Basic Challah Recipe

This makes a sweet, rich challah. This is an extremely versatile dough and can be used for babka, cinnamon rolls, dinner rolls, and more.

Yield: 2 loaves
Total Time: About 3 to 4 hours
Active Work: About 30 minutes 

Ingredients
1 1/3 cups water, at room temperature 
1 tablespoon active dry yeast 
2/3 cup + 2 teaspoons white sugar 
6 cups bread flour 
1/2 tablespoon kosher salt 
1/2 cup canola oil 
4 large eggs (one is for brushing) 
About 2/3 cup seeds or other toppings

Parchment paper or silicon mat

Directions
Pour the water into a small bowl, add the yeast and 2 teaspoons white sugar, stirring to dissolve into the water. Let the mixture rest until the yeast has become foamy, about 5 to 10 minutes. 

While you wait, use a fork or wooden spoon to thoroughly mix the dry ingredients in a large mixing bowl, then form a well in the center. Next, pour the yeast mixture into the well, followed by the oil and eggs.

Stir the mixture together until a shaggy dough has formed and no dry spots remain. 

Give a clean work surface a light dusting of flour and begin to knead the dough by hand. Fold the dough over itself and pat it down, then turn the dough 90 degrees and repeat, folding it over itself again. Repeat this process until the dough becomes smooth and elastic - about 10 minutes.

Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let the dough rise until doubled in size, about 90 minutes. The rise time may be shorter or longer depending on the temperature of the kitchen - the clock should serve as a guide - the dough’s doubling is more important than the clock.

Once the dough has doubled, punch it down and divide it into six equal portions. Roll them out into ropes about 3/4” thick and a little under 2 feet in length. Select 3 of the ropes, lay them out parallel to one another, and press the far end of each together, then begin braiding. Once you’ve finished braiding, press the other ends together to seal them and complete the loaf. Repeat the process with the other 3 ropes and place the loaves on a parchment-lined baking sheet to proof.

Preheat the oven to 350°F while the dough rises. 

Next, crack an egg into a small bowl and briefly beat it until the yolk and white are combined. Use a pastry brush to give a light coat all over both loaves, taking care to prevent pooling of egg. While you wait for the loaves to rise to 1.5 times their original size (about 25 to 40 minutes), apply a second egg wash once the first has dried a bit. A third egg wash is also nice if there’s enough egg and time allows. Whenever you’ve completed the last egg wash, add any seeds or other toppings. 

Bake the loves for about 28 to 35 minutes, until deeply golden brown.

Challah is best eaten the same day, though once they’ve cooled down the loaves can be frozen for up to two weeks.