Hanukkah Star Challah Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Active dry yeast: Helps the dough rise and gives it a light, airy texture.

Sugar: Adds a touch of sweetness to the bread and feeds the yeast.

Warm water: Activates the yeast and helps form the dough.

Vegetable oil: Adds moisture and richness to the bread.

Eggs: Provide structure, richness, and color to the dough.

Salt: Enhances the flavor of the bread.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, giving the challah its characteristic chewy texture. If the dough feels too sticky, add a little more flour gradually, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the challah a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be dissolved in water first.

• sugar - Substitute with honey: Honey adds a richer flavor and can help keep the bread moist.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• vegetable oil - Substitute with olive oil: Olive oil adds a distinct flavor and can make the bread slightly denser.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer flavor, which can enhance the taste of the challah.

• Allow the challah to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the challah tightly in plastic wrap or aluminum foil to keep it fresh. For added protection, place the wrapped bread in a resealable plastic bag.
• Store the wrapped challah at room temperature for up to 2 days. If you need to keep it longer, consider freezing.
• To freeze, wrap the challah in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, place the wrapped bread in a freezer-safe bag.
• Label the package with the date to keep track of its freshness.
• Freeze the challah for up to 3 months. For best results, consume within this time frame.
• When ready to enjoy, thaw the challah at room temperature. Keep it wrapped while thawing to retain moisture.
• For a freshly baked taste, reheat the thawed challah in a preheated oven at 350°F (175°C) for about 10 minutes. This will restore its crisp crust and soft interior.
• If you prefer, slice the challah before freezing. This allows you to take out only the amount you need, reducing waste.
• To reheat individual slices, toast them lightly or warm them in the oven for a few minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the challah in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the bread's original texture and flavor.

• Microwave Method: Place a slice of challah on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as it can make the bread chewy.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Wrap the challah in foil and place it inside. Heat for about 10 minutes. This method is great for smaller portions and gives a slightly crisp exterior.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Place a slice of challah in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give a slight toasty edge to the bread.

• Steam Method: Bring a pot of water to a simmer and place a steaming basket over it. Wrap the challah in a clean, damp kitchen towel and place it in the basket. Cover and steam for about 5 minutes. This method helps to rehydrate the bread and keep it soft.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Wrap the challah in foil and place it in the air fryer basket. Heat for about 5-7 minutes. This method is quick and helps maintain a nice texture.

• Large mixing bowl: To combine the warm water, yeast, and sugar, and later to mix in the oil, eggs, salt, and flour.

• Measuring cups: To measure out the flour, sugar, water, and oil accurately.

• Measuring spoons: To measure the salt and yeast precisely.

• Whisk: To mix the yeast, water, and sugar together until frothy.

• Wooden spoon: To mix the dough ingredients together before kneading.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in for its first rise.

• Plastic wrap or clean kitchen towel: To cover the bowl while the dough rises.

• Rolling pin: To roll each part of the dough into a circle.

• Pastry brush: To brush oil between the layers of dough.

• Sharp knife or pizza cutter: To cut the stacked dough into triangles.

• Baking sheet: To place the star-shaped dough on for its final rise and baking.

• Oven: To bake the challah until it is golden brown.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can save time and effort when mixing and kneading the dough.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Layer efficiently: Stack and brush the dough circles quickly to save time.

Preheat oven early: Start preheating the oven while the dough is rising to ensure it's ready when you are.