Elevated Challah

Elevate your bread-baking game with this stunning recipe for Elevated Challah, a modern twist on the classic braided loaf. Infused with the zesty brightness of orange zest and sweetened with a touch of honey, this challah is irresistibly flavorful and delightfully aromatic. The recipe features an approachable yet impressive 3-strand or 6-strand braid, allowing you to create bakery-quality bread at home with ease. Perfectly golden and glossy thanks to a rich egg wash, this challah is as beautiful as it is delicious. Whether served as the centerpiece of a festive celebration or enjoyed as a comforting daily treat, this soft, slightly sweet bread is sure to become a family favorite. With step-by-step guidance and pro tips for kneading and proofing, you’ll achieve a flawless loaf every time. Indulge in the art of baking with this Elevated Challah—ideal for sharing, savoring, and showing off! Keywords: elevated challah recipe, homemade challah bread, orange zest challah, braided bread recipe, honey challah.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 4.5 cups All-purpose flour
• 0.25 cup Granulated sugar
• 1.5 teaspoons Salt
• 2.25 teaspoons Active dry yeast
• 1 cup Warm water (110°F/45°C)
• 4 large Eggs
• 0.25 cup Honey
• 0.25 cup Neutral oil (e.g., vegetable or grapeseed)
• 1 medium orange Zest of an orange
• 1 large Egg yolk (for egg wash)
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a large mixing bowl, combine warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy, ensuring the yeast is activated.

Step 2

In a separate large bowl, whisk together the flour, remaining sugar, and salt. Set aside.

Step 3

In a medium bowl, whisk together 3 of the eggs, honey, oil, and orange zest until combined.

Step 4

Add the egg mixture to the yeast mixture and stir to combine.

Step 5

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.

Step 6

Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Alternatively, knead using a stand mixer fitted with a dough hook for 5-7 minutes on medium speed.

Step 7

Place the dough in a lightly oiled bowl, turning to coat the surface, and cover with a clean towel or plastic wrap. Let rise in a warm place for 1.5 hours or until doubled in size.

Step 8

Punch down the dough and turn it out onto a floured surface. Divide into 3 or 6 equal portions depending on your braid preference.

Step 9

Roll each portion into a long rope. If braiding with 3 strands, join one end of the ropes and braid tightly, securing the other end. If using a 6-strand braid, follow a 6-strand braiding technique.

Step 10

Transfer the braided dough to a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until puffy.

Step 11

Preheat the oven to 350°F (175°C).

Step 12

Make the egg wash by whisking together the egg yolk and water. Gently brush the egg wash over the entire loaf, ensuring all crevices are coated for a shiny finish.

Step 13

Bake the challah in the preheated oven for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.

Step 14

Allow the challah to cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	1202.9 grams (1202.9g)

Amount per serving	% Daily Value*
Calories	3214

Total Fat 88.30g	113%
Saturated Fat 17.10g	86%
Polyunsaturated Fat NaNg
Cholesterol 928mg	309%
Sodium 3848mg	167%
Total Carbohydrate 517.50g	188%
Dietary Fiber 16.70g	60%
Total Sugars 101.40g
Protein 86.70g	173%

Vitamin D 182IU	910%
Calcium 222mg	17%
Iron 30mg	165%
Potassium 1061mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 10.8%

Carbs: 64.5%