Easy Braided Challah Recipe
Perfect for Sunday Pot Roasts or Easter, Challah is a rich and sweet pillow-y bread that is traditionally served every week for the Sabbath and major Jewish holidays.
Ingredients
Servings: 20+ people (2 large loaves or 4 small loaves)
- 3 1/2 tsp. instant yeast
- 1/4 cup granulated cane sugar
- 1/2 cup olive oil
- 5 large eggs
- 1 tbsp. salt
- 8 cups all-purpose flour
- Poppy seeds or sesame seeds, for garnishing
- 2 tbsp. honey, for baking
- 1 large egg, for baking
Instructions
- In the bowl of a stand mixer, whisk together the sugar, yeast, and 1 3/4 cups warm water. Set aside for 10 minutes to activate the yeast.
- Add the olive oil and eggs into the bowl. Mix until smooth.
- Add the flour, then using the dough hook attachment, knead on low speed for 2 minutes. Increase the speed to knead on medium until the dough is smooth and pliable, about 4-5 minutes.
- Transfer the dough ball to a lightly greased bowl, cover with plastic wrap, and set aside in a warm environment for 1-2 hours, or until doubled. To speed up the process, place the covered bowl in the oven with the light on.
- Punch down the dough. Transfer to a lightly floured surface. Slice the dough into two equal pieces. Working on one piece at a time, slice the dough into 4-6 smaller pieces. With your hands, roll out each smaller piece into a long strand. Begin the braid the loaf with the 4-6 long dough strands. For a straight loaf, tuck the very ends underneath. For a circular loaf, twist the braided dough into a circle and pinch the ends together. Repeat with the second large piece of dough.
- Place the braided loaves on a large baking sheet with 2-3 inches in between.
- Let the dough rise 30 minutes in a warm environment.
- Preheat oven to 375F.
- In a small bowl, whisk the honey and egg together. Brush the mixture over each braided loaf, then garnish with poppy seeds or sesame seeds.
- Bake in the middle of the oven for 25-35 minutes, or until golden. Allow the bread to cool for at least 15 minutes. Enjoy!
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