Looking for a delicious, homemade challah recipe that won’t break the bank or take all day? Look no further! This easy-to-follow recipe will have you whipping up golden-brown, fluffy challah in no time.
INGREDIENTS
- 4 cups bread flour
- 3 tsp fast-action yeast
- 2 tsp fine salt
- 5 tbsp liquid honey
- ⅓ cup light olive oil
- 2 large eggs
- 2 large egg yolks
- ⅔ cup warm water (115°F)
- 1 large egg yolk for glazing
EQUIPMENT
- Kitchen scale
- Dough hook
- Bench scraper
- Pastry brush
- Digital thermometer
INSTRUCTIONS
Making the Dough
- Warm the water to 115°F.
- In a large mixing bowl, add bread flour, salt, and yeast (keep them separate at first). Stir in each ingredient with your finger. Add honey, olive oil, eggs, and yolks.
- Gradually pour in the warm water, mixing with a stand mixer (or by hand) until you form a slightly sticky dough. Add water little by little—don’t use all if it’s not needed.
- Knead on medium-low speed for 5-7 minutes with the dough hook, or 10-15 minutes by hand until the dough is smooth, glossy, and no longer sticky. Perform the windowpane test to check the dough’s consistency.
- Shape the dough into a ball, place in an oiled bowl, and cover with plastic wrap. Let it rise in a warm place until doubled in size (1 ½ to 2 hours).
Shaping the Challah
- Punch down the dough and divide it into 5 equal pieces. Roll each piece into a 20-inch rope.
- Line the ropes up and pinch them together at the top. Divide into two groups: two ropes on the left and three on the right.
- Start braiding by crossing the third strand from the right group over the second from the left, then the first from the left over the first from the right. Repeat this until fully braided, sealing the ends and tucking them underneath.
- Place the braided dough on a lightly floured baking tray. Cover and let it rise for 1 hour.
Baking the Challah
- Preheat the oven to 375°F about 10 minutes before baking.
- Beat the egg yolk with a little water and brush it over the risen loaf.
- Stack the tray on another cookie sheet to prevent the base from overcooking. Bake for 10 minutes at 375°F, then lower the temperature to 325°F. Bake for an additional 15-20 minutes.
- The challah should be golden brown with an internal temperature of 190°F.
- Let it cool for 1 hour on a wire rack before slicing. Serve with butter or salt.
Enjoy your homemade challah!
