Traditional Challah Bread
Ingredients
- • 360 ml warm water
- • 14 g active dry yeast
- • 100 g granulated sugar
- • 80 ml vegetable oil
- • 4 item eggs
- • 10 g salt
- • 750 g all-purpose flour
- • 1 item egg yolk for egg wash
- • 15 g sesame seeds or poppy seeds
Instructions
- 1
In a large mixing bowl, combine warm water (110°F/43°C), yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy and activated.
- 2
Add the remaining sugar, oil, 3 eggs (reserve 1 for egg wash), and salt to the yeast mixture. Whisk until well combined.
- 3
Gradually add flour, one cup at a time, mixing with a wooden spoon until a shaggy dough forms.
- 4
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add small amounts of flour if too sticky.
- 5
Place dough in a lightly oiled bowl, turning once to coat. Cover with a damp towel and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- 6
Punch down the dough and turn onto a clean surface. Divide into 3, 4, or 6 equal pieces depending on desired braid style.
- 7
Roll each piece into a long rope about 16 inches long, slightly tapered at the ends. For a 3-strand braid: pinch tops together, braid by alternating outer strands over the middle, then pinch ends and tuck under.
- 8
Place braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for 45-60 minutes until puffy and nearly doubled.
- 9
Preheat oven to 375°F (190°C). Beat the remaining egg yolk with 1 tablespoon water and gently brush over the entire surface of the challah.
- 10
Sprinkle with sesame or poppy seeds. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom.
- 11
Remove from oven and transfer to a wire rack. Let cool for at least 20 minutes before slicing.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to beautiful challah is patience during the rise times and creating even-sized ropes for braiding. For an extra-shiny crust, apply a second egg wash halfway through baking. This bread freezes beautifully for up to 3 months—just thaw at room temperature and refresh in a 300°F oven for 10 minutes."
