Challah (Steps and Variations)
Steps for making Challah bread, along with braiding techniques and variation notes.
Ingredients
salt (or 4 tsp coarse kosher salt)
2.5 tsp
egg white or whole egg (for egg wash)
1
water (for egg wash)
2 tbsp
poppy seeds or sesame seeds (for garnish, optional)
2 tbsp
Instructions
1
Mixing the Dough
In a mixing bowl, combine the water and yeast, and stir until dissolved. Add the egg yolks, oil, sugar, and vanilla extract, and gently whisk to break up the yolks, then add the flour and salt. If using a stand mixer, mix with the paddle attachment on the lowest speed for 2 minutes; if mixing by hand, use a large spoon for about 2 minutes. The dough should be rough and puffy. Let it rest for 5 minutes.
2
Kneading
Switch to the dough hook and knead at medium-low speed, or continue by hand with a wet large spoon for 4 minutes.
3
Shaping and Refrigerating
Use a dough scraper to transfer the dough to a lightly floured work surface, and dust the top with flour. Knead gently for 1 to 2 minutes, adding flour as needed to prevent sticking. The dough should be soft, pliable, and slightly sticky but not tacky. Shape the dough into a round, place it in a clean oiled bowl, and cover with plastic wrap. Refrigerate immediately overnight or for up to 4 days. The dough will double in size as it chills.
4
Baking Day Preparation
About 2 hours and 10 minutes before you plan to bake, remove the dough from the refrigerator. Transfer it to a lightly floured work surface and cut it into the required number of strands for braiding, making sure all pieces weigh the same. Press each piece flat by hand, then roll into a cigar or torpedo shape. Once done, return to the first piece and roll it out into a strip 10 to 14 inches long. (The larger the dough piece, the longer the strip.) Make sure each strip is the same length. Transfer the braided loaf to a baking sheet lined with parchment paper or a silicone mat.
5
Preparing the Egg Wash and First Rise
Combine the egg white (or whole egg) with 2 tbsp of water, and whisk quickly until fully blended to make the egg wash. Brush the egg wash over the entire visible surface of the loaf, then refrigerate the remaining egg wash. Let the loaf rise at room temperature for about 1 hour, uncovered; it won't expand much during this time. Brush with egg wash again, then sprinkle with optional seeds. A combination of poppy seeds and sesame seeds looks very impressive.
6
Second Rise
Let the loaf rise at room temperature for another hour, until it has grown to about 1.5 times its original size.
7
Baking
About 15 minutes before baking, preheat the oven to 350°F (177°C), or 300°F (149°C) if using a convection oven. Bake for about 20 minutes, then rotate the pan and bake for another 15 to 30 minutes, until it sounds hollow when tapped on the bottom and the internal temperature at the center is about 190°F (88°C). If you used a whole egg in the egg wash, the crust will be darker than if you used only an egg white; don't mistake this for the bread being done until it passes the tap and temperature tests. The crust will be hard when the bread first comes out of the oven, but it will soften as it cools.
8
Cooling
Cool on a rack for at least 45 minutes, then slice and serve.
