My Tastiest Challah Recipe

This is my basic challah recipe. I found one online that I liked, and, over the course of about a year, I’ve tweaked it to make it my own. 

Makes 2 loaves

1 tsp. honey
1 cup warm water
1 package active dry yeast (not rapid rise)
½ cup oil
¼ cup honey
2 tsp. salt
2 eggs*
3 ½ to 4 cups flour (plus additional for sauce, if needed)
1 beaten egg for final egg wash.

Customize! 
(*2 eggs + ¼ cup apple/fruit sauce. Will need to add additional flour.)
(1 tsp cinnamon)
(sesame seeds or poppy seeds)
(1/2 cup mini chocolate chips or ¾ cup raisins/currants)

Start! 
Dissolve honey in 1 cup warm water, sprinkle yeast on top, and let stand for 10 minutes. (If yeast doesn’t REALLY foamy, it’s stale. Use a new packet.)

Combine yeast water with oil, honey, salt, eggs (and fruit sauce if using, may need to add an additional tablespoon or two of flour) and half of the flour in stand mixer with dough hook. Beat for 1 min on low. Stir in remaining flour. Dough should be on the stickier side. Cover dough and let rest for 10 minutes. Knead on low 6-8 minutes in mixer, adding flour as needed. Dough should be smooth and elastic.

Knead in cinnamon by hand in 2-3 additions if using. Knead in chips or raisins/currants if using.

(If you’re not using a mixer, combine all ingredients and turn out onto a floured board and knead by hand for 10 minutes, adding flour as needed. Err on the side of sticky. You do not want a dry dough.)

Spray a large bowl with cooking spray or wipe with olive oil, dump dough into bowl and spray/oil top. Cover and let rise in a warm place until double in bulk, about 1 ½ to 2 hours. Punch down, cover and let rise again until double, about 45 minutes.

Divide dough in half, making two loaves. Divide into even strands and braid as desired, fastening ends securely by tucking under. Place on parchment paper on cookie sheet. Cover with plastic wrap and let rise in a warm part of your kitchen until double, 1 to 1 ½ hours. Brush with beaten egg yolk and sprinkle with seeds, if desired. Bake at 400°F for 30 minutes, until golden brown, turning the cookie sheet once if your oven is uneven. (If making 2 smaller challahs, baking time will be about 25 minutes.)

Tags: baking, challah, food, recipes