Challah
1 min read
Traditional challah recipe with simple steps: mix yeast, water, flour, salt, honey, oil, eggs; knead, proof, braid, rise, brush with egg.
On this page
Yield: 1 loaf
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| water | 1 cup | room temperature |
| yeast | 1 packet | |
| flour | 4 cups | |
| honey or sugar | 1/4 cup | |
| salt | 2 tsp | |
| eggs | 2 + 1 yolk | |
| oil | 1/4 cup | canola or coconut |
Steps
- In a bowl of a stand mixer, or just a bowl: 1 cup water, 1 packet of yeast (or about 2.5 tsp) and a bit of sugar.
- Let sit until foamy.
- In a separate bowl, mix flour and salt.
- Once yeast and water is foamy, mix in flour + salt, honey (or sugar), oil, and eggs.
- Mix / knead for 8-10 minutes.
- Let proof for 1 hour.
- After proofing, punch down and divide into 4 equal pieces. Roll the pieces into ropes.
- Braid - traditionally challah is round in the fall around Rosh Hashanah, but braiding a normal loaf is fine.
- Let braided loaf rise for 30-45 minutes.
- Coat loaf in an egg wash: egg, water, and honey.
- Bake for 30-35 minutes at 350°F.
- Enjoy.