Honey Challah bread


  • 3½ cups bread flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon kosher salt
  • ¾ cup warm water
  • 3 tablespoons honey
  • ⅓ cup canola oil
  • 3 large eggs, divided
  • 2 tablespoons whole milk


    step 1

    . In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour with the sugar and yeast.

    step 2

    Add the salt, water, honey, oil and 2 eggs. Mix on low speed until the dough starts to come together, about 4 minutes. Increase the speed to medium and continue to mix until the dough is smooth, about 3 minutes more.

    step 3

    Lightly grease a large bowl with nonstick spray, then transfer the dough to the bowl. Cover the bowl loosely with plastic wrap. Let the dough rise at room temperature until it has doubled in size, about 1 hour.

    step 4

    Turn out the dough on a lightly floured surface and divide it into thirds. Roll each piece into a rope about 12 inches long.

    step 5

    Cover the braided loaf loosely with plastic wrap. Let rise until the dough springs back very slowly when poked with a finger, 30 to 45 minutes. Meanwhile, preheat the oven to 375°F.

    step 6

    In a small bowl, whisk the remaining egg with the milk. Brush the egg wash onto the entire loaf just before baking. Bake the loaf until it’s deeply golden brown and fully cooked through, 40 to 50 minutes. Cool before slicing and serving.