This bronzed, wispy-textured yeast bread is a symbolic centerpiece for Shabbat (the Jewish Sabbath) and High Holy Days, including Rosh Hashanah, the Jewish New Year. The dough is beautifully soft and smooth, making it an ideal candidate for braiding. The six-strand braid makes the most striking presentation. Crisscrossing it is pleasantly tactile, and the result is always impressive. If the plaiting seems intimidating, fear not as we walk you through our step-by-step process that will leave you with confidence to create a beautifully braided loaf. The dough is also versatile, lending itself to sweet variations like our honey-kissed and cinnamon-spiced Honey-Apple Challah Knots. Making challah in any incarnation will reward you with faith in your bread-making abilities in every burnished slice and oh-so-supple mouthful.
CHALLAH
Makes 2 braided loaves
This pillowy-soft bread has a wonderfully rich, soft, and supple dough, perfect for braiding. It’s redolent with honey, which gives the dough a floral, slightly sweet aroma. Using oil instead of butter keeps the recipe pareve, meaning it’s compatible with meat and dairy according to kosher rules. It also gives the challah a wonderful texture and keeps it fresh longer.
¾ cup (180 grams) lukewarm water (85°F/29°C to 90°F/32°C)
2¼ teaspoons (7 grams) active dry yeast*
5¼ cups (667 grams) bread flour, divided
2 tablespoons (24 grams) granulated sugar
4 teaspoons (12 grams) kosher salt
⅓ cup (75 grams) vegetable oil
¼ cup (85 grams) honey
