Description
This classic Challah Bread recipe yields a soft, slightly sweet, and beautifully braided loaf perfect for Shabbat or any special occasion. Made from simple ingredients including yeast, eggs, and oil, this homemade bread has a tender crumb and a shiny, golden crust achieved by an egg wash. The dough is braided by hand into a 3 or 6-strand loaf before baking at 350°F to golden perfection.
Ingredients
Scale
Yeast Mixture
- 1 cup lukewarm water
- 2 teaspoons active dry or instant yeast
- 1 pinch granulated sugar
Dough
- 4 1/2 cups all-purpose flour, plus more as needed
- 1/4 cup plus 1 pinch granulated sugar, divided
- 1 tablespoon kosher salt
- 2 large eggs
- 1 large egg yolk (reserve the white for the egg wash)
- 1/4 cup neutral oil, such as vegetable or canola, plus more for the bowl
Egg Wash
- 1 large egg white
- 1 tablespoon water
Instructions
- Activate the Yeast: Place 1 cup lukewarm water in a small bowl. Sprinkle with 2 teaspoons active dry yeast and 1 pinch of sugar, stirring to combine. Let sit for 5 to 10 minutes until a thin frothy layer appears, indicating the yeast is active.
- Mix Dry Ingredients: Whisk together 4 1/2 cups all-purpose flour, remaining 1/4 cup granulated sugar, and 1 tablespoon kosher salt in a stand mixer bowl or large bowl for hand kneading.
- Create Egg Slurry: Make a well in the flour mixture. Add 2 large eggs, 1 egg yolk, and 1/4 cup neutral oil to the center. Whisk to form a slurry, gradually pulling in flour from the sides.
- Add Yeast Mixture: Pour the activated yeast mixture over the egg slurry. Combine with a wooden spoon or spatula until a shaggy, sticky dough forms.
- Knead the Dough: Using a stand mixer with a hook attachment on low speed, knead the dough for 6 to 8 minutes until soft, smooth, and tacky. Alternatively, knead by hand on a floured surface for about 10 minutes. Add more flour a tablespoon at a time if the dough is too sticky.
- First Rise: Lightly oil a large bowl, transfer the dough ball, and turn it to coat with oil. Cover and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Divide and Roll: Turn the dough onto a lightly floured surface. Divide into 3 or 6 equal pieces (about 3 or 6 ounces each). Roll each piece into a 16-inch rope. If dough resists rolling, let rest for 5 minutes to relax gluten.
- Braid the Dough: Arrange ropes vertically, pinch them together at the top, then braid like hair. For a 3-strand braid, cross ropes over each other in sequence. For 6 strands, refer to braiding instructions in notes.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet. Sprinkle with a little flour, cover with a kitchen towel, and let rise in a draft-free warm place until puffed and pillowy, about 1 hour. Preheat oven to 350°F about 20 minutes before baking.
- Apply Egg Wash: Whisk 1 large egg white with 1 tablespoon water. Brush evenly over the challah, ensuring coverage in cracks and on all sides.
- Bake: Bake at 350°F for 30 to 35 minutes until the crust is deeply browned and an internal temperature reads at least 190°F. Rotate baking sheet halfway for even baking.
- Cool: Transfer the challah to a wire rack and let cool until just slightly warm, at least 45 minutes before slicing and serving.
Notes
- Ensure water is lukewarm (about 100°F to 110°F) to properly activate the yeast without killing it.
- If the dough feels sticky during kneading, add flour gradually to prevent a dense loaf.
- Let the dough ropes rest if they contract during rolling; this relaxes the gluten and makes braiding easier.
- For a 6-stranded braid, place the 6 ropes vertically, pinch at the top, then braid by crossing outer strands over or under inner strands in a systematic pattern.
- Use a kitchen thermometer to check bread’s internal temperature for perfect doneness at 190°F.
- The egg white wash creates a shiny, rich golden-brown crust typical of traditional challah.
- Store leftover challah in an airtight container; it freezes well for up to one month.
