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Author Notes: A simple challah dough that uses the easiest braiding technique of all the challah braids out there -- the three braid. —Erin McDowell
Makes 1 large loaf
- 4 cups bread flour (528 g)
- 3 tablespoons sugar (32 g)
- 1 tablespoon instant dry yeast (11.7 g)
- 1 1/2 teaspoons salt (5.25 g)
- 1/2 cup warm water (around 100° F) (117 g)
- 1/2 cup milk, room temperature (110 g)
- 1/4 cup honey (78 g)
- 1/3 cup canola oil (74 g)
- 2 eggs (102 g)
- Egg wash (1 egg plus 1 tablespoon water, beaten)
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, and salt to combine.
- Add the liquid ingredients (water, milk, honey, oil, and eggs), and continue to mix on low speed for 3 minutes. Raise the speed to medium and continue to mix for 5 minutes more.
- Transfer the dough to a large bowl lightly greased with non-stick spray. Cover loosely with plastic wrap and let rise at room temperature until double in size, about 1 hour.
- To braid the bread, turn out the dough onto a lightly floured surface. Divide it into three even pieces. Roll each piece into a log about 12 inches long. Pinch each piece together at the top to seal, leaving the bottom ends loose.
- Braid the bread just as you would strands of hair: Move the right hand piece to the middle, then the left hand piece to the middle -- and so on and so forth until all of the dough is braided.
- Transfer the loaf to a the prepared baking sheet, and cover loosely with plastic wrap. Let rise for 30 to 45 minutes more.
- Brush the egg wash onto the loaf just before baking. Bake the loaf until deeply golden brown and fully baked through, 40 to 50 minutes. Cool before slicing and serving.
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