If I didn’t have a parenting blog, I’d probably have a food blog. Herewith, my go-to recipe for challah, the Jewish bread that is a staple on many a Shabbat (Sabbath) table and during the High Holy Days, which start this week. It’s also just a darn tasty bread, enriched with eggs and honey, that makes the world’s best French toast.
I’ve adapted this recipe from The King Arthur Flour Baker’s Companion
Stage One
In a large bowl or the bowl from a stand mixer, whisk together thoroughly until smooth:
- 1 cup unbleached all-purpose flour (King Arthur preferred because of high gluten content)
- 1 cup water
- 2 tsp instant yeast
Tip: Don’t pack the flour into the measuring cup. Make sure your flour is loose and fluffy before scooping and measuring.
Let this “sponge” sit for 45 minutes to an hour, so the yeast gets a head start in the sweet dough.
Stage Two
Add to the sponge:
- 4 cups unbleached all-purpose flour (King Arthur preferred because of high gluten content)
- ¼ cup neutral vegetable oil (Canola is good; avoid olive oil unless you want that taste in the bread)
- ¼ cup honey
- 2 large eggs plus one yolk (save the extra white for the wash, below)
- 1 ¾ tsp table salt
Bonus tip: Measure the oil before the honey, then use the oily measuring cup for the honey. It will then slide out easily.
Knead by hand or with a stand mixer and a bread hook at a medium low speed until it forms a smooth, elastic dough. Either way, then press a few times with your hands to form it into a smooth ball. Place in a lightly oiled bowl that is large enough for the dough to double. Cover with plastic wrap or a well-fitting lid. Let rise for 1 ½ to 2 hours, or until doubled. (This time may vary seasonally and with age of your yeast.)
While the dough is rising, prepare the egg wash. Mix thoroughly:
- The reserved egg white from above
- 1 TBS water
- 1 tsp granulated sugar
Refrigerate until Stage Three.
Stage Three
Turn the dough out onto a lightly oiled surface and press gently to deflate. Fold over once or twice.
If you like, fold in about ½ to 1 cup raisins, dried cranberries or chopped dried apricots, or chopped, lightly browned onions. (Add-ins make it a little harder to roll and braid, so you might leave those out if you’re a beginner. Or just shape into a big torpedo and skip the braiding—it won’t be as pretty, but it will still taste great.)
Divide into three (or more) equal parts and roll into long strands about 1 to 1 1/2 inches in diameter. I recommend starting with a basic three-strand version. Roll your strands on an uncoated or very lightly oiled counter/table—not coated with flour, which will make the dough heavy. I find uncoated is better—oil makes it harder to get the little bit of friction needed to roll out the strands, and the dough is usually supple enough not to stick too much.
Braid on a lightly greased baking sheet (or one lined with a Silpat nonstick sheet or baking paper). You may need to go diagonally if your sheet is small.
Bonus tip: For a three-strand braid, here’s how to keep it from being fat on one end and skinny on the other: First braid from the center (not the ends):
- Right strand over center strand; left strand over center strand. Repeat until the end. Tuck the ends under and press up so they stick.
Then braid the other side, again from the center:
- Center over right; center over left. Repeat until the end. Tuck the ends under and press up so they stick.
Alternatively, try:
- Four strands for a more complex four-strand long loaf or for a round (see second photo). Here’s a video.
- Six if you’re really ambitious. Here’s a video.
- One fat strand for a round coil
(I won’t give directions for all of those—you can just Google “how to braid challah.” There are lots of helpful diagrams and videos online.)
Brush lightly with the egg wash. You won’t use it all. Save it again in the fridge for Stage Four.
Place in a sealed location, like a cool oven or microwave, with a cup of tap-hot water next to it for a bit of moisture, or cover with oiled plastic wrap. (I use the microwave; plastic wrap tends to cling to the dough even when oiled.) Let rise for another 1 ½ to 2 hours, until doubled again. A fuller rise will give you a lighter, airier texture and minimize the additional rising in the oven that can result in “stretch marks” between the smooth, shiny parts of the braid.
Stage Four
Preheat oven to 350° F. If you have a pizza stone, place it on a rack in the middle of the oven.
Again, brush lightly with the egg wash. You won’t use it all.
Sprinkle with the topping of your choice. Options include:
- Sesame seeds
- Poppy seeds
- “Everything” bagel topping
- Coarse salt
- Nigella seeds (a black seed with a sharp oniony taste. Look for them in South Asian groceries.)
- Crystal decorating sugar (great for sweet High Holy Day challahs)
Place in oven. If you’re using a pizza stone, place your pan right on top of the stone. (The stone will help distribute the heat evenly and keep the bottom from overbrowning.)
Bake for 20 minutes.
Important: At this point, put a sheet of aluminum foil over the top of the challah. Bend it just slightly so it doesn’t slide off, but don’t wrap it around the challah. This foil tent is critical for keeping the crust from over-browning.
Bake for another 15 minutes or so (check it after 10 if your oven runs hot). The inside temperature should be approximately 190°. (if you don’t have a baking thermometer, stick a thin skewer into the center and make sure it doesn’t come out gooey.) If you use a lot of filling, it may take a few minutes longer.
Remove from oven and cool on rack. Wait at least 15 minutes before cutting (that’s the hard part), or too much steam will escape and it will end up dry.
Enjoy!
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