Challah | Smitten Kitchen with Deb Perelman

In a stand mixer bowl, add lukewarm water, a little bit of sugar, and yeast. Whisk together.

Add 2 large eggs, 2 tablespoons of oil, and 4 tablespoons of sugar to the mixture. Whisk again.

Add 1.5 teaspoons of salt and whisk to combine.

Add 4 cups of all-purpose flour to the mixture and use the dough hook to bring it together into a dough.

Knead the dough for 5 to 8 minutes until it is stretchy and sticky, avoiding adding too much flour.

Transfer the dough to an oiled bowl and cover it with a towel or plastic wrap. Let it rise for about 1 hour or until doubled in size.

After the first rise, press the dough down and let it rise again for about 30 minutes, covered.

After the second rise, divide the dough into 6 equal pieces and roll each piece into a rope about 12 to 14 inches long.

Pinch the ends of the ropes together and braid them, following the braiding technique demonstrated.

Transfer the braided dough to a baking sheet and prepare an egg wash by beating a single egg.

Brush the loaf with the egg wash and let it rise for a third time for about 1 hour, covered.

After the final rise, brush the loaf again with egg wash, sprinkle with seeds, and bake in the oven.

Check the bread for doneness after about 30 minutes, looking for a hollow sound when tapped or using a thermometer to check for 190 degrees Fahrenheit.

Equipment Needed

Allergens