Basic Challah

I was going to experiment and make a black sesame challah, but no, all I wanted to make (and eat) was something simple. I realized I’ve never written or shared a basic challah recipe before. I’ve only shared my ube challah, which is beautiful and lovely in its own right, but sometimes you just want something basic. So here’s my basic ass challah — for days you want something straight-forward, comforting, and expected, when everything else around you is so crazed and unpredictable.

Ingredients

  • 1 ¼ cup warm water

  • 2 teaspoons active dry yeast

  • ¼ cup olive oil + a little more for greasing

  • 2 eggs for dough + 1 egg for egg wash

  • 2 teaspoons kosher salt

  • 2 tablespoons honey

  • 4 cups bread flour + a little more for dusting

  • Optional: sesame seeds (black and/or white), poppy seeds

Preparation

  1. In a large bowl or stand mixer with hook attachment, add warm water and yeast. Wait for the mixture to foam (about 5 minutes) and then whisk in 2 eggs, olive oil, salt, and honey.

  2. Add bread flour and mix until it starts to release itself from the sides of the ball and forms a ball.

  3. Set aside dough for a moment so that you can grease the inside of the bowl. Add dough back into the bowl and cover with a damp towel. Set aside to rise for 1 ½ hours. 

  4. After 1 ½ hours, uncover the bowl and punch down the dough once to release air.

  5. Dust a clean counter or cutting board with a sprinkle of flour. Turn dough onto the floured surface. Knead dough until smooth.

  6. Divide dough into three equal(ish) parts. Roll each third into a long log, stretching the dough slightly as you roll. 

  7. Lay the logs so that they are parallel to each other. Gather the top of the three logs, pinch, and tuck under itself. Begin braiding from the top until you reach the bottom of all three logs. Finish the braid by pinching the ends and tucking under itself.

  8. Transfer the challah to a parchment-lined baking sheet. Whisk the remaining egg in a small bowl. Brush egg wash onto the challah. Reserve egg wash for later. Cover the challah with a damp towel and let rise again for 1 ½ hours.

  9. Preheat the oven to 350 degrees Fahrenheit. 

  10. After 1 ½ hours, uncover and brush challah with egg again. Sprinkle sesame or poppy seeds if using. 

  11. Bake challah for 30-40 minutes or until golden brown.

  12. Cut or tear a piece and smother with butter and enjoy!

Abby