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Double-Braid Challah Bread With Sesame Seeds

The aroma of baking challah always transports me back to my grandmother’s kitchen. Every Friday afternoon, the air would be thick with the sweet, yeasty scent, mingling with the comforting smells of simmering chicken soup. Her challah, a golden-brown masterpiece adorned with sesame seeds, was the centerpiece of our Shabbat table, a symbol of warmth, family, and tradition. I remember being fascinated by the intricate braids, wondering how she managed to create such a beautiful loaf. This recipe, though my own adaptation, carries a piece of that cherished memory, a reminder of the simple joys found in sharing homemade bread with loved ones.

Recipe Overview

Prep Time: 3 hours
Cook Time: 20-30 minutes
Total Time: 4 hours 30 minutes
Servings: 12
Yield: 1 large loaf
Dietary Type: Dairy

Ingredients

3 cups all-purpose flour
1/3 cup honey
1/4 cup vegetable oil
1 1/2 teaspoons salt
1 tablespoon active dry yeast
1 cup very warm water (120-130F)
4 egg yolks
1/3 cup milk
1/4 cup sesame seeds

Equipment Needed

Large Mixing Bowl
Measuring cups and spoons
Floured Work Surface
Cookie Sheet
Plastic Wrap
Pastry Brush (optional)

Instructions

In a large bowl, combine the flour, honey, vegetable oil, salt, active dry yeast, and very warm water. Mix well. The dough will be quite sticky at this point.
Turn the dough out onto a liberally floured board. Have additional flour close at hand.
Knead the dough, adding flour as it is absorbed, until the dough is no longer sticky and is smooth and elastic, about 5-10 minutes. The amount of flour needed will vary depending on the humidity, so add it gradually.
Lightly oil a large bowl and place the dough inside, turning to coat the dough on all sides. This prevents the dough from drying out as it rises.
Cover the bowl and allow the dough to rise in a warm place for 1-2 hours, or until it has at least doubled in size. Patience is key here; a good rise is essential for a light and airy challah.
Once the dough has risen, gently punch it down to release the air.
Divide the dough into three equal sections.
Take a third of each of the original three sections and reserve them for the top braid. This will leave you with two sets of three dough pieces: a larger set and a smaller set.
Grease a cookie sheet. This will prevent the challah from sticking during baking.
Roll and stretch the three larger sections of dough into ropes, a little shorter than the cookie sheet.
Cross the tops of the ropes over one another and braid them together. Pinch the ends of the braid together and tuck them under to create a neat, even shape.
Repeat steps 10 and 11 with the smaller dough sections, braiding the ropes on top of the first, larger braid. Carefully place the smaller braid directly on top of the larger braid, centering it as best as possible.
Grease the double-braid liberally with vegetable oil or cooking spray. Then cover it loosely with plastic wrap.
Allow the double-braid to rise for another 1-2 hours, or until it has at least doubled in size again. This second rise is crucial for achieving a light and airy texture.
Preheat oven to 375°F (190°C).
In a small bowl, combine the milk and sesame seeds.
Uncover the double-braid. Use a pastry brush to gently brush the milk and sesame seed mixture over the entire surface of the challah. Alternatively, you can use your hands to rub the mixture in, ensuring even coverage.
Bake the bread for 20-30 minutes, or until it is a deep golden brown. Check for doneness by inserting a wooden skewer into the center; it should come out clean.
Remove the challah from the oven and let it cool completely on a wire rack before slicing and serving.

Expert Tips & Tricks

For a richer flavor, you can use olive oil instead of vegetable oil.
If you don’t have active dry yeast, you can use instant yeast, but you may need to adjust the proofing time.
The key to a perfect challah is the kneading. Don’t be afraid to add more flour as needed to achieve a smooth, elastic dough.
If the top of the challah starts to brown too quickly during baking, you can loosely tent it with aluminum foil.
For an extra glossy finish, you can brush the challah with an egg wash (1 egg beaten with 1 tablespoon of water) before adding the sesame seeds.
To prevent the dough from sticking to the bowl while rising, lightly oil the bowl before placing the dough inside.
If your kitchen is cold, you can create a warm environment for the dough to rise by placing it in a slightly warm oven (turned off, of course!) or near a warm stovetop.

Serving & Storage Suggestions

This double-braid challah is best served warm, fresh from the oven. It’s delicious on its own, with butter or jam, or as an accompaniment to soups and stews. Leftovers can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the challah tightly in plastic wrap and freeze it for up to 2 months. To reheat, thaw the challah completely and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also slice the challah and toast it for a quick and easy breakfast or snack.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	223 kcal	11%
Total Fat	8 g	10%
Saturated Fat	1.5 g	8%
Cholesterol	127 mg	42%
Sodium	299 mg	12%
Total Carbohydrate	33 g	11%
Dietary Fiber	1.4 g	6%
Sugars	7.9 g	–
Protein	5.2 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

For a sweeter challah, you can increase the amount of honey in the recipe.
Instead of sesame seeds, you can use poppy seeds, everything bagel seasoning, or leave the challah plain.
For a richer, more tender challah, you can substitute some of the water with milk or cream.
To make a chocolate challah, add 1/4 cup of cocoa powder to the dry ingredients and knead in 1/2 cup of chocolate chips after the first rise.
If you’re looking for a gluten-free option, you can try using a gluten-free flour blend, but the texture may be slightly different.

FAQs (Frequently Asked Questions)

Q: Why is my challah bread dense and not fluffy?
A: A dense challah can be caused by several factors, including not using enough yeast, not kneading the dough long enough, or not allowing the dough to rise sufficiently. Make sure your yeast is active, knead the dough until it is smooth and elastic, and give it ample time to rise in a warm place.

Q: How can I tell if my dough has risen enough?
A: The dough should have doubled in size and feel light and airy when gently pressed. You can also use the “poke test”: gently poke the dough with your finger; if the indentation slowly springs back, it’s ready to be baked.

Q: Can I make the dough ahead of time and bake it later?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours after the first rise. When you’re ready to bake, remove the dough from the refrigerator, let it come to room temperature for about 30 minutes, and then proceed with the braiding and second rise.

Q: What’s the best way to prevent the challah from burning on top?
A: If the top of the challah starts to brown too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.

Q: Can I freeze challah bread?
A: Yes, challah freezes well. Wrap the loaf tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw it completely before reheating.

Final Thoughts

Baking this double-braid challah is an act of love, a way to connect with tradition and create something truly special. Don’t be intimidated by the braiding; it’s easier than it looks with a little practice! I encourage you to try this recipe and experience the joy of sharing homemade bread with your family and friends. And if you have any questions or tips of your own, please share them in the comments below. Happy baking!

Double-Braid Challah Bread With Sesame Seeds Recipe