Classic Challah

Yes. Bake, cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw at room temperature for 2–3 hours, then reheat wrapped in foil at 350°F for 10 minutes. You can also freeze the unbaked braided dough; let it thaw in the fridge overnight, then let rise at room temperature for 45 minutes before baking.

Overbaking. Challah dries out quickly because it's an enriched dough. Bake until the outside is golden brown and the internal temperature reaches 190°F, then remove it—usually 30–35 minutes. If the top is browning too fast, loosely tent with foil for the final 10 minutes.

Yes. For six strands, divide the dough into 6 equal pieces and roll each into a rope about 12 inches long. For a four-strand braid, use 4 ropes about 14 inches long. Both will bake in the same time and taste identical. The braiding just takes more practice.

Tap the bottom of the baked loaf—it should sound hollow. Insert a skewer into the center; if it comes out clean without doughy crumbs, the bread is done. These tests work perfectly well.

Wrap it tightly in foil or place it in an airtight container and keep at room temperature for up to 3 days. Do not refrigerate. Reheat wrapped in foil at 300°F for 10 minutes. Challah also slices beautifully for French toast—use thick slices and let them soak briefly in egg mixture.

Yes. This recipe makes one standard loaf. To make two smaller loaves, divide the dough into 2 portions and braid each separately; reduce bake time to 25–28 minutes. For a larger loaf, scale all ingredients by 1.5x and bake for 40–45 minutes.