Very Buttery Challah

The name doesn’t exaggerate. Two and a half sticks of melted butter go into this challah dough, making it one of the richest versions you’ll find. Combined with three beaten eggs and sugar, the result is a bread with a brioche-like tenderness and a golden, buttery crumb that pulls apart in soft, pillowy strands.

The dough comes together fast: eggs, salt, sugar, dissolved yeast, and melted butter get mixed, then seven cups of flour go in gradually until the dough is soft but kneadable. Kneading on a floured board until springy and no longer sticky develops the gluten, and a 1 ½ hour rise doubles the volume.

One unusual instruction: do NOT preheat the oven. The loaves go into a cold oven set to 350°F (180°C), which means they get one last slow rise during the oven’s warm-up before the heat sets the crust. This gives a slightly taller, more open crumb than starting in a hot oven.

Kitchen Tips

• Don’t preheat the oven as directed. Starting in a cold oven gives the loaves a final rise boost
• Brush with beaten egg right before baking for that classic deep golden, shiny crust
• The dough should be soft but not sticky after kneading. Add flour gradually if needed
• Pinch the braid ends firmly. Loose ends unravel during rising and baking

Variations

• Add a handful of raisins to the dough for a sweeter, holiday-style challah
• Shape into a round spiral instead of a braid for Rosh Hashanah
• Use honey instead of sugar for a more traditional flavor