Vanilla Bean Challah Bread Recipe

Vanilla Bean Challah Bread Recipe

We’ve created a unique version of the traditional Jewish egg bread. We've wrapped it in a warm vanilla flavor and topped with an egg wash that includes a spattering of beautiful vanilla beans.

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Time

60 minutes

Difficulty

medium

Yields

4 servings

Ingredients

  • 4 ½ - 5 ½ cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 packages active dry yeast
  • 1 cup water
  • 1 tsp Rodelle Gourmet Vanilla Extract
  • 1/3 cup unsalted butter
  • 4 eggs
  • 1 egg white
  • 1 Rodelle Vanilla Bean, scraped
  • 1 tbsp water

Directions

  • In a large bowl, combine 2 cups flour, sugar, salt, and yeast; blend well.
  • In a small saucepan, heat 1 cup water, vanilla extract, and butter until very warm (120°F.)
  • Add warm liquid and 4 eggs to flour mixture.
  • Blend at low speed until moistened. Then beat 3 minutes at medium speed.
  • Stir in an additional 2 to 2 ½ cups flour until dough pulls cleanly away from sides of bowl.
  • On a floured surface, knead in ½ to 1 cup flour until dough is smooth and elastic, about 5 minutes.
  • Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 35 minutes.
  • Grease large cookie sheet.
  • Punch down dough several times to remove all air bubbles. Divide dough in half; dived each half into 3 equal parts.
  • Roll each part into 14-inch rope. Braid 3 ropes together; seal ends by pressing firmly together.
  • Place on greased cookie sheet.
  • Repeat with other half of dough.
  • Cover; let rise in warm place until doubled in size, about 15 to 25 minutes.
  • Heat oven to 400° F. Uncover dough. Bake 10 minutes. Brush with mixture of egg white, vanilla bean, and 1 tbsp water.
  • Return to oven; bake an additional 5-10 minutes, or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.

Perfect for our Challah Bread Pudding Recipe!

Inspired By Rodelle

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