Challah bread is one of my favorite loaves of bread to make, eat, and share. While I’d like to say I enjoy making, eating, and sharing the same, I have to say making it is my favorite. Unlike sourdough or baguettes, challah is a relatively simple dough to make and shape. The simplicity of challah is what makes it so appealing. The dough is enriched but is not as sweet or buttery as a brioche-like you would use for a babka. This results in a light and slightly sweet bread that can be eaten on its own, with jam, or with dinner. Additionally, the bread can be prepared in a few hours. This is somewhat of a rarity for most of the types of bread I like to make. Anyway, on to the recipe.
Recipe Notes
In the bowl of your stand mixer, combine the warm water, part of the sugar, and yeast and mix to combine. Once the yeast starts bubbling, mix in the oil.
Next, beat in the four eggs one at a time followed by the salt and the rest of the sugar. With the mixer on low, begin adding in the flour a little at a time.
Once the flour has been added, increase the mixer to medium speed and knead dough for eight to ten minutes. The dough should be smooth and tacky to the touch but not super sticky. You may not need to add the full amount of flour. I found if you can push down on the dough with a finger and only have a bit of dough around the edge of your finger, that’s the right consistency.
Once the dough is the kneaded and the correct consistency, place in a large, oiled bowl. Cover the bowl with cling film and proof for one hour or until doubled in size. Take a photo of your dough to help gauge if its doubled in size. After dough has doubled, punch down and let rise for another 30 min. You can also just let the dough proof for 90 min, I’ve made loaves both ways and they’re both delicious. The rise and crumb is similar as well.
Shaping instructions
Turn the dough out onto a floured work surface and divide in half. Take half of the dough and divide into 6 equal pieces. If you prefer to make a 5 or 3 plait loaf, divide the dough into that many pieces. Roll each piece into a strand roughly a foot long and 1-1/2″ in diameter. For a six plait loaf, check out my Instagram page for a video detailing how to make a 6-plait loaf. There’s also a Youtube video that I used to learn.
Once the loaves are plaited and shaped, beat the remaining egg with a touch of salt in a bowl. Brush the loaves with the egg wash and proof for another hour. Do not throw out the egg wash, you’ll need it again. While the loaves are proofing, preheat the oven to 375 degrees Fahrenheit and place a rack in the center of the oven.
When ready to bake, brush the loaves with egg wash a second time and place in the oven. Bake for 35-40 minutes or until golden brown. Let cool on a wire rack before slicing and serving. It may take a few times to get the challah visually appealing. I still struggle with getting the dough exactly right with the consistency and rise. The last batch I made split during baking and didn’t get the best rise, see below. The bread will still taste delicious though. So bring it to that party anyway, nobody will care because of how delicious it is. You’ll be sure to make friends and get invited back.
Challah Recipe
Equipment
- Stand Mixer
- Bench scraper
Ingredients
- 10 grams active dried yeast (3.5tsp)
- 112 grams White Sugar (1 tbsp + ½ cup)
- 118 ml Vegetable oil (½ cup)
- 5 Large Eggs (4 for the dough, 1 for the egg wash)
- 18 grams Kosher Salt (1 tbsp)
- 960-1020 grams AP flour (8 to 8-½ cups)
- 340 ml Warm water (1-½ cups)
Instructions
Dough Instructions
- In the bowl of your stand mixer, add the warm water along with the yeast and 12 grams of sugar and mix with a whisk until yeast is dissolved.
- Whisk the oil into the yeast mixture. Next add the 4 eggs, one at a time, to the mixture.
- Add the remaining sugar and salt to the mixture and whisk until combined.
- Using the dough hook of your stand mixer, gradually add the flour into the mixture until a dough begins to form. You may not need to add all of the flour. Mix until the dough is smooth and not too sticky. (the dough should be tacky but not stick to your finger if you press it with your finger.)
- Grease a large bowl and transfer the dough to said bowl. Cover with cling film and leave to proof for one hour, or until doubled in size. After dough has doubled, punch down the dough and let rise for another 30 minutes.
Dough Shaping Instructions
- Turn the dough out onto a floured work surface and divide in half. Take one half of the dough and divide into six equal pieces. Roll out each piece of dough into a strand roughly 1 foot long and 1-½" in diameter.
- Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the right most strand all the way over to the left. Take the second strand from the left and move it all the way over to the right.
- Next take the leftmost strand and move it over two strands. Take the second from the right most strand and move it all the way back over to the left.
- Start this process over with the right most strand and repeat until fully braided. If making a straight loaf, tuck the ends underneath. If making a circular loaf, pinch the ends together.
- Repeat this process with the second half of the dough.
Second Proof & Baking
- Beat the remaining egg with a touch of salt and brush the top of both loaves with the egg wash.
- Proof for another hour or until nice and puffy.
- Preheat your oven to 375 degrees Fahrenheit and place oven rack in center of oven.
- Once loaves have finished their second proof, brush loaves again with egg wash.
- Bake for 35-40 minutes or until golden brown. Let loaves cool on wire rack before serving.
