Challah
A glossy, gently sweet braided egg bread with a soft, feathery crumb.
Ingredients
| Volume | Grams |
|---|---|
| 4 cups bread flour | 480 g |
| 1/4 cup granulated sugar | 50 g |
| 2 1/4 tsp instant yeast | 6.8 g |
| 1 1/2 tsp table salt | 9 g |
| 3/4 cup warm water | 170 g |
| 1/4 cup vegetable oil | 50 g |
| 2 large eggs, plus 1 more for brushing | 100 g |
| 2 large egg yolks | 100 g |
Gram weights use the King Arthur Baking ingredient weight chart. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Mix the flour, sugar, yeast and salt. Add the water, oil, 2 eggs and yolks and knead 8–10 minutes into a smooth, firm dough.
- Cover and let rise until doubled, about 1 1/2 hours.
- Divide into 3 or 6 pieces, roll into long ropes, and braid. Tuck the ends under and set on a parchment-lined sheet.
- Brush with beaten egg, cover loosely, and let rise until puffy, 45–60 minutes. Heat the oven to 350 °F.
- Brush again with egg and bake 28–32 minutes, until deep golden and the center reads about 190 °F.
Tips
- A second coat of egg wash right before baking gives the classic shine.
- Sprinkle with sesame or poppy seeds after the egg wash if you like.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode