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!
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What is Challah Bread?
Challah is a kosher braided yeast bread that has long been the symbolic centerpiece of Jewish holidays such as Rosh Hashanah (Jewish New Year), Shabbat, and Purim. Challah bread dough is typically made with eggs, water, flour, yeast, and salt. The pale yellow color and rich flavor are due to the large number of eggs used in the dough. There are also variations like Challah with golden raisins. This tasty bread is ideal for toast and even elevates a simple French toast into something special, but there are many ways to enjoy it!
What does the Challah Symbolize?
Jewish food customs are associated with religious holidays. Every Friday night, it is the challah that heralds Shabbat. On Shabbat, the two loaves of challah placed on festive tables represent the double portion of manna that fell on Friday, the heavenly bread that fed the Jewish people during their 40 years in the wilderness. The braiding of the bread represents the intertwined arms, symbolizing love, truth, peace, freedom, harmony, unity, and justice.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Challah Bread:
- Instant dry yeast: This is the leavening agent that helps the dough to rise and gives the bread its light and fluffy texture.
- Milk or water (100F-110F): This ingredient hydrates the dough and activates the yeast.
- Honey: This adds a slightly sweet flavor to the bread and helps feed the yeast.
- Avocado oil, sunflower oil, or melted butter: This adds richness to the bread and helps to keep it moist.
- Large egg yolks and large eggs: These ingredients add richness, flavor, and color to the bread.
- Kosher salt: This enhances the flavor of the bread and helps regulate yeast activity.
- All-purpose flour: This is the main ingredient and provides structure to the bread.
For the Egg Wash:
- Sugar: This is added to the egg wash to help create a shiny crust on the bread.
- Large egg yolk: This is the main ingredient in the egg wash and helps to create a shiny and golden crust on the bread.
- Cream, whole milk, or water: This is added to the egg wash to thin it out and make it easier to apply to the bread.
Tools you'll need
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.
Substitutions
- Instant dry yeast: You could substitute active dry yeast for instant dry yeast, but you'll need to activate the yeast in warm water before using it in the recipe. You could also use fresh yeast, but you'll need to use more (about three times as much) and activate it in warm water before using it in the recipe.
- Milk or water: You could use plant-based milk (almond, soy, or oat) instead of dairy milk or water.
- Honey: You could substitute maple syrup, agave nectar, or corn syrup for honey, or you could use sugar instead.
- Avocado oil, sunflower oil, or melted butter: You could use any neutral-tasting oil (such as canola or vegetable oil) instead of avocado or sunflower oil, or you could use vegan butter or margarine instead of dairy butter.
- Large egg yolks and large eggs: You could use egg substitutes (such as Egg Beaters or aquafaba) instead of whole eggs and egg yolks, or you could use flax eggs (made by mixing ground flaxseed with water) for a vegan option.
- All-purpose flour: You could use bread flour or whole wheat flour instead of all-purpose flour, but the texture of the bread will be slightly different.
Variations
- Raisin Challah: Add 1 cup of raisins to the dough before shaping and braiding.
- Everything Bagel Challah: Brush the egg wash over the bread and sprinkle with poppy seeds, sesame seeds, dried minced garlic, onion, and coarse salt.
- Cinnamon Sugar Challah: Brush the bread with melted butter and sprinkle with a mixture of cinnamon and sugar before baking.
- Chocolate Chip Challah: Add 1 cup of chocolate chips to the dough before shaping and braiding.
- Savory Challah: Omit the honey and sugar from the recipe and add 2 tablespoons of dried herbs (such as rosemary, thyme, or oregano) and ¼ cup of grated Parmesan cheese to the dough before shaping and braiding.
- Challah French Toast: Slice the bread and dip each slice in a mixture of eggs, milk, cinnamon, and vanilla before cooking in a hot skillet.
