challah

The rich, fluffy, egg-yolky classic done right.

The Best Challah Recipe

(1000 grams) all-purpose flour,

(50 grams) sugar

(30 grams) kosher salt

(10 grams) instant dry yeast,

(270 grams) whole eggs, eggs

egg eggs

(260 grams) cold water

(90 grams) light olive or vegetable oil

whole egg, for egg wash

In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast. Add eggs, yolks, water, honey, and oil, stirring with a flexible spatula to form a shaggy dough. Fit the mixer with a dough hook and knead on low (speed 2 on a KitchenAid stand mixer), mixing until the dough is smooth and begins to pull away from the sides of the bowl, about 10 minutes.

Turn dough onto a lightly floured surface and scrape the bowl clean. Knead the dough by hand until elastic and smooth, 3 to 5 minutes, and then round into a ball. Lightly oil the empty mixing bowl, place ball of dough inside, and cover tightly with plastic wrap.

Meanwhile, set oven to 200°F (93°C) and set bowl near the air vent, aiming for a 75°F/25°C environment. Allow to rise by half, about one hour. (At 70°F/21°C, expect this to take roughly 90 minutes). 

When dough is risen by half, flip the dough over inside the bowl and fold the top portion firmly into the middle. Next, fold the bottom portion of the dough into the center of the mass. Rotate the dough 90 degrees, and perform the same motions—top to middle, bottom to middle—pressing firmly each time with the palm of your hand and pushing it against the sides of the bowl to expel excess air. Cover again with plastic wrap and let rise another hour, and up to 90 minutes.

Turn the dough onto a lightly floured work surface and cut into 8 pieces, about 230g each. Press each portion into a roughly 4-inch square and fold the top edge to the middle, pinching the dough along the seam to seal, then repeat with the bottom edge to form a cylinder. Set on a lightly greased baking sheet, cover with plastic, and repeat with the remaining dough. Let dough sit for 15 minutes at room temperature.

On a clean work surface, gently roll each portion of dough back and forth, using the palms of your hands to elongate each piece into a 14-inch strand, applying very little pressure in the middle, but enough at the ends to taper its shape. Once elongated, set aside, cover with plastic wrap, and repeat for the remaining strands. 

Remove 4 strands and arrange them like spokes extending from the center of a wheel. Pinch together the strands to join at one end and anchor with a heavy jar or can.

Mentally number the four strands, from left to right, as strand 1 through strand 4. Move strand 1 from the far left to the middle. Move strand 3 from its starting position to the far left. Move strand 4 from the far right to the middle. Move strand 2 from its starting position to the far right. Move strand 3 from the far left position to the middle. Move strand 1 from its current position to the far left. Move strand 2 from the far right to the middle. Move strand 4 from its current position to the far right. Repeat pattern, loosening tension at the middle of the braid, and increasing tension at the end for a symmetrical appearance.

Place loaf on one end of a parchment lined baking sheet, laying it on the diagonal so the other loaf can fit as well. Cover with plastic and braid the remaining dough as before.

Prepare egg wash by whisking remaining egg and water together in a small bowl, then brush lightly over the loaves, working to cover the surface of the dough but avoiding the nooks and crannies of the “joints” so as not to seal the strands together. Prepare a warm place for the dough to proof, and let it rise until roughly doubled in size, about 2 hours in a 75°F (25°C) environment, or up to 6 hours at cool room temperature (this can also be done overnight in the fridge if covered in plastic). During this time, you can egg wash the dough two additional times to build up a rich layer.

Toward the end of the second rise, adjust oven rack to lower-middle position and preheat to oven to 375°F (190°C). Place the loaves in the oven and immediately reduce temperature to 325°F (160°C). Bake until a digital thermometer inserted into the center of each loaf reads 200°F (93°C), about 40 minutes, rotating loaves after the first 25 minutes. Transfer loaves to a wire rack and cool for one hour before slicing or serving. 

Learn to make challah bread for Shabbat with this step-by-step recipe, and discover the spiritual significance of this fluffy, aromatic, braided Jewish bread. Kosher, Parve.

Challah

water, divided

active dry yeast

tsp sugar

honey

tbsp canola oil

tsp salt

all purpose flour

water

Raisins, chocolate chips (1 ½ cups of either)

Sesame seeds, poppy seeds, kosher salt

Note: This recipe will make 1 very large challah, 2 regular challahs, or 24 mini challah rolls. I usually divide the dough in half to make 2 medium challahs, which are more manageable and easier to braid than a large one. Choose what works best for you!

Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast! This step Is called &quot;proofing&quot; the yeast - if you&#039;re using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you&#039;re using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.

Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together.

Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.

Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.

Place a saucepan full of water on the stove to boil.

Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.

Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It&#x27;s important to let the dough rise for best results.

Take the dough bowl out and punch it down several times to remove air pockets.

Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.

Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.

Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.

After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet).

Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.

Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. If you&#039;re adding sesame seeds or some other topping, sprinkle it on the damp dough now - the egg wash helps it stick. Reserve the leftover egg wash.

Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.

Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.

After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.

Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.

The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.

Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.

https://content.jwplatform.com/videos/9tpwFBCx.mp4

Learn to make challah bread for Shabbat with this step-by-step recipe, and discover the significance of this fluffy, aromatic, braided Jewish bread.

How to Make Challah Dough

Learn to braid dough like a pro! This tutorial will cover how to make the major types of challah braids. Learn to braid a 3 strand, 4 strand, 6 strand, turban-style round challah, linked loops, and challah rolls.

How To Braid Challah

challah dough (- link to recipe below)

flour

How to Braid Challah

Divide your dough into the number of strands you’ll need, making sure each portion is equal in volume. For example, if you’re making a three strand challah, divide your dough into three equal portions.Take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick. Don’t worry about the shape of the dough, it doesn’t matter. Put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.

Begin rolling the dough into a strand. Start by rolling it back with your fingers from the top downward.

Using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape. Keep even pressure on the dough as you roll so that no air pockets collect in the strand.

Once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand. As you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges. By doing this, your strand should end up slightly thicker in the middle and thinner on the ends. This will help make your braided challah tapered at the ends, which creates a beautiful shape.

Further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth. Repeat for the other end of the strand.

That’s how you make a strand, which is the foundation of any challah braid! Simple, right? Now, before we start braiding, I want to share a few tips with you that I’ve learned from trial and error over the years.

HOW TO MAKE STRANDS

This is the easiest way to braid a challah. For those of you who know how to braid hair, this should come naturally to you. I like to start the braid in the middle of the strands instead of the top because it gives the challah a more even, balanced shape. The important thing to remember when braiding a Three-Strand Challah is to be aware of your middle strand. Each strand of dough will take a turn being the middle strand; keeping your eye on the middle strand will help you stay on track as you braid.Create three equal-size strands. Lay the three strands side-by-side.

Grab the center of the right strand and cross it over the middle strand, drop it in the center. The right strand is now your middle strand.

Grab your left strand and cross it over the middle strand. The left strand becomes your middle strand.

Repeat steps 2 and 3 (right strand to middle, left strand to middle) until you have braided your challah to the very end.

Pinch the three strands together at the end.

Grab the challah in the center…

and flip it towards you so the challah is now upside down and the unbraided strands are facing downward.

Continue braiding. The left strand will either need to cross over or under the middle strand, depending on how your braid turned out. The left strand becomes your middle strand. Same with the right strand – it will either need to cross over or under the middle strand, depending on how your braid turned out. Either way, the same pattern applies – left strand to middle, right strand to middle.

Repeat steps 6 and 7 (left strand to middle, right strand to middle) until your challah is fully braided. Pinch the ends of the loose strands together and tuck both the top and bottom tips of the challah under to create a nice rounded shape.

Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe’s instructions.

THREE-STRAND CHALLAH BRAID

The Four-Strand Challah is my favorite braid. I love the design it creates. When braiding a Four-Strand Challah it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over, under, over” pattern and say it out loud as you braid to keep you on track.Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.

Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.

Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.

Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.

FOUR-STRAND CHALLAH BRAID

A Six-Strand Challah is somewhat more complex than the Three- and Four-Strand braids, but once you get the hang of it it’s actually pretty simple. This braid creates a thick, wide challah with a pretty design.Create six equal-size strands. Lay the six strands side-by-side, then pinch them together so they are connected at the top.

When braiding a Six-Strand Challah, like with the Four-Strand, it’s important to remember that you always start with the strand that is furthest to the right. Memorize the “over 2, under 1, over 2” pattern and say it out loud as you braid to keep you on track.Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.

Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.

SIX-STRAND CHALLAH BRAID

For the Rosh Hashanah holiday, challah is baked into a round or spiral shape. The spiral (or snail-shaped) challah is sometimes called a “Turban Challah.” The shape symbolizes the cycle of a year coming to a close, and a new cycle beginning. This type of challah is usually baked with raisins in the dough to signify a “sweet” new year. Concealing the raisins inside the dough creates a prettier, more uniform challah.Knead and roll to flatten the dough into a rough rectangular shape, about a 1/2 inch thick.

