Challah Bread

Servings: 10 Pieces

How to make this sweet braided bread.

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Ingredients

  • 2 teaspoons yeast
  • 1 cup water
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 large eggs
  • 1/4 cup vegetable oil
  • white sugar crystals

Instructions

  1. In a small bowl, combine lukewarm water and yeast. Stir in about 1/4 teaspoon sugar. Let rest until yeast is activated (bubbles and a frothy layer will appear on the top of the water).

  2. In a standing mixer, combine flour, sugar, and salt. Add in the yeast mixture, eggs, and oil. This will create a dough.

  3. Allow the dough to form and mix on a low speed for about 5 minutes (or work by hand for about 10 minutes). If the dough is too sticky, add flour about a tablespoon at a time until the dough becomes tacky and does not stick to the sides of the bowl. The dough is done when it is smooth and can hold the shape of a ball.

  4. Place the dough into a well-oiled bowl, cover with a slightly damp towel or plastic wrap, and allow the dough to rise until doubled, about 2 hours. (Placing the dough in a warm area will help it to double.)

  5. Once the dough has doubled, separate the dough into 2 equal strands. Hold the strands together at the top and cross each strand over the opposite strand to create a braid. Alternatively, you could create 3+ strands to create different designs. Squeeze both ends together.

  6. Place the braid onto a baking sheet lined with parchment paper or that has been lightly sprayed with oil. Gently place a towel on top of the braid and let rest and rise for about an hour. The braid should be puffed up.

  7. Whisk together an egg white and a tablespoon of water to create an egg white wash. Brush the top of the braid with the egg white wash.

  8. Preheat the oven to 350°F. Bake for 30 minutes rotating the pan halfway through. The Challah is done when the bread is a dark brown color on top or 190°F in the middle.

  9. Sprinkle sugar crystals on top. Let the Challah cool on a cooling rack. Pull a part or slice and serve.

Recipe Notes