Holly's Challah

10 INGREDIENTS • 13 STEPS • 3HRS 30MINS

Holly's Challah

Recipe

4.5

4 ratings

The dough of Holly's Challah rises beautifully and bakes into a perfectly golden, light and airy, tangle of braids. It's a a treat aside any soup and a treasure for weekend brunch.

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Holly's Challah

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The dough of Holly's Challah rises beautifully and bakes into a perfectly golden, light and airy, tangle of braids. It's a a treat aside any soup and a treasure for weekend brunch.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

3HRS 30MINS

Total Time

$1.76

Cost Per Serving

Ingredients

Servings

6

us / metric

4 cups

All-Purpose Flour, divided

up to 5 cups

2 tsp

Instant Dry Yeast

1 cup

Warm Water

made by mixing 1/4 cup boiling water and 3/4 cup cold water

1 Tbsp

4 Tbsp

1/2 cup

or Other Neutral Oil

2

Sponsored

Eggland's Best Classic Eggs

Egg Wash

1

Sponsored

Eggland's Best Classic Egg, beaten

1 tsp

Water

to taste

for garnish

optional

Nutrition Per Serving

VIEW ALL

Calories

556

Fat

23.2 g

Protein

12.2 g

Carbs

75.9 g

Love This Recipe?

Holly's Challah

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Author's Notes

Yields 1 loaf.

The recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too.

Cooking Instructions

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step 1

Make the sponge: Whisk All-Purpose Flour (1 cup) with the Instant Dry Yeast (2 tsp) and stir in the Water (1 cup) until the sponge is smooth.

step 1 Make the sponge: Whisk All-Purpose Flour (1 cup) with the Instant Dry Yeast (2 tsp) and stir in the Water (1 cup) until the sponge is smooth.

step 2

Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.

step 2 Cover with plastic wrap or a dish towel and let rise about 45 minutes or until puffy and bubbly.

step 3

Directly into the bowl, add the Salt (1 Tbsp), Honey (4 Tbsp), Safflower Oil (1/2 cup), and Eggland's Best Classic Eggs (2).

step 3 Directly into the bowl, add the Salt (1 Tbsp), Honey (4 Tbsp), Safflower Oil (1/2 cup), and Eggland's Best Classic Eggs (2).

step 4

Stir with a spatula or spoon until well mixed, then add the remaining All-Purpose Flour (3 cups). Stir with a spoon until dough forms a sticky mass.

step 4 Stir with a spatula or spoon until well mixed, then add the remaining All-Purpose Flour (3 cups). Stir with a spoon until dough forms a sticky mass.

step 5

Add a bit more flour, then turn dough onto lightly floured work surface and knead for just a few minutes, until dough becomes smooth.

step 5 Add a bit more flour, then turn dough onto lightly floured work surface and knead for just a few minutes, until dough becomes smooth.

step 6

Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise until doubled in bulk, 1-2 hours or longer depending on the temperature of your kitchen.

step 6 Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise until doubled in bulk, 1-2 hours or longer depending on the temperature of your kitchen.

step 7

Punch down and divide into three or four parts, depending on what shape you want to make.

step 7 Punch down and divide into three or four parts, depending on what shape you want to make.

step 8

Roll into long ropes and braid into desired shape.

step 8 Roll into long ropes and braid into desired shape.

step 9

Brush with egg wash, a combination of Eggland's Best Classic Egg (1) and Water (1 tsp).

step 9 Brush with egg wash, a combination of Eggland's Best Classic Egg (1) and Water (1 tsp).

step 10

Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes.

step 10 Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes.

step 11

Preheat the oven to 350 degrees F (180 degrees C).

step 12

Place another baking sheet underneath it to help insulate the bottom and keep it from burning.

step 13

Brush one more time with egg wash and sprinkle with Poppy Seeds (to taste) if you like. Bake for 45-50 minutes, checking after 40 minutes. Cool completely before slicing.

step 13 Brush one more time with egg wash and sprinkle with Poppy Seeds (to taste) if you like. Bake for 45-50 minutes, checking after 40 minutes. Cool completely before slicing.

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