Challah
Total Time
1 Hour 15 Minutes, plus 4 to 5 hours to rise
Prep Time
45 Minutes
Cook Time
30 Minutes
Rating
4.81 out of 5 stars
(201)
Ingredients
1 loaf
- 4¼ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
- 1 tablespoon instant/rapid-rise yeast
- 2 teaspoons salt
- ¾ cup lukewarm water
- ¼ cup + 2 tablespoons vegetable oil
- ¼ cup + 2 tablespoons honey
- 3 eggs, at room temperature
- 1 egg yolk, at room temperature
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Preparation
Step 1
In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine.
Step 2
In a separate bowl, combine the lukewarm water, oil, honey, 2 of the eggs, and the egg yolk. Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes.
Step 3
Dust your hands generously with flour, then scrape the sticky, elastic dough out onto a lightly floured work surface. Dust the top of the dough lightly with flour and knead briefly into a soft, smooth ball.
Step 4
Lightly grease a large bowl with oil or nonstick cooking spray. Place the dough in the bowl, flip it over once so the top is lightly oiled, and then cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size, 2 to 3 hours.
Step 5
Invert the dough onto a lightly floured work surface and dust with flour. It will deflate. Cut the dough into four even 9-oz pieces, and then stretch and roll each piece into a rope about 20-inches long.
Step 6
Lay the ropes parallel to one another (vertically). Pinch them tightly together at the top, and then fan them out.
Step 7
Begin by taking the strand farthest to the right and weave it toward the left through the other strands using the pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over.
Step 8
Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.
Step 9
Carefully transfer the braided loaf to a parchment-lined 13 x 18-inch baking sheet. Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until about 1.5 times the size, 1 to 2 hours.
Step 10
Toward the end of the rising time, preheat the oven to 350°F and set an oven rack in the middle position.
Step 11
In a small bowl, beat the remaining egg and brush the beaten egg generously over the risen dough.
Step 12
Place the baking sheet atop another baking sheet; this will prevent the bottom crust from browning too much. Bake for 25 to 35 minutes, until the crust is a rich brown color and the internal temperature is between 190°F and 200°F on an instant-read thermometer.
Step 13
Remove the bread from the oven and place it on a rack to cool.
Step 14
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Chef's notes
If you're using yeast that comes in packets, the quantity required for this recipe (1 tablespoon) is more than one packet.
Active dry yeast can be used instead of instant/rapid-rise yeast, but the dough will take longer to rise.
Rising times are only a guide; the temperature in your kitchen, the humidity level outdoors, and how you knead the dough will all affect the rising time.
Make-Ahead:
Prepare the loaf up to where it's braided and on the pan. Cover with greased plastic wrap, and refrigerate overnight. The next day, allow it to come to room temperature and rise for about 1 hour before baking.
Freezer-Friendly:
Challah can be baked, cooled, tightly wrapped, and frozen for up to 3 months. Allow it to thaw at room temperature for at least 3 hours before serving.
