This is my no fuss, tried and true challah recipe which yields 2 loaves.
Equipment
Kitchen scale-for weighing the flour
Measuring cups
Measuring spoons
Kitchen thermometer (optional)
Parchment paper
Baking half sheet pan or a cookie sheet
Stand mixer (optional)
Large mixing bowl or the one that comes with your stand mixer
Spatula or bowl scraper
Dough knife (optional)
Clean dish towel or plastic wrap
Dough bowl or container for rising- I use a tupperware bowl with a lid.
Ingredients
625g Bread flour-about 5 cups - you can also use AP flour. Split in 2 portions- 350g and 275g. You will add these separately.
1.25 cup/285g warm water (about 110 degrees F)- warm like a bath.
1 Tablespoon/10g active dry or instant yeast
1 Tablespoon + 3 more Tablespoons/57g cane sugar. If you like sweeter challah- you can make these tablespoons heaping tablespoons.
2 large eggs
1 teaspoon/6g vanilla extract (optional)
1.5 teaspoons/5g Kosher salt
0.25 cup/50g olive oil (but you do you and use any kind of oil you want) plus a few extra tablespoons to oil the bowl where your dough will rise.
1-2 eggs for the eggwash. If you use only yolks you will get a darker crust. But it’s fine the use a whole egg instead. It still browns nicely.
Seeds or any toppings you want to add.
Directions
- In a large mixing bowl, add 350g of bread flour (you will add the rest later). Make a deep well in the middle by pushing the flour to the sides and add 1.25 cups of very warm (but not hot) water.
- Sprinkle 1T yeast.
- Finally, add 1T (and yes, I tend to do heaping Tablespoons) of granulated cane sugar. Gently swirl the yeast and the sugar together in the well just so that the yeast and sugar are submerged and mingling. Wait 10 minutes. The yeast mixture will get foamy in the well. Now you know your yeast is active and good.
- Once the yeast has bloomed, add the remaining 3T sugar, oil, 2 beaten eggs to the center well.
- Mix, mix, mix together until all the ingredients are combined. You can get a workout doing this by hand. I use a stand mixer, first with the mixing paddle until everything is combined and coming together. It should look like a cake batter. Now you will add more flour in 2T increments and the salt.
- Once the dough starts to pull away from the sides of the bowl you can switch to the dough hook. Add all the remaining flour and salt.
- Knead the dough for 12 minutes with the dough hook. This will take longer if you are kneading by hand. Knead for however long until you get a smooth dough that doesn’t look shaggy. If the dough is overly sticky and has absolutely no form- you should add another tablespoon or 2 of flour. The dough should be tacky to touch but not so sticky that it’s like taffy.
- Pour it out on a clean counter that has been dusted with flour.
- Tear the dough by stretching it and folding it back on to itself. Turn the dough 90 degrees and do it again. Stretch and fold and turn about 8 times. Now the the dough is forming into a ball.
- Flip it over so the folded side is down and the top if a smooth rounded ball.
- Oil a large bowl covering the sides and bottom generously. Place the ball of dough in the bowl smooth side down and then flip it over to put the side with the folds down. Spin it around so the dough ball is covered in oil. Be generous it should be a bit drippy. The oil will continue to be absorbed and this really helps the dough stay nice and stretchy. Now all sides of the ball are covered in a thin layer of oil. This will help keep the dough from drying out as it rises. Cover the bowl with oiled plastic wrap or a clean, moist dish towel and set aside. I moisten the center of the dish towel with hot water to bring a little warmth to the rising bowl of dough because my kitchen tends to be cold. Like a little steamy towel to make a good environment for proofing.
- Let the dough rise for about 90 minutes. It should double in size. This is not an exact measurement but you should see a noticeable difference. If your kitchen is cold it may take longer.
- Punch down the dough, flip it over and shape it back into a ball and then cover it again with the dish towel. Set it aside for another 30 minutes.
- Turn the dough out onto a very lightly floured board or counter. Divide the dough into the number of strands you want for your plaiting fun. There are so many You Tube videos demonstrating how to braid with 2, 3, 4, 5+ strands. You can really get creative. Have fun! This recipe yields 2 good sized loaves or you can make a bunch of little challah knots.
- Section the dough into the number of strands that you need for your braid. You can weigh these separated balls to make sure your braided strands will look even. Gently roll each section into a ball. Wait 15 minutes for the dough to relax a bit.
- Next, roll out your strands gently with the palm of your hands pressing slightly. Your dough balls are now strands. If they are snapping back into short strands, just set the strands aside and keep them covered in the plastic wrap. They need to rest a bit to relax. Don’t force it or the strands will tear. Wait 10 minutes and roll them out a bit more. At this point, you should have strands that stay and don’t snap back.
- Braid according to your preferred design.
- Lay out your challah braids on a parchment paper lined baking sheet. Cover and set aside the challah and let it rise- yes, again- for 45 minutes or more while your oven preheats to 350 degrees F (175 degrees C).
- Beat the egg that is reserved for the egg wash well. I found that if I add an extra egg yolk to the wash, the color of the challah is an even deeper, golden brown. Whisk in a tiny dash of salt to break up the egg a bit and a ¼ tsp water. Mix the eggwash. Brush the top of each challah with the egg mixture.
- When you are ready to bake, brush another layer of egg wash and sprinkle seeds on your loaf if you want them.
- Bake for about 35 minutes depending on your oven performance. Maybe 30-33 minutes is better with your oven. You have to keep an eye. But you are going for the golden brown color so don’t worry - it’s not going to burn if you leave it a few extra minutes. You can check for doneness with a thermometer which should register 190-200 degrees F/88 degrees C. Or you can tap the bottom of a loaf. If it sounds hollow and looks golden brown then you're done!
- Mazal tov, Superstar! You're a Balabuste! The Host with the Most! Stand back and admire your work. Accept your guests' accolades with pride and love. Hope your challah is better than mine! Let me know how it goes and send me a photo- Susie@meetmykneads.com.