Why You’ll Love This Recipe
Challah Bread is a rich, slightly sweet braided loaf traditionally enjoyed in Jewish households during Sabbath and holidays. With its golden crust and fluffy interior, this bread is perfect for toasting, French toast, or serving alongside dinner. Its beautiful braid makes it as eye-catching as it is delicious, and the soft, pillowy texture will have everyone asking for seconds.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flouractive dry yeastsugarwarm watereggsvegetable oilhoney (optional)saltegg yolk (for glaze)poppy or sesame seeds (optional)
directions
In a small bowl, dissolve the yeast and a pinch of sugar in warm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together eggs, oil, remaining sugar, honey (if using), and salt.
Add the frothy yeast mixture to the wet ingredients and stir to combine.
Gradually mix in the flour, one cup at a time, until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1-2 hours or until doubled in size.
Punch down the dough and divide it into three or more equal parts, depending on your preferred braid style.
Roll each part into long ropes and braid them together. Tuck the ends underneath and place the braid on a parchment-lined baking sheet.
Cover loosely and let rise again for 30-45 minutes.
Preheat your oven to 350°F (175°C).
Brush the loaf with beaten egg yolk and sprinkle with poppy or sesame seeds if desired.
Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow to cool on a wire rack before slicing.
Servings and timing
This recipe yields 1 large braided loaf or 2 smaller loaves.Preparation time: 20 minutesRising time: 1.5 to 2.5 hoursBaking time: 30-35 minutesTotal time: Approximately 3 hours
Variations
Add raisins or dried cranberries to the dough for a fruity twist.
Use whole wheat flour for a heartier loaf.
Incorporate spices like cinnamon or cardamom for added flavor.
Make a six-strand braid for a more intricate appearance.
Top with a sprinkle of coarse sugar instead of seeds for a sweet finish.
storage/reheating
Store Challah Bread in an airtight container at room temperature for up to 3 days.For longer storage, wrap tightly and freeze for up to 2 months.To reheat, wrap in foil and warm in the oven at 300°F (150°C) for 10-15 minutes.
FAQs
What makes Challah different from other breads?
Challah is enriched with eggs and oil, giving it a tender texture and slightly sweet flavor.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and braid it the next day.
Can I make it without eggs?
Yes, but it will change the texture. Use a plant-based egg substitute for a vegan version.
Why didn’t my dough rise?
Check that your yeast is active and that the water wasn’t too hot or too cold.
Can I use instant yeast instead?
Yes, use slightly less and mix it directly with the flour.
How do I get a shiny crust?
Brushing the loaf with an egg yolk wash before baking gives it a glossy finish.
Is it okay to add fillings?
Yes, fillings like chocolate chips, nuts, or herbs can be rolled into the strands before braiding.
Can I double the recipe?
Absolutely, this recipe doubles well for larger gatherings.
Can I braid it differently?
Yes, 3-strand, 4-strand, and even round braids are all common styles for Challah.
What does Challah mean?
“Challah” refers to the portion of dough traditionally separated as an offering in Jewish law, and today it represents a ceremonial bread.
Conclusion
Challah Bread is a beloved and beautiful loaf that brings warmth and tradition to any table. Whether you’re preparing it for a special occasion or simply want to enjoy homemade bread, its tender crumb and stunning appearance make it a rewarding baking project. Share it with family and friends—or savor it slice by slice on your own.
Print
Challah Bread
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Kosher
Description
A traditional Jewish braided bread, Challah is slightly sweet, soft, and golden, often enjoyed during Sabbath and holidays.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup sugar
- 1 tsp salt
- 3/4 cup warm water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
- Optional: poppy or sesame seeds for topping
Instructions
- In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
- Stir in the remaining sugar, oil, and eggs. Mix well.
- Add flour and salt gradually, mixing until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
- Punch down the dough and divide it into 3 equal parts. Roll each into a rope and braid them together.
- Place the braided dough on a parchment-lined baking sheet. Cover and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C). Mix egg yolk and 1 tbsp water for egg wash and brush over the bread.
- Sprinkle with optional seeds and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Let cool before slicing and serving.
Notes
- You can add raisins for a sweet variation.
- Bread can be frozen after baking for up to 3 months.
- Ensure the water is not too hot to avoid killing the yeast.