This Peanut Butter Honey Challah Bread recipe combines two of my absolute favorite things: bread and peanut butter!
My love of challah is no secret, I swear by it for breakfast, lunch, and sometimes even dinner if no one’s looking. It’s hard to top. If you’ve never had the pleasure of biting into a fresh, hot, and delicious peanut butter honey challah, then there’s really only one thing for me to do: share the recipe for everyone to try!
Whether it’s your first time making any kind of challah or just looking for a new kind to bite into, I’m confident that you’ll have a blast with this one.
Grab my Peanut Butter Honey Challah recipe below!
Peanut Butter Honey Challah
Author: Micah Siva
Makes 1 large challah
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 ½ cup lukewarm water, divided
- 2 large eggs
- ¼ cup honey
- 3 tbsp olive oil
- ⅓ cup peanut butter, smooth
- 1 tbsp vanilla extract
- 2 tsp sea salt
- 4 cups all purpose flour
- Egg wash:
– 1 egg, whisked
– 1 tbsp water
Preparation:
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” if the yeast does not bloom, you may need to get fresher yeast
- Add remaining water, egg, honey, oil, peanut butter, and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper, or grease a 9-inch cast iron pan.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Braid into your desired loaf.
- Make the egg wash: whisk together egg and water. Brush challah with egg wash. Let rise for an additional 15 minutes.
- Bake for 40-50 minutes, or until golden.
- Let cool, enjoy!
On the hunt for more Challah recipes? Check out my full recipe collection of Challahs here!
Honey Walnut Challah
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 1/2 cup lukewarm water, divided
- 2 large eggs
- 1/4 cup honey
- 3 tbsp olive oil
- 1/3 cup peanut butter, smooth
- 1 tbsp vanilla extract
- 2 tsp sea salt
- 4 cups all purpose flour
- 1 egg, whisked Egg wash
- 1 tbsp water Egg wash
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” if the yeast does not bloom, you may need to get fresher yeast
- Add remaining water, egg, honey, oil, peanut butter, and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper, or grease a 9-inch cast iron pan.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Braid into your desired loaf.
- Make the egg wash: whisk together egg and water. Brush challah with egg wash. Let rise for an additional 15 minutes.
- Bake for 40-50 minutes, or until golden.
- Let cool, enjoy!