A braided bread eaten by Jewish people on Shabbat and other holidays, challah is absolutely delightful and delicious, able to be enjoyed by all people and in all contexts. Plus, it looks pretty dang good on a dinner table. So if you want to make your own challah and have it turn out looking perfect and tasting great, here are some tips we recommend you follow.
Use the Right Flour
Challah is bread, so you’d better use bread flour when making it. Simple, right? Now, on to the next tip.
Let it Rise, Let it Rise, Let it Rise
To get the right texture, letting your challah dough properly rise (not once, but twice!) is crucial. The first time, let the dough rise in a covered bowl for several hours until it’s doming up over the top of the bowl and pushing against the plastic wrap. Then, after the dough is braided, let it rise one more time for 30 to 45 minutes.
Bake on a Silicon Mat, Not a Baking Sheet
When you bake your challah on a baking sheet, the bottom often turns out too burnt. Instead, use parchment paper or even better, a silicone baking mat.