Recipes

Challah

Written by: goop | Published on: December 7, 2017

Makes 2 loaves |

We convinced our coworker Melissa to share her family's famous challah recipe, which her mom makes every Friday night. It's definitely a labor of love (it proofs for 31⁄2 hours total), but it's actually a great bread for novices, as the dough is pretty forgiving and the result is seriously impressive. This makes two loaves, but any leftovers make excellent French toast.

Tip

Be sure to knead the dough until it’s smooth and shiny.

Ingredients

2 tablespoons plus 3⁄4 cup turbinado sugar

2 packages active dry yeast

1 cup plus 1⁄3 cup warm water

6 cups all-purpose flour plus extra as needed

2 teaspoons kosher salt

3⁄4 cup olive oil

2 beaten eggs plus 1 egg white

Directions

1. In a medium bowl, mix together 2 tablespoons sugar, yeast, and warm water. Mix well, cover with a dish towel, and set aside to proof.

2. In a large bowl, whisk together 6 cups flour, remaining sugar, and kosher salt.

3. Make a well in the center and pour in the oil, 2 beaten eggs, remaining 1⁄3 cup warm water, and the yeast mixture. Use your hands to mix into a wet ball, then pour onto a floured board.

4. Knead the mixture for 10 minutes or so, adding more flour as needed (we add about 1⁄2 cup a couple of tablespoons at a time), until the dough is satiny and elastic. Don’t cut this step—kneading until the dough is super smooth is essential.

5. Transfer the dough to a large, olive-oil-greased mixing bowl and cover with a dish towel. Place in a warm spot and let rest for 11⁄2 hours.

6. Punch down the dough with your fist, cover again, and let rest for another hour.

7. Turn the dough out onto a board and shape into 6 even logs (about 12 inches long and 2 inches wide). Starting at the top, braid the challah into 2 loaves, tucking the ends underneath the loaf.

8. Transfer to 2 parchment-paper-lined baking sheets, cover with dish towels, and let rest 1 more hour.

9. Preheat the oven to 350°F. Brush each loaf with egg white and bake in the oven for about 35 minutes, until the crust is golden and firm to the touch.