Challah from Basics with Babish

Andrew Rea
Andrew Rea
December 6, 2021
This recipe first appeared in Basics with Babish (Episode 135). Serve as is or use as the base for epic apple pie stuffed French toast. Find the full video on YouTube for more details.
Prep Time
Cook Time
Challah from Basics with Babish
4.5 (8)
For the Dough
500 g (3 1/2 cups)
bread flour
7 g (2 1/4 tsp)
instant yeast
5 g (1 1/2 tsp)
kosher salt
125 g (1/2 cup)
water, heated to 80 to 85°F (27 to 29°C)
2 large
eggs plus 1 large yolk
80 g (1/4 cup)
60 g (1/4 cup)
vegetable oil, plus more for greasing
For the Egg Wash
1 large
egg plus 1 large yolk
Pinch kosher salt

1. Mix Dry Ingredients

Make the bread dough: Combine the flour, yeast, and salt in the bowl of a stand mixer. Using a tiny whisk, mix the ingredients until the yeast and salt are well distributed.
Mix Dry Ingredients

2. Mix Wet Ingredients

In a separate bowl, combine the water, eggs, egg yolk, honey, and oil. Use a tiny whisk to thoroughly combine.
Mix Wet Ingredients

3. Combine Wet and Dry Ingredients

Add the wet ingredients to the dry and begin mixing the dough together on low speed, 3 to 5 minutes.

4. Knead

Once the dough has come together, increase the speed to medium-high and knead the dough until smooth, elastic, and passes the windowpane test, 6 to 8 minutes. Alternatively, knead by hand for 10 to 15 minutes.

5. First Proof

Remove the dough from the bowl and lightly grease the sides of the mixing bowl. Return the dough to the bowl and cover with plastic wrap. Proof the dough at room temperature until risen by about 50 percent, 45 minutes to 1 hour.
First Proof

6. Divide Dough

Divide the dough into 6 (150g) pieces. Shape the dough pieces into roughly rectangular pieces, then starting from the outside edge, roll the dough toward you to form a log. Make sure to press out any excess air bubbles or pockets in the process. 
Divide Dough

7. Shape

Roll the logs into 14-inch-long strands. Braid into a 6-strand loaf and place on a parchment-lined sheet pan.

8. Make Egg Wash

In a small bowl, whisk together the egg, egg yolk, and salt until smooth.

9. Brush Loaf

Brush the the braided loaf with the egg wash, then cover with loose greased plastic wrap.
Brush Loaf

10. Second Proof

Transfer to the oven and turn it on. Let the dough proof in the oven until doubled in size, 45 minutes to 1 hour. The dough should only spring back halfway when gently poked. Remove from the oven.
Second Proof
Sous Vide Mode: Off
Steam: 60%
Temp: 82°F
Heat: Rear
00:45 Timer

11. Adjust the Oven for Baking

Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear

12. Brush Loaves Again

Brush the proofed loaf with egg wash once more.
Brush Loaves Again

13. First Bake

Transfer to the hot oven and bake for 10 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear
00:10 Timer

14. Second Bake

Continue to bake until deeply browned and baked through, 10 to 12 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 360°F
Heat: Rear
00:12 Timer

15. Cool, Slice, and Serve

Let cool on a wire rack before slicing and serving.
Cool, Slice, and Serve
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