340 minutes
A traditional, sweet, and braided bread that's perfect for the Sabbath, holidays, or any occasion.
Active Dry Yeast, mixed with water
teaspoons
Bread Flour, added to preferment and dough
cups
Warm Water, mixed with yeast
0.25 fluid ounces
Room-Temperature Water, mixed with yeast
0.25 fluid ounces
Golden Raisins, boiled and dried
cups
Honey, mixed into dough
tablespoons
Olive Oil, mixed into dough
tablespoons
Egg Yolk, mixed into dough
each
Eggs, mixed into dough and used for egg wash
each
Kosher Salt, mixed into dough
teaspoons
Poppy Seeds, sprinkled on top
teaspoons
1. Prepare the Preferment
Mix the active dry yeast with both warm and room temperature water, then whisk in the bread flour. Allow it to sit until it looks bubbly, about 1-2 hours.
2. Plump the Raisins
Boil the golden raisins in water for 15 to 20 minutes, then pat them dry.
3. Mix the Dough
Combine the honey, olive oil, egg yolk, and eggs with the bread flour and kosher salt. Add the preferment and mix until well combined.
4. Knead the Dough
Knead the dough on a floured surface until smooth and elastic, but slightly tacky, about 10 to 15 minutes.
5. First Rise
Place the dough in a warm spot to rise until doubled in size, about 1-2 hours.
6. Shape the Challah
Punch down the dough, cut it into strands, and braid or shape as desired. Place on a baking sheet.
7. Second Rise
Brush the dough with an egg wash and let it rise until puffy, about 1½ to 2 hours.
8. Bake the Challah
Preheat the oven to 350 degrees. Give the loaf another coat of egg wash, sprinkle with poppy seeds, and bake until golden, about 35 to 40 minutes.
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