Traditional Braided Challah
This classic, golden-crusted braided bread is rich, slightly sweet, and perfect for any festive table.
Ingredients
- •1 cup warm water (240ml)
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1/2 cup granulated sugar
- •1/3 cup neutral oil (such as vegetable or canola oil)
- •2 large eggs plus 1 egg yolk
- •4 1/2 cups all-purpose flour (approx. 560g)
- •1 1/2 teaspoons kosher salt
- •1 tablespoon water (for egg wash)
Instructions
- 1
In a large bowl, whisk together the warm water, yeast, and a tablespoon of the sugar. Let it sit for 5-10 minutes until foamy.
- 2
Add the remaining sugar, oil, 2 eggs, and salt to the yeast mixture, whisking until combined.
- 3
Gradually stir in the flour one cup at a time until a shaggy dough forms.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 6
Punch the dough down and divide it into three equal pieces. Roll each piece into a long rope, about 12 inches long.
- 7
Braid the three ropes together, tucking the ends underneath, and place on a parchment-lined baking sheet.
- 8
Cover the braid and let it rise for another 45 minutes.
- 9
Preheat your oven to 350°F (175°C). Whisk the remaining egg yolk with 1 tablespoon of water and brush evenly over the loaf.
- 10
Bake for 30-35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For an extra shiny crust, brush the loaf with the egg wash twice: once before the second rise and once right before baking.
- To store, keep the bread in an airtight bag at room temperature for up to 3 days, or freeze it sliced for up to 2 months.
- If your dough feels too sticky while kneading, add flour one tablespoon at a time; be careful not to add too much or the bread will be dense.
✅ How it should turn out
The finished challah should have a deep, glossy golden-brown crust, a soft and airy interior crumb, and a delightful aroma of toasted yeast and sweetness.