Introduction: Why Challah is More Than Just Bread
Challah (pronounced HAH-luh) is a beautifully braided, subtly sweet, and wonderfully rich bread that holds a special place at the table. This recipe, perfected by Shannon Sarna, is ideal for both beginners and seasoned bakers. It yields two medium loaves, perfect for a family meal or freezing for later. Baking Challah is a joy—a calming process perfect for involving kids by letting them decorate the finished loaves with sprinkles or chocolate chips!
Key Details
- Prep Time: ~30 minutes
- Proofing Time: 3+ hours
- Bake Time: 22–24 minutes
- Yields: 2 Medium Loaves
Ingredients
| For the Dough | Quantity | Unit | For the Topping | Quantity | Unit |
| Active Dry Yeast (Instant or Regular) | $1\frac{1}{2}$ | Tbsp | Egg (Beaten) | 1 | |
| Granulated Sugar | $\frac{1}{2}$ | tsp | Thick Sea Salt | (Optional) | |
| Lukewarm Water | $1\frac{1}{4}$ | cup | Sesame Seeds | (Optional) | |
| All-Purpose Flour (Preferably King Arthur) | $4\frac{1}{2}$–$5$ | cups | Poppy Seeds | (Optional) | |
| Vegetable Oil | $\frac{3}{4}$ | cup | |||
| Granulated Sugar | $\frac{3}{4}$ | cup | |||
| Salt | $\frac{3}{4}$ | Tbsp | |||
| Eggs | 2 |
Step-by-Step Directions
1. Activating the Yeast (The Sponge)
- In a small bowl, combine the yeast, $\frac{1}{2}$ teaspoon of sugar, and lukewarm water.
- Allow the mixture to sit undisturbed for approximately 10 minutes until it becomes actively foamy on top. This indicates the yeast is ready.
2. Mixing the Dough
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine $1\frac{1}{2}$ cups of the flour, the remaining sugar ($\frac{3}{4}$ cup), and the salt.
- Pour the active yeast mixture into the dry ingredients, followed by the oil. Mix thoroughly until just combined.
- Add another 1 cup of flour and the eggs. Mix until the mixture is smooth. If using a stand mixer, switch from the whisk attachment to the dough hook.
3. Kneading and First Proof
Add another $1\frac{1}{2}$ to 2 cups of the flour and continue mixing thoroughly.
- Remove the dough from the bowl and place it on a floured surface. Knead for approximately 5 minutes (or slightly longer if kneading by hand). The dough should be soft, elastic, and smooth.
- Tip: Reserve the remaining $\frac{1}{2}$ cup of flour to incorporate into the dough as needed during the kneading process.
- Place the finished dough in a well-greased bowl and cover it tightly with plastic wrap.
- Allow the dough to proof (rise) for a minimum of 3 hours in a warm place until it has doubled in size.
4. Shaping and Final Proof
- Gently punch down the dough to release the air.
- Divide the dough into the desired number of strands (usually 3, 4, or 6) and braid the Challah into your desired shape. Remember, this recipe yields 2 medium loaves.
- Place the braided loaves on a baking sheet lined with parchment paper.
- Allow the Challah to rise again for another 25–40 minutes, or until the loaf appears slightly puffy and lighter.
- Crucial Note: This step is vital for achieving a light and fluffy loaf. Be cautious not to overproof the Challah, especially in warmer conditions.
5. Baking and Finishing
- Preheat your oven to 350°F (175°C).
- In a small bowl, beat one whole egg. Brush the egg wash liberally over the entire surface of the Challah loaves.
- Sprinkle with your choice of topping: thick sea salt, sesame seeds, or poppy seeds, if desired.
- Bake for 22–24 minutes or until the Challah is a deep golden brown and sounds hollow when you “knock” on the bottom.
- Allow the Challah to cool completely on a wire rack before serving or freezing.
