Holly’s Challah Bread Recipe

Name: Holly’s Challah Bread Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 210 min
Yield: 1
Cuisine: American
Ingredients: 510 g All-Purpose Flour (4 to 5 cups (510 g to 620 g) all-purpose or bread flour — up to 620); 8 g Instant Yeast (1 package or 2¼ teaspoons (8 g) instant yeast); 236 g Water (1 cup (236 g) lukewarm water (made by mixing 1/4 cup boiling water and ¾ cup cold water)); 10 g Kosher Salt (1 tablespoon (10 g) kosher salt); 84 g Honey (¼ cup (84 g) honey); 112 g Safflower Oil (½ cup (112 g) safflower oil or other neutral oil (canola, grapeseed, etc.)); 2 tsp Egg (2 eggs + 1 egg beaten with 1 teaspoon water); 0 pieces Poppy Seeds (poppy seeds, optional) — optional

A soft, sweet, braided Jewish bread made with a sponge starter, enriched with eggs and honey, and baked until golden brown.

210 minAmerican

Servings1

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Pescatarian
Halal

Steps

1Make the sponge by whisking one cup of the flour with the yeast and stirring in the lukewarm water until smooth. Cover and let rise about 45 minutes or until puffy and bubbly.
2Add salt, honey, oil, and eggs to the bowl. Stir until mixed, then add remaining flour. Stir until dough forms, then knead briefly in the bowl and on a floured surface until smooth. Transfer to oiled bowl, cover, and let rise until doubled (1-2 hours).
3Punch down dough and divide into three or four parts. Roll into balls, let rest 10-15 minutes, then roll into ropes and braid. Brush with egg wash.
4Preheat oven to 350ºF. Let loaf rise on greased baking sheet for about 30 minutes. Place another baking sheet underneath to insulate the bottom.
5Brush with egg wash again and sprinkle with poppy seeds if using. Bake for 45-50 minutes, checking after 40 minutes. Cool completely before slicing.