Round Challah Bread

Equipment

• Large mixing bowl or stand mixer fitted with a dough hook
• Measuring cups and spoons (or digital kitchen scale for precision)
• Plastic wrap or a clean kitchen towel
• Baking sheet lined with parchment paper
• Pastry brush
• Wire cooling rack

Ingredients

For the Yeast Starter:

• Active Dry Yeast: 2¼ teaspoons (1 standard packet / 7g)
• Warm Water: 1 cup (240ml), heated to 105°F–110°F (40°C–43°C)
• Honey: 1 teaspoon (to feed the yeast)

For the Dough:

• All-Purpose Flour or Bread Flour: 4 to 4½ cups (500g–560g), unbleached
• Honey: ⅓ cup (115g), or granulated sugar
• Neutral Vegetable Oil: ⅓ cup (80ml), such as canola, sunflower, or avocado oil
• Large Eggs: 2 whole eggs + 1 egg yolk (at room temperature)
• Fine Sea Salt: 1½ teaspoons (9g)

For the Egg Wash & Topping:

• Large Egg: 1 whole egg
• Cold Water: 1 tablespoon
• Pinch of Salt
• Optional Toppings: 1–2 tablespoons sesame seeds, poppy seeds, or coarse sanding sugar

Instructions

Step 1: Activate the Yeast

1. In a large bowl or the bowl of a stand mixer, combine 1 cup of warm water ( $105^\circ\text{F} – 110^\circ\text{F}$ ), 2¼ teaspoons of active dry yeast , and 1 teaspoon of honey .
2. Whisk gently to combine and allow the mixture to sit undisturbed for 5 to 10 minutes .
3. The surface should become frothy, bubbly, and fragrant. If no foam develops, your yeast may be inactive or the water temperature was too hot; discard and start fresh.

Step 2: Mix the Wet Ingredients & Flour Base

1. To the activated yeast mixture, add the remaining ⅓ cup honey , ⅓ cup vegetable oil , 2 whole eggs , and 1 egg yolk . Whisk until completely smooth.
2. Add 3½ cups of the flour along with 1½ teaspoons of sea salt .
3. Using a wooden spoon or the paddle attachment on your stand mixer, mix at low speed until a shaggy dough begins to form.

Step 3: Knead the Dough

1. By Stand Mixer: Switch to the dough hook attachment. Knead on medium-low speed for 6 to 8 minutes , gradually adding the remaining ½ cup of flour a tablespoon at a time until the dough pulls away cleanly from the sides of the bowl.
2. By Hand: Turn the shaggy dough out onto a lightly floured surface. Knead continuously for 8 to 10 minutes , pressing forward with the heel of your hand, folding over, and turning. Add minimal extra flour only as needed to prevent sticking.
3. Testing Doneness: The finished dough should feel smooth, elastic, and slightly tacky, but not sticky. It should pass the “windowpane test” (stretching a small piece thinly without tearing).

Step 4: First Proofing

1. Lightly grease a large bowl with half a teaspoon of oil.
2. Form the dough into a smooth ball and place it in the bowl, turning once so the surface is lightly coated.
3. Cover the bowl tightly with plastic wrap or a damp kitchen towel.
4. Place in a warm, draft-free spot for 1.5 to 2 hours , or until the dough has doubled in volume.

Step 5: Shape the Round Challah (4-Strand Basket Weave Technique)

1. Gently punch down the risen dough to release excess gas. Turn it out onto a clean work surface (no extra flour needed).
2. Divide the dough into 4 equal pieces using a bench scraper or sharp knife (approx. 220g per piece).
3. Roll each piece into a long strand roughly 14 to 16 inches in length , keeping the thickness uniform along the length.
4. Weaving the Crown: Lay 2 strands vertically parallel to each other, about an inch apart.
5. Lay 2 strands horizontally over and under the vertical strands to create a basic woven cross pattern at the center (resembling a tic-tac-toe grid).
6. Take the 4 strands pointing under and weave them over the adjacent strands going clockwise.
7. Take the strands pointing under and weave them counter-clockwise over the adjacent strands.
8. Repeat until you reach the ends of the strands.
9. Tuck all four loose ends under the center knot to form a neat, round, dome-shaped loaf.
10. Transfer the shaped round loaf onto a large parchment-lined baking sheet.

Step 6: Second Proofing & First Egg Wash

1. Whisk 1 egg , 1 tablespoon cold water , and a pinch of salt in a small bowl until completely uniform.
2. Brush a thin, even coat of egg wash over the entire surface of the loaf, ensuring you cover the woven folds. Reserve the remaining egg wash for later.
3. Allow the loaf to rise uncovered in a warm spot for 45 to 60 minutes , until visibly puffy and pillow-like.

Step 7: Bake to Perfection

1. Preheat your oven to 350°F (175°C) with an oven rack positioned in the middle.
2. Gently apply a second coat of egg wash over the risen loaf. This second application gives challah its signature deep mahogany shine.
3. Sprinkle generously with sesame seeds or poppy seeds across the top, if desired.
4. Bake at 350°F (175°C) for 35 to 40 minutes .
5. Check at the 20-minute mark; if the top is browning too rapidly, tent the loaf loosely with aluminum foil for the remainder of the bake time.
6. The challah is fully baked when the deep golden color reaches inside the braided crevices and an instant-read thermometer inserted into the center reads 190°F to 200°F (88°C–93°C) .

Step 8: Cooling

1. Remove from the oven and allow the bread to rest on the baking sheet for 10 minutes.
2. Transfer the loaf to a wire rack to cool completely before slicing. Slicing while warm can compress the interior crumb.

Nutrition

Calories: 230 kcal — · Protein: 6g 12% · Fat: 7.5g 10% · Carbohydrates: 35g 13% Dietary · Saturated Fat: 1.2g 6% · Fiber: 1.5g 5% · Sugar: 7g — Includes Added · Sodium: 310mg 13%