Challah

Challah is the bread of celebration in Jewish tradition, but I put it in the matzo ball soup and bagel category: it appeals to everyone. It’s a rich, slightly sweet loaf with a shiny, golden crust and pillowy-soft interior. But what makes it truly special is its distinctive braid, which symbolizes, among other things, the joining together of family and friends.

Rest assured, challah looks like far more trouble than it actually is. Think of it as a once-in-a-while baking therapy project. Kneading and braiding the dough, smelling the challah baking in the oven—it really is satisfying. And when the long braided loaf is presented at the dinner table, it is a sight to behold!

I owe much of the credit for this recipe to Nanci Hirschorn, one of my lovely readers, who has been perfecting her challah recipe for over thirty-five years. Thank you, Nanci, for all the pointers! Heads up: this recipe makes one 16-in loaf. It’s huge! If you have leftovers, use it to make challah French toast.

What You’ll Need To Make Challah

• All-purpose flour: Gives the challah structure while keeping the crumb soft and tender. For the most accurate results, I recommend weighing the flour with a digital kitchen scale; if measuring by volume, spoon it into the measuring cup and level it off.
• Instant/rapid-rise yeast: Can be mixed right into the flour—no proofing required. Note that the recipe calls for 1 tablespoon, which is more than one standard packet.
• Lukewarm water: The water should feel warm, not hot, so it encourages the yeast without damaging it.
• Vegetable oil: Keeps the challah soft and moist without adding a competing flavor.
• Honey: Gives the loaf its subtle sweetness and helps create a beautiful golden crust.
• Eggs: Give challah its characteristic richness, golden color, and tender crumb. Be sure they’re at room temperature; cold eggs can slow the rise.
• Jump to the printable recipe for precise measurements

How To Make Challah

Step 1: Mix the wet and dry ingredients. Whisk the water, oil, honey, eggs, and egg yolk together until well combined.

Step 2: Mix the dry ingredients. Combine the flour, yeast, and salt in the bowl of a stand mixer fitted with the dough hook.

Step 3: Mix and knead the dough. Add the wet ingredients to the dry and knead on medium-low speed for 5 to 7 minutes. The finished dough should be smooth and elastic but still quite sticky—it will cling to the bottom of the bowl and may look wetter than you expect. Resist the urge to add more flour; that soft, sticky dough is what gives the challah its tender, pillowy texture.

Step 3: Let the dough rise. Turn the dough out onto a lightly floured surface and knead briefly, adding just enough flour to form a soft, smooth ball. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours. Go by how the dough looks rather than the clock—a cool kitchen may take longer.

Step 4: Divide the dough. Turn the dough onto a lightly floured work surface and divide it into four equal pieces. For the most even-looking loaf, weigh the pieces; each should be about 9 ounces (255 grams).

Step 5: Braid the challah. Roll each piece into a rope about 20 inches long. Arrange the four ropes vertically, side by side, and pinch them together at the top. Starting with the strand on the far right, weave it to the left using an over-under-over pattern. Repeat with the new strand on the far right, continuing until you reach the bottom. Pinch the ends together and tuck them underneath the loaf. Don’t worry about a perfect braid—it will smooth out as it rises and bakes.

Step 6: Let rise and egg wash. Transfer the challah to a parchment-lined baking sheet, cover loosely, and let rise until noticeably puffy and about 1½ times its original size. Brush generously with beaten egg, making sure to get into the crevices of the braid. Sprinkle with sesame or poppy seeds, if desired.

Step 7: Bake. Stack the baking sheet on top of a second baking sheet; the extra insulation helps keep the bottom from getting too dark. Bake until the challah is a rich golden brown and the center registers 190°F to 200°F on an instant-read thermometer. Transfer to a rack and let cool before slicing.

Challah keeps well at room temperature for a few days; freeze it for longer storage. If you’re making challah for a holiday meal, you’ll find plenty more inspiration in my collection of Jewish recipes, including brisket, crispy latkes, and apple cake.