Challah Bread

270 mins
Serves 1
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Directions

  1. 1Whisk together your water, oil, and eggs.
  2. 2In a mixer with a dough hook, add all-purpose flour, sugar, yeast, and salt. Ensure dry ingredients are mixed well.
  3. 3Slowly add the egg mixture on low until combined, about 2 minutes.
  4. 4Knead the dough in the mixer for about 8 minutes.
  5. 5If the dough isn't coming off the sides halfway through, add a little bit more flour.
  6. 6Get the dough onto a lightly floured surface, make a ball, and put it into a greased bowl.
  7. 7Cover the bowl and let the dough double in size, about an hour and a half.
  8. 8Divide the dough into 2/3 and 1/3 portions.
  9. 9Cut each portion into three equal pieces.
  10. 10Take all the pieces and make them into same-length strands.
  11. 11Braid the big loaf with the three big strands and another loaf with the small strands.
  12. 12Place the big loaf onto a sheet pan.
  13. 13Egg wash the big loaf.
  14. 14Put the small loaf on top of the big loaf.
  15. 15Egg wash the small loaf.
  16. 16Let the loaves rest for about an hour.
  17. 17Bake in a 375°F oven for about 30 minutes until the internal temperature reaches 200°F.
  18. 18Let the bread rest for about 2 hours.
  19. 19Cut the bread in half.
  20. 20Store one half in a bag to keep it fresh for French toast.
  21. 21Leave the other half out overnight to become stale for bread pudding.

Ingredients

  • Water
  • Oil
  • Eggs
  • All-purpose flour
  • Sugar
  • Yeast
  • Salt
  • a little bit more Flour

Equipment

mixerdough hookfloured surfacegreased bowlsheet panoven

Tips

  • Use the America's Test Kitchen method for braiding.
  • One half of the bread should be fresh for French toast, the other half stale for bread pudding.