The secrets to good challah are simple: Use two coats of egg wash to get
that lacquer-like crust.
Be careful not to over bake it.
Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves
1 1/2 packages active dry yeast (1 1/2 tablespoons or 3/8 ounces or 11
1 tablespoon (13 grams) plus 1/2 cup (100 grams) sugar
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water
Poppy or sesame seeds for sprinkling.
1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in 1
3/4 cups lukewarm water.
2. Whisk oil into yeast, beating in 4 eggs, one at a time, with remaining
sugar and salt. Gradually add flour. When dough holds together, it is ready for
3. Turn dough onto a floured surface and knead until smooth. Clean out bowl
and grease it, then return dough to bowl. Cover with plastic wrap, and let rise
in a warm place for 1 hour, until almost doubled in size. Dough may also rise
in an oven that has been warmed to 150 degrees then turned off.* Punch down
dough, cover and let rise again in a warm place for another half-hour.
4. Knead the raisins into the challah, if you’re using them, before forming
the loaves. To make a 6-braid challah, either straight or circular, take half
the dough and form it into 6 balls. With your hands, roll each ball into a
strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row,
parallel to one another. Pinch the tops of the strands together. Move the
outside right strand over 2 strands. Then take the second strand from the left
and move it to the far right. Take the outside left strand and move it over 2.
Move second strand from the right over to the far left. Start over with the
outside right strand. Continue this until all strands are braided. For a
straight loaf, tuck ends underneath. For a circular loaf twist into a circle,
pinching ends together. Make a second loaf the same way. Place braided loaves
on a greased cookie sheet with at least 2 inches in between.
5. Beat remaining egg and brush it on loaves. Either freeze breads or let
rise another hour.
6. If baking immediately, preheat oven to 375 degrees and brush loaves
again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5
hours before baking.
7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you
have an instant read thermometer, you can take it out when it hits an internal
temperature of 190 degrees.) Cool loaves on a rack.
*For a more deeply-developed flavor,
any of the three risings can be done in the fridge for a few hours. When you’re
ready to work with it again, bring it back to room temperature before moving
onto the next step.