Challah, a traditional Jewish bread, is both stunning in appearance and delightful in taste. Known for its rich, slightly sweet flavor and golden braided appearance, challah is enjoyed on Shabbat, Jewish holidays, and anytime a special bread is desired. A key part of what gives challah its characteristic shine is the egg wash applied before baking. If you’re searching for a detailed, step-by-step challah egg wash recipe and bread-making process, this guide covers everything you need to know.

What Is Challah?

Challah is a slightly sweet, yeasted bread enriched with eggs. Traditionally, it’s braided into stunning shapes, with the most common being a three-strand loaf. For Rosh Hashanah, challah is often shaped into a round loaf symbolizing continuity. Its golden crust comes from an egg wash brushed on before baking, giving it a glossy, appetizing finish.

Ingredients for the Challah Dough

Here’s everything you need to prepare a single loaf of challah:

Ingredients for the Egg Wash

The egg wash is simple but essential:

Step-By-Step Instructions for Making Challah

1. Prepare the Dough

1. Whisk the wet ingredients:
   • In the bowl of a stand mixer, add eggs, warm water, and olive oil.Mix on medium speed for approximately 30 seconds until well combined.
   •   (Alternatively, use a fork.

1. Add dry ingredients:
   • Switch to the dough hook attachment. Add bread flour, honey, yeast, and salt to the wet ingredients. Knead on the lowest setting for 10 minutes until the dough becomes pliable and stretchy.

1. Scrape and form a ball:
   • Scrape down the sides of the bowl with a spatula, gathering the dough into a ball. Cover the bowl tightly with a lid or plastic wrap. 

2. Proof the Dough

1. Create a warm environment:
   • Preheat your oven to 350°F for one minute, then turn it off. This creates a 90°F–100°F proofing environment.
2. Let the dough rise:
   • Place the covered bowl in the oven and let the dough rise for 1 1/2 hours, or until it doubles in size.

3. Divide and Shape the Dough

1. Prepare the surface:
   • Lightly flour your work surface. Turn the dough out and sprinkle flour on top to prevent sticking.
2. Divide the dough:
   • Flatten the dough into a rectangle and divide it into three equal pieces.

1. Roll into strands:
   • Roll each piece into an 18-inch rope. Pinch one end of the ropes together.
2. Braid the dough:
   • Cross one outer strand over the middle. Repeat with the opposite side, alternating until the braid is complete. Pinch the ends of the dough together and tuck them neatly underneath the loaf to create a smooth, polished finish.

4. Proof the Braided Dough

1. Transfer to a baking sheet:
   • Carefully place the braided loaf onto a parchment-lined baking sheet.

1. Cover and rise again:
   • Cover the loaf loosely with plastic wrap and let it rise for 45 minutes in a warm spot. When gently pressed with your finger, the dough should spring back, indicating it’s ready.

5. Prepare and Apply the Egg Wash

1. Mix the egg wash:
   • In a small bowl, whisk together one egg and one tablespoon of water.
2. Brush the dough:
   • Use a pastry brush to coat the braided loaf evenly with the egg wash. Sprinkle toppings (if desired) while the egg wash is still wet.

6. Bake the Challah

1. Preheat the oven:
   • Heat the oven to 350°F.
2. Bake the loaf:
   • Bake the challah for about 30 minutes, or until the crust turns a golden brown.
   •  The internal temperature should read 195°F.
3. Cool the bread:
   • Transfer the loaf to a wire rack and let it cool for at least 2 hours.

Nutrition Facts

Here’s the approximate nutritional breakdown for one serving (based on 10 servings per loaf):

Community Reviews and Tips

Many bakers have found this challah recipe easy to follow and rewarding. Here’s what others are saying:

• “The egg wash gives the loaf such a beautiful sheen—it’s the star of the recipe!”
• “I used sesame seeds for a classic look, and my family couldn’t stop eating it.”
• “Don’t skip the second proofing; it makes a big difference in texture.”

Frequently Asked Questions (FAQ)

Can I make this recipe vegan?
Yes! Substitute the eggs in the dough with a flaxseed or aquafaba mixture. Use non-dairy milk for the egg wash.

How do I store leftover challah?
Wrap it tightly in plastic wrap and store at room temperature for up to three days. For longer storage, freeze for up to two months.

Why is my challah dough so sticky?
Challah dough is naturally high in hydration. Flour your work surface generously to prevent sticking while shaping.

Can I add raisins or chocolate chips?
Absolutely! Add 3/4 cup of your preferred mix-ins to the dough during the kneading stage.

Conclusion

Making challah at home is a deeply satisfying experience, and mastering the egg wash technique ensures a golden, glossy finish every time. Whether for Shabbat, a holiday, or a special treat, this recipe delivers a perfect loaf that’s soft, slightly sweet, and beautiful to behold. With these step-by-step instructions, tips, and FAQs, you’ll be braiding and baking like a pro in no time.

Happy baking! 🍞