a friday ritual, in six steps –

Challah.

A traditional Jewish bread, a weekly ritual, a recipe I love. I somehow taught over a hundred students from all over the world as an Airbnb Experiences Host!

Yields
Two challah loaves
Active
1 hour
Total
~4 hours
Difficulty
forgiving
  1. I

    Wake the yeast.

    Combine the yeast, sugar, and lukewarm water in a large mixing bowl. Stir and let it stand for 5–10 minutes – it should foam up. If it doesn't, the water was too hot or the yeast is past its prime.

    10 min
  2. II

    Bring the dough together.

    Beat the egg(s) in a small cup, then add to the yeast mixture along with the oil and salt. Mix well with a wooden spoon. Gradually add 3 cups of flour, a ½ cup at a time, mixing thoroughly after each addition (clumps are fine for now – you'll knead them out).

    8 min
  3. III

    Knead like you mean it.

    As the dough thickens past spoon-and-bowl, switch to your hands and add another ½ to 1 cup of flour a ¼ cup at a time, until the dough stops being wet and sticky. Knead on a lightly floured counter for 10–15 minutes, adding flour 2 tablespoons at a time as needed, until smooth and soft. (Every batch is different – total flour usually lands between 3 ½ and 4 ½ cups; the dough shouldn't feel dense.) Optional: fold in chocolate chips or raisins.

    15 min
  4. IV

    First rise.

    Shape the dough into a ball and place it in a clean, lightly floured bowl. Cover with a slightly damp kitchen towel and let it rise in a warm room for 1–2 hours, until it doubles in size. Punch it down to release the air, re-dampen the towel, and let it rise again for another hour. Don't knead between rises.

    ~3 hr
  5. V

    Braid.

    Divide the dough into equal pieces – four for a four-braid challah, or split in half first for two smaller loaves. (You can also do three or six strands.) Roll each into a rope of equal width on a lightly floured surface and braid. For a six-braid: pinch the tops together, then braid – six over one, two over six, one over five, three over one – repeat until you run out of dough.

    15 min
  6. VI

    Second rise, wash, bake.

    Transfer the braid to a parchment-lined, lightly floured tray. Let it rest in a warm spot for ~30 minutes, loosely covered. Preheat the oven to 350°F. Brush with egg wash (egg yolk + a teaspoon of water). Optionally sprinkle with sesame, poppy, or sprinkles. Bake for 20–30 minutes, until golden brown – give it at least 3 inches of room on either side to grow.

    ~60 min