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Challah Tips, Tricks and Troubleshooting
How many times have I wished for a T-shirt that says “bread baking is my cardio.” I’m not much of an intentional work-out type. I like walking and hiking all over Israel, but except for when I was determined to “lose the baby weight” and my much earlier cheerleading career in high school, I just don’t love hitting the gym. However, I do love baking bread and find that, oddly enough, kneading dough isn’t all that different from running. During kneading, your mind wanders into a meditative state while your body is busy at work. Granted it’s not as physically challenging as a run, but it does get the heart pumping, and you do eventually get fresh bread out of the deal, so there’s that.
Bread baking is a lifelong learning process. Most recipes include a short list of ingredients—flour, sugar, salt, yeast and water. Others, like ones for challah, call for the addition of oil, eggs and an extra kick of sugar, but seldom much more than that. So really, how difficult could baking bread be with such simple ingredients, right? Well, the most important ingredient, especially true with doughs like challah that have been enriched with egg and oil, is time itself.
Notice I didn’t say patience, but time. Let me explain. Yeast doughs, and bread baking in general, is a time-consuming task. Doughs tend to rise when they rise, and even braided breads often take much longer than you might think before heading to the oven.
The trick is to make the dough—and then forget about it.
Forget the recipes that indicate allotting 3 hours for your challah dough to rise. It’s gonna take as long as it takes, and you are a modern busy person who most likely doesn’t have that kind of time to just sit around and wait.
Implementing the “make and wait” method might look something like this: Making the dough, setting it on the countertop in a covered bowl, then going to work. (If it’s the summer, stick the whole bowl of rising dough in the fridge for a cold, slow rise, which also coaxes a more complex flavor out of the dough). Or, prep the dough and leave covered on the countertop, then go to sleep, leaving it to rise overnight.
A dough like challah will be fine left alone to work its magic. A crucial step in getting a bakery-like result involves letting the dough rise past the top of your bowl. I’m talking about a situation where the dough pushes the plastic wrap covering your bowl into a domed position, with carbon dioxide bubbles trying their hardest to escape. This is what challah dough should look like when it has completed its first rise. And don’t worry too much about rushing back to your abandoned dough either. Dough can remain fully risen for a few hours with no harm to the yeast.
Even better, take fully risen dough, wrap it tightly in a plastic grocery bag or place in a covered container, and keep it in the fridge for up to three days before forming your challahs.
Doing this earlier in the week will make challah baking a much more leisurely experience, and goes with my philosophy of making bread work for your schedule, not the other way around. Plus, cold dough is easier to work with, an added bonus for the lazy challah baker.
TIPS FOR FORMING AND KNEADING
When forming your initial dough, add your dry yeast directly to the flour: Unless your dry yeast is questionably old, there is no need to proof it in water, and you can throw it in with the rest of the dry ingredients.
Add your water slowly: Start by using only 80 percent of the water listed in any dough recipe, and add more as needed until the dough is formed. This is the key to preventing a sticky mess. Then, more water can be added in very small amounts during the kneading process by dipping your fingertips in water, continuing to knead the dough until it is soft but not sticky.
Flour the heel of your hand, not the dough: Adding too much flour to a dough will change the basic ratio and will leave you with a much heavier loaf that will differ in taste and texture from what the recipe intended. To avoid this, remove excess dough from your hands as you knead. When you do need to add flour, do so by flouring your hands instead of the dough.
Use a plastic or metal dough scraper to manage any dough that sticks to the table: The scraper allows you to use less flour through the kneading process. Remember—the dough doesn’t control you, you control the dough.
TIPS FOR BRAIDING AND THE SECOND RISE
Use minimal flour when rolling out the challah strands: If you use too much, you won’t have enough resistance to create a longer strand with ease. In case you did add too much, just add a small smear of water to your work surface.
Push out as much air as possible when creating your strands: This may sound counterintuitive, but squishing out any air bubbles at this stage allows the yeast to bounce back completely and do its job when the braided challah is rising.
Once your strands are attached to one another and ready to braid, a sprinkling of flour will prevent them from pulling and sticking to one another during the braiding process.
Allow the challah to rise a full 1 1/2 -2 hours, or until puffed up like a marshmallow, and puckered on the surface.
Double brush the challah with egg wash, once when it has just been braided, and then again with as light a touch as possible (to prevent collapsing) just before it goes in the oven.
TIME-SAVING TIPS
Bake one week and freeze for the next: Breads freeze well, and it will be one less thing to worry about before your Friday night Shabbat meal. Plus, think challah French toast whenever you get the urge, just saying.
Seriously short on time, and need your challah dough or loaves to rise as fast as possible? Leaving dough or braided challahs to rise in a closed oven that has only it’s light on will provide a warm environment that will encourage the yeast to rise in a more efficient and timely manner.
TROUBLESHOOTING
The braid grew apart in the oven: Probably the most common complaint in challah making, and one for which I’ve heard endless theories. But the reason is simple: The braided challah was not allowed to rise to its absolute maximum. How do you know when your challah is ready to bake? The challah will appear puffed up like a marshmallow, with a puckered appearance to the surface. It should be about triple in size from when you braided it, and should have a slight wobble to it when you lift the tray to put it in the oven to bake, like it is waving you goodbye.
