A glossy braided loaf with a tender, lightly sweet crumb and a scattering of poppy seeds, made with eggs and oil instead of butter.
A patient rise gives Challah its airy strands and neat braid. Egg enriches the dough and glazes the crust, while oil keeps the crumb soft enough to pull apart in generous pieces.
Measure the flour with a light hand and keep the dough supple rather than stiff. Let the shaped braid become visibly puffy before baking; a tight, underproofed loaf can split sharply along the strands.
Method
Mix the yeast with the lukewarm water and 1 tsp of the sugar. Rest for until foamy. Whisk in one egg, the remaining sugar and 1/4 cup vegetable oil.
Stir in the bread flour, reserving 2 tbsp for the counter, and the salt. Knead for until smooth and elastic, using the reserved flour sparingly.
Coat a bowl with the extra 1 tsp oil, add the dough and turn to coat. Cover and let rise for until doubled; a cool kitchen may need longer.
Divide into three pieces and roll each into a 14-inch rope. Pinch the top ends together, braid loosely and tuck the ends underneath. Place on a parchment-lined sheet pan.
Cover loosely and let rise for until puffy. Heat the oven to 375°F (190°C). Beat the remaining egg, brush gently over the braid and scatter with poppy seeds.
Bake for until deep golden and the center registers 190°F. Tent with foil if the top browns early. Cool on a rack for before slicing.
Forkue tips
- If the dough ropes keep springing back, cover them and let them relax briefly before rolling them longer.
Storing and reheating
Wrap and keep at room temperature for 2 days, or freeze slices for 2 months. Toast older slices or warm the whole loaf wrapped in foil at 300°F (150°C).
Kitchen gear
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Challah: FAQ
Can I make the dough ahead?
Yes. Refrigerate the dough after kneading overnight, then let it warm and become puffy before shaping. The slower rise adds time beyond the schedule shown.
Why is my braid dense?
Too much flour or too little rising time are common causes. The dough should feel soft and the shaped loaf should look inflated before it enters the oven.
How do I store and reheat Challah?
Wrap and keep at room temperature for 2 days, or freeze slices for 2 months. Toast older slices or warm the whole loaf wrapped in foil at 300°F (150°C).
How long does Challah take?
About 3 hr 30 min in total: 3 hr prep and 30 min cooking.
What do I need to make Challah?
The key ingredients are bread flour, active dry yeast, eggs and poppy seeds, plus pantry basics.
Any tips for Challah?
If the dough ropes keep springing back, cover them and let them relax briefly before rolling them longer.
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