How To Make The Best Challah Bread|| Sonya’s Prep Kids Edition

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

Set up all ingredients on the table for easy access.

Add 2 teaspoons of yeast into a bowl.

Pour in 1/4 cup of water and 2 tablespoons of flour into the bowl with yeast.

Mix gently with a spoon or whisk until lumps are gone and let it proof for 10-15 minutes until bubbly.

In a standing mixer, add 3 extra large eggs and turn it on to the lowest setting.

Add 1.5 teaspoons of salt to the mixer while it's running.

Pour in 1/4 cup of honey that has been sprayed with cooking spray to help it slide out easily.

Add 1/3 cup of vegetable oil to the mixture.

Once the yeast is bubbly, add it to the mixer.

Slowly add in the 3 cups of bread flour, one tablespoon at a time, until fully incorporated.

Mix the dough for an additional 10 minutes until smooth.

Remove the dough from the dough hook, cover with plastic wrap, and let it rise for 2 hours until doubled in size.

After 2 hours, check the dough to ensure it has doubled and looks fluffy.

Divide the dough into 2 pieces to make 2 loaves.

Cover one loaf with plastic wrap to prevent drying while working with the first one.

Separate the dough into 4 equal pieces to make a four-strand challah.

Roll each piece flat using a rolling pin.

Roll each flat piece into a thin and tight log, pinching the corners together.

Criss-cross the first and fourth strands, then place the highest one between the second and third strands.

Count from the right to the left and place the second strand to the left side.

Place the first strand between the third and fourth strands.

Repeat the counting and placing process until the braid is complete, pinching the corners together and tucking them underneath the challah.

Place the braided challah onto a parchment-lined cookie sheet and cover with plastic wrap to rise for an additional 2 hours.

After 2 hours, prepare an egg wash by beating one egg with a fork.

Optionally, have sesame seeds ready for decoration.

Remove the plastic wrap from the challah, brush with the egg wash, and sprinkle sesame seeds on top if desired.

Place the challah into a preheated oven at 350°F for 25-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens