Challah Bread Recipe
If you’ve never made homemade bread before, Challah Bread is the perfect place to start. This glossy, braided loaf is as beautiful as it is delicious, with a slightly sweet and pillowy-soft interior that makes every bite irresistible. Whether you’re baking for a special occasion or simply want to fill your home with the comforting aroma of fresh bread, Challah Bread brings warmth and tradition right to your table. Trust me, after one taste, you’ll want to make this golden loaf a staple in your kitchen.
Ingredients You’ll Need
Challah Bread is all about celebrating simple ingredients that come together to create something truly special. Each component plays a role in the bread’s soft crumb, rich flavor, and signature color. Here’s what you’ll need and why it matters:
- All-purpose flour: The backbone of the dough, providing structure and that classic chewy bite.
- Granulated sugar: Adds just the right touch of sweetness and helps feed the yeast for a lovely rise.
- Instant yeast: Makes the dough rise beautifully and gives Challah its light, airy texture.
- Salt: Essential for balancing flavors and bringing out the bread’s natural sweetness.
- Warm water (about 110°F): Activates the yeast and creates a supple dough.
- Vegetable oil: Lends richness and keeps the crumb tender and moist.
- Large eggs: Contribute to Challah Bread’s signature color, flavor, and fluffy texture.
- Egg yolk (for dough): Adds extra richness and gives the loaf that gorgeous golden hue.
- Egg (for egg wash): Brushed over the top for a shiny, bakery-worthy crust.
- Water (for egg wash): Thins the egg wash for even coverage and shine.
- Sesame or poppy seeds (optional): Classic toppings for a little extra crunch and visual flair.
How to Make Challah Bread
Step 1: Gather and Mix Your Ingredients
Start by grabbing two bowls—one large for the dry ingredients and a smaller one for the wet. In your big bowl (or the bowl of a stand mixer), combine the flour, sugar, instant yeast, and salt. In a separate bowl, whisk together the warm water, vegetable oil, two eggs, and the extra egg yolk until everything’s well blended. Pour the wet mixture into the dry ingredients and mix until a shaggy dough comes together. This is where the magic starts!
Step 2: Knead the Dough
Once your dough has formed, it’s time to knead. If you’re using a stand mixer, attach the dough hook and let it work for about 5–6 minutes. If you’re kneading by hand, turn the dough onto a lightly floured surface and work it for 8–10 minutes. You’re looking for a smooth, elastic dough that bounces back when pressed. If the dough feels sticky, sprinkle in a little more flour, one tablespoon at a time, until it’s just right.
Step 3: First Rise
Transfer your kneaded dough to a lightly greased bowl, cover it with a towel or plastic wrap, and set it in a warm spot. Let it rise until doubled in size, which usually takes about 1½ to 2 hours. This slow rise builds flavor and gives Challah Bread that airy, tender crumb we all love.
Step 4: Shape and Braid the Dough
Once your dough has puffed up, gently punch it down to release any air. Turn it out onto a floured surface, then divide it into three or four equal pieces (depending on your preferred braid). Roll each piece into ropes about 14–16 inches long. Lay the ropes side by side, pinch the tops together, and braid as you would hair. When you reach the end, pinch the ropes to seal and tuck the ends underneath for a neat finish.
Step 5: Second Rise and Topping
Place your braided loaf on a parchment-lined baking sheet. Cover it loosely and let it rise again until it looks puffy, about 45 minutes. Meanwhile, preheat your oven to 350°F. In a small bowl, whisk the remaining egg with a tablespoon of water to make your egg wash. Brush it generously over the loaf, making sure to get into all the nooks and crannies. Sprinkle with sesame or poppy seeds if you’re feeling fancy.
Step 6: Bake to Golden Perfection
Bake your Challah Bread for 25–30 minutes, until it’s deeply golden and sounds hollow when tapped on the bottom. The smell will be irresistible! Let the loaf cool on a wire rack before slicing, so the crumb sets properly and slicing is a breeze.
How to Serve Challah Bread
Garnishes
If you want to make your Challah Bread extra special, garnish the top with a sprinkle of flaky sea salt, extra sesame seeds, or even a light dusting of powdered sugar for a sweet touch. The glossy, golden crust is already a showstopper, but a little garnish adds both flavor and flair.
Side Dishes
Challah Bread is wonderfully versatile and pairs beautifully with a range of dishes. Serve it alongside a hearty soup, a fresh salad, or your favorite dips. It’s also perfect for soaking up rich stews or as the star of a classic sandwich—its pillowy slices hold up to just about anything.
