The traditional Jewish bread, challah, is a fantastic treat for any meal.
The sweet and savory flavor will remind you of the first bite of a warm piece of bread that was baked by your mother.
Jake Cohen’s Challah recipe features honey, oil and warm spices to make a perfect yeast bread.
You can serve it as a side dish or snack as an after-school snack or as a dessert when you are on the go.
The ultimate spread for this bread is Nutella !
Let’s find out how to make Jake Cohen’s Challah.
What ingredients are needed for Jake Cohen’s challah recipe?
For the whole recipe, you will need:
- 3 eggs
- 1 cup (240 ml) warm water
- 1 tablespoon (15 ml) honey
- 1/2 tablespoon (7.5 ml) vegetable oil
- 1/3 cup (80 ml) milk
- 1 teaspoon (5 g) cinnamon
- 1 teaspoon (5 g) nutmeg
- 1 teaspoon (5 g) salt
How long does it take to make Jake Cohen’s challah recipe?
Since it is a yeast bread, the step-by-step recipe for Jake Cohen’s challah takes time.
The first step is to prepare the yeast dough.
After that, you will have to let it sit for 2 hours.
The step is vital to the success of the bread.
Afterward, add all the ingredients and knead the dough again.
Then, shape it into a ball and let it rise for an additional hour until it doubles in size.
After that, place the dough in a greased bowl and let it rise again for another hour.
Set your oven to 350 F and bake the challah for 30 minutes.
The total time needed to make Jake Cohen’s Challah recipe is about 3 hours.
How many servings does Jake Cohen’s challah recipe provide?
The Jake Cohen’s Challah recipe can be divided into 2 pieces.
The first piece contains the dough and the second piece is an egg wash which is a mixture of beaten eggs and oil.
You can make the entire recipe in one batch or divide it into 2 separate batches.
Each Jake Cohen’s Challah serves 6 people.
What is the baking temperature for Jake Cohen’s challah recipe?
The baking temperature for Jake Cohen’s challah recipe is nearly 200 °F (93.3 °C).
What is the total baking time for Jake Cohen’s challah recipe?
The total baking time for Jake Cohen’s challah is around 70 minutes.
The recommended baking temperature is 200-210 F.
The recipe requires 5 eggs, 100 grams of honey, 1 tablespoon of oil and 1 teaspoon of salt.
The total baking time is the amount of time you have to bake the bread at the recommended temperature.
For example, if you are making the bread in a stovetop oven, it will take around 30 minutes to bake the bread at 200 F.
If you are using a slow cooker, it will take around 2 hours to cook the bread at 200 F.
Is there an eggfree version of Jake Cohen’s challah recipe?
Jake Cohen’s challah recipe is a traditional Jewish bread made with eggs, oil, honey and warm spices.
Its sweet and savory flavor is perfect for any meal.
The typical method of making Jake Cohen’s Challah requires two rising times.
No egg or egg yolk is used in the rising process.
You can omit the eggs in Jake Cohen’s Challah recipe for an egg-free challah.
Are there any special instructions for preparing Jake Cohen’s challah recipe?
There are no special instructions for preparing Jake Cohen’s Challah recipe.
Is there a vegan option for Jake Cohen’s challah recipe?
The vegan option for this bread is quite simple.
The recipe below has been modified to use non-dairy milk instead of eggs.
This will give you a vegan challah that is as authentic as the original recipe.
Is there a way to customize Jake Cohen’s challah recipe?
Jake Cohen’s Challah recipe is a traditional Jewish bread.
It’s simple to make, and you can use the same ingredients every time you bake it.
In this article, we’ll show you how to make Jake Cohen’s Challah recipe with the simplest ingredients.
Is there a glutenfree version of Jake Cohen’s challah recipe?
The Jake Cohen’s Challah recipe is a traditional Jewish bread made with eggs, oil, honey and warm spices.
The following ingredients are used in the recipe:
- Stand Mixer
- 1 cup water heated to 115°F
- 1/2 cup granulated sugar
- 1 ¼ ounce active dry yeast
- 6 tablespoons vegetable oil
- 1/4 cup honey
- 4 large eggs
- 5 1/2 to 6 cups all-purpose flour plus more for dusting
- 2 teaspoons kosher salt
- 1 1/2 teaspoons assorted seeds such as sesame, fennel, poppy, nigella, and/ or cumin, for garnish
- Flaky sea salt for garnish
- To dissolve the yeast, combine the warm water and 2 tablespoons of the sugar in the bowl of a stand mixer fitted with the whisk attachment. Allow to foam for 5 to 10 minutes. Whisk in the remaining 6 tablespoons sugar, 4 tablespoons vegetable oil, honey, and 3 eggs on medium speed until combined.
- Change to the dough hook. Add 512 cup flour and the salt to the bowl and knead for 3 to 4 minutes, starting on low and gradually increasing to medium speed, until a smooth, elastic dough forms. (Your dough should be tacky but not sticky. If it’s too sticky, add a few tablespoons of flour at a time until it’s tacky.) Transfer to a lightly floured work surface and knead by hand for 3 to 5 minutes, or until a very smooth ball forms, dusting with flour as needed. (Alternatively, if you make this dough entirely by hand, after incorporating the flour, it will take about 10 minutes to knead on a clean work surface.) Grease the remaining 2 tablespoons of vegetable oil into a medium bowl and your hands, then add the dough ball and gently turn to coat. Set aside in a warm place, covered with plastic wrap or a kitchen towel, until doubled in size, 112 to 2 hours.
- Divide the dough into 6 equal pieces on a clean work surface. Roll each into an 18-inch-long rope that is slightly thicker in the center and thinner at both ends. Lay out all of the ropes vertically, then pinch together the tops of each rope to seal, tucking the sealed end under itself slightly.
- Cross the two outer ropes over each other to swap places, crossing the rope from the right under the rope from the left. Take the farthest rope on the right and cross it to the center (with 3 ropes on the left of it and 2 ropes on the right). Then, cross the second rope from the left all the way to the far right. Now, move the farthest rope to the left to the center (with 2 ropes on the left of it and 3 ropes on the right). Cross the second rope from the right all the way to the far left. Repeat until there are no more ropes to braid, then pinch the ends and tuck them under the challah’s end. (Instructions are provided below.) Transfer the challah to a parchment-lined half sheet pan on a diagonal, using your hands.
- Brush the challah liberally with the remaining egg. Allow the challah to rise again, uncovered, for about 1 hour, or until it has doubled in volume.
- Preheat the oven to 350 degrees Fahrenheit.
- Brush the challah once more with the remaining beaten egg, then top with the seeds and a generous pinch of flaky salt.
- Bake for 35 to 40 minutes, rotating the pan halfway through, until the challah is golden brown and has reached an internal temperature of 190°F. Remove from oven and set aside to cool completely before slicing. Serve the challah on the same day it is baked.
- Lay out all of the ropes vertically, then pinch together the tops of each rope to seal, tucking the sealed end under itself slightly.
- Cross the two outer ropes over each other to swap places, crossing the rope from the right under the rope from the left.
- Take the farthest rope on the right and cross it to the center (with 3 ropes on the left of it and 2 ropes on the right).
- Cross the second rope from the left all the way to the far right.
- Move the farthest rope to the left to the center.
- Cross the second rope from the right all the way to the far left.
- Rep step 3 until all of the dough has been braided, then pinch the ends to seal and tuck the sealed end under.