📝 About This Recipe
This quintessential Jewish ceremonial bread is characterized by its rich, pillowy crumb and a stunningly glossy, braided exterior. Infused with wildflower honey and high-quality oil, this recipe yields a loaf that is both deeply symbolic and irresistibly tender. Whether gracing a Shabbat table or being transformed into the world's best French toast, this Challah is a masterclass in the balance of sweetness and structure.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (105-110°F; feels like warm bath water)
- 1 tablespoon Active dry yeast (ensure it is fresh)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough Base
- 7-8 cups Bread flour (plus extra for dusting; high protein is best for structure)
- 1/2 cup Wildflower honey (clover honey also works well)
- 1/2 cup Vegetable oil (neutral oil like canola or grapeseed)
- 4 Large eggs (at room temperature)
- 1 tablespoon Fine sea salt (do not skip; balances the sweetness)
- 1 teaspoon Vanilla extract (optional, for a modern aromatic lift)
The Egg Wash and Topping
- 1 Egg yolk (for a deep golden color)
- 1 tablespoon Water (to thin the wash)
- 2 tablespoons Sesame seeds (optional topping)
- 1 tablespoon Poppy seeds (optional topping)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and 1 teaspoon of sugar. Whisk gently and let sit for 5-10 minutes until a thick, frothy foam forms on the surface.
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2
Add the honey, vegetable oil, 4 eggs, salt, and vanilla (if using) to the yeast mixture. Whisk vigorously until the eggs are fully incorporated and the liquid is smooth.
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3
Begin adding the bread flour 1 cup at a time, stirring with a wooden spoon or using the dough hook attachment on low speed. Continue adding flour until a shaggy dough forms and clears the sides of the bowl.
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4
Knead the dough for 8-10 minutes by hand on a floured surface, or 5-7 minutes in a stand mixer. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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5
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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6
Gently punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface and divide the dough into two equal portions (one for each loaf).
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7
Divide each portion into 3 or 4 smaller balls (depending on your preferred braid style). Roll each ball into a long, smooth rope about 12-14 inches long.
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8
Pinch the tops of the ropes together and braid them tightly. Tuck the ends under securely and place the braided loaves on a parchment-lined baking sheet.
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9
Cover the loaves loosely with a light kitchen towel and let them undergo a second rise for 45-60 minutes. They should look puffy and feel light when poked gently.
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10
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of water.
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11
Using a pastry brush, coat the entire surface of the loaves with the egg wash, ensuring you get into the crevices of the braids. Sprinkle generously with sesame or poppy seeds if desired.
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12
Bake for 30-35 minutes. Halfway through baking, rotate the pan to ensure even browning. The Challah is done when it is deep golden brown and sounds hollow when tapped on the bottom.
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13
Transfer the loaves to a wire rack immediately to prevent the bottoms from getting soggy. Allow to cool for at least 30 minutes before slicing to let the internal structure set.
💡 Chef's Tips
Use a kitchen scale for the flour if possible; too much flour makes for a dense, dry bread. If your kitchen is cold, let the dough rise inside an oven that is turned OFF with the oven light on. For the glossiest finish, apply a second coat of egg wash 5 minutes before the bread goes into the oven. Avoid over-kneading by hand; once the dough 'springs back' when poked, it is ready for the first rise. Leftover challah makes incredible bread pudding or French toast due to its high egg and fat content.
🍽️ Serving Suggestions
Serve warm with a dish of honey and salted butter for a simple, decadent treat. Pair with a traditional bowl of Matzo Ball soup or a hearty beef brisket. Slice thick for Sunday morning French toast topped with fresh berries and maple syrup. Use thin slices for a gourmet grilled cheese with brie and fig jam. Serve alongside a glass of sweet Kosher wine or a crisp sparkling cider.