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Braided Challah

Braided Challah
  • Prep 3 hr 0 min
  • Total 3 hr 25 min
  • Servings 1
A braided version of a yummy enriched loaf. Perfect for French toast or just by itself! Adapted from Artisan Bread in Five Minutes a Day.
By Girl Versus Dough
Updated October 4, 2017

Ingredients

  • 1/2 cup water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 egg , beaten
  • 2 tablespoons sugar
  • 2 tablespoons unsalted butter
  • 1 3/4 cup Gold Medal™ Organic Unbleached All-Purpose Flour
  • 1 egg beaten with 1 tsp water (egg wash)
  • Poppy seeds (optional)

Steps

  • 1
    In the bowl of a stand mixer, combine water, yeast, salt and egg. Mix in sugar and butter
  • 2
    Add in flour and mix until just combined. Do not knead.
  • 3
    Pour dough into a lightly greased bowl, cover and let rise until doubled, about 1 1/2 hours. (At this point the dough can be refrigerated for up to 5 days, but it's not necessary)
  • 4
    Remove dough from bowl and roll into a ball, pulling the sides down and under with your hands and rotating a quarter turn as you go.
  • 5
    On a baking stone or parchment paper-lined baking sheet and using a bench scraper, divide ball into thirds. Roll each piece into a long, thin rope, about 12 inches long and 1 inch thick.
  • 6
    Braid ropes together from the center outwards and tuck in the ends to ensure the loaf won’t unravel. Let rise on prepared stone or sheet about 1 hour, 20 minutes.
  • 7
    Preheat oven to 375°F. Prepare egg wash and, using a pastry brush, brush onto the loaf. Sprinkle with poppy seeds as desired.
  • 8
    Bake for about 25 minutes or until bread is a deep brown. Allow to cool completely on a cooling rack before slicing.

No nutrition information available for this recipe

  • In the world of enriched doughs, challah is one of my favorites to make and to eat. And this Braided Challah Bread recipe is not only delicious – it’s pretty, too! Enriched doughs are breads made with eggs and dairy products, like milk and butter. Like brioche – another enriched dough – they tend to be softer and sweeter than regular dough. Challah, whether in a round, crown shape or braided, is often reserved for special occasions and celebrations. But for me, making homemade challah bread in my kitchen is a celebration in itself. Challah bread is an unfussy dough – it’s easy to make and handle, and rises quite well. Though I like to braid mine and top it with poppy seeds for visual appeal, it’s certainly not necessary. You can always shape it in the simpler crown loaf shape and opt out of adding seeds, though I think they add a nice flavor and crunchy texture. You can even make it double rainbow colored! Challah tastes amazing all by itself, or you can use it the next morning to make a yummy batch of homemade French toast. It’s great for Monte Cristo sandwiches, too. Make this braided challah loaf for your next dinner party or holiday celebration, and your guests will be saying “Challah!” in no time (sorry, I couldn’t help myself!).
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