Challah
Jump to recipe
Many Jewish households make this traditionally braided bread for Shabbat. This is a single loaf adaptation which works well for a small household and can be mixed more easily in a stand mixer. You can find different braiding variations from @challahprince on Instagram.
You'll be eating in: 24 hours, including an overnight fridge rise.
Active time: 25 minutes
Yield: 1 loaf challah
Ingredients
For the bread:
- 6
grams instant yeast
- 200
grams lukewarm water
- 44
grams olive or vegetable oil, plus more for greasing the bowl
- 2
large eggs
- 10
grams granulated sugar
- 7
grams salt
- 500
grams all-purpose flour
For the egg wash:
- 1
egg
- 1
teaspoon water
Instructions
Mix the dough
Combine all of the ingredients (except the egg wash) in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed until combined. Increase speed to medium (6) and knead for 10 minutes.
Bulk ferment
Cover bowl with plastic wrap and let ferment in the fridge overnight. The dough should double in size. Remove from the fridge about 1 hour before braiding.
Braid
Split dough into 6 equal pieces (153 grams each) and shape into rough balls. Let sit for 10 minutes. Roll each ball into foot-long strands. Use these instructions to braid the pieces.
1st egg wash
Mix together the remaining egg and 1 teaspoon water. Brush the bread with the egg wash before the second rise.
Rise
Let the loaf rise again until puffy, about 90 minutes but maybe shorter or longer depending on the temperature of your room (bread will rise faster in hot rooms and slower in cold rooms). Test it by poking your bread - if the indent doesn't immediately spring back the bread is prooved enough. Preheat the oven to 375°.
2nd egg wash
Brush the bread with the egg wash again.
Bake
Bake at 375° for 35-40 minutes until the bread is dark golden brown and the internal temperature reads 190° with an instant read thermometer.
Print this recipe