Ron's Braided Challah
Ingredients
- 1 tablespoon sugar ⓘ
- 1 3/4 teaspoons active dry yeast ⓘ
- 1 cup minus 2 tablespoons water (warm but not boiling) ⓘ
- 2 cups bread flour (scoop and sweep method, un-sifted), plus more for dusting ⓘ
- 2 cups semolina flour (scoop and sweep method, un-sifted) ⓘ
- 1 1/2 teaspoons sea salt ⓘ
- 1/4 cup olive oil, plus more to drizzle ⓘ
- 1 1/2 tablespoons honey ⓘ
- 2 large egg yolks ⓘ
- 1 large whole egg ⓘ
- 3/4 cup raisins, optional ⓘ
- 1 yolk ⓘ
- 1 tablespoon cream or milk ⓘ
- Sesame seeds, for sprinkling, optional ⓘ
Instructions
- For the sponge starter: Add the sugar and yeast to the warm water.
- Mix to dissolve.
- Add about 1/2 cup of the bread flour and mix vigorously with a wire whisk.
- The mixture should look like a thick pancake batter.
- Cover with plastic or a plate and leave to ferment in a warm room temperature place for about an hour.
- This sponge will give the challah a rich flavor and will extend its shelf life.
- Add the remaining 1 1/2 cups bread flour, the semolina flour and salt into a mixer bowl.
- Add the sponge starter, oil, honey, yolks and egg.
- Mix on low speed with the dough hook until the ingredients seem to come together.
- Then switch to medium speed and knead to develop the gluten, 5 to 7 minutes.
- The dough should be smooth and satiny, and have a nice stretch.
- Shape the dough into a ball and place it back in the mixer bowl.
- Sprinkle a bit of olive oil and turn the dough so it's lightly coated.
- Cover with plastic or a plate and let rise in a warm area until doubled, about 1 1/2 hours.
- To test, lightly poke a finger in the dough.
- It should be relaxed and not pull back to shape immediately.
- Turn the dough onto a lightly floured counter and fold it over upon itself few times to redistribute the yeast.
- If using, sprinkle the raisins onto the dough and press them into it.
- Divide into desired number of braids (3, 4 or 6) and roll each braid to elongate.
- Braid the strands to a long loaf or a round shape and place on a baking tray lined with parchment paper.
- Brush the braided loaf with the egg wash and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 450 degrees F as the challah rises.
- Reapply the egg wash and, if using, sprinkle the seeds before placing the tray with the challah in the oven.
- Lower the oven temperature to 350 degrees F and bake until golden, 30 to 35 minutes.
- The challah will develop a deep brown and shiny crust, and will sound hollow when tapped on the underside.
- Cool on a rack.
Nutrition & Diet Analysis (per serving)
1184
kcal
59% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).