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
Scale
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.
