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Challah Recipe

A lovely egg and honey enriched braided bread with Jewish roots. Lovely with butter or jam.
Keyword honey braided bread, butter, bread, jam
Prep Time 2 hours 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings 2 loaves
Author Dani Meyer

Ingredients

  • 1 1/2 cups warm water
  • 1/2 cup honey
  • 1 tablespoon oil
  • 4 eggs
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 2 tablespoons instant dry yeast
  • 7 cups King Arthur bread flour plus additional flour may take 8 or 9 cups of flour total
  • If using whole wheat flour 1/2 whole wheat and 1/2 bread flour is preferable in flavor
  • 1 egg beaten
  • Poppy seeds or sesame seeds optional

Instructions

  • Preheat oven to 325.
  • Mix all ingredients above line together except flour.
  • Add flour cup by cup until the dough comes together enough to start pulling aside from the bowl.
  • Pour out onto a floured surface and knead, adding flour as you go to keep it smooth and not sticking to the table.
  • Knead for about 10 minutes.
  • Cover top of bread lightly with oil and cover.
  • Allow to proof until dough has almost doubled, about 1 1/2 hours.
  • Punch down.
  • Divide dough in half and then each half into 6 pieces for a total of 12 pieces. Try to make them as even as possible or weigh them to be equal.
  • Roll the pieces out til they are about 1 inch in diameter.
  • Pinch six braids together at the top and then braid.
  • See Tammy's Recipe Braiding Vide for tutorial.
  • Gently transfer the braided challah to a greased cookie sheet and cover with a tea towel.
  • Allow to rise again for about 30 minutes.
  • Use a pastry brush to coat the loaves with beaten egg. Top with poppy or sesame seeds if desired.
  • Bake for 25-30 minutes.
  • If using active dry yeast instead of instant yeast
  • see Tammy's Recipe for additional tips!