Challah, a beautiful braided bread with a slightly sweet taste, holds a special place in Jewish tradition and is increasingly becoming a favorite in households and brunch spots around the world. Traditionally baked for Shabbat and Jewish holidays, this versatile loaf is much more than just a ceremonial bread. Its soft, fluffy texture and subtle sweetness make it perfect for a variety of culinary uses. If you’re wondering How To Serve Challah Bread, you’ve come to the right place. Let’s explore the delightful ways to enjoy challah, from traditional servings to modern twists.
Understanding Challah Bread: Origins and Taste
Challah is a rich, eggy bread, often compared to brioche but with a lighter and airier crumb. Its braided form isn’t just for aesthetics; it’s symbolic, with different braid counts holding varied meanings. The taste is mildly sweet, making it incredibly versatile – it pairs well with both savory and sweet dishes. While deeply rooted in Jewish culture, challah’s deliciousness transcends cultural boundaries, making it a welcome addition to any table.
Baking Your Own Challah: A Simple 3-Braid Recipe
While you can purchase challah from many bakeries, there’s nothing quite like the aroma and taste of homemade challah. Baking it yourself is a rewarding experience, and this simple 3-braid recipe is perfect for beginners.
Ingredients:
- 500 grams bread flour or all-purpose flour
- ¼ cup sugar
- 1 tablespoon dry instant yeast
- ½ tablespoon salt
- ¼ cup oil
- 1 egg
- 1 cup tap water
- Spray oil
- Sesame seeds (optional)
- 1 beaten egg with a little water for egg wash
Instructions:
Mixing the Dough
- In a mixer bowl, combine all dry ingredients: flour, sugar, yeast, and salt. Mix lightly on a low setting.
- Add the wet ingredients: oil, egg, and water.
- Mix on low for 7-8 minutes until the dough becomes soft, pulls away from the sides of the bowl, and is slightly sticky.
- Shape the dough into a loose ball.
Rising the Dough
- Lightly spray a bowl with oil. Place the dough in the bowl and spray the top of the dough with oil as well.
- Cover the bowl with Saran Wrap and let it rise for 1½ – 2 hours, or until doubled in size. The rising time will depend on your room temperature.
Shaping and Braiding
-
Once the dough has risen, gently place it on a lightly floured surface.
-
Divide the dough into 2 equal sections for two challahs.
-
Take one section and divide it into 3 pieces. Form each piece into a ball. Repeat with the other dough section.
-
Roll each ball into a thin oval shape.
-
Roll the oval pieces into snake-like strands.
-
Pinch one end of the three strands together.
-
Braid the strands loosely. Don’t braid too tightly as the dough needs room to expand during the second rise.
-
Pinch the ends together and tuck them under the challah loaf.
-
Line a baking pan with parchment paper and place the braided challahs on it.
-
Spray the tops lightly with oil, and cover loosely with Saran Wrap. Let rise for 40 minutes to 1 hour, until almost doubled.
Baking and Cooling
-
Preheat oven to 350°F (175°C).
-
Whisk the egg with a tablespoon of water and a pinch of salt for the egg wash. Brush generously over the challahs, including the sides.
-
Sprinkle with sesame seeds if desired.
-
Bake for 20-30 minutes, until golden brown on top. The bottom should be firm and slightly browned when lifted.
-
Let the challahs cool completely on a wire rack before serving.
Serving Challah Bread: Ideas and Occasions
Now that you have your beautifully baked challah, let’s explore the best ways to serve and enjoy it:
-
Shabbat and Holidays: Traditionally, challah is served at Friday night Shabbat dinners and on Jewish holidays. It’s placed at the center of the table and a blessing is recited before it’s shared. Serve it sliced alongside your Shabbat meal, perfect for dipping in gravy or enjoying with traditional dishes like chicken soup or gefilte fish.
-
French Toast: Challah makes exceptional French toast. Its slightly sweet and eggy nature soaks up custard beautifully, resulting in a rich and decadent breakfast or brunch. Slice challah into thick slices, dip in your favorite French toast batter, and cook until golden brown. Serve with maple syrup, fresh fruit, or a dusting of powdered sugar.
-
Sandwiches: The soft and sturdy texture of challah makes it ideal for sandwiches. Use it for grilled cheese, deli sandwiches, or even heartier options like pulled pork or brisket. The subtle sweetness complements both savory and rich fillings.
-
Bread Basket: Include slices of challah in a bread basket for any meal. It’s delicious on its own, with butter, or alongside dips and spreads.
-
Appetizers: Cube challah and toast it to make croutons for salads or soups. You can also use challah slices as a base for bruschetta or mini pizzas.
-
Dessert: Get creative and use challah in bread pudding or monkey bread for a delightful dessert.
Enjoying Every Slice of Challah
Challah bread is more than just a recipe; it’s an experience. Whether you bake it yourself or buy it from a bakery, knowing how to serve challah bread unlocks a world of culinary possibilities. From its traditional role in Jewish celebrations to its modern applications in everyday meals, challah’s unique flavor and texture are sure to delight. So go ahead, bake or buy a challah, and explore the many delicious ways to serve and savor this wonderful bread. Shabbat Shalom!
