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Traditional Braided Challah for Hanukkah

A beautifully braided, golden-brown, shiny 3-strand Challah loaf sprinkled with sesame seeds, resting on a white plate.
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Make a soft, golden braided loaf of traditional challah bread, perfect for sharing during the Festival of Lights.

Ingredients

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  • 3 cups warm water (about 105-115°F)
  • 2 tablespoons active dry yeast
  • 1/2 cup granulated sugar plus 1 teaspoon for yeast
  • 1/2 cup vegetable oil plus extra for greasing
  • 4 large eggs plus 1 egg yolk for egg wash
  • 2 teaspoons salt
  • 7 to 7 1/2 cups all-purpose flour

Instructions

  1. In a large bowl, dissolve 1 teaspoon of sugar and the yeast in the warm water. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining sugar, vegetable oil, 4 eggs, and salt to the yeast mixture. Mix well.
  3. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. Add more flour only if necessary to prevent sticking.
  5. Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is the first rise.
  7. Gently punch down the risen dough. Divide the dough into three equal pieces for a three-strand braid, or six pieces for a six-strand braid.
  8. Shape each piece into a long rope. Braid the ropes together tightly. Pinch the ends together and tuck them under the loaf.
  9. Place the braided loaf on a baking sheet lined with parchment paper. Cover loosely and let rise again for 30 to 45 minutes. This is the second rise.
  10. Preheat your oven to 375°F (190°C).
  11. In a small bowl, whisk together the remaining egg yolk and 1 tablespoon of water to create an egg wash. Brush the top of the loaf evenly with the egg wash.
  12. Bake for 30 to 35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
  13. Transfer the baked challah to a wire rack to cool completely before slicing.

Notes

  • For a richer color, you can substitute some of the water with milk.
  • If you want a shiny crust, apply a second coat of egg wash halfway through baking.
  • This recipe makes one large loaf. Double the ingredients for two loaves.

Nutrition

Find it online: https://cookingzenith.com/soft-golden-challah-recipe-for-hanukkah/