🍞 Challah Formula

Knead: Speed 2, 8-10 minutes

Rise: 1.5 hours, doubled

Bake: 350°F, golden perfection

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Ingredients:

• 4½ cups (540g) all-purpose flour
• ⅓ cup (67g) sugar
• 2¼ tsp instant yeast
• 1½ tsp salt
• 3 eggs + 1 yolk
• ⅓ cup vegetable oil
• ¾ cup warm water

Egg Wash: 1 egg + 1 tbsp water

Optional: Sesame or poppy seeds

Step-by-Step:

1. Make Dough (KitchenAid)

1. Combine flour, sugar, yeast, salt in bowl
2. Add eggs, oil, water
3. Mix on speed 2 with dough hook
4. Knead 8-10 minutes
5. Dough should be soft, slightly tacky

2. First Rise

1. Now, place in greased bowl
2. Rise 1.5-2 hours, doubled

3. Divide & Braid

1. Divide into 2 portions (for 2 loaves)
2. Divide each into 3 strands
3. Roll each strand into 16″ rope
4. Braid: outside strands to center alternating
5. Pinch ends, tuck under

4. Second Rise

1. Place on parchment-lined sheet
2. Rise 45 mins, puffy

5. Bake

1. Brush generously with egg wash
2. Sprinkle seeds if using
3. Bake 350°F, 30-35 minutes
4. Deep golden brown

3-Strand Braid (Classic):

1. Three ropes side by side
2. Right rope over center
3. Left rope over center
4. Repeat until end
5. Pinch ends together

Pro tip: Start braid from middle, work to ends—creates tighter braid

• ✅ Soft dough = soft bread (don’t add too much flour)
• ✅ Double egg wash (before rise + before baking) = ultra glossy
• ✅ Seeds optional but traditional
• ✅ Makes THE BEST French toast
• ✅ Freezes beautifully (thaw & reheat)
• ✅ Blessing traditional before eating

🍞 Perfect Every Time

Challah is easier than it looks! Your KitchenAid handles the enriched dough perfectly, and braiding becomes second nature after 2-3 tries. The golden, shiny crust and soft interior are absolutely worth it. Now, perfect for Shabbat or any special occasion.