The bread is dense like a cake: Again, a culprit of dough that hasn’t risen enough. Enriched doughs like challah can take an extraordinarily long time to rise, especially in cold weather, due to the large amount of sugar, eggs, and oil, which cause the yeast to work much harder than in simpler doughs that do not contain these ingredients.
Challah is burnt on the outside and raw and doughy on the inside: In this case, the challah has been baked in an oven that Is too hot, allowing the outside to darken before the inside is fully cooked. To resolve this, take baking times and temperatures into account with what you already know about your personal home oven. (Does it run colder or hotter than it should, and is it properly calibrated?) Adjusting time and temperature based on this knowledge can make a huge difference in baking.
Remember, despite what the recipe says, anything you bake is done when it is done. Use the time listed in a recipe as a guide, but look for what you would expect in your finished product, i.e. a cake that springs back to the touch, or a pie crust that is golden brown and flaky.
Challah is already looking dark brown on the outside, but is only part way through the baking process: In this case, cover the top of the challah with a piece of aluminum foil to prevent the challah from further browning, while allowing the inside to finish cooking. If this occurs early on in the baking process, your oven’s temperature may need to be lowered.
How to check your challah for doneness? Flick the bottom of your loaves as they come out of the oven in several places. A loaf that is done will feel light in weight and sound hollow across the entire bottom when tapped in this manner.
VARIATIONS
Swap out sugar for honey and add 3/4 cup raisins for a Rosh Hashanah challah, or top with toasted almond slices and then a light dusting of powdered sugar once cool for a special Shabbat morning treat.
To make cinnamon or chocolate buns, roll out half a dough recipe into 1/4-inch thick rectangle, spread with 1/2-3/4 cup softened butter and sprinkle with a light coating of cinnamon and brown sugar; or spread with a thin layer of warmed Nutella (3/4 cup, or more as needed, and top with 1/2 cup chopped walnuts or pecans if desired). Roll rectangle up into a jelly roll, slicing into 2-inch wide pieces and setting aside to rise until puffy in a greased baking dish or lined baking tray (leave room between the rolls to grow), about 30-40 minutes. When ready, brush with egg wash and bake at 350 for 20-22 minutes, until golden and firm with a little give on top.
Finally, brush with simple syrup while hot, let cool somewhat, then drizzle with a simple glaze (recipe below).
WHAT TO DO WITH LEFTOVER CHALLAH
Bread crumbs
1. Cut day-old bread into cubes and toast in the oven for 12-15 minutes, until firm and golden.
2. Let cool, then pulse in a food processor until the bread has broken down into fine bread crumbs. Store in freezer for up to 6 months.
Za’atar croutons
1. Cut leftover challah into cubes, excluding the crust, and drizzle with olive oil and a light sprinkling of salt, garlic powder and za’atar. Toss to coat.
2. Toast for 12-15 minutes until golden brown and crunchy.
3. Use in salads or on soup. Store in freezer.
PERFECT CHALLAH RECIPE
Makes 2 large challahs; or 16 cinnamon or chocolate rolls
For a healthier wheat-oatmeal challah, replace one cup of bread flour with whole wheat flour and one cup of all-purpose flour with quick-cooking oats. This rich yet light and spongy challah has become my go-to after much searching and adjusting. It bakes up beautifully, freezes and keeps well. It also doesn’t fall apart when sliced for sandwiches.
3 1/2 cups all-purpose flour
3 1/2 cups bread flour
1/2 cup brown sugar
1 tablespoon dry yeast
1 tablespoon salt
1/2 cup canola oil
4 eggs, lightly beaten
Up to 1 1/2 cups water (start with one cup and add slowly)
Egg wash: 2 eggs and 1 tablespoon of water, lightly beaten together to brush on formed challahs
Sesame seeds, for sprinkling
Large bowl (the larger the better)
Small pile of flour, and plastic or metal dough scraper for kneading, optional
Form the dough
1. Measure out flours into a large bowl. Into the flour, mix the sugar, salt and yeast, one at a time, stopping after each addition to mix it into the flour with your dominant hand, while the other hand holds the bowl steady.
2. Add oil, and briefly mix to work into the flour mixture. Add eggs, and mix in the same fashion.
3. Add 80 percent of the suggested total water amount and keep mixing with your one hand to form the initial dough.
Knead the dough
1. Turn the dough out onto a clean working surface. Prep a small pile of flour for dipping the heels of your hands if necessary, and have a dough scraper nearby.
2. Knead until dough is elastic and smooth and bounces back when pushed on, a process of about 5-10 minutes.
3. Form the dough into a large ball and place back in your bowl. Cover top of the bowl with plastic wrap and place in a warm spot to proof, until dough rises to the top of the bowl (this could take anywhere from 5 hours to overnight).
Braid the challah (6-strand method)
1. Divide dough into half, then split each half into 6 sections (12 in total for two challahs).
2. Roll each smaller section into balls, then flatten into a pita shape and roll up like a jelly roll, pinching the seam shut along the top. (This last step of flattening and rolling up the dough creates an airier inside and can be skipped if you like a dense challah.)
3. Using both of your hands, roll each strand away from you and then towards you again, repeating as your hands move from the center to the outer edges with each movement. Once hands reach the outer edges, place them back at the center and repeat the process, until your strand reaches its desired length (about 12-13 inches in length). Use firm pressure while doing so to push out any air bubbles.
4. Repeat this process until you have 6 stands of the same length. Attach strands at one end using firm pressure, then fan out the individual strands.
