Description
This Best Challah Bread recipe delivers a soft, fluffy, and slightly sweet braided bread perfect for dinners, celebrations, or making delicious French toast. With a traditional six-strand braid and optional sesame seed topping, this bread is a comforting classic that’s worth the time and effort.
Ingredients
Scale
Wet Ingredients
- 1 ¾ cups warm water
- ½ cup vegetable oil
- 4 large eggs, lightly beaten
- 1 additional egg (for egg wash)
Dry Ingredients
- 1 ½ tablespoons active dry yeast
- ½ cup sugar plus 1 tablespoon extra for proofing yeast
- 1 tablespoon salt
- 8 to 8½ cups all-purpose flour, plus extra for kneading/dusting
Optional
- Sesame seeds for dusting
Instructions
- Proof the yeast: In a large mixing bowl, dissolve 1 ½ tablespoons active dry yeast and 1 tablespoon sugar in 1 ¾ cups lukewarm water. Let it sit until foamy, about 5 minutes, indicating the yeast is active.
- Make the dough: Stir in ½ cup vegetable oil, 4 lightly beaten eggs, ½ cup sugar, and 1 tablespoon salt into the yeast mixture. Gradually add 8 to 8½ cups all-purpose flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead by hand until smooth and elastic, ensuring it is well developed and not sticky.
- First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until nearly doubled in size.
- Punch down and second rise: Punch the dough down with your fist, cover again with plastic wrap, and let it rise for an additional 30 minutes.
- Shape the braids: Divide the dough into two equal halves. Then, divide each half into six equal portions. Roll each portion into strands about 16 inches long. Arrange six strands side by side, pinch the tops together, then braid following the 6-strand braiding technique described, tucking the ends underneath.
- Form the loaves: Slightly plump and even the braid by gently pressing and shaping to create a shorter, wider loaf without unbraiding.
- Repeat braiding: Repeat the braiding and shaping process with the second half of the dough to form the second loaf.
- Prepare for second rise: Place the braided loaves on a parchment-lined baking sheet, spacing them at least 2 inches apart. Beat the reserved egg and brush half over the loaves, getting into crevices and sides.
- Second rise on sheet: Let loaves rise in a warm spot for about 1 hour until puffy.
- Final egg wash and toppings: Brush the loaves with the remaining egg wash. Sprinkle sesame seeds on top if using.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 30 to 35 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Cool and serve: Remove from oven and cool slightly. Enjoy one loaf warm with butter and save the other for later uses like French toast.
Notes
- Storage: Store challah at room temperature, well wrapped, best consumed within 1-2 days for maximum freshness.
- Freezing: Freeze fully cooled challah wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature before slicing.
