Description
This traditional Jewish Challah recipe produces a beautifully braided, soft, and slightly sweet bread that’s perfect for holidays or everyday enjoyment. Made from simple ingredients like flour, yeast, eggs, and oil, and baked to a golden brown, it offers a delightful texture that can be enjoyed fresh or used in recipes like French toast or bread pudding.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 cup warm water (110°F/43°C)
For Topping
- 1 egg (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and vegetable oil together until blended.
- Form the Dough: Add the foamy yeast mixture and the egg-oil mixture to the dry ingredients. Stir with a wooden spoon or dough hook until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into a rope about 14–16 inches long. Braid the ropes together tightly and pinch the ends to seal the loaf.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise again for 30–45 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it evenly over the loaf for a shiny, golden crust. Sprinkle with sesame or poppy seeds if desired.
- Bake the Challah: Bake for 28–32 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the baked challah from the oven and transfer it to a wire rack. Allow it to cool completely before slicing for best texture.
Notes
- Challah is best enjoyed fresh but can also be used for French toast or bread pudding.
- For a sweeter loaf, add 1/4 cup raisins to the dough during mixing.
- You can shape the dough into a round braid for special holidays.
