fluffy challah recipe

This Challah Bread recipe is the absolute BEST. The bread bakes up the way it's supposed to with that airy, soft interior and golden brown crust.

The Best Soft and Fluffy Challah Bread

(118 ml) water

(24 grams) bread flour

(59 ml) water

(30 ml) vegetable oil

(344 grams) bread flour

yeast yeast

(50 grams) granulated sugar

(5 grams) kosher salt

Vegetable oil spray

kosher salt

(6 grams) sesame seeds or poppy seeds (optional)

Whisk water and flour in bowl until no lumps remain.

Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of a whisk into the bowl, about 40 to 80 seconds.

Make the Flour Paste:

In the bowl of a stand mixer, whisk the flour paste from Step 1, egg and yolks, water, and oil until well combined.

Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Let stand for 20 minutes.

Add the sugar and salt to the bowl and mix on medium speed for 9 minutes (dough will be quite firm and dry).

Transfer dough to counter and lightly spray now-empty mixer bowl with vegetable oil spray. Knead the dough briefly to form a ball and return it to the oiled bowl. Lightly spray the dough with vegetable oil spray and cover the bowl with plastic wrap. Let dough rise until about doubled in volume, about 1 ½ hours.

Line a rimmed baking sheet with parchment paper and nest in a second rimmed baking sheet to prevent the bottom of the bread from getting too browned or burnt.

Transfer the dough to a clean counter and press into an 8-inch square, expelling as much air as possible.

Cut the dough in half lengthwise to form 2 rectangles. Cut each rectangle in half lengthwise to form 4 equal strips of dough. Roll 1 strip of dough into a 16-inch rope. Continue rolling, tapering ends, until rope is 18 inches long. Repeat with remaining dough strips. Arrange ropes in plus-sign shape, with the end ends overlapping in the center by ½ inch. Firmly press the center of the plus sign in the center to seal the ropes to each other and to the counter.

Make the Dough:

Lift the rope at 12 o’clock, bring over the center, and place in the 5 o’clock position. Lift the rope at 6 o’clock, bring over the center, and place in the 12 o’clock position. Lift the rope at 9 o’clock, bring over the center, and place in the 4 o’clock position. Life the rope at 3 o’clock and, working toward yourself, bring over the braid and place in the 8 o’clock position. Adjust ropes so they are at 12, 3, 6, and 9 o’clock positions.

Repeat these steps, working toward yourself, until you can no longer braid. The loaf will naturally list to one side. Pinch the ends of the rope together and tuck both ends under the braid. Carefully transfer the braid to the prepared baking sheet. Cover loosely with plastic wrap and let rise until the dough does not spring back fully when gently pressed with your knuckle, about 3 hours.

Braid Dough:

Thirty Minutes before baking, adjust oven rack to the middle position and preheat oven to 350 degrees F. Whisk together egg and salt. Brush the loaf with egg wash and sprinkle with sesame or poppy seeds, if using.

Make the Egg Wash:

Bake until the loaf is deep golden brown and registers at least 195 degrees F, 35 to 40 minutes. Let cool on baking sheet for 20 minutes. Transfer baked loaf to a wire rack and let cool completely before slicing, about 2 hours.

Bake:

Learn how to braid a 4-strand challah dough recipe from America&#039;s Test Kitchen.

How to Braid a 4-Strand Challah

This challah is a water challah, which is particularly popular in Israel.  It does not call for any eggs (except for an egg wash), but is still light and fluffy.

Best Challah

sesame seeds

egg, beaten

all-purpose flour (600 grams)

white sugar (150 grams)

oil (80 milliliters)

yeast

salt

water, warm (355 milliliters)

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine flour, sugar, oil, yeast, salt.

Using a bread hook, knead, adding the water...

Using a bread hook, knead, adding the water about a quarter cup at a time until the dough feels similar to play-doh. 

Cover with a damp towel and set in...

Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).

Remove the dough and divide it in half. Take...

Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough. 

Place both on a parchment paper lined baking...

Place both on a parchment paper lined baking sheet and brush with egg wash.  Let rise until double in size (about 45 minutes). 

Add sesame seeds if desired.

Preheat the oven to 350°F or 175°C.

Bake for 30 to 40 minutes or until...

Bake for 30 to 40 minutes or until golden brown.

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The Best Soft and Fluffy Challah Br...

Best Challah

Top 2 fluffy challah recipe recipes from across the web

The most viewed fluffy challah recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Soft and Fluffy Challah Br...

Best Challah

The most viewed fluffy challah recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine