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The Best Classic Challah

Yields12 ServingsPrep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

Classic Challah

 1 tbsp of Yeast
 ¾ cup of Warm Water (allows yeast to activate)
  cup of Sugar
  cup of Vegetable Oil
 3 cups All Purpose Flour
 1 Egg
 1 ½ tsp Salt
 Toppings: poppy seeds, sesame seeds, sea salt and honey
1

In the bowl of a stand mixer - combine water, yeast and sugar, and allow to sit till foamy. 3-5 minutes.

2

Add all other ingredients into the bowl.

3

Mix on lowest speed with dough hook attachment for 5 minutes until a stretchy uniform dough comes together.

4

Pull the dough off the hook and form it into a ball before placing it back in the bowl.

5

Cover with a damp tea towel and let it sit in a warm spot to proof for 2 hours. The dough should at least double in size.

6

Punch down the dough and remove from the bowl onto a clean surface.

7

Form the dough into a ball.

8

Cut the dough ball into 3, 4, or 6 even pieces, depending on the type of braid you want to make.

9

Roll out each piece into long pieces/“snakes” using your two hands.

10

Shape the pieces into a braid.

11

Let sit and rise again for 45 minutes.

12

Beat an egg and paint on egg wash and sprinkle with sesame, poppy, or sprinkles.

13

Bake for at 350 for 30-35 minutes.

14

Challah should be brown and shiny and should sound hollow when you knock on the bottom. Enjoy!

Nutrition Facts

Servings 0