Classic Challah Bread
This challah recipe gives you that bakery style braided loaf with a tender, slightly sweet crumb and a shiny golden crust. It is the kind of bread that turns an ordinary dinner into something special, and it is far more approachable to make at home than most people expect.
Equipment
- Stand mixer with dough hook attachment - or large mixing bowl and hands for kneading
- Large mixing bowls - for proofing the dough
- Kitchen scale - optional, for accurate flour measurements
- Measuring cups and spoons
- Pastry brush
- Two large baking sheets
- Parchment paper
- Plastic wrap or clean kitchen towels - for covering the dough while it rises
- Instant-read thermometer - to check the internal temperature of the baked loaves
- Cooling rack
- Bench scraper - optional, for dividing dough
Ingredients
- 4 ½ cups all purpose flour - 565g, plus more for kneading
- 2 ¼ teaspoons active dry yeast - one standard packet
- ¼ cup granulated sugar - 50g, divided
- 1 ½ teaspoons fine sea salt
- ¾ cup warm water - 180ml, about 110°F (43°C)
- ⅓ cup neutral vegetable oil or mild olive oil - 75ml
- ¼ cup honey - 85g
- 4 large eggs - 3 whole eggs plus 1 extra yolk for dough, 1 egg reserved for egg wash
For the egg wash and topping
- 1 large egg - for egg wash
- 1 tablespoon water - for egg wash
- 1 tablespoon sesame seeds - optional, or poppy seeds
Instructions
- Combine warm water with 1 teaspoon of the sugar in a small bowl. Sprinkle the yeast over the top and let sit for 5-10 minutes until foamy.
- In the bowl of a stand mixer, add activated yeast, oil, honey, 3 whole eggs, and 1 extra yolk. Whisk until smooth and frothy.
- Whisk flour, remaining sugar, and salt together. Add half to the wet ingredients and mix on low speed. Gradually add remaining flour until dough pulls away from the bowl.
- Knead with a dough hook on medium speed for 7-8 minutes until smooth and elastic, or knead by hand for 10-12 minutes on a floured surface.
- Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with plastic wrap and let rise in a warm spot for 1-1½ hours until doubled in size.
- Punch down the dough and divide it in half. Divide each half into 3 equal pieces and roll each into a 14-16 inch long rope.
- Lay 3 ropes side by side and pinch the tops together. Braid by crossing the right strand over the middle, then the left over the new middle, repeating to the end. Pinch the ends and tuck under. Repeat with remaining dough.
- Loosely cover both braided loaves with plastic wrap and let rise for 45 minutes to 1 hour until puffy. Preheat oven to 350°F (175°C) toward the end of rising.
- Whisk the remaining egg with 1 tablespoon water. Brush the egg wash generously over each loaf, getting into the braid crevices, and sprinkle with sesame or poppy seeds if using.
- Bake both loaves for 25-30 minutes until deep golden brown, or until an instant-read thermometer inserted into the thickest part reads 190°F (88°C). Tent with foil if browning too quickly.
- Let the loaves rest on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely for about 1 hour before slicing.
Notes
- Yeast temperature: Make sure your water is warm (about 110°F/43°C), not hot, since water above 120°F (49°C) can kill the yeast before it even gets started.
- Dough consistency: Resist the urge to add too much flour while kneading. A slightly sticky dough will bake up softer than a dry, stiff one.
- Cold kitchen tip: If your kitchen is cold, let the dough rise in the oven with just the oven light on for a gentle, consistent warmth.
- Egg wash technique: Apply the egg wash in a thin, even layer rather than pouring it on, so it does not pool in the creases of the braid.
- Extra shine: For extra shine, you can apply a second light coat of egg wash about 10 minutes after the first, before baking.
- Internal temperature: Always check the internal temperature with an instant read thermometer rather than relying on color alone, since ovens vary.
- Make ahead: You can prepare the dough through the first rise, then place it in the refrigerator overnight. The next day, let it come to room temperature for about an hour before shaping.
- Storage: Store cooled challah at room temperature in a sealed plastic bag or airtight container for up to 3 days.
- Freezing: Wrap the loaf tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw wrapped at room temperature overnight.
- Substitutions: Granulated sugar or maple syrup can be used in place of honey at roughly the same quantity, though the texture may vary slightly.