How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Challah(Cook'S Illustrated)?

You need 10 ingredients. The key ingredients include: 3 - 3 1/4 cups unbleached all-purpose flour, plus more for dusting work surface (15-16 1/4 ounces), 1/4 cup sugar (1 3/4 ounces), 2 1/4 teaspoons instant yeast (1 envelope), 1 1/4 teaspoons salt, and more.

Is Challah(Cook'S Illustrated) suitable as general?

Yes, Challah(Cook'S Illustrated) falls under the General category and is a great choice for this type of meal.

How do I store leftover Challah(Cook'S Illustrated)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Challah(Cook'S Illustrated) Recipe

Name: Challah(Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 - 3 1/4 cups unbleached all-purpose flour, plus more for dusting work surface (15-16 1/4 ounces); 1/4 cup sugar (1 3/4 ounces); 2 1/4 teaspoons instant yeast (1 envelope); 1 1/4 teaspoons salt; 2 large eggs; 1 large egg yolk; 4 tablespoons unsalted butter, melted (1/2 stick); 1/2 cup plus 1 tablespoon warm water (about 110 degrees); 1 large egg white (for wash); 1 teaspoon poppy seeds (optional) or 1 teaspoon sesame (optional)

Challah(Cook'S Illustrated)

Eats Now Editorial Team · 572 kcal · General

1
Whisk together 3 cups of flour, sugar, yeast, and salt in medium bowl; set aside. Mix together 2 eggs, egg yolk, melted butter, and 1/2 cup of water in bowl of standing mixer fitted with dough hook. Add flour mixture to wet mixture; knead at low speed until dough ball forms, about 5 minutes, adding remaining 1/4 cup flour, 1 tablespoon at a time, as needed to prevent dough from sticking. Whisk reserved egg white with remaining 1 tablespoon water in small bowl, cover with plastic wrap, and refrigerate.
2
2. Transfer dough to very lightly oiled large bowl, turning dough over to coat with oil. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours. Gently press dough to deflate, cover with plastic wrap, and let rise until doubled in size again, 40 to 60 minutes.
3
3. Lightly grease large baking sheet and set aside. Transfer dough to lightly floured work surface. Divide dough into 2 pieces, one roughly half size of other. (Small piece will weigh about 9 ounces, larger piece about 18 ounces.) Divide large piece into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1 inch in diameter. Line up ropes of dough side by side and pinch ends together. Take dough rope on bottom and lay it over center rope. Take dough rope on top and lay it over center rope. Repeat until ropes of dough are entirely braided, then pinch ends together. Place braid on baking sheet. Divide smaller piece of dough into 3 equal pieces. Roll each piece into 16-inch-long rope, about 1/2 inch in diameter. Braid together, pinching ends to seal. Brush some of egg wash on top of large loaf and place small braid on larger braid. Loosely drape loaf with plastic wrap and let rise in warm place until loaf becomes puffy and increases in size by a third, 30 to 45 minutes.
4
4. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Brush loaf with remaining egg wash and sprinkle with poppy or sesame seeds, if using. Bake until loaf is golden brown and instant-read thermometer inserted into side of loaf reads 190 degrees, 30 to 40 minutes. Place baking sheet on wire rack. Cool loaf completely before slicing.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

Challah(Cook'S Illustrated)

Tips for the best results

Variations & substitutions

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