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Challah Bread

How to make fluffy Challah bread, easy 4 braid


  • Bread flour 354g

  • Room temperature water 386g

  • Instant yeast 14g

  • Bread flour 354g

  • Egg yolks 85g

  • Granulated sugar 64g

  • Salt 18g

  • Vegetable oil 85g


  1. With the dough hook, mix together 1st bread flour, room temperature water, and instant yeast to make a stiff starter. Be sure to scrape the sides of the bowl for even mixing.

  2. Now add the 2nd flour, egg yolks, sugar, salt, and vegetable oil and mix on low speed for 2 minutes. Then mix on medium/high speed for another 5 minutes. The dough will be slightly sticky.

  3. Place dough in a lightly greased bowl, cover, and proof for about 30 minutes or until it doubles in size.

  4. Cut dough into 8 even pieces, roll into balls, and cover with a towel. This recipe will yield 2 loaves.

  5. Roll each dough ball into a 12" long log and again cover with a towel to ensure it doesn't dry out.

  6. Take four strands of dough and pinch the tops together firmly.

  7. With the far right strand, go over the next strand to your left, then under, then over. Repeat this process until you get to the bottom of the strands. Pinch the ends firmly and tuck under the loaf.

  8. Place loaves onto a sheet pan and generously egg wash with egg whites, making sure you get all edges and creases.

  9. Loosely cover loaves with plastic wrap and proof for 20 minutes.

  10. Preheat oven to 350F.

  11. Egg wash again generously before baking.

  12. Bake at 350F for about 40 minutes. To test, tap the bottom of the loaf and it should sound hollow.

  13. Allow bread to cool, slice, and enjoy!

  14. Time to TASTE!!!

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