Mother's Day let's Make Challah Bread No Mixer Needed

Listen to this episode of Lean and Clean with Fitness Chef Christine to learn how to make delicious challah bread, enriched with eggs for protein, and gain valuable baking tips and techniques that will elevate your bread-making skills while enjoying Christine's warm and insightful guidance.
Commercial bread is filled with additives. When we make it from scratch we control what goes in. It is so worth the effort!

This Mother's Day, honor the special women in your life with a heartwarming culinary experience! Join us in the kitchen as we embark on a delightful journey to make Challah Bread from scratch, and the best part? No mixer is needed!

00:00 Introduction
06:46 Mother's Day let's make Challah Bread No mixer needed
10:28 How to make challah bread
14:41 Best challah bread recipe
21:36 Easy challah bread recipe

Challah Bread, with its soft, fluffy texture and golden crust, is not only a symbol of celebration but also a delicious expression of love and tradition. In this engaging tutorial, we'll guide you through every step of the process, from mixing the ingredients to braiding the dough into beautiful, intricate shapes.

Christine's Challah from the Down Home Baking Co Cookbook

Ingredients:
1 cup warm water (room temperature)
1 packet (about 2 1/4 teaspoons) dry active yeast
1/3 cup sugar (preferably pure cane sugar)
4 1/2 cups high-gluten flour (such as Sir Lancelot)
2 large eggs
1 egg yolk
1/4 cup neutral-flavored oil (e.g., avocado oil, olive oil)
1 1/2 teaspoons salt
Optional:
Toasted sesame seeds for garnish
Egg wash (1 egg beaten with 1 tablespoon water)
Instructions:
Activate the Yeast:

In a mixing bowl, combine warm water and dry active yeast. Let it sit for a few minutes until the yeast activates and becomes foamy.
Mix the Dough:

To the yeast mixture, add sugar and stir until dissolved.
Gradually add the flour to the mixture while stirring.
Make a well in the center of the flour mixture and add the eggs, egg yolk, oil, and salt.
Mix everything together until a dough forms.
Knead the Dough:

Transfer the dough to a clean, floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Add more flour if the dough is too sticky.
First Rise:

Place the dough in a large bowl and cover it with plastic wrap or a clean kitchen towel.
Let the dough rise in a warm, draft-free place for 1-2 hours, or until it doubles in size.
Divide and Shape:

After the first rise, punch down the dough to deflate it.
Divide the dough into equal portions depending on how many loaves you want to make.
Shape each portion into a loaf or braid according to your preference.
Second Rise:

Place the shaped loaves on a baking sheet lined with parchment paper.
Cover them loosely with plastic wrap or a kitchen towel and let them rise again for about 30-60 minutes, or until they double in size.
Preheat the Oven:

Preheat your oven to 375°F (190°C).
Egg Wash and Garnish (Optional):

If desired, brush the risen loaves with egg wash for a shiny finish.
Sprinkle sesame seeds or any other desired garnish on top.
Bake:

Bake the challah loaves in the preheated oven for about 20-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom with a minimum internal temp of 200 degrees.
Cool and Enjoy:

Allow the bread to cool on a wire rack before slicing.
Serve the freshly baked challah bread warm or at room temperature, and enjoy it with your favorite spreads or as a side to your meals.

With these steps, you should be able to recreate Christine's delicious challah bread at home! Adjustments can be made according to personal preferences and dietary restrictions. Enjoy your homemade bread!

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