5. To braid, bring the first strand from the left up and over to the right so it lays horizontally across all the remaining stands, and then repeat the same thing on the other side, taking the first strand from the right over all the way to the left, so the two strands overlap at the very top. Leave the strands overlapping, but fold the remaining part of the 1st strand from the right back down into the middle.
6. Bring the second strand from the left up and over across all the way to the right side, and then bring the first strand from the left back down to the middle. Repeat this process starting from the opposite side, bringing the second strand from the right up over across the left side, and then the first strand from the right down to the middle.
7. Repeat until you reach the bottom of the strands, while keeping the same proportion of braid size as much as possible.
8. Remove any excess dough at the very end, pinch ends shut, and neatly fold under the loaf.
9. Gently pick up braided loaf holding it from underneath on each side using both hands and transfer to a baking tray.
10. Brush with egg wash and let rise 1 1/2-2 hours (or until tripled in size and puffed in appearance).
Brush again with egg wash, sprinkle liberally with sesame seeds and bake in a 350 oven for 35-40 minutes, or until challah reaches a deep golden color. Challah should sound hollow in the middle when flicked along the underside.
Braid the challah (3-strand braid)
1. Repeat steps 1-4 above, forming 3 strands instead of 6.
2. Attach strands together at one end using firm pressure, then fan out the individual sections so they only touch at one end.
3. Bring the right most strand over the middle, then the left most strand over the middle, alternating like this until a regular braid is formed.
4. Repeat steps 10-12 above.
SIMPLE SYRUP
One recipe of this syrup makes enough to baste pastries and cakes made from an entire recipe of challah dough. The rule is one standard ladle full for one cake, or about a tablespoon and a half of basting liquid for one medium sized cinnamon roll. Smaller pastries might only require a couple of quick brushes to keep moist.
1 cup sugar
2 cups water
1/2 cup butter
1 cinnamon stick and/or a few orange slices if desired
1. Place all ingredients in a saucepan and bring to a light boil. DO NOT STIR. When large bubbles form and the liquid is noticeably thicker, it is ready to use. (To get a clear liquid, skim off the butter fat that foams at the top.)
2. Apply syrup to cakes: Using a ladle and a pastry brush, apply the hot syrup to the sweet buns, just as they come out of the oven.
SIMPLE MILK GLAZE
Makes enough for sweet buns made from one challah recipe.
1 cup powdered sugar
4-5 tablespoons milk
Splash vanilla extract
Variations: add orange zest, cocoa powder, cinnamon or almond extract to taste to transform this glaze into any flavor you choose.
In a medium bowl, mix ingredients together until they form a thick but pourable paste. Give this mixture a minute to come together before adding additional milk, as it tends to take a minute to blend. Drizzle or spoon glaze over cooled sweet rolls, and enjoy.
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Linda Cohen says
Love you, and love this piece.
Waiting for your book in the future…
Harvey Cohen says
Some very good tips on proofing and shaping. The recipe is probably good, too. But serious bakers measure by weight, not volume. And serious bakers check doneness with an instant-read thermometer.
Jessica Halfin says
Hi Harvey,
Thanks for taking the time to read and comment. To clarify, the recipe and tips are adjusted for the convenience of the home baker, and I find it’s always good to know how to bake without gadgets. Happy baking,and have a nice week!
Robert Levine says
How is a digital scale any more of a gadget than measuring cups? How many of of grandmothers made wonderful baked good without using measuring cups? And as to a digital thermometer being a gadget, I would say that it is a necessity. We all know the importance of cooking meat to a specific core temperature to prevent food poisoning, a good digital is a must for determining when meat is properly cooked. On the reverse side, a good digital thermometer can also be useful in avoiding overcooking meat which can cause a dry result. I will agree that some digital thermometers, such as, my 4-channel WiFi/Bluetooth thermometer with an optional $70 temperature controlled blower is close to what you would consider a gadget, but it is really a worthwhile tool for smoking briskets and salmon.
Adina says
@Robert Levine , learning what the bread should feel and sound like when done is wonderfully useful and is a very real part of the challah process. Whereas a thermometer is of course an item good to have for meat cooking, in the case of bread making we aren’t dealing with a risk of food poisoning.
Carolyn Sigman says
Mr. Robert Levine, What you may consider is “not a gadget” may not be seen the same to some people. Here are some reasons that a scale and thermometers aren’t a necessity and/or why not everyone should use them.
#1- Scales and themometers are usually a common household item. Depending on what stage of life you’re in and/or if you cook/bake often, Not every household has these objects. Not many are just going to spend $10-$50 on a thermometer when all of the ingredients in the recipe combined doesn’t even cost that much.
#2- Scales and themometers cost money. (I know, shocker, right?) Thermometers cost around $10-$50 as of 2024. Scales cost approximately $10-$25 as of 2024. Some people have a strict budget and these items might not fit in said budget. It costs enough in today’s world just to get the ingredients without breaking into the triple digits. In addition, these items aren’t just something you can go pick up at your local supermarket (I believe). You’d have to order it off of Amazon and pay shipping in addition to your equipment.
#3- Bread has no risk of food poisoning when it comes to this (After a certain point). The purpose of the thermometer in challah bread is to check if the bread is thoroughly cooked. Flour becomes food-safe at 160℉ meaning that once the top of the bread is browned, it is more than likely past that point. If the baker follows the recipe correctly and bakes the bread at 350℉ or whatever the specified temperature is, they should be alright, even it the inside is a little dough-y. Dough-y may not taste the best, but it won’t kill you. I just use the good-old eyeball-it method or toothpick method. Its inexpensive and foolproof.
