This challah recipe is truly revelatory. It comes from former BA deputy editor Julia Kramer’s mom, Jill Weinberg. All we can hope is that our faithful version comes close. (For best results, bake weekly for several decades.) It’s “not airy and brioche-like, as are most ‘good’ challahs I’ve encountered in my life,” Julia explains. “And that’s why I love it. It has a density, such that when you pull it, it comes apart in twists and hunks—not feathery threads.”
That density comes in part, she believes, from shortening—an ingredient that often replaces butter in Jewish baking, so pastries and breads can be served at kosher meat meals (milk and meat cannot mix according to kosher law). Challah is traditionally made for Jewish holidays like Shabbat and Rosh Hashanah (the Jewish New Year), but this recipe it’s wonderful whether you’re celebrating or not. Don’t be tempted to swap the shortening for vegetable oil, which would render the bread greasy and leaden.
A simple three-strand braid and an optional dusting of crunchy seeds add visual appeal. The recipe makes two golden brown braided loaves, but can easily be halved if preferred. The challah will keep, tightly wrapped, on the counter for three days or in the freezer for up to a month. Leftover challah is ideal for French toast and bread pudding.
Recipe information
Total Time
4 hours 45 minutes
Yield
Makes 2 loaves
Ingredients
2
2
2
4¾
½
7
Need to make a substitution?
Preparation
Step 1
Whisk 2 (¼-oz.) envelopes active dry yeast (about 4½ tsp.), 2 tsp. sugar, and ¼ cup warm water in the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand). Let sit until foamy, about 10 minutes.
Step 2
Whisk 2 large eggs to blend in a medium bowl. Add 2 cups (16 oz.) warm water, 4¾ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, ½ cup shortening, melted, and remaining ¾ cup sugar and whisk to combine.
Step 3
Add egg mixture and 7 cups (875 g) all-purpose flour to yeast mixture. Beat on medium speed until dough is smooth, elastic, and very sticky and pulls away from sides of bowl, about 10 minutes. (Alternatively, knead dough on a lightly floured work surface until smooth and elastic, about 10 minutes.)
Step 4
Grease a large bowl with shortening; transfer dough to bowl. Cover with plastic wrap and let dough rise in a warm place for 1½–2 hours (or chill for 8–12 hours), until doubled in size.
Step 5
Turn dough onto a lightly floured surface and divide into 6 equal portions. Shape each into a 17"-long rope. Grease 2 rimmed baking sheets with shortening. Place 3 ropes side by side on each prepared sheet. Working with one at a time, pinch ropes together at one end; braid, then pinch ends together and tuck under. Let sit in a warm place until 1½ times larger, about 1 hour.
Step 6
Preheat oven to 325°. Beat 2 egg yolks and 2 Tbsp. water in a small bowl. Working with one at a time, brush braided bread dough with egg wash and sprinkle with sesame seeds or poppy seeds (if using). Bake first loaf 15 minutes, then increase oven temperature to 400° and continue baking until browned and challah sounds hollow when tapped, 15–20 minutes more (an instant-read thermometer inserted into the center of the loaf should read 200–210°). Let cool on baking sheet.
Step 7
Reduce oven temperature to 325°, then leave oven door open 5 seconds to cool down. Repeat baking with remaining dough.
Do ahead: Challah can be made 3 days ahead; keep tightly wrapped at room temperature, or freeze up to 1 month. Let cool before storing.
Editor’s note: This recipe was first printed in September 2016 as part of BA’s Best, a collection of our essential recipes. It has been edited to decrease the final cooking temperature. Head this way for more of our favorite bread recipes →