Jewish · Free recipe
Braided Challah
An egg-rich dough sweetened with honey is braided from six strands into a tall, dramatic loaf. A double coat of egg wash gives it a lacquered, mahogany shine, while the inside pulls apart in soft, feathery, pale-yellow strands that make exceptional French toast the next morning.
- Prep
- 3 hr
- Cook
- 35 min
- Total
- 3 hr 35 min
- Serves
- 12
- Level
- Medium
Method
-
Whisk the flour, yeast, and salt in a stand mixer bowl, then add the water, honey, oil, eggs, and yolk and knead with the dough hook for 8 to 10 minutes until smooth, supple, and only slightly tacky.
-
Cover and let rise for 1 1/2 to 2 hours until doubled.
-
Divide the dough into 6 equal pieces, roll each into a 16-inch rope slightly thicker in the middle, and pinch the tops together.
-
Braid the six strands by repeatedly moving the far right strand over two, under one, and over two, then tuck both ends under the loaf and set it on a parchment-lined sheet.
-
Brush with egg wash, cover loosely, and let rise for 45 to 60 minutes until puffy and a gentle poke springs back slowly.
-
Heat the oven to 350F, brush on a second coat of egg wash, sprinkle with seeds if using, and bake for 30 to 35 minutes, tenting with foil after 20 minutes, until deep brown and 190F inside.
-
Cool the loaf on a rack for at least 30 minutes before tearing or slicing.
Zest note from the test kitchen
Let the rolled ropes rest for 5 minutes before braiding; the gluten relaxes and the strands stop shrinking back as you work.
