📝 About This Recipe
This classic Ashkenazi Challah is a testament to centuries of tradition, featuring a rich, pillowy crumb and a stunning mahogany crust. Enriched with eggs and honey rather than dairy to remain 'Pareve,' this bread is the crowning jewel of the Shabbat table. The intricate braid represents unity and peace, while the subtle sweetness and airy texture make it the ultimate comfort bread for any occasion.
🥗 Ingredients
The Yeast Starter
- 1 1/2 cups Warm water (between 105°F and 110°F)
- 1 tablespoon Active dry yeast (or 1 packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 7-8 cups Bread flour (plus extra for dusting)
- 1/2 cup Honey (clover or wildflower works best)
- 1/2 cup Vegetable oil (neutral oil like canola or grapeseed)
- 4 Large eggs (at room temperature)
- 1 tablespoon Fine sea salt
- 1/2 teaspoon Vanilla extract (optional, for a subtle aromatic depth)
The Egg Wash and Topping
- 1 Egg yolk (beaten with 1 tbsp water)
- 1 tablespoon Sesame seeds (for garnish)
- 1 tablespoon Poppy seeds (traditional Ashkenazi topping)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and 1 teaspoon of sugar. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the 4 eggs, honey, vegetable oil, salt, and vanilla until well combined.
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3
Pour the activated yeast mixture into the egg mixture and whisk gently to incorporate.
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4
Gradually add the bread flour, one cup at a time. If using a stand mixer, use the dough hook attachment on low speed. Continue adding flour until the dough begins to pull away from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5-7 minutes in the mixer) until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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6
Lightly grease a large bowl with oil. Place the dough inside, turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the dough to release air. Divide the dough into two equal portions to make two loaves.
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8
For a 3-strand braid, divide one portion into three equal balls. Roll each ball into a long rope, about 12-14 inches long. Pinch the three ropes together at the top.
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9
Braid the ropes by crossing the right strand over the middle, then the left strand over the new middle. Repeat until you reach the end, then pinch the ends together and tuck them underneath.
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10
Place the braided loaves on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes until they look puffy and light.
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11
Preheat your oven to 350°F (175°C). Gently brush the entire surface of the loaves with the egg wash, ensuring you get into the crevices of the braid.
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12
Generously sprinkle with sesame or poppy seeds if desired.
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13
Bake for 30-35 minutes. The Challah is done when it is a deep golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer should register 190°F (88°C).
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14
Transfer the loaves to a wire rack and allow them to cool completely before slicing. This prevents the interior from becoming gummy.
💡 Chef's Tips
Use bread flour instead of all-purpose flour for a higher gluten content, which creates that iconic chewy texture. Don't rush the first rise; a slow rise in a slightly cool room can actually develop more flavor in the dough. If the bread is browning too quickly in the oven, tent it loosely with aluminum foil for the last 10 minutes. For an extra-shiny crust, brush the loaf with egg wash once, let it dry for 5 minutes, then brush it a second time right before baking. Avoid adding too much flour during kneading; the dough should remain soft and supple for the lightest crumb.
🍽️ Serving Suggestions
Serve warm with a bowl of traditional Ashkenazi Chicken Soup (Matzo Ball Soup). Slice thick and use for the best French Toast you have ever tasted the next morning. Pair with a side of chopped liver or creamy hummus as a pre-dinner appetizer. Enjoy a slice spread with salted butter or a drizzle of extra honey for a simple treat. Serve alongside a festive brisket or roasted chicken for a complete Shabbat meal.