How to Make An Easy-Braid Challah

Start by whisking together 3 tablespoons of bread flour and 1/2 cup of water.

Cook this mixture in the microwave until it becomes a thick paste, about 40 to 80 seconds, stopping every 20 seconds to whisk.

Transfer the thick paste (tangzhong) to the bowl of a stand mixer to cool down.

Add 1 large egg, 2 large egg yolks, 1/4 cup of water, and 2 tablespoons of vegetable oil to the cooled tangzhong and whisk together.

In the stand mixer, add 2 and 3/4 cups of bread flour and 1 and 1/4 teaspoons of instant yeast to the mixture.

Mix on low speed until all the flour is moistened, about 3 to 4 minutes, then let it rest for 20 minutes.

After resting, add 1/4 cup of granulated sugar and 1 teaspoon of table salt to the mixture.

Mix on medium speed until the gluten is fully developed, about 9 minutes.

Spray the bowl and knead the dough briefly to bring it together, then cover with plastic wrap and let it rise until doubled in size, about 1.5 hours.

After rising, divide the dough into four equal pieces, pressing it into an 8-inch square first.

Roll each piece into 16-inch long ropes, tapering the ends to 18 inches.

Form a plus sign with the four strands, overlapping the tips by half an inch.

Braid the strands by taking the 12 o'clock strand down to 5, the 6 o'clock strand up to 12, the 9 to 4, and the 3 to 8, repeating this process until finished.

Tuck the ends of the braid underneath and place it on a sheet of parchment on two rimmed baking sheets stacked to slow browning.

Cover loosely with plastic wrap and let it rise for about 3 hours until doubled in size.

Check if the dough is fully proofed by gently pressing with a knuckle; it should spring back slightly.

Prepare an egg wash by beating 1 egg with a pinch of salt, applying it carefully to the dough.

Optionally, sprinkle 1 tablespoon of poppy seeds or sesame seeds on top.

Bake in a preheated 350-degree oven on the middle rack for 35 to 40 minutes until deeply brown.

Equipment Needed

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