Challah Bread

Challah is a traditional egg bread for the Jewish Sabbath. It’s braided and topped with poppy seeds for a beautiful presentation.

Preparation Details

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 3 hrs 40 mins

Servings: 30

Ingredients

• 2 ½ cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• ½ cup honey
• 4 tablespoons vegetable oil
• 3 large eggs, divided
• 1 tablespoon salt
• 8 cups unbleached all-purpose flour
• 1 tablespoon poppy seeds (Optional)

Steps

1. Gather all ingredients.
2. Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
4. Turn it out onto a lightly floured surface and knead until smooth and elastic.
5. Place dough in a large, lightly-oiled bowl and turn to coat.
6. Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
7. Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
8. Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
9. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
10. Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
11. Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
12. Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
13. Serve and enjoy!