The Best Kind of Plaited Bread: Challah

With a beautiful structure and tender, moist crumb, this challah bread is definitely a winner. The braiding method may look complicated, but trust me, it's worth it!

Challah is traditionally a Jewish bread, and is usually dairy free. This recipe uses egg yolks and oil instead of butter and milk, so it is also dairy free. The oil makes the bread have a tender and moist crumb, and also makes it last longer.

When doing the braids, I usually found this video to be helpful.

Fast Facts!

• includes flour(gluten)

• uses yeast

• vegetarian

• intermediate baking level

• Dairy-free

Challah Bread Recipe:

-makes one large loaf-

1 hr min prep time

13hrs chill+proof time

25-30 min cook time

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Tangzhong(flour paste that will be added to the dough)

• 118g water

• 24g bread flour

Bread Dough

• 1 egg

• 2 egg yolks

• 59g water

• 28g oil

• 1 and 1/4 tspn yeast

• 387g bread flour

• 50g sugar

• 1 tspn salt

• sesame seeds, to top.

1. For the flour paste/tangzhong, whisk together the flour and water. Microwave at 30 sec intervals until thick and gloopy.

2. In a stand mixer bowl, combine the water, oil, and add the flour paste.

3. Add the egg and egg yolks, whisk to combine. Add the yeast to dissolve.

4. Overtop this wet mixture, add the flour, then using a dough hook attachment, knead on low speed until combined and slightly smooth, 5-8 min. Cove and rest for 20 min.

5. After 20 min, add the sugar and the salt and knead on for 10-15 min, or until very smooth and passes the windowpane test. The dough is on the firmer side, and shouldn't be sticky at all. If it is, add a tbsp of flour at a time.

6. Place the dough in a bowl and cover with plastic wrap. Rest overnight in the fridge.

7. The next day, divide the dough into 6 pieces and shape those pieces into balls. Let those rest for about 5-10 min.

8. Using a rolling pin, roll out the balls one at a time to form discs. Roll those discs into logs, and then rest the logs for another 5 min. Roll out the logs to a desired length(I did about 18 inches) and braid the six strands. I found this video to be helpful.

9. Place the braid on a silicon or parchment lined baking sheet and wrap loosely with cling wrap. Proof for 45-60 min, or until puffy and doubled in size.

10. Preheat the oven to 350F.

11. Glaze the dough with egg wash and sesame seeds

12. Bake for 25-30 min, or until internal temp reaches 190F.

13. Let cool on a wire wrack completely.

14. Enjoy! The loaf should kept at room temperature, and should keep for about 4-5 days.