180 minutes
A traditional Jewish bread, challah is a rich and slightly sweet loaf with a beautifully braided exterior. This recipe yields two loaves with a golden crust and tender crumb, perfect for Shabbat dinners or any occasion.
1. Braid Dough
Divide your prepared dough into six equal ropes, using three for each loaf. Braid each set of ropes carefully, ensuring they are tightly woven to hold their shape. Cover the loaves with a towel or plastic wrap and let them proof for 1½ to 2 hours, until the dough doubles in size.
2. Preheat Oven
While the dough is proofing, preheat your oven to 375ºF (190ºC). This ensures that the oven is at the right temperature when the bread is ready to bake.
3. Prepare Egg Wash
To prepare the egg wash, whisk together the egg yolk and water until fully combined. Once the loaves have risen, gently brush them with the egg wash using a pastry brush.
4. Bake the Bread
Place the loaves on a baking pan and bake in the preheated oven for a total of 30 minutes, rotating the pan halfway through to ensure even browning. The bread should reach an internal temperature of 200ºF and have a rich golden color when done.
5. Cool and Serve
Allow the loaves to cool on the pan for a few minutes before serving. This brief cooling period helps the bread set, making it easier to slice. Serve the challah warm for the best taste and texture.
6. Storage
If you have leftovers or wish to make these loaves ahead of time, they can be stored in the freezer for up to 3 months. Wrap them well in plastic wrap and foil to maintain freshness. When you're ready to enjoy them, simply reheat in the oven for a taste that's almost as good as fresh-baked.
Ensure your yeast is active by dissolving it in lukewarm water with a pinch of sugar. It should become bubbly within 5-10 minutes.
Knead until the dough reaches the windowpane stage for a strong gluten network and optimal rise and texture.
Maintain a dough proofing temperature around 75-80°F. Use a warmed oven as a proofing box if necessary.
Use a kitchen scale for accurate flour measurements. Fluff up the flour, spoon it into the cup, and level it off if measuring by volume.
Apply egg wash twice for a golden sheen—once before the final proof and once more before baking.
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