Ingredients

The following ingredients have 10 Servings
  • 4 to 5 cups (510 g to 620 g) all-purpose or bread flour
  • 1 package or 2¼ teaspoons (8 g) instant yeast
  • 1 cup (236 g) lukewarm water (made by mixing 1/4 cup boiling water and ¾ cup cold water)
  • 1 tablespoon (10 g) kosher salt
  • ¼ cup honey
  • ½ cup safflower oil or other neutral oil (canola, grapeseed, etc.)
  • 2 eggs
  • 1 egg beaten with 1 teaspoon water
  • poppy seeds, optional

Instruction

  • Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until the sponge is smooth. Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.
  • Directly into the bowl, add the salt, honey, oil and eggs. Stir with a spatula or spoon until well mixed, then add the remaining three cups (384 g) of flour. Stir with a spoon until dough forms a sticky mass. Add a bit more flour, and use your hands to knead briefly in the bowl; then turn dough onto lightly floured work surface and knead for a minute or two, until the dough becomes smooth. Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise in a warm spot until doubled in bulk, one to two hours or longer depending on the temperature of your kitchen. (Note: you can make the dough to this point, punch it down, and stash it in the refrigerator overnight).
  • and divide into three or four parts, depending on what shape you want to make. Roll each portion into a ball. Let rest 10-15 minutes. Roll each ball into long ropes (at least 12 inches in length for the 4-braided challah) and braid into desired shape (see notes above or check youtube). Brush with egg wash.
  • Preheat the oven to 350ºF. Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes. Place another baking sheet underneath it — this will help insulate the bottom and keep it from burning.
  • Brush one more time with egg wash and sprinkle with poppy seeds if you like. Bake for 45 to 50 minutes, checking after 40 minutes. Cool completely before slicing.