Name: Challah for Hanukkah and Thanksgiving: Soft Braided Egg Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 4 cup bread flour, about 500 g; 2 ¼ tsp instant yeast; ¼ cup sugar; 1 ½ tsp salt; ¾ cup warm water, about 180 ml; ¼ cup vegetable oil, plus extra for the bowl; 2 eggs, large; 1 egg, large, beaten with 1 tbsp water; 2 tbsp sesame seeds, optional

Autumn Winter Dairy-free Vegetarian 55 min 12 servings226 Calories

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Challah is the braided, golden, slightly sweet egg bread of Jewish tradition, baked for Shabbat and holidays such as Hanukkah. It has a soft, pillowy crumb, a glossy crust and a gentle richness from eggs and a little oil rather than butter. With Thanksgiving four weeks away and Hanukkah starting in early December, this is the loaf home bakers are searching for right now, and it is far easier than the braid makes it look.

It also makes the best French toast and the best turkey sandwich you will eat all season, so one loaf rarely goes to waste.

Why this challah works

The dough is enriched with eggs and oil, which keeps the crumb tender and helps the bread stay fresh for days. Bread flour gives structure so the braid holds its shape, and a double egg wash gives the deep mahogany shine you see in bakeries. Because there is no dairy, challah is traditionally “pareve”, so it can be served with both meat and dairy meals.

Tips for a soft, tall loaf

Knead until smooth. The dough should be tacky but not sticky. It should pass the windowpane test: a small piece stretches thin enough to see light through without tearing.
Let it rise in a warm spot. About 75–80°F (24–27°C) is ideal. The dough should double, which takes roughly 1½ hours.
Weigh the dough. If you divide it with a kitchen scale, the strands come out equal and the braid looks even.
Roll long, thin ropes. Strands about 16 inches (40 cm) long give a taller, more dramatic braid.
Egg wash twice. Brush once before the final rise and again right before baking.
Check with a thermometer. The loaf is done at 190°F (88°C) inside. If it browns too fast, tent it loosely with foil.

Variations

Six-strand braid: the classic bakery look. A three-strand braid is perfect for a first try.
Round challah: coil one long rope into a spiral. It is traditional for Rosh Hashanah and looks lovely on a holiday table.
Toppings: sesame or poppy seeds, flaky salt, or a sprinkle of pearl sugar.
Raisin challah: knead in ¾ cup of raisins after the first mix.

Serving ideas

Serve warm with butter and honey, alongside brisket or roast chicken for a Hanukkah dinner, or tear it into rolls for Thanksgiving. Day-old slices are ideal for French toast, bread pudding and stuffing.

Storage

Keep the cooled loaf wrapped at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months, then toast slices straight from the freezer. You can also braid the dough, shape it and refrigerate overnight, then bake in the morning.

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