Braided Challah Loaf
Challah is a rich, egg-based yeast bread that relies on a long, slow rise to develop its characteristic tight crumb. By braiding six strands, you ensure the loaf maintains its structure in the oven while creating distinct layers that pull apart after baking. The final egg wash is the difference between a pale crust and a deep, mahogany finish.
Patience is your primary ingredient.
The dough will be tacky; resist the urge to add extra flour, as dry dough will result in a heavy, dense loaf. Ensure your eggs are at room temperature to avoid shocking the yeast.
- Stand mixer with dough hook
- Large mixing bowl
- Baking sheet
- Pastry brush
- Kitchen scale
What goes in.
- 550gall-purpose flour
- 100ggranulated sugar
- 1.5 tbspinstant yeast
- 1.5 tspkosher salt
- 3large eggs, plus 2 yolks
- 120mlwarm water (110°F)
- 85gneutral oil
Establishing uniform tension
Roll your strands to even lengths by using the palm of your hand, moving from the center outward. Consistent thickness ensures the entire loaf bakes at the same rate.
The method.
Activate the yeast
Whisk water, sugar, and yeast in the mixer bowl. Let it sit for 5-8 minutes until a light foam forms on the surface.
Build the dough
Add flour, salt, oil, and eggs. Mix on low speed until a shaggy ball forms, then increase to medium speed for 8 minutes. The dough should be smooth and pull away cleanly from the sides.
Bulk fermentation
Cover the bowl with a damp cloth. Place it in a warm, draft-free spot until doubled in size, roughly 2 hours.
Shape
Punch down the dough and divide into 12 equal pieces. Roll each into a 12-inch rope. Braid two 6-strand loaves, tucking the ends firmly underneath to secure them.
Proof
Place loaves on a parchment-lined sheet. Cover loosely and proof for 45-60 minutes. They should look airy and spring back slowly when poked.
Bake
Brush with an egg wash (1 egg beaten with 1 tbsp water). Bake at 350°F (175°C) for 30-35 minutes. The loaf is ready when the bottom sounds hollow and the crust is dark gold.
Other turns to take.
Seeded
Sprinkle poppy or sesame seeds over the egg-washed surface immediately before sliding the tray into the oven.
Raisin
Fold in 100g of plumped raisins during the last minute of mixing for a sweet variation.
When it doesn't go to plan.
Use a dark metal baking sheet to help brown the bottom of the crust.
If the dough resists stretching while rolling, let it rest for 5 minutes; the gluten will relax and become more pliable.
Cool the loaf completely on a wire rack to prevent the steam from softening the crust.
The ones that keep coming up.
Why did my braid unravel?
The strands were likely too floured, preventing them from sticking to each other. Ensure you brush off excess flour before braiding.
Can I use active dry yeast instead?
Yes, just make sure you allow it to bloom in the warm water for 10 minutes rather than mixing it directly with the flour.