Luscious Challah
Indulge in the pillowy perfection of Luscious Challah, a classic braided bread that combines a subtly sweet flavor with a rich, golden crust. Perfect for festive gatherings or elevating everyday meals, this homemade challah is crafted with pantry staples like all-purpose flour, sugar, and eggs, and features a tender, airy texture thanks to the magic of yeast. A light egg wash gives it a beautifully glossy finish, while optional toppings like sesame or poppy seeds add a delightful crunch. With straightforward kneading and braiding techniques, this recipe makes it easy to create bakery-worthy bread right in your own kitchen. Serve it warm, plain or buttered, or take it up a notch by using it for French toast or sandwiches!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 1 cup Sugar
- 1.5 teaspoons Salt
- 1 packet Active dry yeast
- 1 cup Warm water (about 110°F / 45°C)
- 0.25 cup Vegetable oil
- 3 large Eggs
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Optional toppings (e.g., sesame seeds or poppy seeds)
Instructions
In a small bowl, dissolve the active dry yeast in 1 cup of warm water. Let it sit for 5-10 minutes until it looks frothy.
In a large mixing bowl, combine the flour, sugar, and salt. Mix well.
In a separate bowl, whisk the eggs and vegetable oil together. Add the frothy yeast mixture to this bowl and stir to combine.
Pour the wet ingredients into the large mixing bowl with the dry ingredients. Stir until the dough begins to come together.
Turn the dough out onto a floured surface and knead for 8-10 minutes until it is smooth and elastic. Add a little more flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm spot for about 1-2 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide it into 3 equal pieces and roll each piece into a long rope, about 12-14 inches in length.
Pinch the tops of the three ropes together and braid them, pinching the ends together when you finish. Tuck the ends underneath for a clean look.
Place the braided dough onto a baking sheet lined with parchment paper or a silicone mat. Cover with a clean towel and let it rise again for 30-45 minutes, or until puffed.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush the top of the dough evenly with the egg wash. If desired, sprinkle sesame seeds or poppy seeds on top.
Bake the challah in the preheated oven for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Cool the challah on a wire rack before slicing. Serve and enjoy!
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 79.5 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 25.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 111 mg | 2% | |
*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.
