Challah bread as commonly baked originated in Eastern Europe. This recipe closely resembles challah found in Austria, where some of my ancestors originate from. This particular recipe has been tweaked and edited by members of my family for many years. It is a staple at our festive dinners, and it makes delicious French toast once it stales. I use honey instead of the more common sugar, as it adds floral flavor and helps lock moisture within the dough. The dough may seem sticky during kneading, but it will become easier to work with as it ferments.
Makes two loaves
Ingredients
9g (or 1 tbsp) instant or dry-active yeast
85g honey
400g water
110g vegetable oil
4 large eggs
15g Diamond Crystal kosher salt
500g all-purpose flour
500g bread flour
1 large egg
Flaky salt, poppy seeds, sesame seeds, or everything seasoning (optional)
In the bowl of a stand mixer, whisk together the yeast, honey, water, oil, and 4 eggs. Add the salt, bread flour, and all-purpose flour, and incorporate by hand using the dough hook attachment until the dough resembles a shaggy mass. Attach the dough hook to the stand mixer, and knead on medium speed for 5 minutes, until the flour is fully incorporated and the dough is sticky. Cover the bowl with a dish cloth or plastic wrap, and let rise in a warm place for about 1 hour, until almost doubled in size.
Punch down the dough to deflate all the air, and let rise again in a warm place for another 30 minutes. Alternatively, you can cover the bowl and refrigerate overnight. Lightly dust countertop with flour and pour out dough (it may stick to the bowl- this is normal). Knead several times, then divide dough in half. To knead, divide each half into three equal pieces. Using your hands, stretch or roll each third into a 12” log. Pinch the ends of the three logs together. Braid the challah by placing the right-most log over the center log, then the left-most log over the center log, and repeating until the loaf is braided. Tuck the ends of the braid underneath the loaf. Repeat with the second loaf. Line a sheet tray with parchment paper, and place the loaves on the tray. Cover challah with a dish towel and let rise for around an hour or so in a warm area; the dough should be puffed, but not quite doubled in size.
30 minutes before baking, preheat the oven to 350°F. Whisk the remaining egg. Brush the risen loaves with the egg wash. Sprinkle bread with salt, seeds, or seasoning, if using. Bake for 30 to 40 minutes, until the loaves are golden brown and register between 195°F and 205°F. Cool loaves on a rack. Serve warm or at room temperature with butter and honey.
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