This enriched braided loaf often made for Shabbat, the Sabbath or around the holidays is a Jewish staple. With a subtly sweet, buttery flavor and perfectly soft, tender texture this is a loaf you are bound to love.
Make the starter dough…
0 Whisk 100 grams of bread flour and an envelope of instant yeast into 235 grams of warm water and set aside for about 45 minutes
Start the main dough…
3 In a large bowl (if working by hand) or the bowl of your stand mixer, combine 435 grams of bread flour, 12 grams of salt, 50 grams of a neutral oil, 65 grams of granulated sugar and 3 large eggs
4 Once the starter dough has sat for 45 minutes, add it in with the other ingredients and mix until a dough begins to form
5 Knead (either by hand or using a dough hook) until the dough is smooth, springy and supple
6 Transfer the dough into a lightly oiled bowl, cover and rest in a warm place for about 90 minutes
7 Lightly deflate the dough and transfer it onto a lightly floured surface
8 Divide the dough into 8 equal portions
9 Roll the portions out into long ropes
10 If coating strands in sesame seeds or everything bagel seasoning is desired, roll 4 of the strands over a damp paper towel and then coat in sesame seeds
11 Braid into your desired shape or platting pattern
12 Transfer the loaf onto a parchment lined baking sheet, cover with a greased plastic sheet or light kitchen towel and rest in a warm place for about 60 minutes
Prep and bake the challah…
14 Preheat your oven to 375°
15 Use a brush to apply egg wash over the dough that is not coated in sesame seeds
16 Bake the loaf in a 375° for 36-38 minutes or until it is deeply golden and feels set to a light touch with an internal temperature of 190°
17 Transfer the loaf onto a cooling rack to cool fully before slicing
