Classic Three-Strand Braided Challah Bread Recipe

Three-Stranded Braided Challah Bread

This Challah bread recipe is a beloved adaptation from “The Joy of Cooking,” and it holds a special place in many kitchens for its golden crust, tender crumb, and stunning braided appearance. Perfect for holidays, family gatherings, or anytime you want to enjoy fresh, homemade bread, this recipe will guide you step-by-step through the process of making a beautiful three-stranded braided loaf. And with the option to freeze one loaf for later, it’s as practical as it is delicious.

Ingredients

Nutritional Information (Per Loaf)

Instructions

Step 1: Activate the Yeast

• Begin by combining 2 1/4 teaspoons of active dry yeast and 1/2 cup warm water in a large mixing bowl or the bowl of a stand mixer.
• Let this mixture sit for about 5 minutes to allow the yeast to dissolve and become foamy. This step is crucial for ensuring your yeast is active and ready to make the dough rise.

Step 2: Mix the Dough

• Once the yeast has dissolved, add in 1/2 cup all-purpose flour, 2 large eggs, 2 tablespoons of sugar, 3 tablespoons vegetable oil, and 1 teaspoon salt.
• Mix by hand or on low speed using a stand mixer until everything is well combined. This creates the foundation for your dough.

Step 3: Add Bread Flour

• Gradually start incorporating the 3 cups of bread flour into the mixture, stirring slowly at first to avoid making a mess.
• Continue mixing until the dough begins to pull away from the sides of the bowl and starts forming a cohesive mass.

Step 4: Knead the Dough

• Now, knead the dough by hand or with the dough hook on your stand mixer. If kneading by hand, this process should take about 8 minutes. If using a mixer, keep it on medium speed and knead for the same duration.
• The dough is ready when it becomes smooth, elastic, and no longer sticky to the touch.

Step 5: First Rise

• Transfer the dough to a bowl that has been lightly oiled, turning the dough once to coat it entirely in the oil.
• Cover the bowl with plastic wrap and place it in a warm area, allowing the dough to rise for 1 to 1 1/2 hours or until it has doubled in size.

Step 6: Punch Down and Chill

• After the dough has risen, punch it down to release some of the gas that has built up.
• Knead the dough briefly, then cover the bowl again and place it in the refrigerator for a second rise. Let it chill for 4-12 hours. This refrigeration period allows the dough to develop more flavor and makes it easier to shape later.

Step 7: Shape the Challah

• When the dough has completed its second rise, remove it from the refrigerator and divide it into three equal pieces. Use a kitchen scale if you want to ensure each strand is the same size for an even braid.
• Roll each piece into a ball and let them rest on your work surface, loosely covered with plastic wrap, for about 10 minutes. This resting period allows the dough to relax, making it easier to roll into strands.

Step 8: Form the Dough Ropes

• After resting, take each ball of dough and roll it into a rope about 13-14 inches long and 1.5 inches thick. The ends of each rope should be slightly tapered for a more polished look.
• Dust the ropes lightly with rye flour (or all-purpose flour) to help define the strands once they’re braided.

Step 9: Braid the Challah

• Lay the three ropes side by side on your work surface. Pinch the top ends together, creating a secure starting point for your braid.
• To braid, take the left dough rope and place it between the right and middle ropes. Then, take the right dough rope and place it between the left and middle ropes. Repeat this process, alternating sides, until you reach the end of the dough.
• Once the braid is complete, tuck the ends of the dough underneath the loaf to create a neat, finished appearance.

Step 10: Prepare for Baking

• Transfer the braided loaf to a baking sheet that has been greased and sprinkled with cornmeal. Alternatively, you can bake the loaf on a pizza stone lined with cornmeal-covered parchment paper, which adds a nice rustic touch.
• Whisk together 1 large egg and 1/4 teaspoon of salt to make the egg wash. Brush the egg wash generously over the entire surface of the loaf. This will give your Challah its signature glossy, golden crust.

Step 11: Second Rise

• Loosely cover the braided loaf with lightly oiled plastic wrap and let it rise in a warm place for about 45 minutes, or until it has nearly doubled in size. The loaf should feel light and airy to the touch, but not fully doubled.

Step 12: Preheat the Oven

• While the dough is rising, preheat your oven to 375°F (190°C). The oven should be fully preheated by the time the dough has finished its second rise.

Step 13: Add the Finishing Touches

• Just before baking, brush the loaf again with the egg wash to ensure an even, shiny crust.
• If desired, sprinkle the top with poppy seeds or sesame seeds. This not only adds a lovely texture but also enhances the visual appeal of your Challah.

Step 14: Bake the Challah

• Bake the Challah in the preheated oven for 30-35 minutes, or until the crust is a deep golden brown and the bottom of the loaf sounds hollow when tapped.
• Keep an eye on the loaf during the final minutes to prevent over-browning. If it browns too quickly, you can loosely cover it with foil.

Step 15: Cool and Serve

• Once baked, remove the loaf from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing, as this will give the bread time to set and develop its full flavor.

Step 16: Freeze for Later (Optional)

• If you’ve made an extra loaf or don’t plan to eat the bread right away, let the Challah cool completely before wrapping it tightly in plastic wrap.
• To thaw, place the frozen loaf in a 200-250°F (93-121°C) oven for 35-40 minutes until fully thawed and warmed through.

Pro Tips for Perfect Challah

• Check the water temperature: When activating yeast, ensure the water is between 105°F and 115°F to prevent killing the yeast or slowing down the fermentation process.
• Slow down the rise: If you have time, let the dough rise longer in the refrigerator for a richer, more developed flavor.
• Shaping tricks: If you’re new to braiding, practice with a small amount of dough or even some string to get the hang of the process before working with your challah dough.

This Three-Stranded Braided Challah Bread is a versatile recipe that’s perfect for holidays, special occasions, or simply a cozy day at home. With its soft texture, slightly sweet flavor, and impressive presentation, it’s sure to be a favorite among family and friends!