Authentic Challah Bread Recipe

 Authentic Challah (≈ 4½ cups flour version)

Ingredients

• ¾ cup (180 ml) warm water, around 105-115 °F (40-46 °C)

• 1 Tbsp (≈ 3 tsp) instant yeast (or active dry yeast)

• ¼ cup (50 g) granulated sugar

• 3 Tbsp honey

• ¼ cup (60 ml) neutral oil (e.g. vegetable or canola)

• 2 large eggs (room temp)

• 1 extra egg yolk

• 2 tsp salt

• 4½ cups all-purpose flour (plus extra for dusting)

For egg wash / topping

• 1 egg + 1 Tbsp water, beaten

• Optional: sesame seeds, poppy seeds

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Instructions

1. Prepare yeast (if needed)

   • If using active dry yeast, dissolve yeast + a pinch of sugar into the warm water. Let sit ~5–10 minutes until foamy.

   • (If using instant yeast, you can mix it directly into the dry ingredients.)

2. Mix wet ingredients

   • In a mixing bowl, combine the warm water (with yeast, if preactivated), oil, honey, 2 eggs, and the extra egg yolk.

3. Combine with dry ingredients

   • In a separate bowl, whisk together 4½ cups flour + salt (and instant yeast, if using).

   • Add the wet mixture to the dry and stir until a sticky dough forms.

4. Knead

   • Knead (by hand or mixer with dough hook) ~6–8 minutes until smooth and elastic.

   • If overly sticky, add flour 1 Tbsp at a time, but avoid adding too much.

5. First rise (bulk fermentation)

   • Place dough in a lightly oiled bowl, turning to coat all sides.

   • Cover with plastic wrap or damp towel.

   • Let rise in a warm, draft-free place until doubled in size (~1½ to 2 hours).

6. Shape / braid

   • Punch the dough down gently.

   • On a lightly floured surface, divide into strands (3, 4, or 6 strands) and roll into ropes.

   • Braid the ropes. Tuck ends underneath.

7. Second rise

   • Place the braided loaf on a parchment-lined baking tray.

   • Cover loosely and let it rise until puffy (~1 hour).

8. Egg wash + topping

   • Preheat oven to 350 °F (175 °C).

   • Brush the loaf with the egg + water wash.

   • Sprinkle with seeds if desired.

9. Bake

   • Bake 25–35 minutes (depending on your oven) until deep golden brown.

   • For accuracy, the bread’s internal temperature should reach ~190-200 °F (88-93 °C).

   • You can test by tapping the bottom — it should sound hollow.

10. Cool

    • Transfer to a wire rack and let cool completely before slicing (this helps the crumb set properly).