There is nothing as comforting as a slice of fresh warm bread. This homemade challah bread recipe walks you through a classic, step by step, and is perfect for a weekend brunch.
In a small bowl, whisk together yeast and water. Allow the yeast to bloom in warm water for 5 minutes.
In the bowl of your stand mixer, fitted with the hook attachment, whisk together the flour, yeast mixture, honey, and eggs until smooth and no clumps remain.
Cover the bowl with plastic wrap and place in a warm dry area (I use the inside of my oven).
Let the starter stand 2 to 12 hours, until ready to make the challah.
For the Flour Mixture:
In a large clean bowl, whisk together flour and yeast.
Once combined, add in the salt.
Gently, sprinkle the flour mixture over the top of the sponge and cover with plastic wrap.
Allow the mixture to stand 1 to 4 hours.
Make the Challah Dough:
In a the bowl of your stand mixer, combine the eggs, oil, honey, and apple cider vinegar until combined.
Gently, add the flour mixture, and stir on low with the dough hook until well combined.
Run the mixer for a few moments until the dough just starts to come together and peel back from the bowl.
Fold the dough out on to a clean work surface, lightly dusted with flour, and knead until the dough comes together into a smooth ball, about4 to 6 minutes.
Place a towel over the dough and let it rest for 20 minutes.
Knead the dough again until the dough is very elastic. The dough will spring back a bit when pressed gently with your finger. The dough will be slightly tacky to the touch.
Shape the dough into a ball.
Lightly coat a large with oil.
Place dough in bowl, and turn it a bit to coat it in oil on all surfaces. Cover and place in a warm spot.
Allow to rise until doubled, about one to two hours.
Punch the dough down gently with your hands and reshape in the bowl. Toss it to coat in oil again and cover.
Allow to double a second time, for about an hour longer.
Turn dough out onto a lightly floured surface and flatten gently with your hands.
With a dough scraper or knife, cut into three equal pieces and allow to rest 8-10 minutes.
Preheat oven to 350 degrees.
Working one at a time, roll each portion of dough into a long rope, about 15-18”, gently pulling and stretching as you go.
Arrange the dough laying side by side and start a braid, weaving them in upon one another working from the center out to either side.
Bring the two ends together, folding and tucking under itself.
Transfer the the dough onto a baking sheet lined with parchment paper.
Beat the remaining egg in a small bowl, and with a brush the challah, making sure to not allow any puddles to form in the creases.
Bake 30-35 minutes, until the loaf is golden, or registers 190 degrees in the very center with your wireless thermometer.