Best Challah Bread (Braided Egg Bread)

Make the dough: In the bowl of a stand mixer fitted with a dough hook on low speed (or in a bread machine set to the manual cycle), mix the 3½ cups bread flour, ¼ cup granulated sugar, 2 teaspoons instant yeast, 1½ teaspoon kosher salt, 2 large eggs, ⅓ cup canola oil, and ½ to ⅔ cup water (starting with the lesser amount). If the dough seems too wet - add more flour; too dry - add more water, both one tablespoon at a time until the dough is slightly tacky.Knead the dough for about 5 minutes on medium-high speed.

If you don't have a stand mixer or bread machine, mix the ingredients in a large bowl using a wooden spoon until it’s too stiff to stir, then turn out onto a lightly floured surface and continue kneading until a smooth dough forms. Knead about 5 minutes more.

If you're adding mix-ins (like raisins or chocolate chips), fold them in on a lightly floured surface. Flatten the dough into a rough rectangle, then sprinkle on a handful of the mix-in. Fold the dough over, flatten again, and sprinkle on another handful. Repeat until you've mixed in as much as you want. You can see an example of this process in the video for Sourdough Jalapeño Cheddar Bread.

Shape the dough into a ball and place in a covered oiled bowl (lightly sprayed with canola oil spray), smooth side up. Let the dough rise for 2 to 3 hours in a warm place (such as in the oven with just the light on) until it doubles in bulk. You can also let it rise in the refrigerator overnight. Let the dough come to room temperature if refrigerated (about an hour) before proceeding with the shaping.

Shape the dough: After the dough has doubled in size, gently knead it to release the air, then divide it into the number of ropes for your braid.

Use whatever technique you’d like. Braiding is traditional, and three-strand, four-strand, six-strand braids, and eight-strand straight braids are common. Sometimes you'll see round braided loaves (especially for Rosh Hashanah, the Jewish New Year).

Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking pan, then cover with lightly oiled plastic wrap.

Let the shaped dough rise for 45 minutes in a warm place. Meanwhile, preheat the oven to 350 °F.

Bake the challah: Whisk together 1 large egg with 1 tablespoon water for the egg wash. Brush the mixture all over the exposed surfaces of the dough, then sprinkle on any desired toppings, such as cinnamon sugar, sesame seeds, or poppy seeds.

Bake the challah for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F with a digital thermometer), remove it from the oven and cool on a wire rack.

Slice (or tear), serve, and enjoy!

Storage instructions: Challah will last for several days on the counter in an airtight container. For longer term storage, freeze the loaf, well wrapped in plastic wrap and placed in an airtight container, for up to 4 to 6 months.

For braiding inspiration, check out the instructions for braiding challahs with 3-strands, 4-strands (2 ways, straight and round), 6-strands (2 ways, straight and flat), or 8-strands. Have a go!

This recipe yields about 1¾ pounds (800 grams) of dough.