There’s something truly magical about pulling a fresh, golden loaf of challah bread out of the oven — the glossy surface, the soft, fluffy interior, and that slightly sweet aroma that fills the kitchen. This Challah Bread Recipe is a wonderful way to bring a bit of warmth and tradition into your home baking. Perfect for breakfast, snacks, or special occasions, it blends simple ingredients to create a beautifully braided bread that’s as delightful to eat as it is to make.
Ingredients You’ll Need
The beauty of this Challah Bread Recipe lies in its simple but essential ingredients. Each one plays a crucial role in giving the bread its tender crumb, rich flavor, and stunning golden color.
- 4 cups all-purpose flour: The foundation for structure and tenderness, plus a little extra on hand helps achieve the perfect dough consistency.
- 1 packet (2 1/4 teaspoons) active dry yeast: This is what makes your challah rise and become beautifully airy.
- 1/4 cup granulated sugar: Adds a gentle sweetness that balances the bread’s savory elements.
- 1 teaspoon salt: Enhances the flavor and balances the sweetness.
- 3/4 cup warm water (110°F): Activates the yeast and provides the right moisture for the dough.
- 1/4 cup vegetable oil: Keeps the challah soft and tender with a delicate crumb.
- 2 large eggs (room temperature): Enrich the dough and add structure along with a golden hue.
- 1 egg yolk (for egg wash): Gives that gorgeous shiny, golden crust when brushed on before baking.
- 1 tablespoon water (for egg wash): Helps thin the egg yolk so it spreads smoothly over the loaf.
- Sesame or poppy seeds (optional): For a bit of visual appeal and subtle extra flavor on top.
How to Make Challah Bread Recipe
Step 1: Mix and Knead the Dough
Start by whisking together the flour, yeast, sugar, and salt in a large bowl. Separately, combine the warm water, oil, and eggs until blended. Pour this wet mixture into the dry ingredients and stir just until a dough begins to form. This is where the real fun starts — knead the dough by hand or use a stand mixer with a dough hook on medium speed for about 8 to 10 minutes. If the dough feels sticky, add a tablespoon of flour at a time until it feels smooth and elastic. This kneading steps builds the gluten network that gives challah its amazing texture.
Step 2: First Rise
After kneading, place your dough ball into a greased bowl and cover it with a towel or plastic wrap. Let it rest in a warm spot until it doubles in size, which usually takes between one hour and an hour and a half. This rise is essential for that light, airy crumb we all love in challah bread.
Step 3: Shape the Challah
Punch the dough gently to release the air and then divide it into three equal sections. Roll each into a long rope, roughly 14 to 16 inches in length. Now comes the most visually satisfying part — braiding your dough ropes together. Pinch the ends to seal, and tuck them underneath to keep the braid neat. Place your braided loaf on a parchment-lined baking sheet and cover it once again for a second rise, around 30 to 45 minutes, until it puffs up beautifully.
Step 4: Egg Wash and Bake
Preheat your oven to 350°F (175°C). Whisk together the egg yolk and tablespoon of water for that classic egg wash. Brush it generously over the loaf, ensuring every braid catches the glossy shine. If you love a little extra texture and taste, now’s the time to sprinkle on some sesame or poppy seeds. Bake for 30 to 35 minutes until the challah is a perfect golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing to enjoy its full flavor and texture.
How to Serve Challah Bread Recipe
Garnishes
While the challah is delicious all on its own, a sprinkle of sesame or poppy seeds adds a lovely nutty note and a pretty finish that makes your bread look like it came from a bakery. If you’re serving it fresh, a light brush of honey or a dusting of powdered sugar can add a sweet touch that’s hard to resist.
Side Dishes
Challah bread pairs wonderfully with a variety of foods. Serve it alongside creamy hummus, rich soups, or savory egg dishes for a comforting meal. Its slightly sweet, fluffy texture is perfect for sandwiches, French toast, or even as a base for bread pudding — making every meal feel special.
