1(1)large egg, plus 1 tablespoon water, for egg wash
toppings, optional, see Recipe Notes
Instructions
Weigh the dough and portion out 6 equal pieces, cutting with the bench scraper. Shape each piece into a long rope. Lay all the ropes side by side on a lightly floured surface and pinch them together at the top.
Take rightmost strand and jump it over the next 2 strands, under the 3rd strand, and over the next 2 strands.
Repeat with the new rightmost strand, and continue the pattern until the end of the strands. Pinch the leftover ends together and tuck under the loaf.
To even out the loaf you can turn braid around, undo the very top, and redo the pattern. Tuck those ends under for a neat finish.
Line a half baking sheet with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking sheet, then cover with greased plastic wrap.
Let the shaped dough rise for 45 minutes in a warm place. Preheat the oven to 350 °F.
For the egg wash, whisk together the beaten egg with the water. Brush the dough with the egg wash and sprinkle on any desired toppings.
Bake the dough for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F with a digital thermometer), remove it from the oven to cool.
Remove the finished loaf from the baking sheet and cool on a wire rack. Slice (or tear), serve, and enjoy!
Challah will last for several days on the counter in an airtight container, and freezes beautifully.
Notes
Toppings are personal preference and are totally optional as well. Sesame seeks and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. I've also seen spice mixes being used. Get creative or leave it plain. Your choice!