Creative Ways to Present
Impress your guests by serving Challah Bread as a centerpiece loaf or slice it thick for the ultimate French toast. You can even use it for bread pudding or cube it for a stunning bread basket. For holidays or gatherings, try weaving smaller individual braids for each guest—everyone loves their own mini loaf!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Challah Bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh for up to three days, maintaining its soft texture and delightful flavor. If you plan to enjoy it beyond that, consider freezing to keep every slice as delicious as the first.
Freezing
Challah Bread freezes beautifully! Once cooled, wrap the whole loaf or individual slices in plastic wrap and then foil. Freeze for up to two months. When you’re ready for a taste, just thaw at room temperature or gently warm in the oven—your bread will be as soft and tasty as when it was freshly baked.
Reheating
For that just-baked warmth, pop slices of Challah Bread into a toaster or reheat the whole loaf in a 325°F oven for 10–15 minutes. This brings back the bread’s signature pillowy texture and makes it irresistible, especially with a pat of butter or a drizzle of honey.
FAQs
Can I make Challah Bread without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can definitely knead Challah Bread dough by hand. Just give it a good 8–10 minutes of kneading until it’s smooth and elastic—you’ll get a great arm workout, too!
Why does my Challah Bread lose its shine after baking?
The beautiful shine comes from the egg wash applied right before baking. If your crust isn’t shiny, try using a fresh egg and be sure to brush the entire surface, getting into all the braided crevices for even coverage.
Can I add flavors or mix-ins to the dough?
Yes! For a twist on classic Challah Bread, try mixing in raisins, dried cranberries, or orange zest before braiding. You can also sprinkle cinnamon sugar between the braids for a sweet surprise in every slice.
How do I know when my Challah Bread is fully baked?
Your loaf is done when it’s a deep golden brown and sounds hollow when tapped on the bottom. If you’re unsure, you can check the internal temperature with a thermometer—it should read about 190°F in the center.
Is Challah Bread the same as brioche?
While both are soft, enriched breads, Challah Bread is made with oil (not butter) and is dairy-free, making it unique in both flavor and tradition. Brioche uses butter and sometimes milk, giving it a richer, more cake-like crumb.
Final Thoughts
If you haven’t tried making Challah Bread at home yet, now is the perfect time to give it a go. This recipe is approachable, rewarding, and delivers a loaf that’s as stunning as it is delicious. Gather your ingredients, roll up your sleeves, and let the irresistible aroma of fresh-baked bread fill your kitchen—you’ll be so glad you did!
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Challah Bread Recipe
- Total Time: 3 hours
- Yield: 1 large loaf (about 12 slices) 1x
- Diet: Vegetarian
Description
Challah Bread is a traditional Jewish braided bread that is soft, slightly sweet, and enriched with eggs. Perfect for special occasions, French toast, or with butter and honey, this homemade loaf offers a beautiful golden crust topped with sesame or poppy seeds.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (plus more as needed)
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon salt
Wet Ingredients
- ¾ cup warm water (about 110°F)
- ¼ cup vegetable oil
- 2 large eggs
- 1 egg yolk (for dough)
For Egg Wash
- 1 egg
- 1 tablespoon water
Topping (Optional)
- Sesame seeds or poppy seeds
Instructions
- Combine Ingredients: In a large mixing bowl or stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together warm water, vegetable oil, eggs, and egg yolk. Slowly add the wet mixture into the dry ingredients and mix until a soft dough forms.
- Knead the Dough: Knead the dough by hand for 8–10 minutes or use a stand mixer fitted with a dough hook for 5–6 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, add more flour one tablespoon at a time.
- First Rise: Place the kneaded dough into a lightly greased bowl. Cover it with a towel or plastic wrap and let it rise in a warm place until it has doubled in size, about 1½ to 2 hours.
- Shape the Loaf: Punch down the risen dough and turn it onto a floured surface. Divide it into 3 or 4 equal parts. Roll each piece into a rope about 14–16 inches long. Braid the ropes together to form a loaf and pinch the ends tightly to seal. Transfer the loaf to a parchment-lined baking sheet.
- Second Rise: Cover the braided loaf lightly and let it rise again until puffy, approximately 45 minutes.
- Preheat Oven and Prepare Egg Wash: Preheat your oven to 350°F (175°C). Whisk the remaining egg with 1 tablespoon of water to create an egg wash. Brush the top of the loaf evenly and sprinkle with sesame or poppy seeds if desired.
- Bake: Bake the loaf in the preheated oven for 25–30 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.
- Cool and Serve: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a richer flavor, substitute part of the warm water with warm milk.
- To prepare ahead, shape the loaf and refrigerate it overnight; bake fresh the next day.
- This bread is perfect for French toast, sandwiches, or simply served with butter and honey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 190
- Sugar: 4g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
