Challah Bread Recipe - 3 Braids
Coooking Temperature: 350°F /177°C / Gas Mark 4
Calories: 7
Adjust Servings Here: 2 loafs
Description
Have you been intimidated by the pretty challah? Not anymore. Today, I share with you the easiest three-braid challah bread recipe you will ever make. This recipe uses just six ingredients, which are regular pantry staples, and the process is surprisingly simple and easy.
Ingredients
Makes 2 small loaves or one large loaf
- 250 ml (1 cups) Water warm 110F
- 7 g (2¼ tsp) Instant dry yeast
- 40 g (2 tbsp) Honey
- 40 g (2 tbsp) Oil cooking or olive
- 100 g (2 large) Eggs
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- 9 g (1 tsp) Kosher salt
Instructions
- Yeast mixture - In a mixing bowl or measuring cup, combine warm water (110°F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 minutes.250 ml Water, 7 g Instant dry yeast, 40 g Honey, 40 g Oil, 100 g Eggs
- Dry mixture - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.500 g Bread flour, 9 g Kosher salt
- Knead - Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.
- Bowl - When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise - Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into three portions.
- Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).
- 3 braid challah - Place all three long strands so they intersect in the middle. Then braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side, too.
- Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.
- Oven - About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Bake - Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes.
- Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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