It’s time to put your recipe skills to good use! Challah is an egg enriched loaf that’s traditionally braided and makes the most beautiful presentation. Similar to brioche, the bread is slightly sweet and wonderfully soft inside. Any leftover bread makes the perfect slice for french toast. As with most bread, challah is best the day, but any leftovers can be wrapped in plastic once the bread is completely cool and stored at room temperature. Since this bread is soft and doesn’t have a crusty or hard crust wrapping in plastic is great. For any crustier loaves, like a sourdough, we’d recommend storing in a paper bag!
Don’t have a stand mixer? No problem! You can make this dough by hand just know that it’s meant to be a sticky dough. When kneading, flour your surface generously and wet your hands slightly to keep the dough from sticking to you. Try not to add too much flour during the kneading process and use a bench scraper to help you lift and fold the dough.
Have you made this yet? Let us know how it went in the comments below!
|YIELDS:||PREP TIME:||TOTAL TIME:|
|12 SERVINGS||0 HOURS 10 MINS||3 HOURS 30 MINS|
FOR THE DOUGH
1/2 c. lukewarm water1 (0.25-oz.) packet active dry yeast 1/3 c. plus 1 tsp. granulated sugar 4 c. all-purpose flour 2 tsp. kosher salt 1/4 c. vegetable oil 3 large eggs
FOR THE EGG WASH
1 large egg 2 tsp. water 1 tsp. granulated sugar Poppy seeds or sesame seeds (optional)
- In a small bowl or measuring cup, combine lukewarm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add flour, remaining ⅓ cup sugar, and salt and whisk to combine. Add yeast mixture, oil, and eggs and mix on medium speed until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. Dough will still be slightly sticky.
- Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.
- Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and and divide into 3 equal pieces. Roll each piece into a 20” long rope, about 1” wide. Place ropes onto prepared baking sheet and pinch tops together and tuck under. Wet your hands lightly to help pinch together, if necessary.
- Braid dough into one long rope. Pinch bottom ends together and tuck under braid. Cover with a kitchen towel and let rise until an indention remains after poking the dough and almost doubled, about 1 hour.
- Preheat oven to 350°. Beat egg, water, and sugar together and brush over risen dough. Sprinkle with poppy seeds or sesame seeds, if desired.
- Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.