Challah is that delectable, light, airy, eggy golden bread that is almost synonymous with Jewish cuisine and culture.  It usually comes in braided form, not all braided bread however is Challah.  Challah is the type of dough, not the shape, just as Brioche is the type of dough, not the shape.

This recipe makes one large loaf:

The Ferment:

1 cup warm water

1 cup all purpose flower

1 tablespoon yeast

¼ cup sugar

Stir all together well, cover with a clean cloth and set aside in a warm place until bubbling.  The time will vary with the temperature and humidity of the day.

The Sponge:

When the Ferment is bubbling and frothy add to it;

3 beaten eggs

¼ cup light flavored olive oil

¼ cup honey

Beat well, cover with a clean cloth and set aside in a warm place until it is again bubbling and frothy.

The Dough:

To the Sponge add;

A pinch of salt

½ teaspoon freshly grated nutmeg

About 3 to 4 cups of all-purpose flour

Stir the salt and nutmeg into the sponge.  Slowly begin adding the additional flour, stirring well after each addition.  When the dough becomes too stiff to stir with a spoon, turn out onto a floured surface and begin kneading.  Knead, adding as little additional flour as possible, until the dough is smooth and elastic.  Form into a ball and place in a lightly oiled bowl.  Cover and set in a warm place until double in bulk. 

Remove to a lightly floured surface.  You will now form into a braided loaf.  The photos are my way to make a six strand braid. There are other methods as shown in the links I have provided.

                       Knead your dough well and form into a ball

Place the ball in a lightly oiled bow.  Cover with a clean cloth or plastic and allow to rise untuil at lest double in bulk.  Then punch down and knead lightly.

                Form into six equal size balls and roll each ball into a rope

                                   about 12  to 14 inches long.

                          Arrange the like as in the photo on the right.

              Pinch strands together at the top and proceed as pictured.

Below are links to videos demonstrating two different methods for creating a six strand braid.

I. Braid a Six-Strand Challah Bread Loaf

II. Braiding a Six Strand Challah

If you can’t master a six strand loaf, so don’t worry, make a three strand loaf.

Place your braided loaf on a baking sheet lined with baker’s parchment and paint with egg wash – one egg lightly beaten with one tablespoon of water.  After the loaf is painted sprinkle it with sesame or poppy seeds, cover lightly with a clean cloth and set aside in a warm place until risen to nearly double in bulk.  Place in a pre heated 350° oven and bake for about ten minutes.  Quickly remove from the oven and paint with the egg wash again, then turn the pan and return to the oven and continue baking for about 20 minutes more or until the loaf is a gorgeous golden brown an sounds hollow when you rap the under side with your knuckle. 

For a tender crust that will slice easily, wrap in a clean cloth until cool.  For a crisp crust, place on a wire rack and allow to cool in the open air.

If you wish to be totally traditional you will buy or make a Challah Cloth.