Classic Challah Bread
The secret to a good challah is the dough's elasticity. You want it smooth enough to stretch without tearing, which creates that distinct, airy pull when you finally break the loaf open.
Patience is your main ingredient.
The dough needs warmth to rise properly; if your kitchen is chilly, place the bowl inside a turned-off oven with a bowl of steaming water nearby.
- Large mixing bowl
- Stand mixer with dough hook
- Baking sheet
- Pastry brush
- Kitchen scale
What goes in.
- 1 cupwarm water
- 1 tbspactive dry yeast
- 1/2 cupgranulated sugar
- 1/3 cupneutral oil, such as grapeseed or vegetable
- 3 largeeggs, room temperature
- 5 cupsall-purpose flour
- 2 tspkosher salt
- 1 extraegg beaten with a splash of water for wash
Checking gluten development
Before the first rise, pinch off a small piece of dough and stretch it thin between your fingers. If you can see light through the dough without it snapping, the gluten is ready.
The method.
Activate the yeast
Whisk the warm water, yeast, and a tablespoon of the sugar in your mixer bowl. Let it sit for ten minutes until a foamy layer forms on top.
Mix the dough
Add the remaining sugar, oil, and two eggs. Mix on low, then gradually add the flour and salt. Switch to the dough hook and knead on medium speed for 8 minutes until smooth.
First proof
Transfer to an oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 90 minutes.
Shape and braid
Divide dough into six equal pieces. Roll each into a 12-inch rope. Braid three ropes together for each loaf, tucking the ends underneath tightly.
Second proof
Place braids on a parchment-lined sheet. Cover loosely and let rise for another 45 minutes until noticeably puffy.
Bake
Brush with the egg wash. Bake at 350°F (175°C) for 30 to 35 minutes. The loaves are done when they sound hollow when tapped on the bottom and are a deep golden brown.
Other turns to take.
Raisin Challah
Fold one cup of plumped raisins into the dough during the last minute of mixing.
Sesame Crust
Sprinkle raw sesame or poppy seeds generously over the egg wash right before sliding the loaves into the oven.
When it doesn't go to plan.
Use room temperature eggs so they incorporate into the dough without cooling down the yeast.
If the ropes shrink back while you try to braid, let them rest on the counter for five minutes to relax the gluten.
Don't skip the second rise; it prevents the braids from pulling apart in the oven.
The ones that keep coming up.
How do I know if the oven is too hot?
If the crust darkens before the inside is set, tent the top of the loaves with aluminum foil for the final ten minutes of baking.
Can I make this the day before?
Yes, let the dough rise in the refrigerator overnight after the initial mix. Bring it to room temperature before braiding.
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