Ingredients

The following ingredients have 8 Servings
  • 2 1/2 teaspoon(s) active dry yeast (1packet)
  • 2 teaspoon(s) sugar
  • 1/2 cup(s) very warm water
  • 1/2 cup(s) liquid (I like orange or apple juice if using honey for the sweetener, coffee is good if using maple syrup)
  • 1/4 cup(s) fat or oil (melted butter, olive oil, etc.)
  • 1/4 cup(s) honey or other thick sweetening syrup (maple syrup, etc.)
  • 3 - large eggs
  • 1 1/2 teaspoon(s) kosher or sea salt
  • 4-4 1/2 cup(s) bread flour (can sub in up to 2 cups whole wheat, if desired)
  • OPTIONAL
  • 1/2 cup(s) raisins or other chopped dried fruit
  • TOPPING OPTIONS
  • 1 - egg beaten with 1 tbsp water, brushed over surface of braided, unbaked challah before putting in the oven, OR
  • 1/4 cup(s) mayonnaise rubbed over the surface of the braided, unbaked dough before putting in the oven, or
  • 1 tablespoon(s) sesame seeds, poppy seeds, or coarse salt to sprinkle on top

Instruction

  • First, proof your yeast. Dissolve the sugar in the warm water in your mixing bowl. Sprinkle the yeast over the water.
  • Within 5 minutes, it should be bubbly and frothy.
  • Whisk the juice, oil or cooled melted butter, honey, eggs and salt into the yeast mixture. Add the raisins here, if desired.
  • Add the flour 1 cup at a time, mixing with each addition.
  • The dough will get thicker but will still be a little sticky when you're done.
  • Turn out onto floured surface
  • Knead 6-8 minutes, until elastic and smooth. Add flour to the surface very sparingly - better too sticky than too dry for this dough!
  • Put your dough in an oiled bowl, cover loosely with oiled plastic wrap.
  • Place in a warm place 1-2 hours to rise until doubled in size.
  • Punch down, repeat.
  • The second rise won't take as long.
  • Turn your dough out onto a flat surface.
  • With a sharp knife, cut into six equal pieces.
  • With your hands, roll each piece into a strand about 14-15 inches long.
  • Place 3 strands parallel to each other. With the other 3 strands, form a simple over-under-over lattice.
  • You will now have a checkerboard lattice in the center and strands of dough coming out the sides a few inches.
  • Braid each 3 strand set coming off the center until you run out of dough.
  • Tuck the braid UNDER the lattice center.
  • Carefully place in an oiled pie dish and let it rest for about 15 to 20 minutes.
  • Pre-heat oven to 375 degrees F.
  • Before placing your challah in the oven, you may brush the surface with an egg beaten with a tablespoon of water using a pastry brush. This will give a dark, shiny, stiff crust. I prefer taking a big plop of mayonnaise in my hands and gently rubbing the surface of the dough - not shiny and pretty but yields a very tender crust.
  • If desired, sprinkle with a tablespoon of sesame seeds, poppy seeds, or a coarse salt.
  • Bake 35-40 minutes. Remove from the oven, let cool about 10 minutes, then gently turn out of the pie pan to cool on a rack.