Braided Challah

Basic challah recipe that makes two loaves. Theres a good challah braiding video here.

  • 1-1/4 cup warm water (approx. 100 F.)
  • 1/3 cup of granulated sugar and an extra pinch to start the yeast
  • 4 teaspoons dry yeast
  • 2 eggs plus 1 egg yolk
  • 4 tablespoons honey
  • 1/3 cup vegetable oil
  • 6 cups bread flour
In the machine, place water and pinch of sugar. Stir in yeast. Let mixture stand for a few minutes to dissolve yeast. Then add the sugar, eggs, yolk, honey and oil. Add all but 1/2 cup of the flour.

Process on 'dough' cycle and remove when kneading ends.

Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal. When the dough cycle is complete, prepare egg wash and divide dough into six sections and braid into 2 loafs.

Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Place whole baking sheet into a large plastic bag or under a towel. Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash.

Preheat oven to 375 F. Place bread in oven, reduce heat to 350 F. and bake 30-35 minutes.