This is a very easy recipe and went pretty quickly. If you have a bunch of leftover egg yolks from using whites in another recipe, this bread is a good way to use up those yolks.
All the ingredients go into the mixer at once.
And then that’s all mixed together. My dough never quite came together cohesively until I added some additional flour.
The mixer does most of the kneading so once that’s done you just bring it together a bit and then fold it a few times to prepare for the first rise.
It goes into an oiled bowl to rise until doubled in size. This took a couple hours.
The dough is then portioned into three pieces.
These pieces are rolled out and braided together to create the loaf. My dough might have been a little dry, as I ended up with a lot of creases in the “ropes” that I couldn’t work out. I also realized that I should have tried to braid it more tightly from the start – it would have helped with evenness and improved the look of the baked loaf. Tighter is better!
The braided loaf is placed on a baking sheet to proof. Once it’s done proofing, it’s brushed with an egg wash and I also opted to sprinkle some poppyseeds on top, which the MSBH says is a traditional way to prepare Challah.
Then it’s into the oven for about an hour. You can see how my braids spread apart considerably because I didn’t braid it tightly enough.
The loaf gets quite dark.
I have had Challah before and it’s never been my favorite bread – I find it to be on the bland side. It’s great for strata, however, and I made a big casserole dish full of strata with this loaf of Challah.