Jewish Challah Bread

The day before you make the bread, make a dough out of starter by combining all of the starter ingredients. Cover and allow to pre-ferment overnight.

The next day, prep the dough. In a mixer with a dough hook, mix all dough ingredients on medium speed until it begins to pull from the sides and is smooth and firm in texture. Add more flour or water as needed. While still mixing, drop the starter into the dough and let it mix until combined.

Place dough in a large bowl, cover, and let it double in size by placing in a warm environment (1 hour). Once doubled, divide into 9 pieces, each about a 1-pound oblong loaf. Place on a lined tray, cover, let proof again to double in size (30 minutes to 1 hour).

Once dough has doubled again, it’s time to roll and braid. On a floured surface, divide each loaf of dough into 3 pieces, each a 12″ x 2″ breadstick. Pinch together one end and braid like you would your hair, then pinch together the other end.

Place braids back on the tray. Whisk the eggs together for the egg wash and brush over the braids. Allow the loaves to rise again until doubled, 30 minutes.

Bake at 350ºF until golden brown and shiny, 15–20 minutes.