You should know that not everyone feels the need to go out and buy new objects just for some bread. Guys, Just wing it and pray.
Helen Rea says
I have been baking many challahs during the pandemic. They always taste great. Sometimes, the strands of the braid look like they’ve stretched while baking so the egg-washed dough coated with poppy seeds is separated by the stretched dough. I’m guessing I didn’t allow the full rise before baking given your notes. Any thoughts?
OK says
Hi Melissa, I’ve made a number of different recipes including yours and the whole water part confuses me. What am I looking for in the dough to understand when to stop adding water? The first time I made yours it rose like you said above the rim but I added 2 cups of water and then had to add more flour which yielded a slightly denser result. The next time I added probably a bit too little and though the ball came together even overnight on the counter it barely doubled (maybe). Also you’re using brown sugar, can regular be substituted?
Alessandra Dalla Lana says
If you have to comment on anything, please focus on what matters. She has kindly and generously shared her knowledge with all of us and your comments are totally rude and irrelevant.
Maria says
Well it’s a good fckin thing we’re not on the Great British Baking Show now innit, Harvey?
Thank you for your assurance on the proofing time, great article and recipe!
Summer says
Harvey take Xanax. Then come back when you are relaxed
Barbara Kastner says
In all honesty, in this country women carried active yeast in a leather bag tucked between their bosoms to preserve it in the winter, kneaded dough in troughs made from hollowed out knots from fallen trees and baked it in cast iron pots with coals. They were my heroines and nof having gadgets should never keep even the most humble baker from enjoying this most precious artform . That being said you suggest using an instant read thermometer to test for doneness but fail to say what temperature . My loaf bread is 210°.Is challah the same?
Heidi says
I agree! I bought a scale for not much money and it’s a game changer. Same for the instant read thermometer. And I wouldn’t say I am a serious baker. Another site said challah should be at 190 to 200 degrees Fahrenheit when done. Thank you for the recipe Jessica! I am making challah for the first time today. So satisfying to make my own bread.
Ichael jemal says
What a great guide for challah makers!!!
Mary says
I am so grateful to have this careful advice. I’m nearly 70 and have made challah for the first time this week-now twice, actually. I think that it is turning out well and I used the Joy of Cooking recipe which calls for a period of chilling. I think I am going to try honey next as I have just used sugar so far. My new oven is definitely too hot at the recommended temp. It cooked in 15 minutes with a pretty dark bottom crust. I am not Jewish but making this has been a spiritual experience for me. I have aging hands and do not think that I can manage the complexities of the 6 strand braid but the 3 strand one looks fine. And I’m dividing the loaves into 4 small instead of 2 larger. Everyone wants a taste and during the pandemic people appreciate having their own untouched loaf.
Jessica Halfin says
Thank you Linda for the support! Wishing you the best, and a good week ahead.
Suzon Gordon says
There’s another solution I found for the challah that hasn’t fully risen but will rise as it bakes: Glaze before baking, saving any unused glaze. Apply seeds if used. (I alternate sesame and poppy and sometimes mix them as we like them.) Bake as usual but check halfway through. The loaves should have completely risen by then. Using the remaining glaze (or make more,) brush it on the newly exposed areas of dough (and add seeds if desired) then return loaves to oven to finish baking. I take no credit for this technique as I found it in another recipe. However it works like a charm.
Jessica Halfin says
Hi Suzon,
Thanks for the tip! Baking is often about finding a solution to problems that arise as we make our way through a recipe. It’s sure handy to know how to fix things up when they don’t go as we planned, but I hope the tips and tricks here will help eliminate at least some of the most popular challah blunders out there. The most important thing is to be aware, as you are, of why things react a certain way in different situations.
Sharon says
Wondering if you have tried your healthier wheat-oatmeal challah version substituting olive oil for the canola oil and/or honey for the brown sugar? TIA
Jessica Halfin says
Hi Sharon,
Both of those substitutes work great, and I have used them in the past from time to time. Just a matter of taste/preference.
Halappa Ravindra says
Please give a recipe!! Thank you – Ravi Ravindra – Portland Oregon
Lindsay says
There’s one at the end! ☺️
Valerie says
I never knew how to determine the challah had risen enough for baking. Your description is very helpful.
Thank you!
RR says
Can’t wait to try the double egg-wash. (Have made challah only twice so far.)
Melissa says
I’m new-ish to making challah. I’ve tried a few different recipes. EVERY single time, I have a goopy sticky mess. This was only slightly sticky, but I still had more dough in the bowl than on my hands! ;p I’m so excited! Thank you so much! :)
Jessica Halfin says
Hi Melissa,
The trick to not having dough turn into a mess, is to adjust the water in the recipe based on your location, and the season. To help take out the guess work, it’s always best to start by adding 80% of the water stated in the recipe, and only adding more if needed. In the case that you added too much water by mistake, using a plastic or metal scraper can help subdue the mess on your work surface. Once you’ve gotten the dough off the heel of your hand, try flouring your hand as your work, and not the dough, to prevent adding too much extra flour to the dough, thus throwing off it’s proportions.
Chrryl says
Why do my challah strands start to rip and unbraid during the rising ptocess? After rising for just one hour it seems like the strands cant handle its own growth and just rip. What starts out like a beautifully formed propotionate challah becomes a an unprportionate mess.
