There is something incredibly magical about baking your own Challah Bread from scratch, and this Challah Bread Recipe will guide you through creating that perfect golden, braided loaf that brings warmth and tradition into your kitchen. With its slightly sweet, soft, and tender crumb wrapped in a shiny, egg-washed crust, this bread is a true celebration of flavor and texture. Whether you are familiar with Jewish baking or simply love homemade bread, this recipe is approachable yet impressive—perfect for family dinners, festive occasions, or just treating yourself to something special.
Ingredients You’ll Need
Each ingredient in this Challah Bread Recipe plays an essential role, whether it’s to develop the dough’s structure, enrich its flavor, or contribute to its beautiful color and texture. You’ll find that this collection is comforting and simple, using pantry staples most of us have on hand. Let’s take a look at what makes this bread so wonderful.
- 4 cups all-purpose flour: The backbone of our dough, providing structure and chewiness, with extra on standby for kneading and dusting.
- 2¼ teaspoons active dry yeast (1 packet): The magic agent for rise, creating that soft, airy crumb we all love in bread.
- ¼ cup granulated sugar: Adds a hint of sweetness and helps feed the yeast for a good rise.
- 1 teaspoon salt: Balances flavor and controls yeast development for perfect dough texture.
- ¾ cup warm water (about 110°F): Activates the yeast and binds ingredients, just warm enough for the yeast to thrive.
- ¼ cup vegetable oil: Keeps the bread soft and moist, ensuring a tender crumb.
- 2 large eggs: Enriches the dough with protein and fat, contributing to the bread’s rich taste and chewy texture.
- 1 egg yolk (for dough): Adds extra richness within the dough, boosting color and flavor.
- 1 egg (for egg wash): Gives the loaf its signature glossy, golden-brown finish once baked.
- 1 tablespoon sesame or poppy seeds (optional): Adds a lovely nutty flavor and a decorative touch to the crust.
How to Make Challah Bread Recipe
Step 1: Activate the Yeast
Begin by whisking together warm water, sugar, and yeast in a large bowl. Let it sit for 5 to 10 minutes until the surface is frothy. This activation not only proves that your yeast is alive but also ensures your bread will rise beautifully, making this the perfect kickoff for your Challah Bread Recipe.
Step 2: Mix the Wet Ingredients
Once the yeast is activated, stir in the vegetable oil, whole eggs, egg yolk, and salt. Mixing these wet ingredients now helps to incorporate richness and saltiness evenly, which balances out the sweetness and adds depth to your dough.
Step 3: Combine with Flour and Knead
Gradually add the flour, one cup at a time, stirring until a sticky dough forms. Then turn the dough out onto a floured surface and knead it for 8 to 10 minutes until it becomes smooth and elastic. This kneading is vital as it develops the gluten network that gives Challah its characteristic chewy texture.
Step 4: First Rise
Place your dough in a lightly oiled bowl and cover it with a damp towel. Set it in a warm, draft-free spot to rise for about 1½ to 2 hours, or until it has doubled in size. Watching the dough puff up with air pockets is always so rewarding—it means your bread will be light and fluffy inside.
Step 5: Shape the Braided Loaf
Punch down your dough to release excess air and divide it into 3 or 4 equal portions. Roll each piece into a long rope and braid all ropes together tightly but gently. The braiding not only looks stunning but also creates those lovely layers in each slice that make Challah such a special bread.
Step 6: Second Rise and Egg Wash
Place your braided loaf on a parchment-lined baking sheet, cover it loosely, and let it rise again for 30 to 45 minutes. Preheat your oven to 350°F (175°C) while you wait. Then, beat the remaining egg and brush it generously over the loaf, adding sesame or poppy seeds if you like. This step ensures your Challah will have that gorgeous golden sheen and slightly crisp crust.
Step 7: Bake to Perfection
Bake for 30 to 35 minutes until the loaf turns a deep golden brown and sounds hollow when tapped on the bottom. Nothing beats that moment when you pull a freshly baked loaf from the oven—warm, fragrant, and absolutely inviting.
How to Serve Challah Bread Recipe
Garnishes
A sprinkle of sesame or poppy seeds is a traditional and delightful garnish that adds subtle crunch and nuttiness. You might also consider a light brush of honey while still warm to add a touch of glossy sweetness that enhances the crust further.
Side Dishes
Challah bread pairs beautifully with almost anything. Classic dips like hummus or baba ganoush, savory spreads like herbed cream cheese or smoked salmon, or simply butter and jam make wonderful companions. It also shines alongside hearty stews or fresh salads, soaking up flavors perfectly.
