Buttery Challah Bread

Prep Time:20

Cook Time:25

Rise Time:2 30

Total Time:3 15

Servings: slices

Author: Julie Gavin

Ingredients

4 ¾ c. (600 g) unbleached all-purpose flour (RECOMMEND WEIGHING) spooned & leveled
1 c. (240 g) warm water 110-130°F (for instant yeast) or 90-110°F (for active dry yeast)
¼ c. (60 g) granulated sugar
2 ¼ tsp instant yeast or active dry - but must proof 1st
1 ½ tsp salt
2 large eggs
6 tbsp (85 g) salted butter melted & cooled

Topping

1 large egg
1 tbsp water
1-1 ½ tbsp sesame or poppy seeds optional, for topping

Instructions

Activate Yeast (Optional): In a small bowl, combine warm water and a pinch of sugar. Stir in instant yeast and let sit for 5 minutes until slightly foamy. (Note: Instant yeast can be mixed directly with flour, but this step confirms its still active. If adding yeast directly to the flour - be sure your water is in the 110-130°F range.)
Mix Dough: In a stand mixer with a dough hook (or large bowl), combine flour, sugar, and salt. Add proofed yeast mixture, eggs, and melted, cooled butter. Mix on low speed for 2–3 minutes (or by hand with a wooden spoon) until a shaggy dough forms.
Knead Dough: Knead on medium-low speed for 6-8 minutes (or by hand for 8-10 minutes) until smooth, elastic, and slightly tacky. If too sticky, add flour 1 tbsp at a time (up to 30g total).
First Rise: Form dough into a ball, place in a lightly oiled bowl, and cover and let rise in a warm place for 1–1½ hours, until doubled.
Shape Loaves: Punch down dough. Divide into two pieces for two loaves. For each loaf, divide into 3 equal pieces. Roll into 12–14-inch ropes, tapering ends. Braid tightly, pinching ends to seal and tucking under. If the braid is too long or stretched, gently scrunch it from both ends to shorten and thicken it, ensuring each one fits on a lined baking sheet. Leave 3 inches between loaves if baking on the same sheet.
Second Rise: Cover loosely and let rise for 45–60 minutes, until puffy and nearly doubled. You can use a finger poke to ensure the risen braid does not quickly spring back. If it springs back right away - allow it to rise a little longer.
Preheat Oven: During the last 30 minutes of the second rise, preheat oven to 350°F (175°C) with a rack in the middle.
Egg Wash and Bake: Whisk egg with water for egg wash. Brush gently over risen loaves. Sprinkle with sesame or poppy seeds, if using. Bake for 25 minutes, until golden and internal temperature reaches 190–200°F (88–93°C). Tent with foil if browning too quickly.
Cool: Transfer to a wire rack and cool for 1 hour before slicing.

Notes

Two-Day Baking Option: After the second rise, wrap one shaped braid loosely in plastic wrap and refrigerate overnight (up to 24 hours). The next day, let it sit at room temperature for 30–45 minutes, egg wash, and bake as directed. This gives you ultra-fresh challah two days in a row with minimal extra effort.
Baking Tip: Check baking at 25 minutes, as ovens vary, and use an instant-read thermometer for accuracy (190–200°F).
Braiding Tip: If your 3-strand braid looks too long or thin, gently scrunch the loaf from both ends after braiding to make it more compact and substantial. This also helps it fit nicely on a standard baking sheet!
Yeast Swap: Use 2 ¾ tsp. active dry yeast instead of instant, extending the first rise by 15–30 minutes.
Flour Variation: For a chewier texture, substitute 100 g (¾ cup) all-purpose flour with bread flour.
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for 1 month, wrapped tightly in plastic wrap.
Pro Tip: Weigh ingredients with a kitchen scale for the best results. Flour volume can vary, and precision makes a difference!

equipment (affiliate links

Ingredients

Topping

Instructions

Notes