Classic Braided Challah
This traditional challah recipe yields a soft, slightly sweet, and beautifully braided loaf. Perfect for Shabbat or any special occasion, it's a comforting bread with a rich, golden crust.
An original recipe by Forkin
- Total time
- 3 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 653 kcal
Allergen information: may contain eggs, gluten, and sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 7 gactive dry yeast
- 100 ggranulated sugar
- 240 mlwarm water
- 600 gall-purpose flour
- 7 gsalt
- 120 mlvegetable oil
dough
- 2 pcslarge egg
egg wash
- 1 pcslarge egg yolk
topping
- 5 gsesame seed(optional)
- 5 gpoppy seed(optional)
Equipment
wire rack · baking sheet · mixing bowl · parchment paper · wooden spoon
The method
Step by step
- 1
In a small bowl, combine the active dry yeast, a pinch of the granulated sugar, and the warm water. Stir gently and let it sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure your water is warm (around 40-43°C) but not hot, to activate the yeast without killing it.
- 2
In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt.
About 1 min
- 3
Pour the activated yeast mixture, vegetable oil, and dough eggs into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
About 2 min
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
About 10 min
Cook’s note: The dough should spring back slowly when poked if properly kneaded.
- 5
Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
About 2 min
- 6
Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
About 2 hr
Cook’s note: A slightly warm oven (turned off) can be a good spot for rising dough in cooler environments.
- 7
Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
About 1 min
- 8
Divide the dough into three or six equal pieces, depending on your preferred braid style (a three-strand braid is simplest).
About 2 min
Cook’s note: For a six-strand braid, you'll need to watch a tutorial if it's your first time.
- 9
Roll each piece into a long, even rope, about 30-40 cm long.
About 3 min
- 10
Pinch the ropes together at one end and braid them tightly. Pinch the other end to secure the braid. Transfer the braided challah to a parchment-lined baking sheet.
About 5 min
Cook’s note: Ensure the braid is even so the challah bakes consistently.
- 11
Cover the challah loosely with plastic wrap or a clean towel and let it rise for another 45-60 minutes, or until puffy.
About 1 hr
- 12
Preheat your oven to 190°C (375°F).
About 15 min
- 13
In a small bowl, whisk together the egg yolk with a splash of water for the egg wash. Brush the top and sides of the challah generously with the egg wash.
About 2 min
Cook’s note: The egg wash gives the challah its characteristic golden, shiny crust.
- 14
Sprinkle with sesame seeds or poppy seeds if desired.
- 15
Bake for 25-35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
About 30 min
Cook’s note: If the challah is browning too quickly, you can loosely tent it with foil.
- 16
Remove from the oven and transfer to a wire rack to cool completely before slicing.
Cook’s note: Slicing too early can make the inside gummy.
Per serving
Nutrition
- Calories
- 652.7kcal
- Protein
- 13.4g
- Carbs
- 93.6g
- Fat
- 24.4g
- Fibre
- 3.1g
- Sugar
- 17.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover challah in an airtight container at room temperature.
Reheat slices in a toaster or whole in a warm oven until softened.