Recipe: Challah

This is my adaptation of the challah recipe from The New Best Recipe. I’ve made it pareve, because what good is a dairy challah recipe? I’ve adjusted it to make 3 medium-sized loaves with a simpler braid – our family of five eats one per Shabbat meal. Finally, I’ve worked on the flavor, texture, and bake time so it’s tasty the next day, too.

Makes 3 loaves.



Egg wash

  1. In a large bowl, whisk together flour, yeast, honey granules, and salt.
  2. In bowl of 6-quart stand mixer, combine eggs, yolks, oil, and water.
  3. Add flour mixture. Using dough hook, mix on low speed for 5 minutes.
  4. Divide dough into 3 equals pieces (about 515 grams each). Place each piece in a lightly oiled bowl. Cover and let rise until doubled, about 2 hours.
  5. With each piece of dough, remove from bowl, divide into 3 pieces, and roll pieces into 12-inch ropes. Braid ropes tightly. Pinch ends and tuck under to neaten.
  6. Place the 3 braided loaves onto a parchment-lined baking sheet. Cover with a towel or plastic wrap and let rise for 45 minutes (until increased by one-third).
  7. Adjust oven rack to lower-middle and preheat oven to 350 degrees.
  8. Whisk egg white with salt and water. Brush egg mixture onto loaves. Coat thoroughly with seed topping if using.
  9. Bake 30 minutes. Cool on wire rack.