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Challah Bread

This is a simple Challah bread adapted from here. Their notes are really good, but they take some extra steps that I don't really see a difference with.

Ingredients

  • 1 cup lukewarm water (100 - 105 degrees)
  • 2 tsps active dry or instant yeast
  • 4 to 4 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tsp salt
  • 2 eggs
  • 1 egg yolk (reserve the white for the egg wash)
  • ¼ cup neutral-flavored vegetable oil, such as canola

Instructions

  1. Bloom yeast: 1 cup water + 2 tsps yeast + generous pinch of sugar, stir and let stand 10 - 15 minutes (until frothy)
  2. Sift dry ingredients into stand mixer bowl
  3. Add eggs, yolk and oil, mix
  4. Add yeast mixture, knead/mix on low for 6 - 8 minutes (dough should be soft, smooth, and hold a ball shape)
  5. Rise until doubled (in well-oiled bowl, plastic-covered), 1 ½ - 2 hours (best in warmed oven)
  6. Divide and braid: 3 equal strands, 16 inches, ~365 grams. Let strands rest if they snap back.
  7. Rise on parchment paper, covered with towel, ~1 hour (until puffed an pillowy)
  8. Brush with egg wash (generously, 1 tbsp water + egg white, lightly beaten)
  9. Bake at 350° 30 - 35 minutes, until it reads 190°. Allow to cool to lukewarm before slicing.

Note: I haven't tried the 6-strand version yet, I'll update here if/when I do.