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
Scale
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
