Challah Recipe

This classic challah recipe features a rich, slightly sweet dough made with eggs and a touch of honey, resulting in a beautifully soft and fluffy texture. This traditional braided bread, often central to Jewish sabbath and holiday meals, is ideal for sharing with family and friends. It requires patience but is a rewarding experience, yielding a delicious loaf that's perfect for slicing or making French toast.

Ingredients

• 1 1/2 cups warm water (about 110°F / 43°C)
• 2 1/4 tsp active dry yeast
• 1/4 cup sugar
• 1/4 cup honey
• 1/2 cup vegetable oil
• 2 large eggs, plus 1 egg for egg wash
• 1 1/2 tsp salt
• 6 to 6 1/2 cups all-purpose flour
• Poppy or sesame seeds (optional, for topping)

Directions

1. Activate the Yeast: In a large bowl, whisk together the warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes, until it becomes foamy. This shows the yeast is active.
2. Mix the Dough: Add the remaining sugar, honey, oil, 2 eggs, and salt to the yeast mixture. Whisk until well combined. Gradually mix in 5 cups of flour, a cup at a time, using a wooden spoon. Continue adding flour until the dough forms a shaggy ball and is no longer sticky to the touch.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and soft. Critical Tip: The dough should be soft, but not sticky. Avoid adding too much flour, which can make the bread tough.
4. First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a kitchen towel and let it rise in a warm, draft-free place for 1 1/2 to 2 hours, or until it has doubled in size.
5. Shape and Braid: Gently punch down the dough to release the air. Divide it into three equal pieces. Roll each piece into a long, even rope, about 16-18 inches long. Pinch the three ropes together at one end and braid them tightly. Pinch the other end to seal. Alternatively, you can use a 4 or 6-strand braid for a more intricate look.
6. Second Rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 45-60 minutes, or until it looks puffy and has grown significantly.
7. Bake: Preheat your oven to 350°F (175°C). Whisk the remaining egg with a splash of water to create an egg wash. Gently brush the entire surface of the challah with the egg wash. This will give it a beautiful golden, shiny crust. Sprinkle with poppy or sesame seeds if using.
8. Final Step: Bake for 30-40 minutes, or until the challah is a deep golden brown and sounds hollow when you tap the bottom. Let it cool on a wire rack for at least 30 minutes before slicing.