Traditional Braided Challah
A golden, slightly sweet, and wonderfully fluffy enriched bread that graces the Sabbath table with beauty and warmth.
Ingredients
- •2 1/4 tsp active dry yeast (one 1/4-ounce packet)
- •1 cup warm water (110°F/43°C)
- •1/3 cup granulated sugar
- •1/3 cup neutral vegetable oil, plus extra for greasing
- •2 large eggs, plus 1 egg beaten for the wash
- •1 1/2 tsp salt
- •4 1/2 to 5 cups unbleached all-purpose flour
- •1 tbsp sesame or poppy seeds (optional)
Instructions
- 1
In a large bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water, letting it sit for 5 to 10 minutes until it becomes frothy.
- 2
Whisk the remaining sugar, vegetable oil, 2 eggs, and salt into the yeast mixture until smooth.
- 3
Gradually add 4 1/2 cups of the flour, stirring with a wooden spoon or dough hook until a dough begins to form.
- 4
Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding remaining flour as needed, until smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- 6
Punch down the dough and divide it into three or six equal pieces depending on your braiding preference.
- 7
Roll each piece into a long strand of even thickness, then braid the strands together and tuck the ends under neatly.
- 8
Transfer the braided loaf to a parchment-lined baking sheet, cover loosely, and let rise for another 45 minutes.
- 9
Preheat your oven to 375°F (190°C) and brush the risen loaf generously with the remaining beaten egg, sprinkling with seeds if desired.
- 10
Bake for 30 to 35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
💡 Chef tips
- To make this recipe dairy-free and strictly pareve, ensure you use vegetable oil instead of butter and water or plant milk.
- Leftover challah makes incredible French toast or bread pudding if it becomes slightly stale.
- You can freeze the baked and cooled challah wrapped tightly in plastic wrap and foil for up to 3 months.
✅ How it should turn out
The finished challah emerges with a shiny, deep golden-brown crust, a light and fluffy interior with a tender crumb, and a rich, comforting aroma of freshly baked yeast bread.