Challah — braided enriched bread

A gorgeous golden braided bread enriched with eggs, honey, and oil. The egg yolks give challah its signature rich color and tender crumb, while the braiding makes it a stunning centerpiece. Easier to make than it looks.

Yield: 1 large braided loaf | Prep: 25 min | Rise: 2.5 hrs | Bake: 30 min

Ingredients

• 540g (4 1/2 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast
• 10g (2 tsp) salt
• 85g (1/4 cup) honey
• 28g (2 tbsp) vegetable oil
• 1 whole egg + 2 egg yolks
• 150ml (1/2 cup + 2 tbsp) warm water (110F)

Egg wash: 1 egg beaten with 1 tbsp water

Instructions

1. Mix and knead: Combine flour, yeast, and salt. Add honey, oil, egg, yolks, and warm water. Mix until a dough forms. Knead 8-10 minutes until smooth and elastic.
2. First rise: Place in an oiled bowl, cover. Rise 1.5-2 hours until doubled.
3. Braid: Punch down, divide into 3 equal pieces. Roll each into a 14-16 inch rope. Braid the three strands together, pinching ends to seal and tucking them under.
4. Second rise: Place on a parchment-lined baking sheet. Cover loosely. Rise 1 hour until puffy.
5. Egg wash and bake: Preheat oven to 375F. Brush generously with egg wash. Optionally sprinkle with sesame or poppy seeds. Bake 30-35 minutes until deep golden and internal temperature reads 190F.

Tips

• For a shinier crust, apply egg wash twice: once before the second rise and once right before baking
• The egg yolks are what make challah special — do not substitute with whole eggs only
• Makes extraordinary French toast when a day or two old
• Freezes beautifully for up to 3 months