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
Scale
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.
