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SideChef
Recipes
Breakfast
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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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/
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.
3HRS 30MINS
Total Time
$1.76
Cost Per Serving
Ingredients
Servings
6
us / metric
All-Purpose Flour
4 cups
All-Purpose Flour, divided
up to 5 cups
Instant Dry Yeast
2 tsp
Instant Dry Yeast
Water
1 cup
Warm Water
made by mixing 1/4 cup boiling water and 3/4 cup cold water
Salt
1 Tbsp
Salt
Honey
4 Tbsp
Honey
Safflower Oil
1/2 cup
Safflower Oil
or Other Neutral Oil
Egg
2
Eggs
Egg Wash
Egg
1
Egg, beaten
Water
1 tsp
Water
Poppy Seeds
to taste
Poppy Seeds
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?
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Holly's Challah
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author_avatar
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 InstructionsHide images
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 Eggs (2).
step 3 Directly into the bowl, add the Salt (1 Tbsp), Honey (4 Tbsp), Safflower Oil (1/2 cup), and 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 Egg (1) and Water (1 tsp).
step 9 Brush with egg wash, a combination of 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.
Tags
Breakfast
Dairy-Free
Brunch
Comfort Food
Bread
Shellfish-Free
Dinner
Vegetarian
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