Braided Challah
A beautiful golden braided bread, slightly sweet with a rich, eggy crumb. Perfect for holidays and special occasions.
Instructions
- 1
Dissolve yeast and honey in warm water. Let stand 5 minutes.
- 2
Whisk in eggs, egg yolk, and oil. Add flour and salt, mix until a dough forms.
- 3
Knead 10 minutes until smooth and slightly tacky but not sticky.
- 4
Place in oiled bowl, cover, and let rise 1.5-2 hours until doubled.
- 5
Divide dough into 6 equal strands for a 6-braid challah (or 3 for a simple braid).
- 6
Roll each piece into a rope about 16 inches long, thicker in the middle.
- 7
Braid the strands: for 6-strand, number them 1-6 from left to right. Move 6 over 1, 2 over 6, 5 over 2, 1 over 5, repeat until braided.
- 8
Tuck ends under, place on parchment-lined baking sheet. Cover and rise 45-60 minutes.
- 9
Preheat oven to 350°F (175°C). Brush with egg wash, sprinkle sesame seeds.
- 10
Bake 30-35 minutes until deep golden. Internal temp should reach 190°F (88°C).
Baker's Tips
- •For the richest color, use a double egg wash — brush once before proofing and once before baking.
- •If braiding intimidates you, start with a 3-strand braid and work your way up.
- •Challah makes incredible French toast the next day.