190 minutes
A classic, beautifully braided bread perfect for sharing with family and friends.
Active Dry Yeast
teaspoons
tablespoons
cups
cups
each
tablespoons
cups
Raisins
cups
Poppy Seeds
to taste
to taste
1. Activate Yeast
Start by dissolving the yeast in 1 3/4 cups of lukewarm water with a tablespoon of sugar. Let it sit for about 10 minutes until it becomes foamy.
2. Combine Wet Ingredients
In a large mixing bowl, combine the remaining 1/2 cup of sugar, vegetable oil, and 4 of the eggs. Beat until the mixture is smooth and well-blended.
3. Add Salt and Yeast Mixture
Add the salt and pour in the activated yeast mixture, stirring to combine everything thoroughly.
4. Add Flour and Knead Dough
Gradually add the flour, one cup at a time, mixing until the dough starts to pull away from the sides of the bowl. If using raisins, mix them in now. Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until smooth and elastic.
5. First Rise
Grease a large bowl with oil and place the dough inside, turning it so it's lightly coated with oil. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free spot for about 1-2 hours, or until it has doubled in size.
6. Preheat Oven and Shape Dough
Preheat your oven to 375°F (190°C). Divide the dough into three equal pieces. Roll each piece into a rope about 16 inches long. Braid the ropes together, starting from the middle to the ends, and then tuck the ends under to secure the braid. Place the braided loaf on a baking sheet lined with parchment paper.
7. Egg Wash and Optional Toppings
Beat the remaining egg and brush it over the loaf to give the bread a beautiful, golden-brown crust. If you like, sprinkle poppy or sesame seeds over the top for added texture and flavor.
8. Final Rise and Bake
Let the loaf rise for another 30 minutes to ensure a light and airy texture. Bake in the preheated oven for 30-40 minutes, or until the bread is a rich, golden brown and sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.
Mix in chocolate chips for a treat on special occasions.
Stuff challah with fillings such as chocolate chips, sweetened cream cheese, or a cinnamon-sugar mixture.
Incorporate raisins during the mixing stage for a sweet, fruity loaf.
Fold in grated cheese or stuff braids with chunks of cheese before baking.
Spread a cinnamon and sugar mixture over strands before braiding for a sweet, spiced flavor.
Ensure your yeast is fresh and active by proofing it with warm water and a pinch of sugar at 110°F (43°C). Look for foam and bubbles within 10 minutes.
Use high-quality bread flour and measure it accurately, preferably with a kitchen scale, for consistency.
Let the dough rise in a warm, draft-free place until it doubles in size, using a turned-off oven with the light on if necessary.
Knead until smooth and elastic, about 10-15 minutes by hand, adding flour sparingly to avoid a dry loaf.
Allow the braided dough to rise again until puffy, which may take less time than the first rise but is crucial for a light loaf.
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