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2 h 20 min
1,101,161 views Challah: get yourself a bread who can do both breakfast and dinner.
1 Loaf
US
original
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Challah
500 g bread flour
7 g (2 tsp) instant yeast
125 g water (~80 85°F)
80 g honey
2 large eggs
1 egg yolk
60 g vegetable oil + more for greasing
5 g (1 1/2) tsp kosher salt
Egg wash (see recipe below)
For the Egg Wash
1 whole egg
1 egg yolk
1 pinch kosher salt
For the Apple French Toast
1 large loaf challah bread
¾ cup heavy cream
¾ cup whole milk
4 large egg yolks
3 tbsp dark brown sugar
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
1 Zest of small lemon
½ tsp cinnamon, ground
¼ tsp cardamom, ground
¼ tsp ginger, ground
⅛ tsp cloves, ground
½ tsp kosher salt + more to taste
4 tbsp unsalted butter, divided
2 large granny smith apples, peeled + thinly sliced
¼ cup brown sugar
2 tbsp Optional: boiled cider
Creme Anglaise (see recipe below)
For the Creme Anglaise
2 large egg yolks
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
½ tsp cinnamon, ground
¼ tsp cardamom, ground
¼ tsp ginger, ground
⅛ tsp cloves, ground
½ tsp kosher salt
⅓ cup heavy cream
⅓ cup whole milk
TOOLS
Babish Tiny Whisk Set
Babish Mixing Bowl
Babish Rolling Pin
Babish Braiser
Babish Colander
Babish Glass Bowls
Babish Dutch Oven
Babish Everyday Pan
Babish Cast Iron Trivet
Babish "Clef" Knife
Babish Cutting Board
Babish Cast Iron Skillet
Babish Measuring Cups and Spoons set
DIRECTIONS
1.
For the Challah
1.
Combine the flour and yeast in the bowl of a stand mixer. Using the dough hook attachment, mix the ingredients until the yeast is well distributed.
500 g bread flour
7 g (2 tsp) instant yeast
2.
In a separate bowl, combine the remaining ingredients and whisk to combine thoroughly.
125 g water (~80 85°F)
80 g honey
2 large eggs
1 egg yolk
60 g vegetable oil + more for greasing
5 g (1 1/2) tsp kosher salt
3.
Add the wet ingredients to the dry and begin mixing the dough together on a low speed, about 3-5 minutes.
4.
Once the dough has come together, increase the speed to medium-high and knead the dough until smooth and elastic, about 6-8 minutes.
5.
Remove the dough from the bowl and lightly grease the sides of the mixing bowl. Return the dough to the bowl and place a plate or clean dish towel over top. Proof the dough at room temperature for 45 minutes - 1 hour, or until puffed.
6.
Divide the dough into twelve 75 gram pieces to make 2 mini loaves, or divide the dough into six 148 gram pieces for one large loaf. Shape the dough pieces into roughly rectangular pieces, then starting from the outside edge, roll the dough toward you to form a log. Make sure to press out any excess air bubbles or pockets in the process.
7.
Roll the logs into 12-inch strands for mini loaves or 14-inch strands for a large loaf, then separate the braids into groups of six (if applicable). See video for braiding/shaping tips.
8.
Egg wash the braised loaves, then cover them with loose greased plastic wrap or place them into a proofing cabinet or combination steam oven set to the proofing setting. Allow the loaves to proof for 45 minutes - 1 ½ hours or until puffed and the dough only sprigs back halfway when gently poked.
Egg wash (see recipe below)
9.
Meanwhile, preheat a conventional oven to 375°F with convection for the mini loaves, or 350°F with convection for one larger loaf. Alternatively, preheat a combination steam oven to 392 °F with 60% steam (rear heat).
10.
Egg wash the loaves once more before baking.
Egg wash (see recipe below)
11.
Place the loaves into the oven. If using a traditional oven, bake for 18-20 minutes. If using a combination oven, bake for 10 minutes, then turn off the steam, open the door slightly to release the steam, and reduce the temperature to 360 °F. Continue to bake for an additional 10-12 minutes.
12.
For the Egg Wash
1.
Combine the egg, egg yolk, and salt in a small bowl. Whisk until the egg wash is homogenous.
1 whole egg
1 egg yolk
1 pinch kosher salt
2.
Refrigerate until ready to use.
3.
For the Apple French Toast
1.
Preheat the oven to 200 °F.
2.
Slice the challah loaf into 1-inch pieces.
1 large loaf challah bread
3.
Arrange the bread slices on a rack placed in a rimmed baking sheet.
4.
Bake the oven slices for 2 hours or until completely dry.
5.
In a shallow dish, whisk together the heavy cream, milk, egg yolks, vanilla extract, nutmeg, lemon zest, cinnamon, cardamom, ginger, cloves, salt, and sugar.
¾ cup heavy cream
¾ cup whole milk
4 large egg yolks
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
1 Zest of small lemon
½ tsp cinnamon, ground
¼ tsp cardamom, ground
¼ tsp ginger, ground
⅛ tsp cloves, ground
½ tsp kosher salt + more to taste
3 tbsp dark brown sugar
6.
Soak the bread slices in the custard mixture overnight.
7.
Melt 2 tablespoons of butter in a large skillet. Add the apples and brown sugar to the skillet, and cook for 5-10 minutes or until tender. Season to taste with salt. Optionally, add boiled cider to the mixture while cooking. Reserve until ready to serve.
2 tbsp unsalted butter, divided
2 large granny smith apples, peeled + thinly sliced
¼ cup brown sugar
kosher salt + more to taste
2 tbsp Optional: boiled cider
8.
Melt the remaining 2 tablespoons of butter in a large skillet. Cook the soaked challah for about 3-4 minutes per side or until lightly browned.
2 tbsp unsalted butter, divided
9.
Serve the french toast with the reserved apple filling and a drizzle of creme anglaise.
Creme Anglaise (see recipe below)
10.
For the Creme Anglaise
1.
In a large bowl, whisk together the egg yolks, sugar, vanilla, and spices.
2 large egg yolks
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp freshly grated nutmeg
½ tsp cinnamon, ground
¼ tsp cardamom, ground
¼ tsp ginger, ground
⅛ tsp cloves, ground
½ tsp kosher salt
2.
In a small pot, combine the heavy cream and whole milk. Bring the mixture to a simmer over medium-low heat.
⅓ cup heavy cream
⅓ cup whole milk
3.
Once simmering, temper the hot milk mixture into the egg yolks by slowing streaming it into the egg yolk mixture while whisking constantly.
4.
Return the entire mixture back to the pot and cook over low heat until nappe stage has been reached (~180-185 °F).
5.
Strain the sauce and allow it to cool to room temperature. Serve immediately, or refrigerate for up to 3 days.
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