Braided Challah Bread
A beautiful, sweet braided bread with Jewish roots, featuring a shiny golden crust and a soft, fluffy interior. This classic recipe will help you create this festive poppy seed bread at home, perfect for special occasions or just for enjoyment.
🛒 Ingredients
8 servings
- 3 ¾ cups all-purpose flour, plus more for dusting
- ⅓ cup granulated sugar
- 2 ¼ teaspoons active dry yeast
- 2 large eggs, beaten
- 3 tablespoons sunflower oil
- 1 tablespoon poppy seeds
- 2 teaspoons fine salt
Watch the original video
Watch on TikTokDirections
- 1
In a bowl, dissolve the yeast with a pinch of sugar and 2 tablespoons of warm water. Let stand for 10 minutes until foamy.
- 2
In a large bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add half of the beaten egg, the yeast mixture, and the oil.
- 3
Pour in ¾ cup warm water and mix by hand until a homogeneous dough forms, slightly moist but not sticky.
- 4
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- 5
Shape into a ball, lightly oil it, and let it rise, covered with a clean kitchen towel, for 1 hour until doubled in volume.
- 6
Divide the dough into 3 equal portions and form 3 ropes, each about 10 inches long. Braid them together by bringing the ends together, then place on a baking sheet.
- 7
Let rise, covered, for 40 minutes until nicely puffed and airy.
- 8
Preheat oven to 400°F (200°C, 350°F convection). Brush the challah with the remaining beaten egg and sprinkle with poppy seeds.
- 9
Bake for 25-30 minutes until golden brown. Cover with aluminum foil if the top browns too quickly.
- 10
Let cool on a wire rack before serving.
💡 Chef's Tip
To check for doneness, tap the bottom of the bread; it should sound hollow. Don't hesitate to cover with a damp kitchen towel for a less crisp crust. Challah keeps for 2-3 days when stored in an airtight container.