Jessica Halfin says
Hi Cheryl,
I think it would help you to dust the rolled out strands with flour before braiding so they won’t stick to one another, and for you to make your braid a but looser. Hope this helps!
Esther Heimberg says
I totally agree about working with as few gadgets as possible. I’m pretty serious and do not use a thermometer to test the the temperature for doneness! One caveat about volume vs weight though, if you are tripling a recipe to say 15 cups of flour the potential for error increases because of the increased number of measurements. Either use a scale or, to use fewer gadgets, calculate the number of cups in a full 5# bag of flour from the label and REMOVE the amount necessary for the larger # of cups to remain- usually it’s fewer than 2 cups (less room for error). If you are tripling the eggs and do not have the exact sized eggs called for in the recipe google the amount of cups the number of eggs required- the error is small with 3 eggs vs 9 or 12. There is a huge difference between an extra large vs a small egg and 9x that difference can add up! BTW if you are weighing the flour check what the weight should be for AP vs bread flour or ww flour as they are different by weight. Shabbat Shalom and happy baking!
Esther Judith says
This is so helpful, thank you! Do you have any advice for how to proceed when dough is done… in a bread machine? My machine’s cycle is 15-20 minutes mixing/kneading, 30 min sitting, 15-20 min kneading, 20 min sitting. So when it beeps, it’s already just done a second round of sitting. I’ve been told I should then take it out, let it sit for 10 minutes (but why?), punch down, and then divide into strands, and then do a 45-minute rise once it’s all braided. This doesn’t seem to be working well, but I have no idea which part of it is the problem. I hope bread machine questions aren’t off limits! You’re so helpful on everything else, I hope you can advise on this too! Thanks.
Sharon says
i use my Oster bread machine every Friday. Are you using the dough only cycle? I remove the dough onto a lightly floured surface and let it rest for a few minutes while I get ready for the next step. If I’m braiding that week I divide the dough into thirds and proceed as in the other recipes. I use baking spray in/on my pans and bake at 375” for 30 minutes. If it’s not brown enough I add another few minutes. Leave in the pan for about 5” then remove to a rack. I always “flick” the loaf. If it sounds hollow, it’s done!
Esther Judith says
P.S. I only said it doesn’t seem to be working well… what happens is that it doesn’t rise much. The loaves spread a good bit, but only rise up a little. Also, my strands often blur together too much, which is maybe a separate issue.
Jessica Halfin says
Hi Esther,
I have never used a bread machine, but I can give you a couple of bread baking tips anyhow:
1) I think you could give twice the time for your braided loaf to rise with a better result. Challah takes a much longer time to rise than a simpler white bread for instance.
2) To get the strands from sticking and blending together too much as you braid, try dusting the already rolled out strands with flour before braiding.
Joanna Brown says
This is my second attempt at making challah bread – and I’m having the same problem. My dough is not rising. The first time I followed the instructions (not your instructions) and allowed 3 hours. The dough had not even doubled. This time I covered it and put it in the refrigerator for a day and a half, then saw your tip about putting it in the over with the light on. It has been there for 24 hours and is still not rising. Please help! :-)
Jessica Halfin says
Hi Joanna,
If it still has not risen after 24 hours then I would assume you need to buy a new package of yeast. Otherwise, enriched doughs do tend to rise on their own schedule, which in the winter could mean many more hours than any given recipe specifies. Best of luck!
Sharon says
Check the freshness of you yeast perhaps.
Tracy says
I used to have this problem every time. The solution is to proof the yeast. Use warm (NOT hot) water (the amount in the recipe) in a glass bowl (I usually do it in the measuring cup) and add the yeast (per recipe) with about a tbs of sugar. I like to cover it LOOSELY and wait 5 minutes. The yeast should become very active with a foam on top. (If it doesn’t you know you have dead yeast). I am an experienced bread baker (mostly sourdough and non-enriched) and I had this problem until I started proofing. Now I have to punch down the dough after the first rise.
Also not to give too much attention to the negative guy’s comment but if you are an experienced baker and prefer to use grams (like I do), you can easily find the conversions online (rather than critiquing a very lovely and generous baker that is nice enough to both post her recipe and respond to questions). Also experienced bread bakers (like the author of this recipe) know that it’s NOT necessary to have a dough thermometer. The method the author describes here is used by bread bakers around the world (including Paul Hollywood if you’re a fan of GBBS). The weightiness and sound of the tap are very effective and the more you bake the more you’ll get a sense of this.
Thanks so much to the author and to those who took time out to help each other! What a lovely community!
Marlene says
I braided my Chalah n it has risen. I wish to bake it the next day. Shall I put it in fridge or leave on counter overnight?
Jessica Halfin says
Hi Marlene,
In this case sticking it in the fridge until morning, then pulling it out and hour or so before you’d like to bake the challah is the best way to go.
Sofia says
Hi! Quick question… I usually let my challah rise for 1 1/2 hours or for 2 hours at the most. If I let it rise for 3 hours dot a little more will the change the taste or anything?
Jessica Halfin says
Hi Sofia,
Do you mean the second rise of your braided challah? If so, you’ll want to be careful of letting it rise too much, in which it could end up collapsing in on itself. If you are referring to the first rise of the initial dough, a longer rising time encourages more complex flavor development, which will surely have an effect on the taste of your loaf for the better.
