Almost every challah problem comes down to four things: the amount of flour, how long the dough rose, the age of your yeast and your oven. Here is how to read what your loaf is telling you.
My challah is dense
The usual cause is too much flour or too little rising. Weigh your flour instead of scooping, keep the dough slightly tacky, and let it truly double in size. In a cool kitchen that can take well over two hours.
It rose in the bowl but flattened in the oven
That points to over-proofing: the dough rose so far that the gluten could not hold it. Next time, stop the second rise when the loaf looks puffy, not enormous. A gentle poke should leave a dent that springs back slowly.
The crust cracked and split open
Under-proofed dough bursts as it finishes rising in the heat of the oven. Give the braid a full rest before baking, and brush on egg wash twice to keep the surface flexible.
It is pale on top, or burned underneath
- Pale: brush on a second layer of egg wash, add a pinch of salt to the egg, and bake a rack higher.
- Dark bottom: use a light-colored pan lined with parchment, and bake on the middle rack. Our pan guide has our favorites.
- Uneven color: rotate the pan halfway through baking.
The dough will not rise at all
Check your yeast first. If it is old or was killed by water that was too hot, nothing else matters. Water should feel warm, like a baby bottle, never hot. Instant yeast can go straight into the flour; active dry should be proofed in warm water with a pinch of sugar until foamy.
It dries out by the next day
Cool completely, then wrap well. A little extra oil or a spoonful of honey in the dough keeps it softer for longer. For more, see freezing, storing and reviving challah.
Recipe
Classic Weekly Challah
The everyday Shabbat loaf: soft, golden and forgiving, perfect for a first bake. Makes two loaves.
- Total time
- 3 hr 30 min
- Hands-on
- 35 min
- Makes
- 2 loaves
- Level
- Easy
A good recipe to practice on: forgiving and reliable.
