Braided Challah Bread

This Braided Challah Bread looks so impressive, but it's super easy to make. It's also absolutely delicious with a gorgeous crust and a fluffy, rich center. It's gonna be awesome.

Store bought bread is always on my gratitude list. Though I do occasionally love to make and eat a loaf of homemade bread, I could never do it every day. I will just always be a person who buys sliced sandwich bread from the grocery store or picks up a loaf of sourdough from the bakery on the way home if I really need it. I'm used to store bought bread, and I'm perfectly happy with it.

That being said, there is something really special about baking your own loaf. The magic of a pile of powders, one of which is alive, and a bit of water coming together and undergoing a truly alchemical process to become a deeply delicious loaf of bread is so awesome. Nothing compares to eating bread fresh out of the oven with real salted butter and maybe a drizzle of honey. It's a special treat I'll always cherish.

What makes Braided Challah Bread so awesome?

Challah is enriched with eggs and lightly sweetened with a bit of honey, giving it a deep golden color and a tender interior. The outside of the loaf is also brushed with an egg wash to make it gleam. The contrast between crust and bread is just gorgeous. This recipe also makes a massive loaf, so it's perfect for a sabbat feast. There will be plenty to go around.

Use this bread for dipping into soups or stews or for sopping up juices from a particularly delicious dinner. It's also absolutely delicious the next day as French toast. You could also tear it into chunks for bread pudding, either savoury or sweet. I'll happily just sit down and eat a slice with butter and maybe a drizzle of honey or a smear of Nutella. It's delicious.

Make it magical

Many of us today think of Challah as an eggy braided loaf, but the term actually originated as the bread that was set aside as an offering to local Jewish priests. The word can also be used to refer to any bread used in Jewish rituals. Traditional loaves had 12 humps to represent the 12 tribes of Israel. (Source: Modernist Bread)

As modern witches, we may want to incoporate some of the Jewish tradition (if that's appropriate for you) or use the braided shape of the bread as a form of knot magic. With each cross and weave of the dough, you can infuse your intention into the bread. It is then strengthened and solidified as the bread bakes. Then, each person who eats the bread will take in that intention as they eat.

For more on the magical properties of the specific ingredients in this recipe, check the Kitchen Magick page.

Ingredients

Here's everything you'll need to make this recipe. All the details are in the recipe card below.

• Flour - bread flour or strong flour
• Salt
• Yeast - I use packets of instant yeast
• Water - lukewarm
• Eggs
• Honey
• Vegetable oil - any neutral flavor oil, such as sunflower oil

Tips for making Braided Challah Bread

Baking yeasted bread can always seem a bit intimidating, but a braided loaf can be even scarier. I did not think it would be this easy. This recipe originates from The Great British Book of Baking, so it's designed for home bakers. If I can do it, you definitely can.

If you have a stand mixer, let it handle all the work and most of the mess. You'll start by mixing your dry ingredients, then add the water, eggs, honey, and oil, and mix until combined. Keep an eye on the moisture level and add a bit more water or a bit more flour as needed. Use your machine or your hands to knead the dough until smooth. Then let it rise until doubled, about an hour and a half.

Here comes the fun part. Turn your dough out onto a floured surface and divide it into 4 roughly equal pieces. Then roll these out into thick ropes, approximately 40 centimeters long. I'm terrible at making things evenly sized, but this loaf is very forgiving. Don't worry about getting it perfect.

How to braid your challah

When you have your four ropes of dough, you'll pinch them all together at the top to start braiding. This is a rope braid, so it's over two, under one. You'll take your outside rope over the first two ropes, then back under one rope. Repeat this from the other side, and keep going until you get to the end of your dough. Pinch the finished ends together, tuck the ends under, and let your braided dough rise again on a baking sheet for about 45 minutes.

Then we're gonna just give it a little egg wash, brushing it with beaten egg before popping it in the oven. It'll bake for about 10 minutes at 425 F (220 C), then you'll turn the heat down to 375/190 and let it bake for another half hour. It will be deeply golden on the outside and have that familiar hollow sound. Let it cool most of the way before slicing and eat. Fresh warm bread is the absolute best!

This Braided Challah Bread is as delicious as it is gorgeous. I hope you give it a try. You can definitely do this.

Looking for more awesome bread recipes? Try this Garlic & Herb Focaccia Bread or this Super Soft Bread Recipe.

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