Famous Challah
Golden, pillowy, and subtly sweet, this Famous Challah recipe is the perfect bread for any occasion. Crafted with a touch of honey for natural sweetness and braided to impressive perfection, this challah is as beautiful as it is delicious. The dough is enriched with eggs and lightly brushed with an egg wash for a glossy finish, while optional sesame or poppy seeds add a delightful crunch. With straightforward instructions for creating either a classic 3-strand or intricate 6-strand braid, this recipe is approachable for beginners yet satisfying for seasoned bakers. Perfect for celebrating holidays, elevating your dinner table, or simply enjoying with butter and jam, this challah is sure to become a treasured favorite. Bake a loaf and savor its tender texture and warm, homemade flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Warm water (110°F / 43°C)
- 1 tablespoon Active dry yeast
- 0.25 cup Granulated sugar
- 4.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 cup Honey
- 0.25 cup Vegetable oil
- 3 Large eggs
- 1 Large egg yolk
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Poppy seeds or sesame seeds (optional)
Instructions
In a small bowl, combine the warm water, active dry yeast, and a pinch of the granulated sugar. Stir gently and let the mixture sit for 5–10 minutes until it becomes foamy.
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), mix together the all-purpose flour, salt, and the remaining sugar.
Add the honey, vegetable oil, 2 of the eggs, and the egg yolk to the yeast mixture. Whisk together until smooth.
Pour the wet ingredients into the flour mixture and mix on low speed (or by hand) until a shaggy dough forms. Increase the speed to medium and knead for 8–10 minutes, or knead by hand for about 12 minutes, until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky to handle.
Place the dough into a lightly oiled bowl, turning it to coat the dough in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place until doubled in size, about 1.5–2 hours.
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into three or six equal portions, depending on the desired style of braid. Roll each portion into long ropes of equal length.
Braid the ropes together (3-strand or 6-strand braid), pinching the ends together to seal. Place the braided dough on a baking sheet lined with parchment paper. Cover loosely with a towel and let it rise for another 30–45 minutes, until puffed.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the remaining egg and 1 tablespoon of water to create an egg wash. Brush the egg wash generously over the challah. If desired, sprinkle the top with poppy seeds or sesame seeds.
Bake the challah in the preheated oven for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with aluminum foil after 15 minutes.
Remove the challah from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 520.8 g | 189% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 100.4 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 304 mg | 23% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
