Please note, you might need to add a tablespoon of water or flour at a time to get it to the right consistency. (Weather or humidity or type of flour can make the dough vary from day to day.)
This is my go to challah recipe complete with bread machine instructions for those that prefer to use a machine to do all the mixing, plus a vegan option for anyone that wants to go egg free. Once you master this basic challah recipe you can add your choice of toppings, fillings, and flavors.
- Cook Time
- Prep Time
- 1 loafServings
- 1⅓ cup water
- ⅓ cup canola oil
- 4 large egg yolks
- 2 teaspoons table salt
- 4¼ cup high quality bread flour
- Generous ½ cup sugar
- 1 tablespoon instant yeast
1. Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle.
If not using a bread machine, combine all the ingredients in a large bowl, turn out on to a floured board and knead for 5-7 minutes. If sticky, add additional flour, 1 tablespoon at a time until desired consistency is reached. Allow to rise in a large bowl in a dark place, covered with a towel for 1 ½ hours.
2. When the dough cycle is complete, remove dough from the bread machine or bowl, and divide into 6 equal portions. On a floured surface, roll three portions into long ropes, then carefully braid together, then place on a greased loaf pan or greased cookie sheet. Repeat with remaining dough. Cover with a towel and let rise for an additional 20-30 minutes in a dark draft-free place. Preheat oven to 350℉.
Brush with an egg wash and bake for approximately 30-40 minutes or until golden brown.
To make vegan: in place of egg yolks, increase water amount to 1½ cups and oil amount to ½ cup. Knead and braid as usual. Brush top with oil or melted margarine in lieu of egg wash.