Name: The Perfect Challah (Braid or Knots)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup warm (water ); 4 tsp dry yeast (or 30 g fresh); 1 tsp sugar; 3 1/2 cups flour; 2 tsp salt; 1/4 cup honey; 1/4 cup vegetable oil; 4 egg yolks; 1 egg; 1 tbsp water

Recipe Print Comments

While the Brioche Burger Buns I posted the other day do arguably make the best hamburger bun - this Challah bread is the perfect sandwich bread. It's so light and fluffy and chewy and just sweet enough.

This recipe can yield either Challah Knots or a Challah Braid, so choose your method - the only difference is the baking time and the way you form the bread. I love the Knots for breakfast with butter and jam, or as dinner rolls or sandwich buns. The Challah braid is beautiful and adds to any special dinner - it also makes the most amazing french toast . . .

This bread is very versatile and incredibly delicious, if you've never had it before - make this recipe. It's super easy and the pay-off is tremendous!

The Perfect Challah (Braid or Knots)

This Challah bread recipe is the perfect sandwich bread. It's so light and fluffy and chewy and just sweet enough.

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Course: Baking

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: Servings

Calories: 232kcal

Author: Ben Rayl

Ingredients

1 cup warm - water
4 teaspoon dry yeast - or 30 g fresh
1 teaspoon sugar
3 ½ cups flour
2 teaspoon salt
¼ cup honey
¼ cup vegetable oil
4 egg yolks
1 egg
1 tablespoon water

Instructions

Put the warm water in a small bowl, stir in the sugar and yeast and leave until foamy, about 10 minutes.
In a larger bowl, whisk together the flour and salt, and set aside.
Whisk the honey, oil and egg yolks into the yeast mixture, then add this to the flour and stir together to form a dough.
Turn the dough out onto a well floured surface, and knead until smooth, about 8 - 10 minutes. (the dough will be very sticky, just keep sifting flour over it and kneading it until it gets smooth)
Put a little oil into the large bowl, form the dough into a ball and place it in the bowl, rolling it around a bit to coat on all sides with the oil.
Cover with a damp cloth and place in a warm, draft free place to rise until doubled in size, about 1 hour.
Punch down the dough, then let it rise again, about 45 more minutes.
This recipe will either make 12 challah knot rolls, or one loaf of braided bread - follow the instructions for either method - or do as I do and double the recipe and make both!

to make knots:

Heat the oven to 350 F (175C) and grease a large baking pan (9" x 12").
Separate the dough into 12 equal sized balls, then roll each ball into a 10" rope.
Tie each rope into a knot, tuck the ends under, then space all 12 evenly in the pan. Cover with a towel and let sit for another 30 minutes.
Whisk the egg with the tablespoon of water and brush the tops of the rolls well.
Bake for about 20 minutes, until browned on top.

to make a braid:

Separate the dough into 3 equal sized balls.
Roll each ball out into a 20" (50 cm) rope, leaving the rope thicker in the middle than at the ends. Be sure to have all 3 ropes the same.
Pinch the ends of the ropes together, then braid the ropes together tightly, but be careful to not stretch the bread.
Tuck each end under neatly, transfer the loaf to a baking paper lined baking sheet, cover with a towel and let sit for 30 minutes.
Whisk the egg and tablespoon of water, then brush the entire top and sides of loaf.
Bake for 20 minutes, then remove, brush again with the egg wash before returning to the oven to bake for about 15 - 20 more minutes, until golden brown. Be careful to not overcook.