Three-Strand Braided Challah

Steps

1. In a liquid measuring cup or bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the warm water, honey, oil and 3 eggs until smooth.
2. In the bowl of a stand mixer, whisk the flour, yeast and salt.
3. Pour in the egg mixture and mix with the dough hook on low until a shaggy dough forms.
   ⏱ Mix: 2 min
4. Knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   on medium-low until the dough is smooth, shiny and only slightly tacky.
   ⏱ Knead: 8 min
5. Put the dough in an oiled bowl, cover and let it

   rise (how to proof (let rise))

   Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid

   until doubled.
   ⏱ First rise: 1 hr 30 min
6. Turn the dough onto a lightly floured counter. Divide it into 3 equal pieces with a bench scraper (weigh them if you can).
7. Roll each piece into a rope about 16 inches long, a little thicker in the middle and tapered at the ends. If the dough springs back,

   rest (how to rest)

   Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid

   it 5 minutes.
8. Lay the ropes side by side and pinch them together firmly at the top.
9. Braid: cross the right rope over the middle one, then the left rope over the new middle one. Repeat, keeping the braid snug but not tight, until you reach the ends.
10. Pinch the bottom ends together and tuck both ends neatly under the loaf.
11. Move the braid to a parchment-lined sheet pan. Whisk the egg and water for the wash and brush it all over the loaf.
12. Cover loosely and let rise until puffy and about 1 1/2 times bigger. Save the rest of the

    egg wash (how to egg wash)

    Egg wash A beaten egg (sometimes with water or milk) brushed on dough so it bakes golden and shiny. 1. Beat an egg with 1 tablespoon of water or milk and a pinch of salt until no streaks of white remain.2. Brush a thin, even layer on the dough with a pastry brush.3. Keep it off cut edges of puff pastry and off the pan, where it glues things down.4. Sprinkle sugar or seeds on right away, if using. Done when: The surface looks evenly wet with no puddles in the creases. Safety: Raw egg: wash the brush, and your hands, when you're done.How to make and brush on an egg wash: mistakes to avoid

    in the fridge.
    ⏱ Second rise: 1 hr
13. About 20 minutes before it is ready, heat the oven to 350°F (175°C).
    350°F
14. Brush the loaf with a second coat of egg wash, getting into the cracks of the braid. Sprinkle with sesame seeds, if using.
15. Bake until deep golden brown and the center reads 190°F on an instant-read thermometer. Lay foil over the top after 20 minutes if it browns too fast.
    350°F⏱ Bake: 32 min
16. Cool the loaf on a rack before slicing.
    ⏱ Cool: 1 hr

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Tips

• Brush the egg wash gently in thin coats. Puddles of wash in the creases bake into shiny scrambled egg.
• For a round holiday loaf, coil one long rope into a spiral instead of braiding.

Storage

Wrap well and keep at room temperature up to 3 days. Day-old challah makes the best French toast.

Make ahead

Freeze the baked, cooled loaf wrapped tightly up to 2 months. Thaw at room temperature.

How long leftovers keep, and freezing and reheating: leftovers and storage.