Sofia Mejia says
Is 3 hours ok for challah to rise? Will it change the taste or anything?
Jessica Halfin says
Hi Sofia,
Usually an enriched dough like this will take longer, but it depends on the season (In winter it can take much longer, so I like to let my dough rise overnight so as to not rush it). The result of a dough that hasn’t risen to the maximum will be much denser in texture, so it’s recommended to let it go as long as possible.
Alyssa Rozenbaum says
Hi Jessica Halfin,
I am living in California, and the weather here is very dry. And I am going to do a Challah workshop for a few friends in Florida, where the weather there is humid. I need to know which is the BEST flour to use in both States, can U give this tip?
Tks a lot
PS- the workshop will be at the end of December… Tks
Alyssa Rozenbaum
Jessica Halfin says
Hi Alyssa,
More so than which flour works best, you should adjust the amount of liquid you put in your recipe for a different climate or season. For this reason it’s always best to add 80% of the water called for at once, then add more only if the dough need the extra moisture.
Jessie says
Would it work to use only all purpose flour if I don’t have bread flour?
Jessica Halfin says
HI Jessie,
Yes all-purpose flour will work fine! It will have a lower gluten content, and so might be slightly denser in texture.
Fred Howard says
Hello Jessica Halfin, Thank you for this page of tips and advice. I was trying to make a houska which is pretty much the same thing, but always getting poor results, your wonderful explanations showed me what I needed to do, and its turned out good every time since!
Lorraine yniguez says
Here it is Easter Sunday and I’m making your challah bread … wonderful tips, many steps I had not used before. I can see how time makes all the difference the rise is substantial and results wonderful. I look fwd to trying your cinnamon roll recipe. Taking my loafs over to a friend home to share. Thank you for the great recipe!
Sharon Siskind says
I enjoyed reading your suggestions for letting the dough rise, especially the idea of making it in advance. I have a toddler grandson with several food allergies. Challah is his favorite food. Do you by chance have an egg free challah recipe?
D Chez says
It would not be challah without the eggs. The point of challah was to make bread in advance of the Sabbath, that is special and will stay fresh through the Sabbath when women would not have been doing their daily baking. The enrichment with eggs keeps it moist. Otherwise, you are just making white bread.
Cindy says
Yikes dude. She’s accommodating what could be a life threatening food allergy so her grandson can participate. How about a little less rigidity and a lot more compassion.
Mary Collins says
It is not rigidity. Basically, if the eggs are omitted, she is right- it is just white bread. Andmaybe that is what that grandmother needs to bake for her grandson. And make challah when it isn’t for him. She could make a white bread raisin bread to make it more flavorful for the little guy.
Iris gold says
I am wondering if you have any suggestions with slicing after the bread is done. Saturday morning when i want to slice the challah for french toast it falls apart. I usually try to use 4 braids. Do you think the problem is I am not braiding correctly
Rachel says
What kinda salt do you use.. and when and how do you add salt? I think my dough doesn’t rise cause of the salt
Suzie says
What is the best temperature to bake challah? Is convection needed? Also do I need to preheat the oven
Debbie says
Hi!!! By any chance do you know why my challa turns out to be to dry? The custard fells of pretty easy!
I allready try putting more water, baking a little bit less , oven temperature hi or real low, nothing works out!!
Thanks in advance fotr you’re help
Jean says
Hi. I live in Jerusalem. For the brown sugar are you using Demerara or American brown sugar? What kind of bread flour is good?
Marietta Brill says
Wonderful instructions – l’shana tova!
Lisa says
I’ve tried baking my own challah twice now, two different recipes. Both times, the second rise just doesn’t happen. The dough spreads out, not up. I tried making a round challah and ended up with a bread-like pancake looking thing. How can I get that 2nd rose to go up not out?
Gabi says
Can the braided dough be frozen after the first rise, to be baked at a later date?
Nicole says
We are not Jewish. My family is actually Catholic and my mom grew up in an area that was completely surrounded by a Mexican-American community. My mother was and is a fabulous cook and baker. She would scour baking cookbook’s to find new recipes to discover for her family. Because of that, I grew up with a wonderful holiday bread that my mother prepared for us every Christmas since the age of five. I learned to make this bread recipe as she was constantly teaching me how to cook in the kitchen with her. It wasn’t until I was a grown woman and met my best of new friends in a new community that I found out we had been making Challah all my life. My new Jewish friend immediately shared more information about Challah Bread, but as she isn’t a baker, I didn’t get the good details. I tell you this because not only does the story always give me a giggle, but explains why I don’t know more about this luscious carb delight. LOL!
Your tips and tricks have really created some light bulb moments for me this year. What joy! I unfortunately have let life get in the way of my bread baking and haven’t been giving the time to my Challah. My breads have been splitting and I definitely have been rushing the rising process. I also like the idea of how to fix the split mid/bake. Thank you for educating me, everyone in the comment section too. Love this blog!
Marsha Thalin says
I have been baking bread for the past 3 years but have only used fresh yeast. Never made Challah and wonder how much fresh yeast I can use.
Tanvi says
Thank you so much for such a detailed and step by step process! I went to school in Miami and that’s where I fell in love with challah! Do I use instant or active dry yeast? I only have instant yeast in hand, would that be okay to use for this recipe?
Gail D says
Do you have any suggestions for gluten free challahs. I have tried a few times and they have been hard as a rock and very dense. Loved the article and so helpful!!!
