Description
This classic Challah Bread recipe yields a soft, slightly sweet, and beautifully braided loaf perfect for Shabbat or any special occasion. With its rich texture from eggs and honey, this homemade bread is a delightful treat that pairs well with both savory and sweet dishes. The extended rising times develop a tender crumb and a golden crust.
Ingredients
Scale
Dry Ingredients
- 4 1/4 cups all-purpose flour (plus more for dusting)
- 1 tablespoon instant yeast
- 1 1/2 teaspoons salt
Wet Ingredients
- 3/4 cup lukewarm water
- 6 tablespoons vegetable oil
- 6 tablespoons honey (or maple syrup)
- 3 eggs (at room temperature)
- 1 egg yolk (at room temperature)
Instructions
- Mix dry ingredients: In a stand mixer fitted with the dough hook, combine the flour, instant yeast, and salt. Mix on low speed for 30 seconds to distribute the ingredients evenly.
- Whisk wet ingredients: In a separate bowl, whisk together lukewarm water, vegetable oil, honey (or maple syrup), 2 whole eggs, and 1 egg yolk until combined.
- Combine dough: Add the wet egg mixture to the dry ingredients in the mixer. Knead on medium-low speed for 5 to 7 minutes until a sticky dough forms that clings to the bottom of the bowl. The dough will appear wet at this stage.
- Knead by hand: Generously dust your hands and a work surface with flour. Transfer the dough onto the surface, dust the top with flour, and knead until it’s soft and smooth into a ball.
- First rise: Lightly grease a large bowl with oil. Place the dough inside, turning it over to coat evenly to prevent drying. Cover with plastic wrap and let it rise in a warm place for 2 to 3 hours, until doubled in size.
- Deflate dough: Gently turn the dough out onto a lightly floured surface and dust the top with flour. Press down to deflate the dough.
- Divide dough: Cut the dough into four equal pieces, approximately 9 ounces each. Stretch each piece into a rope about 20 inches long.
- Arrange ropes: Place the four ropes parallel to each other, pinch them tightly at one end, and spread out the other ends for braiding.
- Braid: Begin braiding the ropes: take the strand farthest to the right and weave over and under left strands following the pattern over, under, over until the entire loaf is braided. Tuck the ends under neatly.
- Second rise: Transfer the braided loaf to a parchment-lined 13 x 18-inch baking sheet. Cover loosely with plastic wrap or a kitchen towel and let rise for 1 to 2 hours in a warm draft-free spot, until about 1.5 times its original size.
- Preheat oven: Preheat your oven to 350°F (175°C) and adjust the rack to the middle position.
- Brush with egg wash: In a small bowl, beat the remaining egg and brush it evenly over the risen loaf for a glossy finish.
- Bake: Place another baking sheet stacked over or under the sheet with the bread to prevent excessive bottom browning. Bake for 25 to 35 minutes until the crust is deep golden brown and the internal temperature reads 190°F to 200°F with an instant-read thermometer.
- Cool and serve: Remove the bread from the oven and transfer to a cooling rack. Allow to cool sufficiently before slicing and serving.
Notes
- Use room temperature eggs for better dough consistency and optimal rising.
- Adjust honey amount to taste or substitute with maple syrup for a different but equally delicious sweetener.
- When braiding, keep ropes even in thickness for a uniform loaf.
- Ensure water is lukewarm to activate yeast without killing it.
- Letting the bread cool before slicing helps maintain its structure and crumb.
- Stacking a baking sheet on top or below the bread’s baking sheet helps prevent overbrowning of the bottom crust.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Keywords: Challah bread recipe, braided bread, traditional Jewish bread, homemade bread, sweet egg bread, Shabbat bread