Creative Ways to Present
You can slice challah thick for dipping, or create mini braided rolls by dividing your dough into smaller portions before baking. For an elegant approach, try layering slices with smoked salmon, cream cheese, and fresh herbs for a flavorful appetizer. The beautiful braid also makes this bread a stunning centerpiece for your holiday table or family brunch.
Make Ahead and Storage
Storing Leftovers
If you have any challah bread left after the first day, store it wrapped tightly in plastic wrap or an airtight container to keep it soft. It should stay fresh for up to 3 days at room temperature — perfect for snacking or sandwiches.
Freezing
This Challah Bread Recipe also freezes beautifully. Wrap the cooled loaf tightly in plastic wrap and then foil to protect it from freezer burn. It will keep well for up to 3 months. When you’re ready, thaw it at room temperature overnight before enjoying.
Reheating
To bring your challah back to life, warm slices in a toaster or wrap the loaf in foil and heat it in the oven at 300°F (150°C) for about 10 minutes. This restores its freshly baked texture and enhances the comforting aroma that makes challah so irresistible.
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour has a higher protein content, which can make the challah even chewier and more structured. It’s a great option if you want a slightly different texture.
What’s the best way to get a shiny crust on challah?
The secret is in that egg wash made from egg yolk and water. Brushing it over your braided dough just before baking gives challah its signature rich, golden shine.
Can I make challah bread without eggs?
Traditional challah always includes eggs for richness and texture, but there are vegan versions using substitutes like flax eggs or aquafaba. Keep in mind these may alter the flavor and crumb slightly.
Why does my challah sometimes turn out dense?
Density usually means the dough didn’t rise enough or was over-kneaded. Make sure your yeast is fresh, the water is warm but not hot, and give the dough enough time to double in size during both rises.
Is it possible to use whole wheat flour in this recipe?
You can substitute part of the all-purpose flour with whole wheat, but keep in mind challah made with whole wheat will be heartier and less fluffy. A 50/50 blend is a nice balance if you want to try it.
Final Thoughts
Making this Challah Bread Recipe is such a rewarding experience — the kind that fills your kitchen with warmth and your heart with pride. Whether you’re baking for a special occasion or just because, there’s nothing quite like the taste and texture of homemade challah. Give it a try, and watch how this simple, braided bread becomes a beloved staple in your home.
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Challah Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
This classic Challah Bread recipe yields a beautifully braided, tender, and slightly sweet loaf perfect for traditional Jewish celebrations or everyday enjoyment. The soft texture and golden crust come from a simple yet carefully crafted dough enriched with eggs and vegetable oil, making it a delightful homemade bread that’s both visually stunning and delicious.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup warm water (110°F)
- 1/4 cup vegetable oil
- 2 large eggs (room temperature)
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Toppings (Optional)
- Sesame seeds or poppy seeds
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, yeast, sugar, and salt until evenly combined to create your dry mix.
- Combine Wet Ingredients: In a separate bowl, mix the warm water, vegetable oil, and eggs until well blended.
- Form Dough: Pour the wet ingredients into the dry mixture and stir until a rough dough forms. Begin kneading by hand or with a dough hook on medium speed for 8–10 minutes, adding small amounts of flour if sticky, until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover with a towel or plastic wrap, and set it in a warm place to rise for 1 to 1½ hours or until doubled in size.
- Shape the Dough: Punch down the risen dough and divide it into three equal parts. Roll each into a 14–16 inch rope and braid them together, pinching and tucking the ends underneath to secure the loaf.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover, and let it rise again for 30–45 minutes until puffy.
- Prepare Egg Wash: Preheat your oven to 350°F (175°C). Whisk together the egg yolk and 1 tablespoon water, then brush this generously over the loaf.
- Add Toppings: Sprinkle sesame or poppy seeds over the egg-washed loaf if desired for extra flavor and texture.
- Bake: Bake the bread for 30–35 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove from the oven and transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- This dough can be divided into smaller braids to make individual rolls.
- For a sweeter challah, consider adding a few tablespoons of honey to the dough during mixing.
- Make sure the water used for proofing yeast is warm but not hot to avoid killing the yeast.
- Allow the bread to cool fully to enhance texture and slicing ease.
