Classic Challah
Traditional dish · Jewish
A traditional braided egg bread, known for its rich, slightly sweet flavor and soft, fluffy texture. Perfect for Shabbat and holidays.
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Ingredients
- All-purpose flour4 cups
- Active dry yeast2.25 tsp
- Granulated sugar1/4 cup
- Salt1 tsp
- Warm water1/2 cup
- Eggs3 large
- Vegetable oil1/3 cup
- Egg yolk (for wash)1
- Sesame seeds or poppy seeds (optional)1 tbsp
Steps
- 1
In a small bowl, combine warm water, 1 tsp sugar, and yeast. Let sit for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour, remaining sugar, and salt.
- 3
In a separate bowl, whisk together 2 eggs, oil, and the yeast mixture.
- 4
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- 5
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 6
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 7
Punch down the dough and divide it into 3 equal portions. Roll each portion into a long rope.
- 8
Braid the three ropes together and place on a baking sheet lined with parchment paper.
- 9
Cover and let rise for another 30-45 minutes.
- 10
Preheat oven to 375°F (190°C).
- 11
Whisk the egg yolk with 1 tbsp water. Brush over the challah.
- 12
Sprinkle with sesame or poppy seeds, if desired.
- 13
Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- 14
Let cool on a wire rack before slicing.
