Challah

Method

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1. Whisk the flour, yeast, sugar and salt in a large bowl.

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2. Beat the eggs, yolk, oil and water together and add to the flour, mixing to a rough dough.

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3. Knead 10 minutes by hand or 7 in a mixer, until smooth, elastic and only slightly tacky. It should pull into a thin windowpane without tearing.

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4. Cover and leave in a warm place 90 minutes, until doubled.

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5. Knock back gently and divide into six equal pieces, about 145 g each. Roll each into a 40 cm rope, thicker in the middle and tapered at the ends.

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6. Pinch the six ropes together at one end. Braid by taking the far right strand over two, then the second from the left over two, repeating to the end, and pinch the tail closed.

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7. Lift onto a lined tray, tuck both ends under, and brush all over with egg wash.

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8. Prove, loosely covered, for 45 minutes, until visibly puffed and slow to spring back.

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9. Brush a second coat of egg wash into every crevice of the braid, scatter with seeds, and bake at 180°C / 355°F for 28 to 32 minutes until deep mahogany and hollow-sounding underneath. The internal temperature should read 88°C.

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10. Cool on a rack for at least 30 minutes before tearing into it.

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Chef’s Tips

• Six strands look harder than three and are not: the rule is over two, from alternating sides, every time.
• Get the egg wash into the valleys of the braid. The pale stripes on a home-made challah are always the crevices.
• Day-old challah makes the best French toast there is, and stale challah is what bread pudding was invented for.

Pairing Suggestions

• Salted butter and honey
• Chicken soup
• A glass of red wine

Storage & Reheating

Wrapped at room temperature for 3 days; never refrigerate it. Freezes whole, well wrapped, for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.