Challah/egg Bread Recipe

Activate yeast

In a small bowl, stir the warm water (1 cup) with 1 tablespoon sugar until dissolved. Sprinkle 2 teaspoons active dry yeast over the surface and let sit 5–10 minutes until foamy. If it doesn't foam, discard and try fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 1/2 cups all-purpose flour and 2 teaspoons fine sea salt; whisk to distribute evenly.

Combine wet ingredients

In a separate bowl, whisk together 3 large eggs and 1 large egg yolk until blended. Add 1/2 cup whole milk and the activated yeast mixture; stir to combine.

Form dough

With the mixer on low, slowly add the wet mixture to the flour. Mix until a shaggy dough forms, then add the 4 tablespoons softened butter, a few pieces at a time. Increase speed to medium and knead about 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 10–12 minutes, adding flour sparingly if too sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

Deflate and portion

Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface (use about 1 tablespoon flour to dust). For a standard two-loaf or one large loaf: divide dough into 3 equal portions for a 3-strand braid (or 6 portions for two smaller loaves, or 4/5/6 for other braid styles). Weigh or estimate portions so strands are even (each about 12–14 oz for one large loaf).

Roll strands

Working with one portion at a time, roll each piece into a long rope about 16–18 inches long, tapering slightly at the ends. Keep remaining dough covered so it doesn't dry out.

Braid

Pinch together one set of strand ends at the top and braid tightly but not so tight that the dough is compressed. Tuck and seal the bottom ends under the loaf. Repeat for second loaf if making two. Place braid(s) on a parchment-lined or lightly greased baking sheet. For a shinier crust, leave seams on top or underside according to preference.

Final proof

Loosely cover the braided loaves with greased plastic wrap or a lightly damp towel. Let them rise until puffy and about 1.5 times their original size, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C) about 20 minutes before baking.

Egg wash and seeds

Just before baking, gently brush the loaves with the egg wash (beat 1 whole egg with 1 teaspoon water). Be careful not to deflate the dough. If desired, sprinkle 2 teaspoons sesame or poppy seeds evenly over the top.

Bake

Bake in the preheated 350°F (175°C) oven for 25–35 minutes for a medium loaf, or 30–40 minutes for a larger loaf, 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, tent lightly with foil after 20 minutes.

Cool

Remove from oven and transfer the loaf(es) to a wire rack. Let cool at least 30 minutes before slicing to allow the crumb to set. For best slicing, cool to warm or room temperature.