Challah Bread

Experience the magic of homemade bread with our Six-Plaited Challah! This beautifully braided loaf boasts a golden crust and a soft, fluffy interior. Perfectly sweet and rich, it's an irresistible treat that will elevate any meal. Dive into the warm, comforting aroma and savor each delicious bite!

You can make this an “any strand” Challah braid, but this one in particular is a six strand braid. I will put a diagram of the braid at the bottom. Good luck!!

INGREDIENTS

1 1/2 C Warm Water (divided)

2 1/4 tsp Active Dry Yeast

1 tsp Sugar

1 Egg

3 Egg Yolks

1/3 C Honey

2 Tbl Neutral Oil (I used Avocado oil)

2 tsp Salt

4 1/2 - 6 C A.P. Flour.

Egg Wash

1 egg

1 TB Cold Water

1/2 tsp Salt

INSTRUCTIONS

In your mixing bowl add together 1/4 C of the warm water, the yeast, and the sugar. Cover and set aside for, at least, 5 minutes. Let the yeast activate and get frothy.

Add in the remainder of the water, the egg and yolks, the honey, the oil, and the salt. Whisk throughly.

Add in the flour a 1/2 cup at a time, completely mixing it together before adding in more. When it’s too thick to mix with a spatula, use your hands. When it stops being terribly sticky and becomes tacky pour it out onto a floured board and knead until it is smooth and elastic. Note - You may not use all the 6 cups of flour, you may even use a little more. Use enough until it stops sticking to your hands when you’re kneading it.

Boil a small pot of water. Put it in the bottom rack of your oven (You’re going to be making a proofing cabinet out of your oven).

Oil up a good sized bowl, that will still fit into the top rack of your oven. Put your dough in and cover it with a towel. Place it in your oven until it doubles in size - about an hour.

Punch it down and let it rise again for another hour. Punch it down again and knead it for a little bit (like, 7 - 10 minutes). Separate the dough into 6 equal sized strands. Braid it….

6 Strand Braid

!. Start with 6 strands, fastened at the end (a)

2. The first step, 6 over 1, is not part of the repeated sequence (b.)

3. The repeated sequence begins with 2 over 6 (c)

4. Move 1 over 3 (d)

5. Move 5 over 1 (e)

6. Move 6 over 4(f)

7. Repeat steps 3 to 6 until the braid is finished (g)

Make the egg wash and brush it over the braided loaf. Spray some plastic wrap with non-stick spray and cover the loaf. Let rise for 45 minutes.

Preheat the oven to 350

Remove the plastic wrap and bake for 20 minutes. Take it out of the oven and brush, just the center of the braid, with more egg wash. Rotate the tray 180 and put it back in the oven for 20 more minutes.

If it starts to get a little too brown on top, cover with foil. Just remember to take off the foil for the last two minutes of baking.

Once it’s done, it should have a hollow sound when tapped on the bottom of the loaf.