• Baking Time 35 minutes
  • Preparation Time 20 minutes
  • Makes 1 loaf
  • Freezing Excellent
  • Braided Challah
    Braided Challah

Ready.
Set.
Make.

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Ingredients

  • 1 tsp sugar
  • 3/4 cup water, warm
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 3 1/2 - 4 cups Robin Hood® Best for Bread Flour Homestyle White
  • 2 eggs
  • 1 egg beaten
  • SUGAR IN THE RAW® natural turbinado sugar, kosher salt, sesame seeds and poppyseeds

Serving Size: 1 loaf

Next

Directions

Serving Size: 1 loaf

  • Dissolve sugar in water in large bowl of electric mixer. Sprinkle in yeast and let stand for 10 minutes or until frothy. Add next 4 ingredients and mix well. Add 2 ½ cups (625mL) flour and beat until a rough dough forms. Continue adding enough flour, ¼ cup (50mL) at a time until dough forms a ball. Remove to floured surface and knead by hand, until dough is smooth and satiny, about 5 minutes.
  • Place dough in a large greased bowl, turning to grease all over. Cover with plastic wrap and let rise 1 hour or until doubled in size. Line a baking sheet with parchment paper.
  • Punch down dough on floured surface. Divide dough into 3 pieces and roll each piece into 14” (35cm) long rope. Pinch edge together and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise 1 hour or until doubled.
  • Preheat oven to 400°F (200°C). Brush dough with beaten egg and top with sugar, salt, and seeds if using.
  • Bake in preheated oven for 20 minutes. Reduce oven temperature to 350°F (175°C) and continue baking another 10-15 minutes or until an internal temperature of 190°F (85°C). Cover with foil if becoming too brown. Cool on wire rack.
Finish

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