Challah — braided enriched bread
5
Units:
Prep: 25 min Cook: 30 min
Dough
- 4½ cup all-purpose flour
- 2¼ tsp instant yeast
- 2 tsp salt
- ¼ cup honey
- 2 tbsp vegetable oil
- 1 large egg, whole
- 2 large egg yolks
- ⅝ cup warm water, 110F
Egg Wash
- egg, beaten with 1 tbsp water
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.
Instructions
- 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.
- First rise: Place in an oiled bowl, cover. Rise 1.5-2 hours until doubled.
- 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.
- Second rise: Place on a parchment-lined baking sheet. Cover loosely. Rise 1 hour until puffy.
- 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
Created: 2/27/2026, 2:29:55 PM diytraditional
Large mixing bowl or stand mixer, baking sheet, parchment paper, pastry brush