Five Expert Tips to Bake Soft, Airy Challah Bread at Home

Baking challah is both an art and a sensory experience that fills the home with a festive atmosphere, especially before Shabbat. Achieving a soft, airy texture and golden color requires attention to professional baking techniques beyond just following a simple dough recipe.

One key upgrade is to switch from measuring flour by cups to using a digital scale, ensuring precise hydration ratios and consistent dough texture. Proper gluten development is essential, so kneading the dough for 10 to 12 minutes at low to medium speed, whether by hand or mixer, is recommended. The dough should become smooth, elastic, and slightly shiny, passing the "windowpane test" where a thin, translucent dough membrane forms without tearing.

Patience during proofing is crucial. A common mistake is rushing the rising process, which can result in dense bread or misshapen loaves. The dough should undergo a controlled double rise: first until it doubles in size, then after braiding, a second rise of 30 to 45 minutes before baking. This ensures the challah remains tall, airy, and well-shaped.

When braiding, avoid adding extra flour to the work surface as it dries the dough and prevents strands from sealing properly. Instead, lightly oil hands and surface with canola oil. Rolling each dough ball into a smooth cylinder before forming the braid traps air inside, giving the challah a professional, sculpted look.

For a glossy, deep brown finish, apply an egg wash mixed with water and salt twice: once immediately after braiding and again just before baking. After baking, cover the challah with a clean kitchen towel for about 15 minutes to trap steam, which softens the crust and creates the signature fluffy texture. These simple yet precise techniques elevate homemade challah to bakery-quality perfection.