsp. honey. Stir and let it proof for 10 minutes.
- When the yeast and puffed up, add the 2 eggs and mix. Add 3 cups of flour, sugar, salt and melted butter. Mix until combined. Add remaining 1 cup of flour and let the stand mixer start to knead the dough. Add a little more flour if necessary until dough pulls away from the sides and isn’t too sticky. Mix until the dough is smooth.
- Grease another bowl with melted butter and drop the dough in there. Cover it and and keep it in a warm place to rise for about 2 hours, or until it has doubled in size.
- When it has doubled in size, flour a working surface and transfer dough. Divide into 6 equal pieces. Roll out each into around 12 inch ropes. Take 3 and braid (it is easiest to start from the middle and work your way out!) them. Pinch the ends and tuck them under. Repeat with the other 3 ropes.
- Line 2 baking sheets with parchment paper and transfer braids, one to each pan. Cover and keep in a warm place for an hour or until it has doubled in size again.
- Preheat oven to 325 degrees F. In a small bowl, mix the beaten egg white with remaining teaspoon of honey. Brush the dough with this mixture and sprinkle with sea salt. Bake for 30 minutes or until it is golden brown.
- Let it cool for 15 minutes and then slice and enjoy!