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5.0 from 3 votes

Challah

A traditional Jewish bread

Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
Servings: 12 servings (Makes one 18-inch loaf)
Calories: 316 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1½ pounds bread flour about 4½ cups, plus more for dusting
  • ¾ ounce fresh yeast
  • ¼ cup sugar
  • 3 tablespoons honey
  • 1 tablespoon coarse salt
  • ¼ cup vegetable oil plus more for bowl, plastic wrap, and baking sheet
  • 1 cup water
  • 8 large egg yolks plus 1 large whole egg

Instructions

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  1. In the bowl of an electric mixer fitted with the dough hook, combine the flour, yeast, sugar, honey, salt, vegetable oil, egg yolks, and 1 cup water. Mix on low speed until the dough is smooth and stiff with a slight sheen, 8 to 10 minutes.
  2. Turn the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated. Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with oiled plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.
  3. Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet. Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
  4. Meanwhile, preheat the oven to 375°F. Lightly beat the remaining whole egg and brush gently but thoroughly over loaf, making sure to cover any seams and crevices. Bake until the crust is dark brown, 50 to 60 minutes. The bread should reach an internal temperature of 190°F on an instant-read thermometer, and should have a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before slicing. Bread can be wrapped in plastic and kept at room temperature for up to 3 days.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 130mg (43%) Sodium 590mg (25%) Potassium 80mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 175IU (4%) Calcium 24mg (2%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 12servings (Makes one 18-inch loaf)

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 50g 17%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 130mg 43%
Sodium 590mg 25%
Potassium 80mg 2%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 175IU 4%
Calcium 24mg 2%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.