Description
This authentic Best Challah recipe offers a soft, slightly sweet braided bread that’s perfect for special occasions or everyday enjoyment. Made with a few simple ingredients like flour, eggs, and yeast, this traditional Jewish bread is beautifully golden and rich in flavor thanks to its careful braiding and rising technique.
Ingredients
Scale
Challah Dough
- 4 cups all-purpose flour
- 1 cup warm water
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 2 large eggs
- 2 teaspoons instant yeast
Instructions
- Activate the yeast: In a mixing bowl, combine the warm water, granulated sugar, and instant yeast. Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Add wet ingredients: Beat in the eggs, vegetable oil, and salt into the yeast mixture until well combined.
- Add flour: Gradually incorporate the all-purpose flour into the wet ingredients, mixing until a dough starts to form.
- Knead the dough: Transfer the dough to a floured surface and knead it thoroughly for about 10 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
- Prepare for braiding: Punch down the risen dough gently to release air. Divide the dough into equal strands suitable for braiding.
- Braid the dough: Braid the strands together tightly and evenly, then place the braided loaf on a greased or parchment-lined baking sheet.
- Second rise: Cover the braided dough again and let it rise for another 30-45 minutes until puffy.
- Bake the challah: Preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped.
- Cool and serve: Remove the challah from the oven and allow it to cool on a wire rack before slicing and serving.
Notes
- For a shinier crust, brush the challah with a beaten egg wash before baking.
- You can add sesame or poppy seeds on top after applying egg wash if desired.
- Make sure your water is warm, not hot, to avoid killing the yeast.
- Dough can be refrigerated overnight after the first rise for convenience; let it come to room temperature before braiding.
- This recipe yields one large braided loaf, perfect for sharing.
