Braided Challah

Ingredients

Equipment Needed

• •Large mixing bowl
• •Kitchen scale (for even strand portions)
• •Rimmed baking sheet
• •Pastry brush
• •Wire cooling rack
• •Instant-read thermometer

Instructions

1. 1

   Wake the yeast

   Pour the warm water into a large bowl. The temperature matters: too cool and the yeast stays dormant, too hot and you kill it. It should feel like bathwater against your wrist. Stir in the honey until dissolved, then sprinkle the yeast over the surface. Wait ten minutes. The yeast should foam and bubble, proof that it is alive and ready to work.

   If your yeast does not foam after ten minutes, it is dead. Start over with fresh yeast. This small test saves you from a dense, disappointing loaf.
2. 2

   Build the dough

   Add the oil and eggs to the yeast mixture and whisk until combined. The eggs make challah what it is: rich, golden, tender. Add the flour and salt, stirring with a wooden spoon until a shaggy mass forms. The dough will look rough and unpromising. This is normal.

3. 3

   Knead until smooth

   Turn the dough onto a clean, unfloured surface. Knead for eight to ten minutes, using the heel of your hand to push the dough away, then folding it back toward you. At first it will be sticky and ragged. Resist adding flour. As you work, the dough transforms: it becomes smooth, elastic, and slightly tacky but no longer sticking to your hands. When you press a finger into it, the dough should spring back slowly.

   Kneading develops gluten, the protein structure that gives bread its chew. Trust the process. The stickiness resolves itself.
4. 4

   Let the dough rise

   Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and set in a warm spot. Let it rise until doubled in size, about one and a half to two hours. The dough is ready when you press two fingers into it and the indentation remains.

5. 5

   Divide and shape strands

   Punch down the risen dough to release the gas. Turn it onto your work surface and divide into three equal pieces for a traditional braid, or six for a more intricate loaf. Roll each piece into a rope about fourteen inches long and roughly one inch thick. Keep the thickness even along the length. If the dough springs back stubbornly, let it rest for five minutes under a towel, then continue.

   Weigh your dough portions on a kitchen scale for even strands. Unevenly sized ropes produce a lopsided braid.
6. 6

   Braid the challah

   For a three-strand braid: Pinch the three ropes together at one end and press firmly to seal. Braid as you would hair, alternating outer strands over the center. Keep gentle tension so the braid is snug but not tight. Pinch the ends together and tuck both ends underneath the loaf. Transfer to a parchment-lined baking sheet.

   A three-strand braid is forgiving and beautiful. Do not let intimidation keep you from trying. Children learn this. You can too.
7. 7

   Second rise

   Cover the shaped loaf loosely with a kitchen towel and let it rise again until puffy and nearly doubled, about forty-five minutes to one hour. The challah should look airy and the braid should have softened and expanded. While it rises, preheat your oven to 350°F.

8. 8

   Apply the egg wash

   Beat the remaining egg with one tablespoon of water until smooth. Using a soft pastry brush, gently coat the entire surface of the challah, getting into the crevices of the braid. This wash gives challah its characteristic mahogany shine. Sprinkle with sesame or poppy seeds if you like.

   Be gentle with the egg wash. Heavy brushing can deflate your risen dough.
9. 9

   Bake until deeply golden

   Bake for thirty to thirty-five minutes, until the challah is a deep golden brown and sounds hollow when you tap the bottom. The internal temperature should reach 190°F. If the top browns too quickly, tent loosely with foil for the final ten minutes.

10. 10

    Cool before tearing

    Transfer to a wire rack and let cool for at least twenty minutes. The bread is still cooking inside, and cutting too soon releases steam that should stay in the crumb. When you finally tear into it, the texture should be soft, slightly sweet, and pull apart in tender strands.

Chef Tips

• •Good flour matters more than technique. Stone-ground bread flour from a local mill has flavor and strength that commercial flour lacks. If you can smell the wheat, you are on the right path.
• •Room temperature eggs incorporate better and help the dough rise evenly. Set them out an hour before you begin.
• •The dough should be slightly tacky, not sticky. If it clings to your hands after kneading, add flour one tablespoon at a time. If it feels dry and stiff, wet your hands and continue kneading.
• •Challah freezes beautifully. Wrap the cooled loaf tightly in plastic, then foil, and freeze for up to three months. Thaw at room temperature and refresh in a 300°F oven for ten minutes.
• •For a richer loaf, substitute one of the whole eggs with two egg yolks. The color deepens and the crumb becomes more tender.

Advance Preparation

• •The dough can rise overnight in the refrigerator after the first rise. Shape it cold, then let it come to room temperature during the second rise, about two hours.
• •Challah is best the day it is baked, but keeps well wrapped at room temperature for two to three days. Toast slices that have gone slightly stale.
• •Leftover challah makes exceptional French toast. The egg-rich bread soaks up custard without falling apart.

Frequently Asked Questions

Nutrition Information

1 serving (about 80g)