Challah Bread - Lg. Recipe
Make Challah Bread - Lg. Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Egg Wash & Finish
Method
Dough
- 1
Warm liquids and proof yeast
Warm the milk and water together until lukewarm (100–110°F / 38–43°C). In a small bowl, combine the warm liquid with the honey and 1 tablespoon of the sugar, then sprinkle the instant yeast over the surface. Let sit 5–7 minutes until foamy. (If yeast does not foam, discard and use fresh yeast.)
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the bread flour, remaining sugar, and salt. Whisk briefly to distribute.
- 3
Add wet ingredients
Make a well in the center of the dry ingredients. Add the foamy yeast mixture, the eggs (reserve one egg if you prefer for brushing later), and the vegetable oil. Start mixing on low speed to incorporate, then increase to medium-low. Mix for 6–8 minutes until the dough forms a cohesive, slightly tacky, smooth and elastic ball. If dough seems too dry, add up to 2 tablespoons water; if too sticky, add up to 2 tablespoons flour.
- 4
Knead (if not using mixer)
If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- 5
First rise
Lightly oil a large bowl. Transfer the dough to the bowl, turning to coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1¼ hours depending on room temperature.
Shaping & Second Rise
- 6
Divide and shape
Turn the risen dough onto a lightly floured surface and gently deflate. For a large challah, divide the dough into 6 equal pieces (about 12–13 oz / 340–370 g each). Roll each piece into a smooth rope roughly 16–18 inches long.
- 7
Braid
Arrange the six ropes side by side and pinch the top ends together. Braid by bringing the far-right strand over the next strand to its left, continuing a standard 6-strand braid pattern (bring outermost right over next, then next over, working toward the left). Pinch and tuck the ends under to neaten. Transfer the loaf to a parchment-lined baking sheet or a lightly greased 9x14-inch baking pan. For a multi-loaf option, divide dough accordingly and braid smaller loaves.
- 8
Second rise
Cover loosely with lightly greased plastic wrap or a clean towel and let the braided loaf rise until puffy and almost doubled, about 45–60 minutes. Meanwhile, position oven rack in lower-middle and preheat oven to 350°F (175°C) about 20 minutes before baking.
Egg Wash & Bake
- 9
Prepare egg wash
Whisk together 1 egg and 1 tablespoon water until smooth. Gently brush the risen loaf with the egg wash, taking care not to deflate it. If desired, sprinkle sesame or poppy seeds evenly over the top.
- 10
Bake
Place the loaf in the preheated 350°F (175°C) oven. Bake for 30–35 minutes for a large loaf, rotating the pan halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190–200°F (88–93°C). If the top browns too quickly, loosely tent with aluminum foil.
- 11
