Description
Rich, slightly sweet challah bread with a light, airy texture. Made with a sponge starter and braided to golden perfection, it’s perfect for holidays or any special occasion.
Ingredients
Scale
- 1 cup (240ml) lukewarm water (105-115°F)
- 1 tablespoon (10g) active dry yeast
- 1 tablespoon (12g) granulated sugar
- 1 1/2 cups (180g) bread flour
- 1/2 cup (120ml) lukewarm water (105-115°F)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) vegetable oil (or canola oil)
- 2 large eggs, plus 1 large egg yolk (reserve the egg white for egg wash)
- 1 tablespoon (15ml) honey
- 1 teaspoon vanilla extract
- 3 1/2 cups (420g) bread flour, plus more for dusting
- 1 1/2 teaspoons (9g) salt
- 1 large egg white (reserved from the dough)
- 1 tablespoon water
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
- Coarse sugar
Instructions
- Prepare the Sponge: In a large bowl, combine the lukewarm water, active dry yeast, and 1 tablespoon of sugar. Stir gently to dissolve. Let sit for 5-10 minutes until foamy. Add 1 1/2 cups bread flour and stir until just combined. Cover and let rest in a warm place for 30-60 minutes, or until doubled and bubbly.
- Make the Dough: In a separate large bowl, whisk together the remaining 1/2 cup lukewarm water, 1/2 cup sugar, vegetable oil, 2 whole eggs, egg yolk, honey, and vanilla extract.
- Pour the wet ingredients into the bowl with the sponge and stir to combine.
- In a separate bowl, whisk together the remaining 3 1/2 cups bread flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook.
- Knead the dough for 8-10 minutes, or until smooth, elastic, and slightly tacky. If too sticky, add flour, 1 tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled.
- Braid the Challah: Gently punch down the dough. Divide into six equal pieces. Roll each piece into a 12-14 inch rope. Pinch the six strands together at one end.
- Number the strands from left to right 1 through 6. The braiding pattern is as follows:
- Bring strand 1 over strands 2 and 3.
- Bring strand 6 over strand 4 and 5.
- Bring strand 1 (which is now on the right) under strand 5.
- Bring strand 6 (which is now on the left) under strand 3.
Repeat this pattern until you reach the end of the strands. Pinch the ends together to seal the braid.
- Tuck the ends of the braid underneath the loaf to create a neat and tidy shape.
- Second Rise: Place the braided challah on a baking sheet lined with parchment paper. Cover loosely and let rise in a warm place for 30-45 minutes, or until puffed up slightly.
- Bake: Preheat oven to 350°F (175°C).
- In a small bowl, whisk together the reserved egg white and 1 tablespoon of water.
- Gently brush the entire surface of the challah with the egg wash. If desired, sprinkle with sesame seeds, poppy seeds, everything bagel seasoning, or coarse sugar.
- Bake for 30-35 minutes, or until golden brown and sounds hollow when tapped. Tent with foil if browning too quickly.
- Cool completely on a wire rack before slicing.
Notes
- Use bread flour for a chewier texture.
- Don’t overknead the dough.
- A warm place is essential for rising.
- Don’t skip the egg wash for a golden-brown color.
- Cool completely before slicing to avoid a gummy texture.
- Challah is best enjoyed fresh, but it can be stored at room temperature for up to 2 days in an airtight container or wrapped tightly in plastic wrap. For longer storage, you can freeze the challah for up to 2 months. Thaw it completely before serving.
- Prep Time: 45 minutes
- Cook Time: 35 minutes