Sandwich Loaf Challah Recipe

Prepare dry ingredients

In the bowl of a stand mixer, combine the all-purpose flour, instant dry yeast, granulated sugar, and fine sea salt. Whisk briefly to distribute the yeast and salt evenly; keep the yeast and salt from direct contact if mixing by hand.

Warm milk and add eggs

Warm the whole milk to about 38–43°C (100–110°F). In a separate bowl, whisk the 6 large eggs until smooth. Add the warmed milk to the eggs and whisk to combine. The mixture should be warm, not hot, so it activates yeast but doesn't cook the eggs.

Mix to form shaggy dough

With the mixer fitted with the dough hook on low speed, slowly pour the milk-egg mixture into the dry ingredients. Mix until a shaggy dough forms, about 2–3 minutes, scraping the bowl as needed.

Add butter

Add the softened butter in 25–50 g pieces while the mixer runs on medium-low. Continue mixing until the dough becomes smooth, elastic, and pulls away from the bowl, about 8–12 minutes total kneading time. The final dough should be slightly tacky but not sticky; adjust with up to 15–30 g extra flour or 1–2 tbs milk if necessary.

Bulk fermentation

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on ambient temperature.

Divide dough

Turn the risen dough out onto a lightly floured surface and gently deflate. For a whole sandwich loaf challah in a standard full-size pullman/sandwich pan (approx. 23 x 12 x 10 cm), divide the dough into 4 equal pieces (each about 350–380 g). For a taller loaf you may divide into 3 pieces—adjust weights to fit your pan. This recipe assumes 4 strands.

Shape strands

Roll each piece into a tight strand about the length of the pan. To roll: flatten the piece slightly, roll from one end to the other while tucking and sealing the seam. Taper the ends slightly for even braiding.

Braid and place in pan

Braid the four strands into a compact braid that will fit the pan width. Pinch and seal the ends, then tuck them under slightly so the braid sits neatly. Place the braided loaf seam-side down into a lightly greased sandwich/pullman pan. If using a lidded pullman pan, leave initial proofing uncovered if you want a domed top or cover for a flat top—this recipe assumes baking without the lid for a domed, slightly rounded top.

Final proof

Cover the pan loosely with oiled plastic wrap or a damp kitchen towel and proof until the loaf puffs to about 80–90% of the pan height, roughly 45–75 minutes depending on temperature. The dough should be slightly springy to the touch.

Preheat oven and prepare egg wash

Preheat the oven to 180°C (350°F). In a small bowl whisk together the 1 large egg and 1 tablespoon water to make an egg wash. If you want a deeper sheen, use 1 egg yolk plus 1 tablespoon water instead.

Egg wash and seeds

Gently brush the loaf with the egg wash, taking care not to deflate the loaf by pressing. If using, sprinkle sesame or poppy seeds evenly over the top immediately after brushing.

Bake

Place the pan on the middle rack and bake for 30–38 minutes, until the loaf is deep golden brown and an instant-read thermometer inserted into the center reads 88–94°C (190–201°F). If the top is browning too quickly, tent lightly with foil for the last 10–12 minutes.

Cool

Remove the loaf from the oven and allow it to rest in the pan for 10 minutes. Gently unmold the loaf onto a wire rack and cool completely before slicing, at least 1.5–2 hours. Cooling fully yields even crumb and cleaner sandwich slices.