Challa
Submitted by Plum
This classic braided egg bread rises twice for a pillowy, golden loaf brushed with egg wash and sprinkled with sesame seeds. A Shabbat staple that fills your whole house with the irresistible scent of fresh-baked bread.
YIELD
2 loavesPREP
90 minCOOK
60 minREADY
150 minFew things rival the satisfaction of pulling a braided challah from the oven, its crust gleaming golden and the aroma wrapping around you like a warm hug.
This recipe uses a simple dough of flour, eggs, and oil, with a double rise that builds deep flavor and that signature soft, pull-apart texture.
The braiding might look fancy, but it’s easier than you think: just three ropes, woven together, and you’ve got a showstopper worthy of any Shabbat table.
Kitchen Tips
- Weigh your flour for consistency. Three pounds is roughly 10-11 cups depending on how you scoop.
- Quick-rising yeast cuts down on rise time, but regular active dry works if you give it an extra 15-20 minutes per rise.
- Don’t skip the egg wash. It’s the secret to that bakery-worthy golden sheen.
- Let the loaves cool completely before slicing to keep the crumb soft and intact.
Ingredients
Directions
Place the water, salt, and sugar in the bowl of a heavy-duty electric mixer.
Stir to dissolve the sugar.
Add the yeast and stir to dissolve.
Stir in the beaten eggs and the oil.
Beat in 5 cups of the weighed-out flour to make a batter.
Beat for 5 minutes or until the batter begins to pull away from the sides of the bowl.
Knead in the remaining flour by machine until smooth.
Place the dough on a clean countertop and cover it with a large metal bowl.
Allow the dough to rise until double in bulk.
Punch the dough down and allow it to rise again.
Punch the dough down again and divide it in half.
Cut each half into thirds.
Roll 3 of the pieces into ropes about 16 inches long with your hands.
Join 1 end of each rope and press together with the heel of your hand.
Alternately, braid the 3 ropes together and press the other 3 ends together with the heel of your hand.
Sprinkle a large baking sheet with a little of the cornmeal.
Place the braided dough on the sheet pan and allow it to double in bulk again.
Repeat the process with the remaining dough.
Allow the dough to rise until double in bulk.
Beat the 2 egg yolks and 1 tablespoon of water together for the egg wash.
Lightly brush both risen braided doughs.
Sprinkle with sesame seeds.
Bake in a preheated 350℉ (180℃) F oven for 50 to 60 minutes, until loaves are deep golden brown and sound hollow when tapped on the bottoms with your finger.
Remove to a cooling rack.
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