How to Serve
Challah bread can be enjoyed in many ways. It is delicious on its own, either warm or at room temperature. You can also slice it and use it as the base for sandwiches, toast it, and spread it with butter or jam. Challah French toast is a popular breakfast dish made by soaking sliced Challah bread with eggs, milk, cinnamon, and vanilla before cooking in a hot skillet. Additionally, you could serve Challah bread alongside soups, stews, or salads or use it to make croutons for a salad. No matter how you serve it, Challah bread is a versatile and delicious addition to any meal.
How to Store
Make-Ahead
Prepare the challah loaf to the point where it's braided. Then place it in a pan, cover it with greased plastic wrap, and put it in the refrigerator overnight. The next day, remove the braided dough from the fridge, set it on the countertop, and keep it covered. Allow it to come to room temperature and rise for about 1 hour before baking as the recipe directs.
Tips For Making the Challah Bread
- Activate the yeast properly: Ensure that your yeast is fresh and active before starting the dough. Proof the yeast by dissolving it in warm water with a pinch of sugar and letting it sit for a few minutes until it becomes frothy. This indicates that the yeast is alive and ready to leave the bread.
- Use room temperature ingredients: Eggs, milk, and other ingredients should be at room temperature before incorporating them into the dough. This helps the yeast work more efficiently and promotes better dough development.
- Knead the dough thoroughly: Properly kneading the dough helps develop gluten, which gives the bread structure and a light, airy texture. Use a stand mixer with a dough hook attachment or knead by hand until the dough becomes smooth and elastic.
- Allow proper rising time: The dough needs to rise in a warm, draft-free environment until it has doubled in size. Ensure the room temperature is suitable for yeast activity, or place the dough in a slightly warm oven with the heat turned off. Let the dough rise undisturbed to achieve the desired volume.
- Shape the dough evenly: When dividing and shaping the dough into ropes for braiding, try to create evenly sized pieces. This ensures that the finished challah bread bakes evenly and looks visually appealing.
- Egg wash for a glossy finish: Before baking, brush the shaped challah bread with an egg wash made from beaten egg yolk and a little cream or milk. This gives the bread a beautiful glossy finish and promotes browning.
- Avoid overbaking: Keep a close eye on the bread while it bakes to prevent overbrowning. Tent the loaf with foil if it starts to brown too quickly. Remove the bread from the oven when it has a golden brown crust and sounds hollow when tapped on the bottom.
- Let it cool before slicing: Allow the challah bread to cool completely on a wire rack. This helps retain moisture and prevents the bread from becoming gummy.
FAQ
My dough is too sticky. What should I do?
If your dough is too sticky, add a little more flour, one tablespoon at a time, and continue kneading until it reaches a soft and smooth consistency. Be cautious not to add too much flour, as it can make the bread tough.
My dough is not rising. What could be the issue?
Several factors can affect the dough's rise, such as expired yeast or an environment that's too cold or too hot. Ensure your yeast is fresh and the water used for proofing is at the correct temperature (110°F). Also, let the dough rise in a warm, draft-free place. If it still doesn't rise, it might need more time.
My Challah Bread is too dry. How can I prevent this?
Overbaking can result in dry bread. Make sure to follow the recommended baking time closely and check the bread's internal temperature. It should be around 190°F (88°C) when fully baked. Additionally, covering the bread with aluminum foil during the last part of baking can help prevent excessive browning.
The Challah Bread is too dense. What went wrong?
Overworking the dough or not allowing it to rise sufficiently can lead to a dense texture. Ensure you knead the dough until it's smooth but avoid excessive kneading. Let the dough rise until it has doubled in size, which is crucial for a light and airy interior.
The braided Challah Bread is losing its shape while baking. How can I fix this?
If your braided Challah Bread loses its shape in the oven, it might be due to underproofing. Make sure the bread has risen adequately before baking. Also, handle the dough gently when transferring it to the baking sheet to avoid deflating it.
The bread is too sweet or not sweet enough. How can I adjust the sweetness?
Adjusting the sweetness is a matter of personal preference. Increase the amount of honey or sugar in the recipe to make it sweeter. To make it less sweet, reduce the amount of honey or sugar. Experiment to find the level of sweetness you prefer.
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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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.