Braided Shabbat Challah

👨‍🍳 Method

For the Dough base

1. 1
   Beat one egg in a small bowl and set it aside for brushing.
2. 2
   Dissolve the yeast and the sugar in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
3. 3
   Mix the flour and salt in a large bowl.

   Bowl
4. 4
   Add the yeast mixture, the rest of the eggs and the oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
5. 5
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 6
   Punch down the dough, divide it into 3 equal balls and roll each one into a long rope.
2. 7
   Braid the ropes and place the braid on a baking sheet lined with parchment paper.

   Baking panParchment paper

   💡Braid without stretching: a stretched rope shrinks as it rises, and the braid tears in the oven.
3. 8
   Let rise again 45 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
4. 9
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 10
   Brush the beaten egg over the braid and sprinkle the sesame seeds on top.

   💡Two coats of egg, one before the second rise and one before baking, give a deep, even shine.
6. 11
   Bake 30–35 minutes, until the challah is golden and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.