Traditional Challah Recipe
I have tried a bunch of challah recipes but this Traditional Challah Recipe is the one I always come back to. I’ve been making it for years and it never fails me.
Made completely in the stand mixer (no need to knead for a long time), it produces a light and fluffy bread that can be made savory with toppings like poppyseeds or sesame seeds or sweet by adding honey to the egg wash and topping with sliced almonds. Either way, be sure to save a slice or two for French toast the very next morning. I guarantee that you won’t be disappointed!
Begin by combining the yeast with warm water and sugar. Let it sit for 5 minutes until a foamy top appears. It’s important that the yeast be fresh (thrown out that packet that’s been in your pantry for years!). Otherwise, the challah won’t rise properly and will be dense vs light.
In the bowl of the stand mixer, combine the flour, sugar, salt, egg and oil. Add in the yeast mixture and use the dough hook to beat the dough until it comes together. Add a little more flour if it’s sticky.
Gather the dough into a ball and knead for a minute until it is smooth and satiny. Place it into a greased bowl, cover it with a towel and allow it to rise until about double the size.
Punch down the dough (yes, those are my knuckle prints and yes, I actually punch the dough). You want to deflate it.
Divide it into three pieces and roll each piece into a long, thin strand.
Pinch one end of the strands together and braid the dough. Pinch the finished end together.
Coil the braid and tuck the loose end under the dough. You can also leave it uncoiled if you prefer a long challah.
Place it on a parchment-lined baking sheet and cover it with a damp towel. Let it rise for 45 minutes.
Brush with the beaten egg that’s been combined with honey. Sprinkle sliced almonds over the top and bake for 35-40 minutes until the top is golden. You should hear a hollow sound when the bottom is tapped to know that it is done.
Brush some extra honey over the top and let cool.
Traditional challah is delicious as French Toast, so be sure to save some!
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Traditional Challah Recipe
Makes: 12 servings
Prep Time: 20 minutes
Bake Time: 35-40 minutes
Total Time: 1 hour plus rise time 2 hours & 15 minutes
Ingredients
- 1 (0.25 ounce) package active dry yeast
- 1 tsp sugar
- 1 cup warm water ( a little hotter than lukewarm)
- 3 & 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 1 egg
- 1/4 cup vegetable oil
- 1 beaten egg plus 1 tbsp honey, if desired for a sweet egg wash
- poppyseeds, sesame seeds, sliced almonds for topping
Instructions
Combine yeast, sugar and water. Let sit 5 minutes.
In a stand mixer using dough hook, combine flour, sugar, salt, egg and oil. Add yeast mixture. Beat on medium for 8 minutes. The dough should start to get a little shiny. If it’s very sticky add up to 1/4 cup more, one tablespoon at a time.
Gather the dough into a ball; knead until smooth and satiny, about one minute. Place in a greased bowl, turning the ball over so that it has a light coating of oil all over it. Cover with a damp towel. Let it rise in a warm place for 1 & 1/2 hours or until doubled in size.
Punch down the dough. Divide it into three pieces and roll each one into a long strip. Pinch the strands together at one end and braid the dough. Pinch the other end together and then, either leave it as a loaf, or roll it into a circle for a round challah, tucking the end under the rest of the dough to secure it.
Place it on a parchment-lined baking sheet and brush with the beaten egg and honey. If you prefer a less sweet challah, eliminate the honey. Sprinkle with poppyseeds, sesame seeds or sliced almonds.
Bake for 35-40 minutes or until nicely crusted and golden. The bottom should sound hollow when tapped. If desired, brush extra honey over the top. Let cool.
Chef’s Note:
This challah makes the most amazing french toast!
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