Yield: Yields 1 large loaf.
If you like, sprinkle poppy or sesame seeds onto the braid after brushing it with egg wash; both are traditional. To easily measure the honey, first measure the oil in a 1-cup measure. The oil will coat the cup and will let the honey just slip right out.
Video: Watch Maggie Glezer braid a loaf of challah step-by-step.
1. Move the second-to-the-right strand to the far-left position.
This delicious bread disappears quickly. But if there’s any left over, save it for breakfast: day-old challah makes divine French Toast.
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Am I the only one that had issues with the sponge? My first batch, when I followed the recipe (1/2C flour to 1/4C water and 2tsp yeast) I ended up with a very dry lumpy mixture where the yeast never dissolved.
I had to re-do this step and instead used 1/4c water and 1/4c flour. I diluted the yeast into the water first, then added it to the flour. This yielded something that at least held together and looked like "dough". Not sure what the end results will be as the dough is still rising, but I will update.
OMG - I cannot believe I made a beautiful challah just like the picture! I've always loved challah, but didn't know anyone who made it. Now I can make my own! This recipe is a definite keeper.
My challah came out quite good, with excellent flavor. Only critique (of my effort) is that the loaf came out a little dense in the middle. I was wondering if the thin flattening of the dough and then rolling may contribute to this, instead of rolling out each piece of dough, without the flattening first. Got raves on the presentation and flavor. Thanks.
I researched a few Challah recipes and finally settled on this one. I couldn't be happier with the result. My Challah is beautiful, perfectly browned crust, and the bread has a fine texture. It sliced like a dream. One note: I used the dough hook on my mixer, then turned it out to finish kneading.
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