Sharon says
My finished challahs never have those light feathery strands. What is causing this? Is it too little or too much kneeding or not enough proofing?
Debbie says
I have been looking for a gluten-free braided challah recipe for years. Any suggestions would be GREATLY appreciated!!!
Marcia Gabrilove Ladin says
What a wonderful article. Challah baking has become my therapy – long before Covid-19. My only question… who has leftover homemade challah to make breadcrumbs with? Not in my home….
Shabbat Shalom
Ruth Gutstein says
April 24, 2020, 4:47 p.m. We have been informed that there is a nationwide shortage of dry yeast, and we haven’t been able to find any. How can fresh yeast be substituted?
Ruth
Samantha Rittenberg says
Why would my Challah be too dry in the inside, cake-like?
Molly says
This is SUCH a wonderful article! I kept getting dense challah when I followed what I thought were the right tips and tricks (let the dough double in size but no further, for instance). After finding this article, I tried out just the long first rise (pushing out the saran wrap) and that change alone made a HUGE difference. When I added in the step of letting the braided dough rise until huge and marshmallow-y, the resulting bread was the best challah I’ve ever eaten, hands down. And I made it myself! Feels wonderful. Can’t recommend these tips enough.
Jessica Halfin says
Thanks Molly, that means a lot!
Stephanie Wasser says
Can you freeze an unbaked challah so I can bake it fresh when I want it? Thanks!
Jessica Halfin says
Hi Stephanie,
You can do this, but I prefer baking and freezing, then “refreshing” the defrosted bread in the oven for 10 minutes or so before serving.
Marlene says
Why would it be ok to just put the dry yeast right into the flour without first proofing it?
Pepper Leonard says
Marlene…there are basically two types of dried, packaged yeast. One is called Active Yeast, the other Rapid Rise or Instant Yeast. You have to look at the labels carefully.
Active Yeast is the one that typically needs to be proved in warm water with a pinch of sugar. Rapid Rise is formulated to be added to the dry ingredients at the beginning. But!!! As with any leavening agents for baking, the expiration date needs to be checked.
Holli Allen says
I really appreciate this article, and the honesty with which it was written. I was not raised on Challah, and only came to make it as a class project when I was 12. Thank you for letting me know I can’t kill this bread! It has been my favorite to makd for 35 years, and now I feel like I can up my game. My one question would be when allowing the braided dough to rise, should I cover it with anything or let it rise uncovered? I live in an arid climate at high altitude so things dry out quickly. I’d really like to get this recipe right, and would appreciate your input.
Suzy shames says
I was using a Bosch mixer for the first time and it was a disaster. It got too sticky and after braiding them beautifully they lost their form were fluffy but blobs. I don’t know if I proofed the yeast too much. I also realized I put a half a cup less. What can be the reason!
Marilyn Shapiro says
[This is a comment, not a reply]
Love this article! I wrote an article that was published in two Jewish newspapers about my recent experience of making challah during the pandemic.
(https://theregoesmyheart.me/2020/06/16/challah-a-delight-for-the-soul/) I also designed and ordered an apron on line that says “Keep Calm and Bake Challah.” Love my apron so much I bought one for my daughter-in-law, my daughter, my five-year-old granddaughter, and my son’s mother-in-law who makes challah every Friday. Question: I have a recipe that uses butter. I know this isn’t Kosher (parve at least). I know Jamie Geller’s recipe also calls for canola oil. Does oil change the taste?
Linda Bobroff says
Thanks for these great suggestions. I found a challah recipe a few months ago, at the early part of our COVID-19 quarantine, and have been baking about every other week. I make either two small or one large loaf and freeze half for the next Shabbat. BTW, I always use my bread maker on the dough setting and follow the rest of the instructions in he recipe, which includes refrigeration for about an hour to 90 min before forming the braids. Using the bread machine allows me to measure the ingredients into the bread maker and then forget about it for 90 min while the machine does the kneading and first rising. I will try your recipe next week!
Rebecca says
You have raised my challah game 100%—thank you! Yesterday’s was the best I’ve ever made, by miles. One question. I’ve been covering the braid loosely with plastic wrap, but the strands get kind of smooshed together (technical term). I’m thinking the plastic wrap might be the culprit. I’d like to leave it uncovered next week on the second rise. Is that okay to do? Thanks again!
Jenny R says
I would love to try to first make the basic challah dough recipe using my bread machine. However, there is too much flour in this recipe for its capacity. I have read that one cannot simply cut a bread recipe in half. So, do you have a version of this recipe using a total of only about 3.5-4 cups of flour? Thank you.
Lindsay Toledano says
Shalom Jessica…..I WILL attempt your recipes to make Challah from scratch…the post and advice is excellent. But I was wondering if the “make and wait” rising steps you have described above could apply to the Challah mix from Sugat: סוגת תערובת קסם לחלה ?
Cassidy says
This is the best challah recipe I’ve tried! Love how light it is (yes still substantial), compared to the usual dense home-baked challahs. The rolling technique is brilliant. And using the bread flour makes a difference too. Thanks Jessica!
Ettie Weinberg says
Do the same rules apply when using instant yeast. How much instant yeast would you use for 6 cup recipe. I would generally use 4 and 1/2 tsp. Should I use less to extend the time of rising?
Kate says
Hello!
I have been making this challah and loving it – your recipe and tips are fantastic!
