Golden Honey Challah
Prep
3 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
This Golden Honey Challah is my go to bread for weekend baking, and I absolutely love sharing it with friends and family. The beauty of this recipe is how straightforward it really is. With just three hours from start to finish, you can have a stunning, golden loaf on your table without spending your whole day in the kitchen. Honey is the star ingredient here, giving the bread its gorgeous color and subtle sweetness while also offering natural antibacterial properties that help keep your loaf fresher longer. The combination of eggs and oil creates a wonderfully tender crumb that stays soft for days, making this perfect for both special occasions and casual weeknight dinners.
Ella x
Ingredients
- 250 mlwarm water
- 7 ginstant yeast
- 60 mlhoney
- 80 mlvegetable oil
- 3eggs(separated, 2 whole eggs plus 1 egg for egg wash)
- 8 gsalt
- 500 gbread flour
- 30 gsesame seeds(for topping)
- 20 gpoppy seeds(for topping)
Detail level
Instructions
- 1
Combine warm water, yeast, and honey in a large mixing bowl. Let sit for 5 minutes until foamy, indicating active yeast.
Tip: This confirms your yeast is alive and will help your bread rise properly.
- 2
Whisk in the oil and 2 whole eggs until combined. Add salt and gradually mix in the flour until a shaggy dough forms.
Tip: Don't overwork the dough at this stage; just bring it together.
- 3
Knead the dough on a clean surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but hold together.
Tip: Proper kneading develops gluten, which gives the bread its structure and chew.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 90 minutes until doubled in size.
Tip: A warm kitchen corner or inside a turned-off oven works well for rising.
- 5
Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope about 40 cm in length.
Tip: Make the ropes as even as possible for a symmetrical braid.
- 6
Arrange 3 ropes together and braid them tightly, tucking the ends underneath. Repeat with the remaining 3 ropes to create two braids.
Tip: A three-strand braid is traditional and easier than six-strand braiding.
- 7
Place both braids on a parchment-lined baking sheet, cover loosely, and let rise for 45 minutes until puffy.
Tip: Don't over-proof or the bread will spread too much during baking.
- 8
Preheat oven to 190°C. Whisk the remaining egg with 1 tablespoon water to create egg wash. Brush generously over the braids and sprinkle with sesame and poppy seeds.
Tip: The egg wash creates that beautiful glossy finish and helps seeds stick.
- 9
Bake for 35-40 minutes until deep golden brown and the loaves sound hollow when tapped on the bottom.
Tip: If the top browns too quickly, loosely tent with foil for the last 10 minutes.
- 10
Cool on a wire rack for at least 15 minutes before slicing. The bread continues to set as it cools.
Tip: Slicing while still warm can result in a gummy crumb, so patience pays off here.
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