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challah recipe
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Honey and Cardamom Challah
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Total resting time: 2 and 1/2 hours
Course: Main Course
Keyword: challah, challah bread, how to braid challah, how to make challah
Servings: 2 loaves
Author: Teena Agnel
Ingredients
  • 2 and 1/4 teaspoons active dry yeast
  • 3/4 cup or (180ml) warm water (I heated water in the microwave for 20seconds)
  • 1/2 cup or (120ml) honey
  • 1 teaspoon salt
  • 1/8 cup or (30ml) oil
  • 4 and 1/2 cups or (540gm) All purpose flour
  • 2 large eggs lightly beaten
  • 1 yolk Reserve the whites for glaze
  • 1 teaspoon cardamom powder
FOR GLAZE
  • 1 egg white
  • 1 tablespoon water
Instructions
  1. Add yeast in a mixing bowl. To that add warm water + honey + 2 tablespoons of flour. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.

  2. Add salt + oil, stir again. Now add half of the flour + egg + egg yolk + cardamom and start kneading with a dough hook attachment. Add little flour as needed. The dough should be sticky and elastic. The dough should be soft and when you touch with your fingers it should not be sticky. Reserve about 1/2 cup of flour.

  3. Transfer the dough onto a lightly floured work surface and knead well with the palm of your hands for 6-8 minutes so that the gluten can develop. Add the reserved 1/2 cup of flour as needed. (If you have a stand mixer you can knead in it all the way through and you dont have to knead by hand)

  4. (If using hands, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with both the palm of your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
  5. Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and ½ -2 hours or until the dough doubles in volume.

  6. Punch down the dough, separate it into 2 equal parts. Further divide each part into 6 parts. Roll 6 ropes about 15 inches long. Keep it parallel to each other. If its difficult to roll, cover and try doing it after 5 minutes.

  7. Take the right strand, bring it below the middle strand, then move it to the left.

  8. This song will help you (Over the two - under the one - over the two). Repeat the same till you reach the end of the strands.

  9. Pich the other side together.

  10. Tuck both the sides under the dough and slowly plump it up with the palm of your hands.

  11. Carefully transfer this to a non-stick mat or parchment paper lined baking sheet.

    Cover with a lightweight damp Kitchen towel. Let it rest for additional 30 to 45 minutes.

    how to shape challah

  12. Gently brush the top of challah with egg wash. Apply generously in the corners and towards the sides too.

    how to make challah bread
  13. Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius.

  14. Bake for 25 to 30 minutes until you achieve a brown shiny look.

    beautiful challah
  15. Brush some melted butter as soon as you take the bread out of the oven.
Recipe Notes

If you don't want the challah to be sweet, use only 1/4 cup of honey. You can also choose not to use cardamom.