I’ve tried many challah recipes, but this one is the best by far. It’s even Jewish Grandmother approved!
This recipe yields 2 loaves and I do recommend making the whole batch– extra bread can be given to friends and family, made into French toast, or frozen. I also use this dough for cinnamon rolls, pesto rolls, and any other egg/brioche bread base.
Ingredients
1 tablespoon white sugar
1 ¾ cup warm water (about 100 degrees F)
1 tablespoon plus ¾ teaspoon active dry yeast
½ cup vegetable oil
4 eggs, beaten
½ cup white sugar
2 teaspoons salt
8 cups white flour
1 egg (for egg wash)
Instructions:
Step 1. In a large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let it proof for about 5 minutes.
Step 2. Mix in beaten eggs and vegetable oil using your mixer’s fitted paddle attachment. Add additional white sugar, salt, and white flour, ½ cup at a time. Be extremely careful when the cumulative flour amount in the bowl exceeds 6 cups—it will be very full and potentially messy!
Step 3. When dough has come together and is still quite sticky looking, turn out onto a floured countertop. Knead for five minutes until the dough is smooth but still tacky. Form into a ball.
Step 4. Transfer dough to a large bowl greased with vegetable oil. Cover with a damp towel and let rise for 2 hours, until nearly doubled in size.
Step 5. Cut dough in half to portion into loaves. Cut each half in thirds, and roll into long strands (12-18 inches) if wanting to attempt a classic plait. Pinch together strands at their tops, braid, and transfer to a parchment lined baking sheet.
***If attempting a six-stranded plait, divide a loaf portion of dough into 6 parts, roll into long strands (12-18 inches), pinch together at the top, and complete the following braid pattern:
-Far right: move over two
-Second from left: move over all
-Far left: move over two
-Second from right: move over all
REPEAT until strands run out of length, then pinch together and fold under the base of the loaf.
Step 6. Brush loaves with beaten egg.
Step 7. Let rise for 2 additional hours.
Step 8. Preheat oven to 375 degrees. Brush loaves with additional beaten egg.
Step 9. Bake for 25-35 minutes, until deep golden. Remove from oven and let cool on the pan.
Serve warm. This bread keeps well in Tupperware for a few days, otherwise, freezing is recommended. Use stale bread for impeccable French toast and bread pudding!
Recipe adapted from Smitten Kitchen and Joan Nathan
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