This recipe makes one 2 1/2 lb (1.1kg) loaf or two smaller loves.
Equipment: Digital Scale (preferred), Baking Stone, Container with Lid, Stand Mixer with Paddle Attachment, Whisk, Silicone Spatula, Measuring Spoons & Cups, Aluminum Foil, Mixing Bowls, Rimless Baking Sheet or Peel, Unbleached Parchment, Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Warm water to slightly above room temperature
- Bring eggs to room temperature and separate
- Melt and cool the butter
- Move oven rack to center and place baking stone in the middle
- Note: The dough will need to be refrigerated for at least 4 hours, preferably overnight
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 495g (17.5 oz) Flour Farm Bread Flour Mix with dairy – see blog above or click here and include the nonfat milk in the blend (4 C + 1T)
- 2 1/4 tsp Active or Rapid Rise Yeast (8g)
- 1 3/4 tsp Citrus Pectin (5g)
- 1 1/2 tsp Xanthan Gum (5g)
- 3/4 tsp Extra Fine Pink Himalayan Salt (4.5g) Increase to 1 tsp (6g) if using unsalted butter
- 296ml (10 fl oz) Warm Filtered Water (1 1/4 C)
- 113g (4 fl oz) Honey (1/3 C)
- 7 Large Pasture Raised Egg Yolks (126g) – reserve the whites
- 85g (3 oz) Salted Butter – melted and cooled (6 T)
- 1 Large Pasture Raised Egg White, lightly beaten (30g)
- 1/2 tsp Honey (3.5g)
- 2 T Poppy or Sesame Seeds (18g)
Please read prep note above before you begin, thank you!
Step 1: Whisk together dry ingredients in a bowl that attaches to the stand mixer. Secure the bowl to the mixer and attach the paddle.
Step 2: Add the honey to the water and stir frequently to dissolve. Don’t worry if it hasn’t fully dissolved by the time you need to add it to the mix. The honey does not have to fully dissolve.
Step 3: Turn the mixer onto low and add the egg yolks and butter. Mix to combine. Add the water and honey mixture and mix to combine.
Step 4: Turn the mixer off and scrape down the sides. Turn the mixer back onto medium and blend for 3 minutes.
Step 5: Transfer the dough to a container with a lid. Do not secure the lid, leave it slightly askew to allow the dough to breathe. Leave the dough in a warm, undisturbed place for 1 hour. Move the dough to the refrigerator and keep the lid slightly askew – do not secure it. We use a lid with a hole in the top, which allows us to secure the lid if needed.
Step 6: Refrigerate the dough for a minimum of four hours, but preferably overnight and up to 3 days.
Step 7: Grease a piece of unbleached parchment. Remove the dough from the refrigerator and divide in half if making two braids. Place the dough that you are working with on the greased parchment and divide into 3 even sections. You should have about 200g (7 oz) per strand. It’s helpful to have a scale to measure the dough evenly. If making two smaller braids, refrigerate the second half of dough until ready to bake. Use within 3 days.
Step 8: Grease your hands – this helps A LOT! Roll out three separate strands about 10 inches (25cm) long, or your preferred length. Connect the three stands at one end and pinch them together to anchor the loaf. Braid gently, greasing your hands when needed. Pinch together the finished end, and then gently tuck each end under a bit to hide the pinches. Place a large bowl over the braid and allow to rise in a warm, undisturbed place for 30 minutes.
Preheat the oven and baking stone (or rimless baking sheet) to 350 degrees Fahrenheit/ 177 C. The oven rack should be in the center.
Step 9: After 30 minutes, apply the egg wash and sprinkle with seeds. Use a rimless baking sheet or peel to transfer the challah on its parchment. Slide the dough onto the preheated baking stone. Bake for 20-25 minutes. Tent the challah if it appears too dark. It is finished when the color is golden brown and the bread springs back when touched.
Step 10: Remove challah from the oven and allow to cool on a cooling rack. This is one bread that tastes delicious when warm. The bread keeps well on the counter in a container with a tight fitting lid for 2 days. Freeze for up to a month.
The nutrition information below is for the recipe as written using salted organic butter and poppy seeds. Assume each serving to be approximately 50g (1.8 oz).
- Method: baking
- Cuisine: jewish
- Serving Size: 1 piece
- Calories: 170
- Sugar: 6g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
Keywords: gluten free challah jewish egg bread