Challah

Challah is a traditional Jewish bread made every week for the Sabbath and for most Jewish holidays.

Course Bread

Cuisine American, Israeli

Prep Time 5

Cook Time 1 15

Rising time 1 30

Total Time 1 20

Servings servings

Calories 235kcal

Author Meggan Hill

Ingredients

1/2 cup + 2 tablespoons warm water 110 to 115 degrees
1 package active dry yeast (2 1/4 teaspoons or 0.25 ounces)
2 tablespoons honey
3 1/2 cups bread flour
1 teaspoon Salt
6 tablespoons olive oil (see note 1)
5 large egg yolks room temperature
1 egg + 1 tablespoon water (egg wash)
2 tablespoons sesame seeds or poppy seeds

US Customary - Metric

Instructions

In a large measuring cup, and the warm water, yeast, and honey. Let the yeast soften (bloom) for 5 minutes.
In the bowl of a stand mixer fitted with the hook attachment, combine the flour, salt, butter, and egg yolks. With the motor running on low, slowly drizzle in the yeast mixture.
Increase the mixer speed to medium and mix until the dough forms a ball and pulls away from the sides of the bowl, about 2-4 minutes. If the dough seems a bit too wet, add 1-2 tablespoons of flour.
Turn out the dough onto a clean work surface and shape into a ball. Place into the same bowl, cover with plastic wrap, and let rise in a warm place (80 to 85 degrees, see notes) until doubled in size, about 1 - 1 1/2 hours.
Line a baking sheet with parchment paper. Punch down the dough and pour out onto a lightly floured surface. Using a bench scraper or sharp knife, cut the dough into 3 equal pieces. Roll each piece into an 18 inch log. If the dough starts to shrink back as you roll, cover with plastic wrap, and let rest for 10 minutes. Then continue to roll into logs.
Form into a three strand loaf by placing the three logs parallel to one another, but perpendicular to you. Starting at the top, pinch the three ends together. Cross left strand over middle strand, then right strand over middle strand. Continue until fully braided, readjusting the strands when necessary.
Pinch the three strands together at the end and gently tuck under to create a round edge. Tuck under at the top of the loaf as well. Place the loaf on the prepared baking sheet, cover with a clean kitchen towel or plastic wrap, and place the baking sheet on top of the oven.
Preheat the oven to 350 degrees and proof the shaped loaf until doubled in size, about 30 minutes. When ready to bake, brush the entire surface of the loaf with egg wash and generously sprinkle with the seeds.
Bake until deep, golden brown, about 25 to 30 minutes, rotating the baking sheet halfway through (the loaf should sound hollow when thumped ). Cool completely on the baking sheet before serving.

Notes

Olive oil: If you aren't keeping Kosher, you can substitute 6 tablespoons softened butter for the olive oil.
Yield: This recipe makes 1 large loaf of Challah, about 1 pound in weight, enough for 8 large, thick slices.
Storage: Store leftover Challah in an airtight plastic bag at room temperature for 4 to 7 days. Do not store it in the refrigerator as it will dry out.
Freezer: Wrap, label, and date Challah and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition