Challah (Rubio's)
A 5-star rated hand-kneaded challah with a tender, eggy crumb and glossy sesame-topped crust. This Rubio family recipe makes two gorgeous braided loaves from simple pantry ingredients.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minSome recipes earn their keep, and this Rubio family challah has a loyal following for good reason.
Four eggs and a generous hit of sugar give the crumb its signature richness and that faintly sweet flavor you can’t stop pulling apart.
Kneading is non-negotiable here. Work that dough until it’s smooth and elastic, and you’ll be rewarded with a soft, springy bread that holds its braid beautifully.
Brush with egg wash, scatter sesame seeds on top, and bake until the kitchen smells like a proper bakery.
Kitchen Tips
- “Do not underknead” is the golden rule. You want the dough to pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
- Eggs at room temperature incorporate better and help the dough rise evenly.
- This makes two loaves, so freeze one (wrapped tightly in plastic, then foil) for up to 3 months.
Ingredients
Directions
In a small bowl, place warm water and yeast until yeast is softened.
In a large bowl, combine sugar, salt, salad oil, 3 eggs slightly beaten and about 3 to 4 cups of flour.
Mix with the yeast mixture, adding more flour if needed, to make a workable dough.
Knead until smooth and elastic.
Do not underknead.
Place in an oiled bowl and turn to oil top.
Cover and let rise until doubled in size.
Punch down the dough and divide in half.
Cut each half into 3 equal parts.
Roll each part into a strip 15-inches long.
Place 3 strips on a greased baking sheet.
Braid, fastening strips at each end.
Repeat with second half of dough.
Beat remaining egg slightly and brush tops and sides of dough.
Sprinkle with sesame seeds.
Bake in preheated 325℉ (160℃) oven for 30 to 40 minutes.
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