Classic Challah Recipe | King Arthur Baking
A challah recipe for a bright-gold, shiny braid, lightly sweetened with honey.
Ingredients
- 4 to 4 1/4 cups (480g to 510g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (170g) water, lukewarm
- 6 tablespoons (74g) vegetable oil
- 3 tablespoons (63g) honey
- 2 large eggs
- 1 large egg yolk (white reserved for the topping)
- 1 1/2 teaspoons (9g) table salt
- 4 teaspoons (12g) instant yeast
- 1 large egg white (reserved from above), beaten with 1 tablespoon cold water
- poppy seeds or sesame seeds, for sprinkling; optional
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