Braided Round Challah

Ingredients

• 0.5 cup water (for the flour paste)
• 3 tbsp bread flour (for the flour paste)
• 1 egg (large, for the dough)
• 2 egg yolks (large, for the dough)
• 0.25 cup water (for the dough)
• 2 tbsp vegetable oil
• 2.75 cup bread flour (15 1/8 ounces)
• 1.25 tsp instant or rapid-rise yeast
• 0.25 cup sugar (1 3/4 ounces)
• 1 tsp table salt
• vegetable oil spray
• 1 egg (large, for egg wash)
• pinch table salt (for egg wash)
• 1 tbsp sesame seeds or poppy seeds (optional)

Steps

1. 1

   For the flour paste: Whisk 1/2 cup water and 3 tablespoons bread flour in a microwave-safe bowl until no lumps remain.

2. 2

   Microwave the flour paste, whisking every 20 seconds, until the mixture thickens to a stiff, smooth, pudding-like consistency that forms a mound when dropped from the end of the whisk, about 40 to 80 seconds.

3. 3

   For the dough: In the bowl of a stand mixer, whisk the prepared flour paste, 1 egg plus 2 yolks, 1/4 cup water, and 2 tablespoons vegetable oil until well combined.

4. 4

   Add 2 3/4 cups bread flour and 1 1/4 teaspoons yeast to the mixer bowl.

5. 5

   Fit the mixer with a dough hook and mix on low speed until all flour is moistened, about 3 to 4 minutes.

6. 6

   Let the dough stand and rest for 20 minutes.

7. 7

   Add 1/4 cup sugar and 1 teaspoon salt. Mix on medium speed for 9 minutes; the dough will be quite firm and dry.

8. 8

   Transfer the dough to the counter. Lightly spray the now-empty mixer bowl with oil spray. Knead the dough briefly by hand to form a ball and return it to the prepared bowl.

9. 9

   Lightly spray the top of the dough with oil spray and cover the bowl with plastic wrap. Let the dough rise at room temperature until about doubled in volume, about 1 1/2 hours.

10. 10

    Line a rimmed baking sheet with parchment paper and nest it inside a second rimmed baking sheet (this prevents the bottom from over-browning).

11. 11

    Transfer the dough to the counter and press into an 8-inch square, expelling as much air as possible. Cut the dough in half lengthwise to form 2 rectangles, then cut each rectangle in half lengthwise to form 4 equal strips.

12. 12

    Roll 1 strip of dough into a 16-inch rope. Continue rolling, tapering the ends, until the rope is 18 inches long. Repeat with the remaining 3 dough strips.

13. 13

    Arrange the prepared baking sheets so a long side is parallel to the edge of the counter. Place the first rope just to the left of the center so its ends hang off the rim. Place the second rope perpendicular to the first, just above the center. Place the third rope across the second, just right of center (ropes 1 and 3 are parallel). Place the final rope below rope 2, making sure it is on top of rope 3 and beneath rope 1.

14. 14

    Adjust the ropes to create a 1-inch square at the center of the sheets.

15. 15

    Pick up the 2 ropes closest to you and loosely cross them right over left. Rotate the sheets 90 degrees counterclockwise. Repeat this crossing and turning 3 more times. Rearrange the ends so they point at the corners of the sheets. Rotate the sheets until any corner points toward you.

16. 16

    Pick up the 2 ropes closest to you and loosely cross them left over right. Rotate the sheets 90 degrees counterclockwise. Repeat this crossing and turning 3 more times. Rearrange the ends so they point at the sides of the sheets. Rotate the sheets so a long side is parallel to the counter.

17. 17

    Pinch the 2 ends closest to you together. Rotate the sheets 90 degrees and repeat until all 4 pairs of ends are pinched. Tuck all pinched ends and outer loops under the round loaf.

18. 18

    Cover the loaf loosely with plastic and let rise until the dough does not spring back fully when gently pressed with a knuckle, about 3 hours.

19. 19

    Thirty minutes before baking, adjust the oven rack to the middle position and heat the oven to 350°F (175°C).

20. 20

    Whisk together the remaining egg and a pinch of salt for the egg wash. Brush the loaf thoroughly with the wash and sprinkle with sesame or poppy seeds if using.

21. 21

    Bake until the loaf is deep golden brown and the internal temperature registers at least 195°F (90°C), about 35 to 40 minutes.

22. 22

    Let the loaf cool on the baking sheets for 20 minutes. Transfer to a wire rack and let cool completely before slicing, about 2 hours.

Notes

We strongly recommend weighing the flour for the dough. This dough will feel firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling the ropes, so resist the urge to dust your counter with flour. Baking on two nested sheets prevents the bottom from getting too dark.

Nutrition per serving

• bread
• challah
• jewish
• baked
• braided
• holiday
• shabbat