1(1)large egg, plus 1 tablespoon water, for egg wash
toppings, optional, see Recipe Notes
Instructions
Weigh the dough and portion out 4 equal pieces. Shape each piece into a long rope.
Lay two strands next to each other horizontally. Lay the remaining two strands next to each other vertically on top of the first two.
Take the right vertical strand and weave it under the upper horizontal strand. Take the left vertical strand and weave it under the lower horizontal strand (you now have a pattern akin to a tic-tac-toe board).
Push all the strand tightly together in the middle so there’s no space between them, and separate the ends so you’ll have room to start weaving.
Starting with the lower left vertical strand, place it over the strand next to it on the right. Repeat around the circle. You’ve gone around the circle counter-clockwise a total of 4 times.
Now do the same pattern starting with the lower right vertical strand, placing the strand over its neighbor on the left, going around the circle clockwise.
Travel around the circle counter-clockwise again.
Travel around the circle clockwise one more time. By now the strands will be too short to continue the pattern, so tuck the ends under and adjust the woven round mass into a circle.
Line a half baking sheet with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking sheet, then cover with greased plastic wrap.
Let the shaped dough rise for 45 minutes in a warm place. Preheat the oven to 350 °F.
For the egg wash, whisk together the beaten egg with the water. Brush the dough with the egg wash and sprinkle on any desired toppings.
Bake the dough for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F with a digital thermometer), remove it from the oven to cool.
Remove the finished loaf from the baking sheet and cool on a wire rack. Slice (or tear), serve, and enjoy!
Challah will last for several days on the counter in an airtight container, and freezes beautifully.
Recipe Notes
Toppings are personal preference and are totally optional as well. Sesame seeks and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. I've also seen spice mixes being used. Get creative or leave it plain. Your choice!