New York Times Challah Recipe

New York Times Challah Recipe
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Adapted from NYTimes
Makes 1 loaf


  1. There should be no more than 2 1/4 teaspoons of active dry yeast per tablespoon.
  2. Sugar in the amount of 1/2 tablespoon and 1/4 cup.
  3. 14 tbsp lukewarm water (or 3/4 cup plus 2 tbsp).
  4. 1/4 cup vegetable oil, plus extra for the bowl’s coating, is all that is needed.
  5. Half a giant egg and two medium-sized eggs
  6. One and a half teaspoons of salt
  7. 4 to 14 cups all-purpose flour.
  8. Sprinkle with poppies or sesame seeds.


  1. Dissolve the yeast and sugar in 14 tablespoons of boiling water in a large bowl. Within five minutes of the yeast mixture seeming to be softly sparkling, add the oil and then, one at a time, the eggs, together with the remaining sugar and salt.
  2. Add the flour gradually, one tablespoon at a time, mixing well after each addition. The dough is ready to be kneaded when it keeps its shape. (A dough mixer with a hook may also be used to mix and mix.)
  3. On a floured surface, knead the dough for no more than five minutes until it is smooth.
  4. Be mindful of the quantity of flour you use on the flour’s surface. Stopping the mixing may have been a mistake if the dough starts to tighten up again.
  5. Return the container and oil to the bowl mass after cleaning. Cover the bowl and let it rise in a warm location for about an hour using plastic wrap. At 150 degrees, a hotter oven will allow the mass to grow as well. For half an hour, cover the dough and let it rise again in a warm location.
  6. Spray cooking or a light dispersion of oil to grease the surface works for dough collages. At this time, I will add the flour to the counter. The bulk is then thickened by the addition of the unwanted flour, resulting in a heavy and dense product.
  7. Six balls of equal mass are formed and then braided six times to form 6-braid challah. Using their hands, they formed a 12-inch-long strand that was 1-and-a-half-inches-wide.
  8. Set them up in a straight line, six to a row. The tightening of the wires at their higher ends. The strand’s displacement is just outside of two wires or more. Then go to the right, taking the second chain from the left.
  9. Please pick up the left external wire and carry it with you. The far leftmost position for the second right-hand string should be used. Follow up on what is now directly outside the wire by repeating. Twist all of the strands together. Straight bars’ ends may be slipped beneath. Pinch the ends of a circular rod together to be rotated in a circle. Prepare a greased pastry plate or use parchment paper to cover the braided bread.
  10. Brush the leftover bread with the beaten egg. Alternatively, bread may be frozen or rise for an hour in the refrigerator.
  11. 375 degrees Fahrenheit and a brush are needed to bake a cake. The gel should be taken out of the freezer 5 hours before cooking (if used). Once you’ve soaked your finger in the egg wash, go ahead and dip it in the poppy or sesame seeds, and then dip it in the bread mound. The bread will be finished when all the seeds have been added.
  12. 35-40 minutes in the middle of the oven, or until golden brown. Before slicing, the bread should be cooled on a grid for at least two hours or until it is pretty cold to the touch.
  13. To maintain the freshness of your bread, place it in a plastic bag or freeze it.


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