Honey Challah

September 24, 2014
3 Ratings
Photo by Sarah Stone
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

Watch This Recipe
Honey Challah
  • 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)
In This Recipe
  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
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, The Book on Pie, is out on November 10th, 2020.

2 Reviews

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...