Six-Strand Honey Challah Bread with Sesame Seeds
Traditional Jewish braided bread enriched with honey and butter, creating an exceptionally tender crumb and golden exterior. The honey adds subtle sweetness while multiple egg yolks contribute to the rich, pillowy texture that makes challah perfect for Shabbat dinners or holiday celebrations. This recipe yields four beautiful loaves with an optional six-strand braid pattern that creates an impressive presentation. The combination of proper kneading technique and double rising ensures the signature soft, slightly sweet bread that pulls apart in fluffy layers.
Ingredients
- 1 ½ tablespoons active dry yeast
- 2 ½ cups warm water, 110-120°F
- 1 cup honey, good quality
- 12 tablespoons unsalted butter, melted, divided
- 1 large egg
- 4 large egg yolks
- 1 tablespoon kosher salt
- 8 cups all-purpose flourbread flour1:1gluten-preference
chewier texture
- 2 eggs, for egg wash
- 2 tablespoons water, for egg wash
- sesame seeds(optional)
Instructions
- 1
Combine warm water and honey in stand mixer bowl
- 2
Sprinkle yeast over mixture and swirl to combine
- 3
Let sit for 5-10 minutes until yeast blooms and becomes aromatic
- 4
Add melted butter, eggs, salt and 6 cups flour
- 5
Mix on low speed with dough hook until smooth
- 6
Add remaining flour 1 cup at a time until soft dough ball forms
- 7
Turn to medium speed and knead for 5 minutes until tacky
- 8
Turn dough onto floured counter and knead about 10 turns
- 9
Place dough in buttered bowl, turning once to grease top
- 10
Cover with sprayed plastic wrap and cloth, let rise in warm place until doubled
- 11
Prepare egg wash and grease two cookie sheets with butter
- 12
Punch down dough and divide into four balls
- 13
Roll each ball into log and cut into thirds, then halve each third for 6-strand braid
- 14
Braid into 4 loaves and place on prepared cookie sheets
- 15
Brush with egg wash and sprinkle with sesame seeds if desired
- 16
Cover and let rise until doubled, about 60 minutes
- 17
Bake for 40 minutes or until golden brown
- 18
Cover with foil if browning too quickly
- 19
Brush with remaining butter when removed from oven
Tips
Test dough texture by touching - it should be tacky but not leave residue on fingers. Add flour gradually if too sticky.
Place racks in top and bottom third of oven for even browning of multiple loaves.
Brush with remaining melted butter immediately after baking for extra shine and flavor.
Good to Know
Store covered at room temperature for 3 days or refrigerate for 1 week.
Dough can be made through first rise, then refrigerated overnight. Bring to room temperature before shaping.
Serve warm or at room temperature. Excellent for French toast the next day.
Common Mistakes
Use tacky, not sticky dough to avoid dense bread.
Don't skip the second rise or loaves will be heavy.
Cover with foil if browning too quickly to prevent burning.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze the baked challah?
Yes, wrap cooled loaves tightly and freeze up to 3 months. Thaw at room temperature and warm in 300°F oven for 10 minutes.
What if I don't have a stand mixer?
You can make this by hand, but expect 10-15 minutes of vigorous kneading after combining ingredients to develop proper gluten structure.
How do I know when the bread is fully baked?
The internal temperature should reach 190°F, or tap the bottom - it should sound hollow when done.