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.
- Stand mixer with dough hook
- Baking sheet with parchment paper
- Digital scale
- Brush for egg wash
- Bench scraper to cut dough
- 910g bread flour
- 4 1/2 tsp. yeast
- 2/3 C honey granules (or sugar)
- 2 1/2 tsp. fine salt
- 4 eggs
- 2 egg yolks
- 1/2 C vegetable oil
- 1 C water
- 1 egg white (reserved from above)
- Pinch salt
- 1 Tbsp cold water
- Optional topping like sesame seeds, poppy seeds, or “everything” mix
- In a large bowl, whisk together flour, yeast, honey granules, and salt.
- In bowl of 6-quart stand mixer, combine eggs, yolks, oil, and water.
- Add flour mixture. Using dough hook, mix on low speed for 5 minutes.
- 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.
- 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.
- 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).
- Adjust oven rack to lower-middle and preheat oven to 350 degrees.
- Whisk egg white with salt and water. Brush egg mixture onto loaves. Coat thoroughly with seed topping if using.
- Bake 30 minutes. Cool on wire rack.