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Braided Challah Bread

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
160 min
SERVINGS
10 servings
Jewish
Braided Challah Bread
Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (100 degrees F/40 degrees C)
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 beaten eggs
  • 3 1/2 cups all-purpose flour, plus more for kneading
  • 1 beaten egg yolk, or more if needed
Instructions
1
Combine water and yeast in a large mixing container; allow the mixture to rest until it develops a smooth, creamy surface, approximately 10 minutes.
2
Stir in honey and salt until fully incorporated, then add beaten eggs to the mixture. Gradually incorporate flour, a cupful at a time, until the dough becomes sticky and clings to your hands.
3
Dust the dough with additional flour, then knead until it becomes smooth and elastic, around 5 minutes.
4
Shape the dough into a compact round shape, and place it in an oiled bowl to prevent sticking. Rotate the dough several times in the bowl to evenly coat its surface, cover it with a damp cloth, and let it rise in a warm environment until it has doubled in size, roughly 45 minutes to 1 hour.
5
Press down on the dough, and divide it into three equal-sized portions. On a lightly floured surface, roll each small dough piece into a rope approximately the thickness of your thumb and about 12 inches long.
6
Make sure the ropes are thicker in the middle and thinner at the ends, then pinch three of them together at the top to form a braid. Starting with the right-hand rope, move it over the middle strand, which becomes the new middle strand.
7
Take the leftmost rope and move it over the new middle strand, continuing to braid in an alternating pattern until the loaf is complete.
8
Pinch the ends of the braided loaf together and fold them underneath for a neat appearance.
9
Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk for added flavor.
10
Preheat your oven to 350 degrees F (175 degrees C), the ideal temperature for baking.
11
Bake the challah in the preheated oven until it reaches a rich golden color on top and sounds hollow when tapped with a spoon, approximately 30 to 35 minutes.
12
Remove the loaf from the oven and let it cool on a wire rack before slicing and serving.