Challah Bread
Soft, golden braided Jewish egg bread with a tender crumb and shiny crust — perfect for Shabbat or French toast.
Ingredients
- 1.75 cups warm water
- 1.50 tbsp active dry yeast
- 1 tbsp granulated sugar
- 0.50 cup vegetable oil
- 4 large eggs
- 1 tbsp salt
- 0.50 cup granulated sugar
- 8 cups all-purpose flour
- — vegetable oil
- — large egg
- 1 tbsp water
- — sesame seeds
- — poppy seeds
Equipment
- parchment-lined baking sheet
- wire rack
Instructions
Proof the Yeast
Combine 1.75 cups warm water and 1.50 tbsp active dry yeast in a large mixing bowl or the bowl of a stand mixer.
Add 1 tbsp granulated sugar to the yeast mixture and stir gently. Let sit for 5 minutes until the yeast is foamy and activated.
Make the Dough
Add 0.50 cup vegetable oil , 4 large eggs , 1 tbsp salt , and 0.50 cup granulated sugar to the yeast mixture. Mix until combined.
Gradually add 8 cups all-purpose flour , about 1 cup at a time, mixing after each addition until the dough begins to come together.
Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic. Alternatively, use a dough hook on a stand mixer for 5 minutes .
First Rise
Lightly oil a large bowl with vegetable oil . Place the dough inside and turn to coat with oil.
Cover with a damp towel or plastic wrap and let rise in a warm place for 1 hour until doubled in size.
Punch the dough down, cover again, and let rise for 30 minutes .
Shape the Loaves
Divide the dough into 2 equal portions for 2 loaves.
Working with one portion at a time, divide the dough into 6 equal pieces. Roll each piece into a long rope about 12-14 inches long.
Pinch the tops of all 6 strands together. Braid the strands by crossing the outer right strand over 2 strands to the left, then the outer left strand over 2 strands to the right, repeating until you reach the end. Pinch the bottom ends together and tuck under.
Repeat with the second portion of dough to make the second loaf.
Place both braided loaves on a parchment-lined baking sheet .
Final Rise
Cover the loaves loosely with a damp towel and let rise for 1 hour until puffy and nearly doubled.
Bake
Preheat the oven to 375°F.
Whisk together large egg with 1 tbsp water to make the egg wash. Brush the loaves generously with the egg wash.
Sprinkle with sesame seeds or poppy seeds if desired.
Bake for 30-35 minutes until golden brown and the internal temperature reaches 190 °F on an instant-read thermometer.
Transfer to a wire rack and let cool completely before slicing.
View Cooklang Source
---
title: Challah Bread
description: "Soft, golden braided Jewish egg bread with a tender crumb and shiny crust — perfect for Shabbat or French toast."
servings: 2
time: 4 hours
tags:
- bread
- jewish
- baking
cuisine: Jewish
difficulty: intermediate
source: https://houseofnasheats.com/best-challah-bread/
---
== Proof the Yeast ==
Combine @warm water{1 3/4%cups} and @active dry yeast{1 1/2%tbsp} in a large mixing bowl or the bowl of a stand mixer.
Add @granulated sugar{1%tbsp} to the yeast mixture and stir gently. Let sit for ~proofing{5%minutes} until the yeast is foamy and activated.
== Make the Dough ==
Add @vegetable oil{1/2%cup}, @large eggs{4}, @salt{1%tbsp}, and @granulated sugar{1/2%cup} to the yeast mixture. Mix until combined.
Gradually add @all-purpose flour{8%cups}, about 1 cup at a time, mixing after each addition until the dough begins to come together.
> You may need up to 8 1/2 cups of flour depending on humidity. The dough should be slightly tacky but not sticky.
Turn the dough out onto a floured surface and knead for ~kneading{8%minutes} until smooth and elastic. Alternatively, use a dough hook on a stand mixer for ~kneading{5%minutes}.
== First Rise ==
Lightly oil a large bowl with @vegetable oil{}. Place the dough inside and turn to coat with oil.
Cover with a damp towel or plastic wrap and let rise in a warm place for ~first rise{1%hour} until doubled in size.
Punch the dough down, cover again, and let rise for ~second rise{30%minutes}.
== Shape the Loaves ==
Divide the dough into 2 equal portions for 2 loaves.
Working with one portion at a time, divide the dough into 6 equal pieces. Roll each piece into a long rope about 12-14 inches long.
Pinch the tops of all 6 strands together. Braid the strands by crossing the outer right strand over 2 strands to the left, then the outer left strand over 2 strands to the right, repeating until you reach the end. Pinch the bottom ends together and tuck under.
Repeat with the second portion of dough to make the second loaf.
Place both braided loaves on a #parchment-lined baking sheet{}.
== Final Rise ==
Cover the loaves loosely with a damp towel and let rise for ~final rise{1%hour} until puffy and nearly doubled.
== Bake ==
Preheat the oven to 375°F.
Whisk together @large egg{1} with @water{1%tbsp} to make the egg wash. Brush the loaves generously with the egg wash.
> For extra shine, apply a second coat of egg wash just before baking.
Sprinkle with @sesame seeds{} or @poppy seeds{} if desired.
Bake for ~baking{30-35%minutes} until golden brown and the internal temperature reaches 190°F on an instant-read thermometer.
Transfer to a #wire rack{} and let cool completely before slicing.