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Flour-Dusted Challah (Soft Four-Strand Loaves)

Flour-Dusted Challah (Soft Four-Strand Loaves)

Soft, airy challahs for Shabbat and holidays, with a tender center and golden crust.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 6 medium challahs
Course: Breads & Rolls
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 8 cups (1 kg) all-purpose flour (bread flour is best)
  • 2 tablespoons instant yeast
  • 5 tablespoons sugar
  • 1 tablespoon salt
  • A scant ½ cup (100 g) neutral oil, such as canola
  • 2½ cups (600 ml) water, added gradually as needed
Topping
  • Flour, for dusting
  • Or: 1 beaten egg and sesame seeds

Method
 

  1. Put the flour, yeast, sugar, salt, and oil in the bowl of a stand mixer. Start kneading.
  2. While kneading, add the water gradually until you get a soft, smooth, elastic dough. Knead for about 10–12 minutes.
  3. Cover the bowl and let the dough rise until doubled, about 1 to 1½ hours.
  4. Divide the dough into balls of about 70 g. Roll each ball into a circle, then roll it up into a strand.
  5. Braid the challahs, using 4 strands for each one. If the dough is sticky, lightly flour your work surface.
  6. Arrange the challahs on a parchment-lined baking sheet. Cover and let rise 25–30 minutes, until doubled.
  7. Before baking, dust the tops with flour, or brush with beaten egg and sprinkle with sesame seeds.
  8. Bake in an oven preheated to 350°F (180°C) convection, or 375°F (190°C) conventional, for about 20 minutes, until golden.

Notes

Tips for the perfect dough
  • Add the water gradually while kneading, until the dough is soft, smooth, and elastic.
  • Be patient with the rise. Wait for the dough to double, not just for the clock.
  • Knead thoroughly, at least 10 minutes, to develop the gluten.
  • Don't skip the second rise. It's critical for softness and airiness.
  • Use good flour. Bread flour with a higher protein content is best.
Substitutions
  • Bread flour → all-purpose flour (same amount; slightly softer, less chewy).
  • Flour dusting → egg wash and sesame seeds (the egg wash makes them no longer egg-free).
  • Instant yeast → active dry yeast (same amount); dissolve it in some of the water first.