Description
This traditional braided challah recipe yields a beautifully soft, slightly sweet, and richly golden bread perfect for any occasion. Made with a preferment for extra flavor and a tender crumb, this challah is braided by hand and baked to a deep golden crust. Ideal for holiday dinners, French toast, or sandwiches, it’s a delightful treat that showcases classic Jewish baking.
Ingredients
Scale
Preferment
- 1/4 cup plus 2 1/2 tablespoons (90g) warm water (100°F)
- 1/4 cup plus 3 tablespoons (50g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons (6g) instant yeast
Dough
- 2 1/2 cups plus 3 tablespoons (325g) King Arthur Unbleached All-Purpose Flour, plus more for dusting
- 1 3/4 teaspoons table salt
- 2 large eggs
- 1 large egg, separated
- 3 tablespoons (64g) honey
- generous 1/4 cup (56g) vegetable oil or other neutral oil
Instructions
- Weigh and measure ingredients: Accurately measure the flour by weighing or gently spooning it into a cup, then sweeping off excess for best results.
- Make the preferment: In a stand mixer bowl, whisk the warm water, flour, and yeast until smooth with no dry spots, resembling pancake batter. Cover and let rest at room temperature for 1 hour until bubbly and increased in volume.
- Prepare the dough: Add the remaining flour, salt, whole eggs, egg yolk (reserve white for brushing), honey, and oil to the preferment. Using the dough hook, knead on medium-low speed until shaggy, about 2 minutes, then increase to medium-high and knead 8–10 minutes until shiny and smooth.
- First rise: Cover the dough and let it rise in a warm place for 1 to 1 1/2 hours until very puffy but not necessarily doubled.
- Shape the dough: Lightly flour a work surface and turn out the dough using a bowl scraper. Line a rimmed baking sheet with parchment paper.
- Divide and rest: Divide dough into three even pieces, about 235g each. Preshape into cylinders, cover, and rest for 15 minutes.
- Roll strands: On an unfloured clean surface, roll each piece into approximately 14″ long logs. If the dough shrinks back, rest and retry. Use minimal flour or a damp towel if needed to prevent sticking or slipping.
- Braid the challah: Place strands side by side and braid starting from the center by draping left strand over middle, then right strand over middle, continuing until the end. Pinch ends and flip loaf, then repeat the braid on the unbraided half. Tuck ends neatly and transfer the braid to the baking sheet at an angle.
- Second rise: Cover and let the braided challah rise until noticeably puffy, about 45 minutes. Preheat the oven to 375°F (190°C).
- Egg wash and bake: Beat reserved egg white lightly and brush generously over the challah, including into braid cracks. Bake for about 30 minutes until deep golden brown and internal temperature reaches 190°F (88°C).
- Cool and store: Remove from oven and cool completely on a wire rack before slicing. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Notes
- Using a preferment adds flavor and improves texture.
- Resting dough strands makes rolling easier due to gluten relaxation.
- Egg white wash gives the challah a shiny, golden crust.
- Use a digital thermometer to ensure the bread is fully baked and not underdone inside.
- Store challah in a sealed container to maintain softness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Keywords: braided challah, Jewish bread, homemade challah, sweet bread, braided bread, traditional challah recipe
