Challah Bread Recipe

I made two loaves. I totally messed up the first braid, but I got help with the second one!

I haven't made challah bread since 2017* when I made it with a group at the Moishe House in Columbia Heights. So when I saw that the NoVA Moishe House was hosting a challah bake, I signed up immediately.

This recipe is so easy. The hardest part is braiding it!

Ingredients

• 1 1/4 tsp (or 1 packet) of quick rise yeast
• 1 1/2 cup warm water
• 1 egg
• 1/3 cup sugar
• 1/3 cup oil
• 2 tsp salt
• 5 cups flour
• 1 egg for egg wash
• various toppings

Directions

1.  Dissolve yeast in bowl by pouring in warm water and gently mixing in 1 spoonful of sugar.
2. Cover bowl and let sit for 5 minutes until it starts bubbling/foaming.
3. Add 1 egg to the yeasty mix.
4. Add the rest of the sugar, oil, and salt. Mix well.
5. Slowly add flour and mix between additions.
6. Begin kneading (best with the heel of your palm) until dough is smooth, slightly elastic, but not sticky. Use extra flour if it is still too sticky (you can put the flour directly on your hands). 
7. Cover bowl and let rise for 30 minutes to 1.5 hours.
8. Time to braid! (see video below) This recipe makes either two large 3-strand loaves or two medium 4-strand loaves.
9. Grease the baking sheet, place the challah on it, and let rise for another 30 minutes to 1 hour. 
10. Brush the challah with egg wash and sprinkle on toppings if desired. 
11. Bake at 350° F for about 25 minutes or until golden brown.

The recipe also included a note that you can put the dough in the fridge overnight, but if you do that, take it out for an hour or until it's room temperature before baking it. Do NOT freeze the dough.

The recipe doesn't include what "toppings" means. It can be seeds (poppy seeds, sesame seeds) or cinnamon sugar. I didn't add any toppings because I think the bread tastes delicious just as it is!

Here's a video on how to do all sorts of braids with bread:

*Check out the recipe from the first time I made challah bread.