Challah

This deep-gold, light-textured bread is traditionally served on the Jewish Sabbath and holidays. Smooth and supple, the dough is perfect for braiding—whether you choose a simple three-strand, elegant four-strand, or striking six-strand braid. Source

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
3 hours 50 minutes
Yield
1 large 16" loaf
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Ingredients

Dough

Topping

Instructions

  1. In a large bowl, combine 480g of flour with the rest of the dough ingredients. Mix and knead by hand, mixer, or bread machine until you have a soft, smooth dough. If sticky, add up to 1/4 cup (30g) more flour.
  2. Cover the bowl with plastic wrap and let the dough rise for about 2 hours, until puffy.
  3. Gently deflate the dough and place it on a lightly greased surface.
  4. Divide the dough depending on your preferred braid (3, 4, or 6 strands). Roll each piece into a 20” rope. If the dough resists, rest it for 10 minutes before continuing.
  5. Braid the dough as desired. Transfer to a parchment-lined or greased baking sheet.
  6. Cover with greased plastic wrap and let rise until very puffy, 60 to 90 minutes.
  7. Preheat oven to 375°F toward the end of the rise time.
  8. Mix the reserved egg white with 1 tablespoon water. Brush over the loaf and sprinkle with seeds, if using.
  9. Bake on the upper oven rack for 25 to 30 minutes, until deep golden and internal temperature reads 190°F.
  10. Cool on a wire rack.

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