Braided Challah Bread Made with Freshly Milled Flour

There’s something deeply satisfying about baking bread from scratch, especially when it’s braided challah made with freshly milled flour. Imagine the enchanting aroma filling your kitchen, the soft yet sturdy texture that’s perfect for everything from toast to sandwiches, and the beautiful golden braids that make every loaf feel like a little celebration. Using freshly milled flour adds a lovely, wholesome depth to this classic bread that you might not expect if you’ve only worked with store-bought flour. Whether you’re a seasoned baker or this is your first time venturing into homemade bread, this recipe offers a delightful way to connect with traditions and the simple joy of kneading dough.

Course Breads

Cuisine American

Keyword challah bread

Prep Time 35

Cook Time 30

Rise Time 1 30

Total Time 2 35

Servings loaves

Calories 1875kcal

Ingredients

1 ½ cups warm water 330 grams
⅓ cup honey 90 grams
½ cup melted butter 115 grams
2 eggs
1 ½ teaspoons salt
6 cups freshly milled hard white wheat flour finely milled (780 grams)
1 ½ tablespoons instant yeast
egg for egg wash

Instructions

In the bowl of a stand mixer, combine the water, honey, butter, eggs, and salt.
Add 4 ½ cups flour and combine. Let it rest for 15 minutes.
Add the yeast and remaining flour, if needed. Add a half cup at a time, watching to see when it starts to pull away from the sides of the bowl. Do not add anymore flour once it starts doing this.
Knead until the dough is smooth and you reach windowpane. The dough should be somewhat sticky.
Place in a bowl and cover to rise in a warm spot until doubled, about 35-45 minutes.
Once risen, turn out on an oiled surface. Divide the dough in half, then divide each half into 3 pieces.
Roll the 3 pieces into logs about 15 inches long.
Line a baking sheet with parchment paper and place the pieces of dough on it. Attach the three strands together at one end, then braid the log and pinch the 3 ends together. Repeat with the other half of the dough to make 2 braided loaves.
Cover and allow to rise until puffy, 45 minutes to an hour.
Preheat the oven to 350 degrees F.
Once risen, whisk an egg with a teaspoon of water and brush over each loaf.
Bake for 26-32 minutes, until they are browned and reach an internal temperature of 190 degrees F.

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