Question: for the first time, I am going to make the dough, let it rise, and then place the fully risen dough in the refrigerator as you suggest (because I won’t have enough time all in one day). Do we degas the dough before tightly covering and refrigerating? Or do we take the bowl of risen dough, ensure tightly covered, and simply place in the refrigerator?
Thank you!
Rebecca says
Thank you for the recipe! Question- Why use a mixture of bread flour and regular flour in the recipe? Why not just use bread flour? I’m incline to just use bread flour in order to increase the gluten, but I want to follow the recipe. Thank you!
Ravi Ravindra says
I am totally novice “baker”. I have only been successful with Banana Bread abd British Scones. My local bakery stopped supplying Raisin Challah (my wife lives by it and is now very unhappy). I want to venture to try this recipe which looks great. In fact I did BUT even though the dough rise nicely, after braiding (I know how to braid – many years ago when my wife had to go abroad I had to braid my little girl’s hair every day!) the dough sat like a rock and never rise anymore. I baked it anyway but the result was a good looking challah but heavy as a rock which tasted a “but” like raw dough! I must get this right. I beg you to help!!
Ravi Ravindra says
Please replace “rise” with “rose”, “abs” with “and”, and “but” with “bit”. Sorry!
Marianne Shutzberg says
Many helpful tips here! I’ve struggled with everything from finding time to make the dough work with my schedule, to rolling it out to form strands and knowing how long to let the dough rise at each stage. One question: do you have a recipe adapted for using a bread machine to make the dough? If so, I would love it if you would post it!
Marianne
Susan Ellman says
I have been baking challah for years and look forward to trying the tip of dusting the braided challah with flour for the 2nd rise/baking and the one about taking each dough roll, flattening it out like pita and then rolling it up for a strand of the braid.
When I’ve made raisin challah I always soak the raisins beforehand so that they do not absorb the moisture of the dough when baking. My favorite is to soak them in Grand Marnier.
Angela McBride says
For the plaited loaf, do you ever have problems with the dough rising out and not up? My husbands loaf spread out and there is not very good definition of the strands. He did an 8 strand plait.
Leica says
That generally means it’s overproofed.
Judy Ellen says
I am wondering why the recipe uses brown sugar instead of white sugar. What is the difference in taste? Many thanks! Does it matter if it is dark or light brown sugar?
Ian says
Hi .thanks for recipe. My challa bakes well.but it comes out to dry what can I do ?
Leica says
This is THE BEST challah recipe I’ve ever tried – it’s perfect! I’ve converted the volume measurements to metric (it’s what I’m used to) and it comes out wonderfully every time. My boys can split one loaf in one sitting!
perry m brown says
Would you be willing to share your metric weights? Thank You
Iris gold says
HI I know it’s a long time since this article was posted but for the first time I acquired an aftertaste in my Challah like Plastic, Any suggestions would be so advised
Michael says
try checking the temperature with an instant-read thermometer and take out when it reaches 190. Adjust cooking times and temps as needed to get what you want. Then write it all down so you remember. All ovens and uncalibrated thermometers are different so you will need to experiment. But, usually dry means over-baked.
Dennis says
How would the challah be affected if the recipe called for 100% bread flour or 100% multi-purpose flour instead of the indicated 50-50 blend?
Elizabeth Levin says
What temperature should the water be when making the challah?
Liz says
What temperature should the water be when preparing the challah?
D Gustafson says
This was my second attempt at challah, the first try, with a different recipe, just being okay. It looked good, but only tasted satisfactory. This time there were a couple of issues…all my doing…but I must tell you, hands down, this recipe is flipping delicious! The flavor is off the charts and the texture is fantastic, it has those long beautiful strands.
I’m in the process of converting and am working to become competent in traditional dishes. My matzoh ball soup has received raves and now, with the aid of your amazing recipe and common sense advice, my challah has received praise!
Thank you!
Arielle Kaplan says
Yum! Thanks for sharing!!
Rae of light says
Hi
My question is about creases in the rolls before braiding (like from rolling them- the dough doesn’t all conglomerate). Does that mean my dough is too dry?
My challahs have turned out beautiful and yummy (2 times) thanks to wonderful seasoned teacher bakers! … but this one issue bothers me. I’m also still learning the braiding process and think my hesitancy affects the overall appearance somewhat …this will probably disappear with confidence as I make it more frequently… thanks for offering your wisdom here for us.
OK says
Hi Melissa, I’ve made a number of different recipes including yours and the whole water part confuses me. What am I looking for in the dough to understand when to stop adding water? The first time I made yours it rose like you said above the rim but I added 2 cups of water and then had to add more flour which yielded a slightly denser result. The next time I added probably a bit too little and though the ball came together even overnight on the counter it barely doubled (maybe). Also you’re using brown sugar, can regular be substituted?
beylikdüzü masaj salonu says
Your blog is a valuable resource for anyone seeking inspiration and motivation.
kurye says
I am in awe of the unique perspective you bring to each blog post. Your ability to shed light on lesser-known aspects of familiar topics leaves me with a newfound sense of wonder and curiosity.
Carrie says
I know I am late to the game here, but does this recipe halve well? I want to make a single loaf. Any tips to cut it in half?
Susanna Levin says
I use white whole wheat flour for all my baking (it’s actually a little beige). It has the advantage of whole wheat, but isn’t heavy the way ‘regular’ whole wheat flour is.