Challah
Challah is a braided loaf with a honeyed scent and a feathery crumb that pulls apart in long strands. It’s made with oil and eggs instead of butter and milk, which also keeps it soft for days. We egg-wash the braid twice for a deep, shiny, mahogany crust.
- Prep
- 30 min
- Cook
- 35 min
- Rest
- 3 h 10 min
- Total
- 4 h 15 min
- Servings
- 12
- Level
- Medium
- Per serving
- 230 kcal
Ingredients
For the dough
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What to use instead
You can swap the honey for 50 g sugar; the loaf will be a little paler, with a lighter crust.
For the glaze
Makes: 1 loaf, about 30 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Mix the wet ingredients
In a large bowl, stir the honey into the warm water, then add the yeast, eggs and oil and whisk until smooth.
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Step 2: Knead
Add the flour and salt, stir into a shaggy dough, then knead by hand for 10 minutes (or 6–7 minutes in a mixer on medium). It should be smooth, fairly firm but stretchy, and no longer sticky.
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Step 3: First rise
Put the dough in a lightly oiled bowl, cover and leave somewhere warm for about 1½ hours until doubled.
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Step 4: Roll the strands
Knock back the dough and divide it into 3 equal pieces of about 310 g. Shape into balls, rest them under a tea towel for 10 minutes, then roll into 40 cm ropes, thicker in the middle and tapering at the ends.
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Step 5: Braid
Lay the ropes side by side and pinch them together at the top. Braid snugly but not tightly, crossing the outer strands over the middle one in turn, then pinch the bottom and tuck both ends underneath. Transfer to a lined baking tray.
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Step 6: Second rise
Beat the egg with the water and brush the braid for the first time. Cover loosely with cling film and leave for 45–60 minutes until 1½ times bigger and a gentle poke springs back slowly. Heat the oven to 180 °C.
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Step 7: Bake
Brush the challah a second time, sprinkle with sesame and bake for 30–35 minutes until deep golden brown, tenting with foil after 20 minutes if it colours too fast. It’s done when the base sounds hollow when tapped and the centre reads 88–90 °C.
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Step 8: Cool
Cool on a rack for at least 30 minutes before slicing — the crumb is still setting from the steam inside.
Tips & variations
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Tip
Challah dough is stiffer than a regular bread dough — that’s what lets the strands hold their shape for a well-defined braid.
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Variation
For a round festive challah, roll one long 80 cm rope and coil it into a spiral, tucking the end underneath.
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Swap
You can swap the honey for 50 g sugar; the loaf will be a little paler, with a lighter crust.
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Storage
Keep in a bag at room temperature for up to 3 days. Day-old challah makes the best French toast.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 230 kcal | 2,760 kcal |
| Protein | 6 g | 72 g |
| Fat | 7 g | 84 g |
| Carbohydrates | 35 g | 420 g |
Approximate values calculated from standard ingredient data.
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