Our challah makes the best French toast — that’s if you have any left over, of course!
- ¼ cup warm water (105°F to 110°F)
- 2 ¼ tsp active dry yeast
- 4 tbsp granulated sugar, divided
- 2/3 cup cold water
- 8 tbsp (1 stick) unsalted butter, melted
- 4-1/3 cups unbleached, all-purpose flour
- 2 tsp kosher salt
- Egg wash (1 large egg and 1 tbsp water whisked together)
- Nonstick cooking spray
No nutrition information available
- Stir together the warm water, yeast and 2 teaspoons of the sugar into the Cuisinart® mixing bowl. Attach the dough hook and let stand until foamy, about 5 minutes.
- Once the yeast has proofed, add the cold water, melted butter, flour and salt to the mixing bowl. Knead on Speed 2 to incorporate ingredients. Increase to Speed 4 and knead until smooth, about 5 minutes. Dough should be soft and spring back to the touch.
- Cover mixing bowl and let dough rise in a warm, draft-free place until volume is doubled, about 1 to 1½ hours. Line a sheet tray with parchment paper.
- Transfer dough to a lightly floured surface and punch down. Divide dough into 3 equal pieces. Use your hands to roll each piece into a cylinder about 1½ x 14 inches. Place the cylinders side by side on the prepared tray. Braid loosely from one end. Gently pull and taper each end to a point, then pinch and tuck under loaf. Cover with plastic wrap coated with cooking spray and let rise until doubled in size, about 45 minutes.
- Preheat oven to 375°F with the rack positioned in the lower third of the oven.
- Brush the loaf with the egg wash. Bake for 20 minutes. Lower temperature to 350°F and bake until loaf is browned and sounds hollow when tapped, about an additional 10 minutes. Remove from oven and cool on wire rack.
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