Prep time: 20 minutes
First rise: 1 hour
Braiding time: 45 minutes
Second rise: 20-35 minutes
Bake time: 33 minutes
Total time: 3 to 3¼ hours
Prepare the dough and let it rise
Sift the flour (this aerates it) and mix it with the dry yeast and sugar in a large bowl.
Add the oil, lukewarm water, and egg. Knead the dough for 5 minutes.
Add the salt and knead for another 5 minutes.
Oil the large bowl. Make a large ball from the dough. Slightly oil the dough surface, and place it in the bowl.
Cover the bowl with plastic wrap and a kitchen towel to keep the dough warm.
Let the dough rise at room temperature for 1 hour or until it has almost doubled in size.
Create 16 dough balls
Using a kitchen scale, divide the dough into 4 equal parts.
Divide each part into 4 equal pieces. Each of the 16 pieces weighs 108-110 grams (use a kitchen scale to measure).
Shape each piece into a ball and place it on a tray.
Keep the balls covered with plastic wrap to prevent drying.
Braid the challah breads
Prepare 2 baking sheet lined with parchment paper.
Use 4 balls of dough to braid each challah:
With a rolling pin, roll each ball into 10" ellipse. (no need to dust the surface with flour)
Fold the ellipse by hand on the long side, the 10", to form a strand.
Using the palms of your hands, roll each strand into an 18" long strand.
Place the 4 strands in a row, parallel to each other, and pinch the tops of the strands together.
Move the 2nd to the right strand over the 2 strands on the left.
Move the outside right strand and place it between the 2 strands.
Repeat this braiding from side to side until the challah is fully braided.
Pinch the ends of the strands together to seal the braid.
Place 2 challahs per baking sheet. Each bread is about 13" long.
Cover with a kitchen towel to prevent drying.
Rise, add toppings, bake
Let the breads rise at a room temperature for an additional 20-35 minutes.
Note: rolling the stands and braiding takes about 8 minutes per challah.
Let rise for 20 minutes after braiding the last one.
Mix the egg with water. Brush the breads with the egg wash.
Sprinkle sesame seeds generously and a pinch of coarse salt evenly over each challah.
Tip: I use a coarse sea salt grinder. 6-7 small grinds per challah, about ⅛ tsp
for each challah.
Bake on the second from the top shelf at 350°F for a total of 33 minutes.
After 25 minutes, remove the challah from the oven and carefully flip each loaf upside down.
Return them to the oven, rotating the baking sheets front to back, and bake for an additional 8 minutes.
This helps ensure even baking and prevents the bottoms from burning.
Remove the challah from the oven and cover with a kitchen towel.
Let cool for 5 minutes, this helps keep the challah soft.
Personal notes
I learned this recipe from my friend Odelia, who makes challah like it is second nature.
At first, I was nervous about baking with yeast - too many steps, too much waiting.
But once we baked together, I realized it is not hard, and actually a fun, hands-on experience.
That is why this recipe includes helpful tips for preparation, braiding, and baking.
This Israeli style challah is braided with four strands for a beautiful look
and generously covered in sesame seeds.
I usually bake two loaves right away and keep the other two in the fridge,
because fresh baked challah and the amazing smell in the house two days in a row feels like a real treat.
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Take note:
About bread flour
Bread flour is made from unbleached wheat flour, enriched with niacin
(Vitamin B3), iron, thiamine mononitrate (Vitamin B1), riboflavin (vitamin B2), folic acid (vitamin B9), enzyme.
Measuring the dry yeast 1 Tbsp dry yeast = one packet of Fleischmann's ActiveDry Yeast (¼ oz)
This recipe requires 2 packets.
Tip to make 1 ⅞ cups of lukewarm water:
In a medium bowl, mix 1⅓ cups tap water with ⅔ cup boiling water.
Then remove 1 tablespoon of the mixture to get the correct amount.
Tips for working with yeast doughs
Preparing the dough -
Add the salt later in the process to avoid interfering with the yeast's activity.
Creating a ball from the dough -
Fold the edges under the center of the dough to shape it into a smooth ball.
Rising dough in a cold room -
Option 1:
Cover the bowl with a large plate and place it over another bowl filled with hot water.
Option 2: place the bowl in an oven that has been warmed to 150°F then turned off.
If the dough shrinks significantly when rolled, it means it needs more time to rise.
Tips for preparing ahead:
The dough can be prepared in advance and
kept in the fridge for 1-2 days before baking.
Option 1: Refrigerate the 16 balls of dough
When ready to use, take the balls
out of the refrigerator and let them sit
at room temperature for 30 minutes.
Proceed with the recipe to prepare the strands.
Option 2: Refrigerate the 4 braided breads
When ready to bake, take the breads
out of the refrigerator and let them sit
at room temperature for 60 minutes,
(which Includes the second rise).
Proceed with the egg wash and toppings.
