Braided Basic Challah Bread
Basic challah bread can be so easy to achieve at home! This easy three braid challah bread is super soft, slightly chewy and a little sweet. The presentation of challah bread is so beautiful and my video tutorial will show you exactly how to make it!
OVERVIEW
- Skill Level: Intermediate
Bread making class was absolutely my favorite class in culinary school. Not just because it meant we got to eat ridiculous amounts of fresh bread everyday, but because I really am fascinated by the whole bread making process. It is incredible to me that such humble ingredients can transform into something so magnificent.
Thus far in my yeast bread series we have only worked with very simple recipes using only dry yeast. We haven’t ventured into the world of sponges, and starters, and wild yeast yet. I want to get to all of that eventually, but my hope with the beginning posts in this series was to make baking with yeast feel very simple to those who weren’t comfortable trying it. I have already heard from a few that they have tried their hand at making their very first rustic loaf and a whole mess of you made yeast rolls for the first time on Thanksgiving this year! This all makes me infinitely happy!
Today I want to talk to you about challah. I should warn you, I literally cannot say the word “challah” without yelling it out loud in my head like (or actually yelling it out) like “holla!!!” I just can’t. This bread makes me so excited. It is so fun to make and so delicious that I embarrassingly ate half of this entire loaf by myself while editing this. And this loaf is huge folks. Go ahead and make it then see if you want to judge me for how much I ate!
Let’s talk about challah bread for a moment. If you aren’t familiar with challah, it is a traditional Jewish bread made for sabbath and Jewish holidays. Challah is a very eggy, slightly sweet, very soft bread yet slightly chewy bread. The texture and flavor is divine, hence why I can eat my weight in it. Many traditional challah recipes use plain sugar for the sweetness in the bread, but I learned to make challah using honey and that is what I’ve done here because I absolutely love the flavor that it brings.
Probably the most iconic part of challah bread is the braiding. Challah experts can make very fancy braiding patterns using six, seven, eight, or even nine or more strands to braid their challahs. There are even braid maps to show you how to do these fancy braids. But today I wanted to show you a very simple three strand braid so that this bread felt approachable to someone who has never made it. Challah!!
Think of the three strand braid the way you would with a hair braid, if you’ve ever done that. You start with one of the outside strands, let’s say the right, and cross it over the center strand. Now that right hand strand has become the new middle. Now move to the left side and cross that strand over the new middle. The left strand has now become the new middle. Move back to the right side and cross over the new middle. And just repeat. Hopefully I’m explaining this clearly, or check out the video to watch me in action.
This recipe makes a very large loaf. You could definitely split the dough in half and make two loafs. OR you could also make two 3 braids and lay one loaf on top of the other. This will create the similar look to a loaf that was made with a six strand braid. The loaf will be very tall and will possibly have to cook a little longer.
Ok, so here is the thing about making the videos for you. I forget to take pictures during the process. I always set out with the intention of getting a few step-by-step shots while I’m shooting the video and I always forget. I’m going to try and get better about that. BUT, hopefully the video showing you the entire process is even better. I’m hearing a lot of positive feedback about the videos so I’m going to continue with them. They are so fun to make now that I’m getting my process down!
I hope you enjoy my challah tutorial and try your hand at making a loaf! Challah makes beautiful french toast if that does any more convincing you to try it? I’m working on some holiday recipes for the upcoming weeks so there may be a few less bread baking tutorials, but as always, I love hearing what kinds of recipes you are looking for! Please leave me a comment or shoot me an email, [email protected]!
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other delicious yeast bread recipes.
Basic Challah Bread
This easy three braid challah bread is super soft, slightly chewy and a little sweet. The presentation of challah bread is so beautiful and my video tutorial will show you exactly how to make it!
Ingredients
For the Dough
- 540 grams (4 ½ cups) all-purpose flour, plus additional
- 7 grams (2 ¼ teaspoons, 1 package) instant or quick rise yeast, not active dry
- 2 teaspoons kosher salt
- 28 grams (2 tablespoons) canola oil
- 1 large whole egg
- 2 large egg yolks
- 170 grams (½ cup) honey
- 300 grams (1 ¼ cups, 300 milliliters) water, warmed to about 110°F/ 43°C
For the egg wash
- 1 large whole egg
- 15 grams (1 tablespoon) water
Instructions
Make the dough
- In a large mixing bowl, combine the flour (540 grams/ 4 ½ cups), yeast (7 grams/ 2 ¼ teaspoons), and salt (2 teaspoons). Stir together.
- Add to the bowl the canola oil (28 grams/ 2 tablespoons), whole egg (1 large), egg yolks (2 large), honey (170 grams/ ½ cup), and the warm water (300 grams/ 1 ¼ cups). Stir to combine.
- If kneading by hand, turn the dough out onto a floured countertop. Dust flour over the top of the dough and knead the dough by hand for about 8-10 minutes until smooth and elastic. If kneading with a stand mixer, fit the mixer with a dough hook and knead at medium speed for about 8 minutes. Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.
- Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour.
Shape the Dough
- Gently deflate the dough by pressing the air out of it with your hand. Pour the dough onto a lightly floured surface.
- To make a braided loaf: Divide the dough into 3 equal pieces and roll them into long ropes. Cover the pieces of dough and let them rest for 20 minutes. This relaxes the gluten and will make the dough easier to shape. Roll each rope to about 18 inches (45 cm) long. Lay the ropes beside each other and pinch the top of each piece together. Braid them together and pinch the bottom ends together. Tuck in each end and place in a greased loaf pan.
- To make a swirled round: Divide the dough into 2 equal pieces and roll them into long ropes. Cover the pieces of dough and let them rest for 20 minutes. This relaxes the gluten and will make the dough easier to shape. Roll each rope to about 28 inches (71 cm) long. Lay the ropes beside each other and pinch the top of each piece together. Twist the 2 ropes together and then roll up the twist into a tight coil. Tuck the ends underneath. Transfer the coil to a parchment lined baking sheet.
- Cover the dough loosely and let proof for about 1 hour until puffy.
Bake
- Preheat the oven to 375°F/ 190°C.
- Whisk together the whole egg (1 large) and the water (15 grams/ 1 tablespoon). Using a pastry brush, gently brush the egg wash over the dough.
- Bake for 25-30 minutes. The crust should be a deep golden brown color. Let cool on a wire cooling rack for at least 1 hour before slicing.
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5 Comments on “Braided Basic Challah Bread”
Thank you for this! I just started making challah and I’m gonna try this recipe this weekend. My mother raises bees and produces honey, so I’m always happy to use her stuff in baked goods.
A note about the egg wash: if one didn’t want to crack a 4th egg, they could just use the two whites they’ll have leftover from the dough. An egg wash with just whites isn’t *exactly* the same, but it still works and it’s a good use of those whites you’ll already have.
That’s such a gorgeous bread and you make it look so easy – I think I might have to give this a whirl this week!
Holla at your challah!! This loaf looks absolutely perfect. There’s nothing more than a slice of amazing challah (especially when it’s French Toast-ed).
Seriously? The only reason to slice a Challah is to make French Toast.
Otherwise, it should be torn apart, which maintains the natural direction of the dough and improves how flaky it is. Plus, each person gets as much or as little as they want. [Tearing is also sort of mentioned in religious texts.]
Phew! I followed the recipe exactly and the dough was so runny…. I added cups and cups of flour to finally get it tacky. It’s a behemoth of a ball of dough, lol!