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Challah · Three-Strand Braid

Three-Strand Braided Challah

12

Hands-free cooking

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  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
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Reading aloud

Before you start

Gather your ingredients

  • Swaps for bread flour

    Instead of bread flour

    • All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
    • All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.

    More for bread flour

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for egg

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

Step 1 of 16

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.

Step 2 of 16

In the bowl of a stand mixer,
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 flour, yeast and salt.

Step 3 of 16

Pour in the egg mixture and mix with the dough hook on low until a shaggy dough forms.

Step 4 of 16

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.

Step 5 of 16

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.

Step 6 of 16

Turn the dough onto a lightly floured counter. Divide it into 3 equal pieces with a bench scraper (weigh them if you can).

Step 7 of 16

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.

Step 8 of 16

Lay the ropes side by side and pinch them together firmly at the top.

Step 9 of 16

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.

Step 10 of 16

Pinch the bottom ends together and tuck both ends neatly under the loaf.

Step 11 of 16

Move the braid to a parchment-lined sheet pan.
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 egg and water for the wash and brush it all over the loaf.

Step 12 of 16

Cover loosely and let
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 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.

Step 13 of 16

About 20 minutes before it is ready, heat the oven to 350°F (175°C).

350°F

Step 14 of 16

Brush the loaf with a second coat of
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
, getting into the cracks of the braid. Sprinkle with sesame seeds, if using.

Step 15 of 16

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

Step 16 of 16

Cool the loaf on a rack before slicing.

All done

Enjoy!

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Ingredients

  • Swaps for bread flour

    Instead of bread flour

    • All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
    • All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.

    More for bread flour

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for egg

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.