Braided Challah

Before you start

Challah is a soft, slightly sweet bread enriched with eggs and oil, traditionally served for Shabbat and Jewish holidays. Using oil instead of butter keeps it dairy-free so it can be served with any meal, and the eggs give it a yellow crumb that pulls apart in long, cottony strands.

The dough is deliberately on the firm side so the strands hold crisp, defined lines through proofing and baking; a dough that is too wet slumps into a soft lump. Knead until smooth and elastic, roll the strands evenly and not too tight, and brush with egg wash twice, once before proofing ends and again right before baking, for the deep, lacquered shine challah is known for.

Ingredients

• Dough500 g (4 cups + 2 tbsp) bread flour — or all-purpose for a softer crumb
• 7 g (2¼ tsp) instant yeast
• 9 g (1½ tsp) fine salt
• 150 g (⅔ cup) warm water — about 35°C (95°F)
• 2 large + 2 yolks eggs (about 136 g total) — room temperature
• 70 g (⅓ cup) neutral oil
• 80 g (¼ cup) honey
• Egg wash1 large egg
• 1 tbsp water
• pinch salt
• 1 tbsp sesame or poppy seeds — optional

Method

1. Whisk the flour, yeast and salt in the mixer bowl. In another bowl, whisk the water, eggs, yolks, oil and honey until smooth.
2. Pour the wet mixture into the flour and mix on low for 2 minutes. Knead on medium-low for 8 to 10 minutes, until the dough is smooth, elastic and pulls cleanly from the bowl. It should feel firm and only barely tacky; if it sticks to your hands, add flour a tablespoon at a time.
3. Shape into a ball, place in an oiled bowl, cover and let rise at warm room temperature for 1½ to 2 hours, until doubled.
4. Turn out the dough and divide it into 6 pieces of about 158 g. Roll each into a rope 40 cm (16 in) long, slightly thicker in the middle and tapered at the ends. If the ropes shrink back, rest them 5 minutes and roll again.
5. Pinch the six ropes together at one end. Braid: move the far-right rope over two, under one and over two; repeat from the right side each time, keeping the braid snug but not stretched. Pinch the end and tuck both ends under.
6. Move the braid to a parchment-lined sheet. Whisk the egg wash and brush the loaf thoroughly, getting into the crevices. Cover loosely and proof 45 to 60 minutes, until puffy and about 1½ times its size.
7. Heat the oven to 175°C (350°F). Brush the loaf a second time and sprinkle with seeds if using.
8. Bake 30 to 35 minutes, until deep mahogany and 88–90°C (190–195°F) in the thickest part. If it browns too fast after 20 minutes, tent loosely with foil. Cool on a rack for at least 1 hour.

Tips for success

• Weigh the strands so they are equal; uneven strands make a lopsided braid that bakes unevenly.
• Dust the counter very lightly or not at all when rolling ropes. A little friction helps them lengthen instead of sliding.
• Chill the leftover egg wash and use it within a day, or bake it into scrambled eggs.

Substitutions

Honey

Granulated sugar swaps by weight (80 g); the loaf browns a little less and the crumb is slightly drier. Add 10 g extra water.

Neutral oil

Melted butter gives a richer flavor but makes the bread dairy.

Egg yolks

Use one more whole egg instead of two yolks. The crumb will be a little paler and less rich.

Variations

Three-strand loaves

Divide into 6 pieces, make two three-strand braids and bake 22 to 26 minutes.

Round raisin challah

Knead 120 g raisins into the dough, coil one long rope into a spiral and tuck the end under. Bake 35 to 40 minutes.

Troubleshooting

Braid lost its definition and spread

The dough was too soft or over-proofed. Keep it firm, and bake when it has grown about 50% and springs back slowly.

Dark crust, doughy center

The oven runs hot or honey caused fast browning. Tent with foil and confirm the internal temperature before pulling it.

Tears along the strands

Under-proofing. The loaf burst at the seams as it rose in the oven; give it the full proof next time.

Storage

Keep in a sealed bag at room temperature for 2 to 3 days. Stale challah makes excellent French toast or bread pudding. Freeze wrapped for up to 3 months.

Safety notes

Do not taste raw dough; it contains raw egg and flour. Contains wheat and egg, and sesame if used.