Although this bread takes 7 hours to make, almost 6 hours are inactive time (baking and rising). It is not as hard to make as you might think. Give it a try!
- 4 to 5 cups (510 g to 620 g) all-purpose or bread flour
- 1 package or 2¼ teaspoons instant yeast
- 1 cup lukewarm water
- 1 tablespoon kosher salt
- ¼ cup honey
- ½ cup neutral oil (such as avocado or grape seed oil)
- 2 eggs
Egg wash:
- 1 egg beaten with 1 teaspoon water
- Make the sponge: Whisk one cup (128 g) of the flour with the yeast and stir in the lukewarm water until the sponge is smooth. Cover with plastic wrap or a dish towel and let rise on the counter about 45 minutes or until puffy and bubbly.
- Directly into the bowl, add the salt, honey, oil and eggs. Stir with a spatula or spoon until well mixed, then add the remaining three cups (384 g) of flour. Stir with a spoon until dough forms a sticky mass.
- Add a bit more flour, and use your hands to knead briefly in the bowl; then turn dough onto lightly floured work surface and knead for a minute or two, until the dough becomes smooth.
- Transfer to a lightly oiled bowl, cover it with dish towel or plastic wrap and let it rise in a warm spot until doubled in bulk, one to two hours or longer depending on the temperature. (Note: you can make the dough to this point, punch it down, and stash it in the refrigerator overnight).
- Punch down and divide into three or four parts, depending on what shape you want to make. Roll each portion into a ball. Let rest 10-15 minutes.
- Roll each ball into long ropes (at least 12 inches in length for the 4-braided challah) and braid into desired shape (see below for video on youtube). Brush with egg wash.
- Preheat the oven to 350ºF. Let the loaf rise on a greased or parchment-lined baking sheet, about 30 minutes. Use 2 sheet pans – place another baking sheet underneath it to help insulate the bottom and keep it from burning.
- Brush one more time with egg wash and sprinkle with poppy seeds if you like. Bake for 45 to 50 minutes, checking after 40 minutes. Cool completely before slicing.
Taken from Alexandra Cooks
Here’s a good youtube video on 4 strand braiding:
