✡️ Challah

Updated at: Thu, 17 Aug 2023 13:37:10 GMT

Step 1

In mixer fitted with dough hook, combine flour, yeast, & salt. Mix on low (30 sec.) to combine. In separate bowl, combine lukewarm water, oil, honey, 2 eggs, & egg yolk. Add to dry ingredients; knead on med.-low to a sticky dough that clings to bottom of bowl, (5-7 min.) (The dough may seem too wet but have faith—it’s supposed to be.)

Step 2

Dust hands generously with flour; scrape sticky, elastic dough out onto lightly floured work surface. Dust top of dough lightly with flour; knead briefly into a soft, smooth ball.

Step 3

Lightly grease lg. bowl with oil. Place dough in bowl, flip it over once so the top is lightly oiled; cover bowl with plastic wrap. Allow dough to rise in a warm, draft-free spot until it's puffy & doubled in size (2-3 hrs.)

Step 4

Invert dough onto lightly floured work surface; dust dough with flour. (It will deflate.) Cut dough into four even (9oz.) pieces; stretch & roll each piece into a rope about 20” long. Lay ropes parallel to one another (vertically). Pinch them tightly together at top;fan them out. (If the ropes shrink a bit, just work them back into their original length.)

Step 5

▶️Begin by taking the strand farthest to the right and weave it toward the left through the other strands using this pattern: over, under, over. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand farthest to the right, until the whole loaf is braided. Tuck the ends under to give the loaf a finished look.

Step 6

▶️Carefully transfer the braided loaf to a parchment-lined 13”x18” baking sheet. Cover the loaf loosely with plastic wrap and let it rise in a warm, draft-free spot until about 1.5 times the size, 1 to 2 hours. Toward the end of the rising time, and set an oven rack in the middle position. (Note that the loaf will continue to rise significantly in the oven.)

Step 7

In sm. bowl, beat remaining egg; brush generously over the risen dough. (Note: If you like, sprinkle poppy or sesame seeds onto challah before putting it in oven.)

Step 8

Place baking sheet atop another baking sheet (this will prevent bottom crust from browning too much.) Bake (25-35 min.), until crust is a rich brown color & internal temp. is 190°F-200°F.

Step 9

Remove bread from oven & place on rack to cool.

Step 10

Active dry yeast may be used instead of instant/rapid-rise yeast, however, dough will take longer to rise.

Step 11

When baking yeast breads, rising times are only a guide. (The temp. in your kitchen, humidity level outdoors, & how you knead the dough will all affect the rising time.)

Step 12

Make-Ahead: Prepare loaf up to the point where it's braided & on pan. Cover with greased plastic wrap; place in refrig. overnight. The next day, remove braided dough from refrigerator; set on countertop (keep covered). Let it come to room temp. & rise (~1 hr.) before baking as directed.

Step 13

Challah is best enjoyed fresh, but leftovers will keep for a few days in a sealed plastic bag.

Step 14

Freezer-Friendly: Challah can be baked, cooled, tightly wrapped, & frozen (up to 3 mo.) Allow to thaw at room temp. (at least 3 hr. before serving.)

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