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Challah Bread

Prep Time4 hours
Cook Time40 minutes
Total Time4 hours 40 minutes
Servings: 1 large crown loaf

Ingredients

  • 8 grams active dry yeast
  • ½ cup warm water
  • 1 cup warm milk
  • 4 tbsp oil (any)
  • 4 eggs
  • 4 tbsp granulated sugar
  • 720 grams bread and/or all purpose flour
  • 1 tsp salt
  • (optional) sesame seeds

Instructions

  • Combine yeast with warm water to activate for 5-10 minutes. Whisk eggs in a small bowl.
  • Add warm milk, all but a drip of eggs (the leftover is for glazing the loaf at the end), oil, and sugar to yeast.
  • Add flour and salt and knead for a few minutes until dough comes together (it's ok if it's a bit sticky).
  • Oil the bottom of the bowl, toss the ball of dough around until it is covered in oil, then let the dough sit, covered, in a warm place for 2-3 hours to rise. (I have not tried this but one could try, alternatively, allowing the dough to rise for 8 hours or overnight in the fridge, then bringing it to room temperature 1 hour before continuing.)
  • Braid the dough onto a flat baking sheet. (There is an excellent tutorial here from blogger Tori Avey on all the different types of braiding.) Let rise 30 minutes while the oven pre-heats to 350˚F. Paint with leftover egg and decorate with sesame seeds, if desired.
  • Bake for about 30-35 minutes, until the top is browned. Optional to paint again with egg halfway through the baking.