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