Creative Ways to Present
Turn your Challah Bread into French toast for a decadent breakfast, slice it into mini sandwiches for an elegant party platter, or cube it for creamy bread puddings. Braiding smaller loaves or individual rolls offers beautiful gifts and charming personal servings, showcasing just how versatile and appealing this recipe can be.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Challah in plastic wrap or tuck it into an airtight container to keep it fresh for up to 3 days. Its soft crumb stays moist longer than many breads, making it perfect to enjoy a day or two after baking.
Freezing
If you want to save some for later, challah freezes wonderfully. Slice before freezing for easy snacking, wrap tightly in foil or plastic wrap, and place in a freezer bag. It will keep beautifully for up to 3 months without compromising flavor or texture.
Reheating
To refresh frozen or day-old Challah, thaw it at room temperature and warm slices in a toaster or oven for a few minutes. This brings back that just-baked softness and makes your Challah Bread Recipe taste as if it just came out of the oven again.
FAQs
Can I make this Challah Bread Recipe vegan?
Traditionally, challah includes eggs which contribute to its rich texture and color. However, you can substitute the eggs with flax eggs or applesauce, though the texture and taste will be slightly different from the classic. The yeast and rise process remains the same.
What’s the best way to braid the dough?
Start with equal ropes of dough and pinch them together at one end, then cross the strands over each other, alternating consistently until you reach the end. Practice makes perfect, and even a rustic braid will look beautiful when baked!
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can add nuttiness and extra fiber, but it’s denser and can affect the rise. Use part whole wheat and part all-purpose to maintain a lighter texture if you want to experiment with healthful variations.
Why does my Challah bread sometimes come out dense?
Dense challah usually means the dough didn’t rise long enough or the yeast wasn’t fully activated. Make sure your yeast is fresh, your water is the right temperature, and allow plenty of time for the dough to double in size before baking.
Can I add flavors like cinnamon or raisins to this Challah Bread Recipe?
Absolutely! Adding cinnamon, raisins, or other dried fruits can add amazing flavor twists. Incorporate them after kneading and before the first rise to evenly distribute throughout the dough.
Final Thoughts
This Challah Bread Recipe is more than just bread—it’s a warm invitation to slow down, savor the process of baking, and enjoy the rich traditions behind it. Whether you’re sharing it with family or treating yourself to a homemade delight, this bread’s tender crumb and golden crust are sure to bring joy and comfort. I can’t wait for you to try it and make your kitchen smell like freshly baked happiness!
Print
Challah Bread Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours
- Yield: 1 large loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
This classic Challah Bread recipe offers a soft, slightly sweet, and beautifully braided traditional Jewish bread perfect for celebrations or everyday enjoyment. Made with simple ingredients including eggs, yeast, and oil, this homemade bread boasts a golden crust topped with sesame or poppy seeds, and a tender, fluffy interior. It’s an inviting bread that’s ideal for sandwiches, French toast, or simply enjoyed fresh out of the oven.
Ingredients
Dough
- 4 cups all-purpose flour (plus more as needed)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm water (about 110°F)
- ¼ cup vegetable oil
- 2 large eggs
- 1 egg yolk
For Egg Wash and Topping
- 1 egg (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Activate the yeast: In a large mixing bowl, whisk together the warm water, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Combine wet ingredients: Add the vegetable oil, 2 whole eggs, 1 egg yolk, and salt to the yeast mixture, then whisk together until fully combined.
- Mix and knead the dough: Gradually add the flour, about 1 cup at a time, stirring to form a sticky dough. Transfer the dough onto a floured surface and knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky, adding more flour as necessary.
- First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for 1½ to 2 hours, or until it has doubled in size.
- Shape the loaf: Punch down the risen dough and divide it into 3 or 4 equal parts. Roll each piece into a rope and braid them together neatly.
- Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let it rise again for 30–45 minutes to puff up.
- Prepare for baking: Preheat your oven to 350°F (175°C). Beat the remaining egg to create an egg wash, then brush it evenly over the top of the loaf. Optionally, sprinkle sesame or poppy seeds over the top.
- Bake the loaf: Bake for 30–35 minutes until the bread is golden brown and sounds hollow when tapped, indicating it is fully baked.
- Cool and serve: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing to preserve texture and flavor.
Notes
- For richer flavor and better texture, refrigerate the dough overnight to allow a slow, cold rise.
- This recipe yields one large loaf that can be sliced into 8–10 pieces.
- You can divide the dough to make smaller loaves or individual rolls if desired.
- Use sesame or poppy seeds for a traditional finish, or omit seeds for a plain top.
