Braided honey challah from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 217) by Jennifer Segal

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on July 28, 2024

I used the weights in the book and found the dough to be extremely soft and sticky, even after incorporating probably 1/2 cup more flour when trying to knead it into a ball. It took much longer to rise, but my kitchen was rather cold. The dough was so slack that I had trouble braiding it neatly. Still, it baked up fairly well and I thought it had good flavor and texture. Like dbuhler, I plan to use most of it for French toast.
dbuhler on February 10, 2023

I made this specifically to make some Challah French Toast this weekend. I haven't made the french toast yet, but I did slice off a sliver of the bread before I put it into the freezer, and I don't love this challah. I love the flavor, but the texture is not what I prefer...this challah is cakey in texture and a little dry (likely due to her use of AP flour, high hydrations, and a short kneading time). I weighed my flour using her gram measurement from her online recipe (130g per cup of flour) and I used SAF Gold Yeast. I will say her four-strand braid illustrations and explanation were clear enough that my six year old could braid the bread, so that was a huge plus. I am sure this will turn out fine as french toast, but I don't think this will be my go-to challah recipe.