Challah Bread
Bake delicious challah bread with our simple step-by-step recipe. Perfect for beginners, learn to make this classic braided bread at home!
Ingredients
- 4¼ cups all-purpose flour
- 1 tablespoon instant/rapid-rise yeast
- 2 teaspoons salt
- ¾ cup lukewarm water
- ¼ cup + 2 tablespoons vegetable oil
- ¼ cup + 2 tablespoons honey
- 3 eggs, at room temperature
- 1 egg yolk, at room temperature
Instructions
- In a small bowl, combine warm water (around 105-115°F or 40-46°C) with a pinch of sugar and your yeast. Let it sit for about 5-10 minutes until it becomes foamy. This shows the yeast is alive and ready.
- In a large mixing bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and stir in the oil and the foamy yeast mixture. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook for about 5-7 minutes.
- Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Once the dough has risen, punch it down gently. Divide the dough into portions, depending on how many strands you want for your braid (three or six are common). Roll each portion into a long rope. Pinch the ends together at the top and braid them, tucking the ends underneath.
- Place the braided challah on a baking sheet lined with parchment paper. Cover loosely and let it rise again for about 30-45 minutes, until puffy.
- Preheat your oven to 375°F (190°C). For a golden crust, brush the top of the challah with an egg wash (one beaten egg with a tablespoon of water). Bake for 25-35 minutes, or until deep golden brown, and it sounds hollow when tapped on the bottom.