If adding raisins, sprinkle them evenly across the center of the rectangle. Use either black or golden raisins, whichever you prefer.

Use your hands to rolls the dough from the bottom upward into one large, even strand, making sure to roll tightly to avoid air pockets. The raisins will be concealed inside the dough.

Roll the dough using both hands to smooth seams and create one large strand.

Taper the strand at the ends by rolling the dough between your palms.

Roll one end of the strand inward to create a spiral snail-shell shape.

Continue rolling the strand in the same direction until the spiral is complete. Tuck the loose end of the spiral underneath the challah and pinch it tightly into the bottom, securing it.

Brush with egg wash and top, if desired. Allow challah to rise for at least 45 minutes until you can press your finger into the dough and it doesn’t bounce back. The last rise is very important with this challah shape, since it is prone to splitting. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk.

TURBAN CHALLAH

This is an alternate way to make a round challah for Rosh Hashanah, or any time. The chain shape represents unity, strength, and togetherness. While the pattern looks intricate, it’s actually quite simple to make.Divide the dough into five thick equal-size strands. Don’t taper the strands as you would for a normal challah braid.

Form one strand into a circle, pinching the ends together to create a ring of dough.

Take another strand and connect it to the first circle as in a chain. Pinch the ends together to form a second circle.

Repeat the process until all the strands form a complete chain. The final circle links to the first one to create a round challah shape.

Brush with egg wash, top if desired, and allow challah to rise. Bake according to your challah recipe’s instructions. Note that this shape may require more baking time than a normal challah due to its bulk. You may want to tent it with foil to keep it from burning on the outside as it cooks through. Use a thermometer to test for doneness in the center.

LINKED LOOPS CHALLAH

Use your challah dough to make some pretty and delicious challah dinner rolls! They are so simple to make, and they’re sure to impress your dinner guests. To save time, I sometimes make these early in the morning and shape them into rolls, then cover the cookie sheet with plastic and place it in the refrigerator. I take it out of the refrigerator about 30 minutes before baking so the dough can return to room temperature.Roll your dough into several small equal-sized strands that are about 9 inches long. For each strand, start by tying a knot in the dough.

Pinch the two loose ends together to create a roll shape.

Place the seam side down on a greased cookie sheet. Brush with egg wash, top if desired, and allow to rise. Bake at the same temperature as you would a traditional challah braid. They will cook faster than a braid, so keep an eye on them towards the end of the baking process.

MINI CHALLAH ROLLS

https://content.jwplatform.com/videos/c5hLqbyV.mp4

Learn to braid challah dough into 3 strand, 4 strand, and 6 strand loaves, turban round challah, linked loops challah, and challah rolls.

Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through.

Challah French Toast With Cinnamon-Sugar Glaze

milk

heavy cream

eggs egg

vanilla extract

lemon

cardamom

salt

challah bread (about 1 pound), cut into 1 1/4-inch slices

unsalted butter, plus more as needed

sugar

cinnamon

Maple syrup

Cherry or other jam

Whipped mascarpone or crème fraîche

Berries

bananas

pineapple chunks

Mini chocolate chips

In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.

Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.

In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.

Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.

Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

This overnight French toast casserole recipe is the ultimate hands-off entertaining brunch dish. Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.

French Toast Casserole

1-lb. challah, brioche, or Pullman loaf, sliced 1" thick

Tbsp. unsalted butter, melted,

eggs

⅓ cup (packed) light brown sugar

kosher salt

orange zest (optional)

Tbsp. demerara sugar

crème fraîche

Maple syrup (for serving)

This French toast recipe is the ultimate hands-off entertaining brunch dish. Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.

Bon Appétit

Preheat oven to 325°. Spread bread on a rimmed baking sheet and bake, turning bread halfway through, until dried out and lightly golden brown, 20–25 minutes.

Meanwhile, butter a 13x9" baking dish. Whisk eggs, cream, milk, brown sugar, cinnamon, cardamom, salt, and orange zest (if using) in a medium bowl.

Arrange bread in overlapping rows in prepared dish. Pour custard over, pressing bread down into custard to help soak it up. Let sit 5 minutes, then press down once more. Cover and chill at least 2 hours or up to overnight.

