175 minutes
A beautiful, golden loaf of Challah that's as delicious as it is impressive.
Active Dry Yeast
teaspoons
Warm Water, 110°F to 115°F
cups
cups
cups
each
cups
teaspoons
each
tablespoons
Poppy Seeds, optional
to taste
Sesame Seeds, optional
to taste
1. Dissolve Yeast
Dissolve the yeast in warm water in a large mixing bowl. The water should feel like a warm bath, not too hot or too cold. Stir in the honey and let it sit for about 5 minutes until it becomes foamy and fragrant.
2. Combine Ingredients
Add the vegetable oil and eggs to the yeast mixture, stirring until everything is well combined. Gradually add the flour and salt, mixing until a sticky dough forms.
3. Knead Dough
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes. The dough should be smooth and elastic, springing back when pressed lightly with your finger.
4. First Rise
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot until it has doubled in size, about 1 to 2 hours.
5. Punch and Divide Dough
Once the dough has risen, punch it down gently to release the air. Divide it into three equal pieces and roll each piece into a long rope, about 16 inches long.
6. Braid Dough
Lay the ropes side by side on a lightly floured surface and pinch them together at one end. Braid the ropes, crossing them over each other until you reach the end, then pinch the ends together and tuck them underneath the loaf to create a neat finish.
7. Second Rise
Transfer the braided loaf to a baking sheet lined with parchment paper. Cover it with the kitchen towel and let it rise again until puffy, about 30 to 45 minutes. Meanwhile, preheat your oven to 375°F (190°C).
8. Prepare Egg Wash
In a small bowl, beat the egg yolk with a tablespoon of water to make an egg wash. Brush this mixture generously over the risen loaf. If desired, sprinkle with poppy or sesame seeds.
9. Bake Challah
Bake the challah in the preheated oven for 25 to 30 minutes, or until it is deep golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Add-ins like raisins, dried cranberries, or chocolate chips, with a glaze of honey or maple syrup, or a sprinkle of cinnamon sugar before baking.
Roll out strands and fill with cinnamon sugar and apple slices for a sweet variant, or with pesto, cheese, or caramelized onions for a savory take, then braid.
Incorporate dried fruits like raisins, cherries, apricots, or figs into the dough. You can also add a bit of orange or lemon zest to provide a citrus note. For a sweeter loaf, consider mixing in a handful of chocolate chips or a swirl of cinnamon sugar.
Use leftover Challah to make a luxurious French toast, soaking slices in a rich custard before frying, for an indulgent breakfast or brunch.
Create a savory stuffed challah by rolling out the strands and filling them with ingredients like caramelized onions, sautéed mushrooms, or a mixture of herbs and cheese before braiding.
Ensure your yeast is fresh and active by proofing with warm water and a pinch of sugar. If there's no foam after 10 minutes, start over with new yeast.
Adequately knead the dough until it passes the "windowpane test" for the right gluten development and texture.
Use bread flour and measure it precisely with a kitchen scale to prevent a dense or misshapen challah.
Braid the dough tightly and evenly to maintain shape during baking and ensure an even texture.
Allow the dough to rise in a warm environment until doubled in size for optimal flavor and texture.
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