Challah Bread is a satisfying and impressive bread to make at home. The dough is wonderful for cinnamon rolls and day old bread makes amazing French toast and bread pudding.
Author: Robyn Stone | Add a Pinch
4 1/2teaspoonsactive dry yeast
4 - 4 1/2cupsall-purpose flour
For the egg wash:
Combine yeast and warm water. Add sugar, stir gently and allow to sit for about 10 minutes to bubble and foam.
Add melted butter and eggs to yeast mixture. Whisk together.
Add flour, 1 cup at a time, combining well after each addition.
Add salt and stir well.
Cover bowl with plastic wrap and allow to double in bulk, at least 1-2 hours.
Pour dough onto a lightly floured surface and knead gently. Cut dough into 3-4 strips and braid. Place onto a lightly greased kitchen sheet pan and cover with plastic wrap. Allow to rise again to double in size, at least 1 hour.
Preheat oven to 325º F if using a convection oven and 375º F if standard.
Remove plastic wrap and brush lightly with egg wash made of egg whisked together with water.
If baking in a convection oven, bake for about 35 minutes. If baking in a standard oven, bake for about 45-50 minutes.
Bread will be done when it is nicely browned on top and when tapped on the the bottom, the bread sounds hollow. If checking by thermometer, the internal temperature should read about 200º F on an instant read thermometer.
Cool on a wire rack for about 10 minutes prior to slicing.
Total time is largely unattended. Time includes first and second rising of dough.