How to Make Challah | Soft & Sweet Braided Challah Bread Recipe

Combine yeast, 1 Tbs sugar & 1 cup (237ml) warm water in a large bowl. Cover with kitchen towel & allow yeast mixture to foam up & sit for 10 min

Add 4 cups (660g) flour, sugar, 3/4 cup (177ml) warm water, eggs & egg yolks, oil, honey & vanilla to yeast mixture. Whisk by hand or w/ stand mixer for about 30 seconds until ingredients are fully incorporated. Consistency should be like a thick batter or wet spongy dough

Cover wet dough mixture w/ plastic wrap & kitchen towel & allow to proof for 45 min at room temp

Add remaining 3 cups (495g) of flour & salt. By hand or stand mixer w/ dough hook, incorporate flour & salt & knead/stretch dough for 10 min. While kneading, slowly add up to additional 1 cup flour if needed (a bit at a time). Aim for a tacky dough or even a bit sticky after 10 min. If using stand mixer, transfer dough onto lightly floured surface & continue kneading/stretching dough by hand, working to build gluten in dough. Sprinkle small amounts of flour if needed during process & knead until dough becomes pliable, elastic & tacky. Do not over flour dough as it can lead to heavy & dense challah! Aim for tacky, soft dough & easy to work with. Perform dough window test like shown to check gluten formation, or press down onto dough with your finger & if your indentation disappears, then dough is ready to rest

Shape dough into smooth round ball & place dough in lightly oiled bowl while making sure you cover all the dough in oil as well. Cover bowl w/ plastic wrap & kitchen towel & place in the oven at room temp. Allow dough to rise until double in size. Timing will depend on weather & climate/temp of house, etc. So anywhere from 1 hour to 2 hours is a typical time frame, but ultimately look for dough that has doubled in size

When dough has risen, release air from dough by poking it down, kneading quickly & place dough onto lightly floured surface. Divide dough into 2 pieces for 2 large challot, 3 pieces for 3 medium to large challot, or 4 pieces for 4 small to medium challot (all depends on the number & thickness of strands)

With each piece of dough, divide them by number of strands you want to braid. Before braiding, lightly coat strands in flour to avoid strands sticking together

Place braided loaves onto prepared baking pans & allow challot to rest at room temp (I place pans in dark oven) & rise for about 15 to 45 min. Depending on dough, the temp & rising environment, challah could rise quickly or take its time! (keep an eye on this part as time given is just a guide, but should not be determining factor in your challah being ready to bake! This is very important as you do not want challah to over-proof. Overproofed challah will fall flat while baking!) *pat challot w/ water before placing in oven so dough does not dry out*

After loaves have risen & when you gently put finger (that has been dipped in water) on dough & leaves indentation mark or just only bounces back slightly, but not completely, challah is ready to bake

Preheat oven to 350°F/ 180°C. While preheating, brush loaves w/ egg wash & add any desired topping (optional)

Bake for 30 to 40 min. Please note baking times can vary from oven to oven, so start to check challah from 25 to 30 min. Baking time also depends on challah size, so if you chose to do 3 challot, they'll be done closer to 30 to 35 min. If 2, around 35 to 40 min. If 4, closer to 30 to 33 min. Challah should have a nice golden brown color all around & when tapping the bread on the top & bottom part of the loaf, it should have a nice hollow sound

Allow challah to cool for at least 30 to 45 min before digging in to allow challah to set & finish 'baking' inside.

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