Honey Challah

April 28, 2021
5 Ratings
Photo by Sarah Stone
  • Makes 1 large loaf
Author Notes

A simple challah dough that uses the easiest braiding technique of all the challah braids out there—the three braid. —Erin Jeanne McDowell

What You'll Need
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Honey Challah
  • 4 1/4 cups (520 g) bread flour
  • 3 tablespoons (37 g) sugar
  • 1 tablespoon (9 g) instant dry yeast
  • 1 1/2 teaspoons (6 g) fine sea salt
  • 1/2 cup (115 g) warm water (around 100°F/38°C)
  • 1/2 cup (115 g) whole milk, room temperature
  • 1/4 cup (85 g) honey
  • 1/3 cup (75 g) canola, vegetable, or other neutral oil
  • 2 (113 g) large eggs, at room temperature
  • Egg wash (1 egg + 1 tablespoon water), as needed for finishing
  1. Preheat the oven to 375° F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, and salt to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer the loaf to a the prepared baking sheet, and cover loosely with plastic wrap. Let rise for 30 to 45 minutes more.
  8. 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.

See what other Food52ers are saying.

  • Naoma
  • James Michelinie
    James Michelinie
  • Moji
  • Bozbox
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Moji March 1, 2023
Thank you for including the weights. I had to add about 30-40g more flour, as the dough was a bit soupy, but we all know that some of the ingredients effect the final dough.
This loaf is huge! I did not expect that! I am wondering if I can make half a recipe to get a smaller loaf. Should I go for it? would it work?
I would upload a photo of my bread, but I don't see an option here.
Anyhow... thanks again
Bozbox June 9, 2022
So, the measures by weight (g) are frankly incorrect. Way too much liquid -- even after three times the length of time on high, the dough was like taffy. I never measure by volume. Shame to waste so much flour -- I corrected by feel by adding flour to it, but am still waiting to see the final result. Just wanted to signpost this: if you're considering this recipe, you're likely better off measuring by volume.
Naoma April 3, 2015
How come i can`t copy your recipes, you won`t take my sign up. [email protected]
James M. September 26, 2014
These baking posts keep stressing the importance of weighing ingredients, and then keep giving recipes in volumes...