Challah bread is a traditional Jewish bread often eaten on the Sabbath and holidays. Traditional challah recipes use eggs, white flour, water, sugar, yeast, and salt.
After the first rise, the dough is rolled into rope-like pieces and braided into three, four, or six strands. For special celebrations, such as Jewish Holy Days, the braided loaf may be rolled into a circle and painted with an egg to give it a golden sheen.
The challah is sometimes topped with dried fruits, such as raisins and cranberries. Here is an easy recipe for Challah bread to try at home; that is fairly simple and combines flour, sugar, yeast, salt, eggs, and oil. The dough is then braided and baked until golden brown. Challah bread is a delicious and festive addition to any meal!
How to Make Challah Bread
Note: The full instructions are provided in the recipe card below.
Place the lukewarm water (about 110F to 115F) in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5-10 minutes.
Mix the flour and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour and add 2 eggs, 1 egg yolk, honey, and oil. Whisk on low to form a slurry. Pour the yeast mixture over and combine quickly until a shaggy dough forms. Knead the dough on low speed using the dough hook attachment for 6-8 minutes.
If the dough is still very sticky, add 1 tablespoon of flour until soft and smooth. Lightly oil your hand, place dough in a large oiled bowl, and turn to coat the surface; cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hours.
On a lightly floured work surface, divide the dough into 3 to 6 equal pieces, depending on the type of braid you are making. Next, roll the pieces of dough into long ropes, about 16 inches long. Gather the ropes and pinch them together at the top.
To make a simple 3-strand challah, braid the ropes together like braiding hair and squeeze the ends together when complete. Place the braided loaf on a parchment-lined baking sheet and sprinkle with flour. Cover loosely with a kitchen towel and let rise in a warm place until puffed up about 1 hour.
Preheat the oven to 350°F. Whisk the egg yolk with 1 tablespoon of cream and brush all over the challah, inside the cracks, and down the sides of the loaf. If you like, sprinkle poppy, za'atar, or sesame seeds onto the challah before putting it in the oven. Place the baking sheet on top of another to prevent the bottom crust from browning too much. Bake until challah is golden brown, about 25-30 minutes, rotating the pan halfway. Set braided bread aside on a cooling rack to cool.
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Recipe
Easy Challah Bread
Ingredients
For the Challah Bread:
- 11 g instant dry yeast
- 150 ml milk or water (100F-110F)
- 30 g honey
- 60 g sugar
- 80 ml avocado oil , sunflower oil, or melted butter
- 2 large egg yolks
- 2 large eggs
- 1-½ teaspoons kosher salt
- 500 g (4 cups) all purpose flour , spooned and leveled off, plus more for work surface
For the Egg Wash:
- A pinch of sugar
- 1 large egg yolk
- 1 tablespoon cream , whole milk, or water
Instructions
- Place the lukewarm (about 110F to 115F) water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5-10 minutes.
- Mix the flour and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour and add 2 eggs, 2 egg yolks, honey, sugar, and oil. Whisk on low to form a slurry.
- Pour the yeast mixture over and combine on medium speed until a shaggy dough forms. Using the dough hook attachment, knead the dough on low speed for 6-8 minutes. If the dough is still very sticky, add flour 1 tablespoon at a time until it is soft and smooth.
- Lightly oil your hand, place dough in a large oiled bowl, and turn to coat the surface, cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hour.
- On a lightly floured work surface, divide the dough into 3 to 6 equal pieces, depending on the type of braid you are making. Next, roll the pieces of dough into long ropes, about 16 inches long. Gather the ropes and pinch them together at the top.
- To make simple 3-strand challah, braid the ropes together like braiding hair and squeeze the ends together when complete. Place the braided loaf on a parchment-lined baking sheet and sprinkle with flour. Cover loosely with a kitchen towel and let rise in a warm place until puffed up, about 1 hour.
- Preheat the oven to 350°F. Whisk the egg yolk with 1 tablespoon of cream and brush all over the challah, inside the cracks, and down the sides of the loaf. If you like, sprinkle poppy, za'atar, or sesame seeds onto the challah before putting it in the oven.
- Place the baking sheet on top of another baking sheet; this will prevent the bottom crust from browning too much. Bake until challah is golden brown, about 25-35 minutes, rotating pan halfway. Set braided bread aside on a cooling rack to cool.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