Place a rack in top third of oven; preheat to 325°. Let bread sit out at room temperature while oven preheats, at least 30 minutes. Uncover pan, tilt, and ladle custard back over tops of bread. Press down once more to submerge. Brush tops of bread with 3 Tbsp. melted butter. Sprinkle with demerara sugar. Bake bread until it is lightly golden, puffed, and pulling away from edges of pan, and butter is bubbling, 30–40 minutes.

Let cool slightly. Serve with crème fraîche and maple syrup alongside.

Challah Bread is a rich and fluffy loaf full of flavor. A Jewish traditional loaf, this incredible bread is going to be a favorite in your family baking!

Challah Bread

brown sugar

dry active yeast

Vegetable oil

egg egg wash)

Poppy Seeds (optional)

Sesame Seeds (optional)

Mix 4 cups of flour with the other dry ingredients together in bowl of stand mixer.

Add the wet ingredients (make sure the water is just barely warm—don’t kill the yeast!) and mix at medium low speed with dough hook until combined. If the dough is still sticky, add the additional ¼ cup of flour. Scrape the bowl to make sure all the flour is incorporated.

Mix at low speed until smooth, about five minutes.

Once smooth, dump dough on a lightly floured counter and gently form into a ball. Place dough into an oiled bowl, cover with a towel or plastic wrap and set in a warm place to rise.

Let rise for 1 hour or until doubled in size.

Making the dough

Pre-heat the oven to 350 degrees.

Once the dough has doubled in size, remove from the bowl onto a lightly floured surface.

Using a sharp knife or pizza roller, cut the dough into two equal sections and using your hands, very gently roll into a large log about 12 inches long. From here you can cut each log into either 6 strands or 3, depending on your preference, but keep them attached at one end (see photo for example).

Being careful to handle the dough gently and not stretch out the strands of dough, braid the strands together in a traditional 3 strand braid or a 6 strand braid (see photo for step-by-step example). Once the strands are too short to continue braiding, pinch together and tuck under to form the end of the loaf. The top of the loaf can be pinched and tucked to match.

Place the loaf on a greased baking sheet or parchment lined baking sheet.

Mix a little water (about a teaspoon) with the egg yolk and use a pastry brush to coat the dough evenly. Sprinkle on optional sesame seeds or poppy seeds.

Bake at 350 for 30-40 minutes, until golden brown.

Allow to cool completely before cutting.

Forming the braid

James Beard took this recipe from his colleagues Irma and Bill Rhode over 60 years ago, but there’s something delicate, fresh and unfussy about the sandwich even now. There isn’t much to it, so each component really matters: Slice the onions thinly and evenly, season well, and be gentle so you don’t squish the bread as you press each sandwich shut. Rolling the edge of the sandwich in chopped parsley (or a mix of parsley and other fresh herbs), gives it a retro styling touch, but it’s crucial for flavor, too.

Onion Sandwich

mayonnaise

sweet white onions,

Crunchy sea salt,

herbs,

Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.

Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.

When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.

Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.

Sourdough starter gives this challah both a pleasant tang and a slightly heartier (though still super fluffy) texture. 

Sourdough Challah Recipe

olive oil

maple syrup

bread flour,

sourdough starter (100% hydration)

Cooking spray

sesame seeds

Place 1/3 cup warm water, 5 tablespoons olive oil, 3 tablespoons maple syrup, 2 teaspoons of the kosher salt, and 2 large eggs in a stand mixer and mix with a fork until combined. Add 3 1/2 cups bread flour and 1/3 cup sourdough starter. Knead with the dough hook on medium-low speed (setting 3) until a shaggy dough forms, about 2 minutes.

Scrape the dough onto a lightly floured surface. Knead by hand until the dough begins to smooth out and become tacky, 6 to 10 minutes. If the dough is too firm, add more water 1 tablespoon at a time until the dough kneads easily. If the dough is too wet, add more flour 1 tablespoon at a time.

Lightly coat a large bowl with cooking spray. Add the dough and cover the bowl with plastic wrap. Let rise in a warm place (like the inside of a turned off microwave) until the dough has nearly doubled in size, 8 to 12 hours.  

Dump the dough onto a lightly floured work surface and knead until it comes together. Divide the dough into 6 portions. Roll each piece from the center outwards with your hands into a 16-inch long rope. Braid 3 ropes together, then braid remaining 3 ropes together. Twist the 2 braids together, then tuck the ends under the loaf. 

Line a baking sheet with parchment paper and place the loaf on top. Lightly coat a sheet of plastic wrap with cooking spray, then place over the loaf spray-side down. Let rise in a warm area until puffy and jiggly, 3 to 4 hours.

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