Nothing brings comfort to the kitchen quite like the scent of fresh challah baking in the oven. That soft golden crust, those pillowy strands, and the satisfying crackle when you slice into it—challah is more than just bread. It’s a celebration of tradition, love, and the joy of sharing.
Behind the Recipe
The very first time I made challah, I was intimidated by the braiding. But once you realize it’s like playing with edible, sweet-smelling ropes, it becomes a joy. There’s something meditative about kneading and braiding the dough, especially knowing that the result will be a beautiful centerpiece on the table.
Recipe Origin or Trivia
Challah is deeply rooted in Jewish tradition, especially enjoyed on Shabbat and holidays. While there are many versions of challah, from round Rosh Hashanah loaves to ones filled with raisins or spices, the classic braid remains the most iconic. It symbolizes continuity, unity, and the weaving together of generations and stories.
Why You’ll Love Challah Bread
This loaf isn’t just pretty, it’s packed with flavor, softness, and versatility.
Versatile: It’s perfect for sandwiches, French toast, bread pudding, or served simply with butter and jam.
Budget-Friendly: Made with pantry staples and a little patience.
Quick and Easy: Hands-on time is short, and most of the effort is waiting for the dough to rise.
Customizable: Add raisins, sesame seeds, or cinnamon sugar if you want to jazz it up.
Crowd-Pleasing: That golden braid is guaranteed to get compliments.
Make-Ahead Friendly: Dough can rise in the fridge overnight.
Great for Leftovers: Makes the absolute best French toast the next morning.
Chef’s Pro Tips for Perfect Results
Get ready to knead, braid, and bake with confidence.
- Use bread flour for a slightly chewier texture.
- Let your dough rise fully—it should double in size both times.
- Don’t rush the braid. Even if it’s uneven, it’ll still bake up beautifully.
- Brush with egg wash twice for that deeply golden shine.
- Sprinkle sesame or poppy seeds while the wash is still wet for a pro touch.
Kitchen Tools You’ll Need
You don’t need fancy gadgets—just these simple tools.
Mixing bowls: For prepping the dough and letting it rise.
Measuring cups and spoons: Accuracy is key with yeast-based baking.
Dough scraper: Helps with clean shaping and transferring.
Baking sheet: A flat surface to bake your beautiful loaf.
Pastry brush: For that glossy egg-wash finish.
Ingredients in Challah Bread
Each component plays its part in creating that signature softness and shine.
- All-purpose flour: 4 cups, gives structure while keeping it tender.
- Active dry yeast: 1 packet (2 ¼ teaspoons), helps the dough rise beautifully.
- Warm water: 1 cup, activates the yeast and hydrates the flour.
- Granulated sugar: ¼ cup, adds a subtle sweetness.
- Salt: 1 ½ teaspoons, balances the flavor.
- Eggs: 2 large eggs, enrich the dough and contribute to color.
- Vegetable oil: ¼ cup, keeps the crumb soft.
- Egg yolk + 1 tbsp water: For egg wash, adds shine and color.
Ingredient Substitutions
Not a fan of grocery trips? Here’s how to improvise.
All-purpose flour: Bread flour for more chew.
Vegetable oil: Canola or light olive oil.
Granulated sugar: Honey or maple syrup, just reduce the water slightly.
Active dry yeast: Instant yeast (use the same amount, no need to proof separately).
Ingredient Spotlight
Eggs: These add richness and a slight golden hue to the dough. They also give challah its signature tender bite.
Yeast: The real magic maker. It gives rise and structure, and that slightly tangy, fresh-bread flavor.
Instructions for Making Challah Bread
Get ready to fall in love with the process. It’s as relaxing as it is rewarding.
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Preheat Your Equipment:
If baking immediately, preheat your oven to 375°F (190°C) during the final rise. -
Combine Ingredients:
In a bowl, dissolve yeast in warm water with a pinch of sugar. Let sit until foamy (about 10 minutes). Whisk in eggs, remaining sugar, oil, and salt. Gradually stir in flour until a shaggy dough forms. -
Prepare Your Cooking Vessel:
Lightly oil a large bowl. Knead dough on a floured surface for 8–10 minutes, until smooth and elastic. Place dough in oiled bowl and cover with a damp towel. -
Assemble the Dish:
Let dough rise in a warm spot until doubled, 1 to 1.5 hours. Punch down, divide into 3 or 6 pieces. Roll into ropes and braid. Transfer braid to a parchment-lined baking sheet. -
Cook to Perfection:
Cover and let rise again for 30–45 minutes. Brush with egg wash. Bake for 25–30 minutes until golden and hollow-sounding when tapped. -
Finishing Touches:
Let cool on a wire rack for at least 30 minutes before slicing. -
Serve and Enjoy:
Slice, tear, or pull apart. Slather with butter or dip into soup.
Texture & Flavor Secrets
The exterior is shiny and golden with a slight crunch, while the inside is soft, feathery, and subtly sweet. The longer you let the dough ferment, the deeper the flavor. A good egg wash makes all the difference for that bakery-style crust.
Cooking Tips & Tricks
- Let dough rise in a slightly warm oven with the light on.
- Don’t add too much flour—stickier dough yields softer bread.
- Cover bread loosely with foil during the last 10 minutes if browning too fast.
What to Avoid
- Skipping the second rise, which leads to a dense loaf.
- Not kneading enough, resulting in poor structure.
- Using cold water with yeast—it needs warmth to activate.
Nutrition Facts
Servings: 12 slices
Calories per serving: 185
Note: These are approximate values.
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: About 3 hours (includes rise times)
Make-Ahead and Storage Tips
You can prepare the dough the night before and let it rise slowly in the fridge. Fully baked challah keeps well for 3–4 days at room temperature. Wrap tightly or store in a sealed bag. It also freezes beautifully—just slice before freezing so you can toast pieces as needed.
How to Serve Challah Bread
Perfect with butter, honey, or jam at breakfast. It also makes standout French toast or grilled cheese sandwiches. Serve alongside soups or roast chicken for a comforting meal.
Creative Leftover Transformations
- French Toast Casserole: Layer slices with custard and bake.
- Croutons: Cube, season, and toast for soups or salads.
- Bread Pudding: Sweet or savory versions work great.
Additional Tips
- Add a touch of cinnamon or orange zest for subtle flavor changes.
- Use a silicone brush for a smooth egg wash without tearing the dough.
- