Description
This Challah Bread is a classic, beautifully braided loaf with a soft, tender crumb and a slightly sweet flavor. Rich yet light, it’s perfect for sandwiches, French toast, or enjoying fresh with butter and honey.
Ingredients
Dough
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm water (110°F / 43°C)
- ⅓ cup granulated sugar
- ¼ cup vegetable oil or melted butter
- 2 large eggs, room temperature
- 1 ½ tsp salt
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy to ensure the yeast is active.
- Mix Dough: Add vegetable oil or melted butter, eggs, salt, and 2 cups of flour to the yeast mixture. Stir until combined into a sticky dough.
- Add Remaining Flour: Gradually incorporate the remaining 2 cups of flour to form a soft, workable dough.
- Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic, building gluten structure.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours until doubled in size.
- Shape: Punch down the risen dough to release air, then divide it into 3 equal strands (or 4–6 strands for a more intricate braid).
- Braid: Braid the strands together and transfer the loaf onto a parchment-lined baking sheet.
- Second Rise: Cover the braided loaf and let it rise again for 30–45 minutes until puffy and nearly doubled.
- Apply Egg Wash: Gently brush the loaf with the egg wash made from 1 egg and 1 tablespoon of water to create a shiny, golden crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 30–35 minutes until the bread is deep golden brown and sounds hollow when tapped.
- Cool: Remove from oven and cool on a wire rack before slicing to set the crumb and prevent gummy texture.
Notes
- For extra shine, apply a second egg wash halfway through baking.
- Dough can be braided and refrigerated overnight before baking to develop more flavor.
- Sprinkle sesame or poppy seeds on top before baking for added texture and visual appeal.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
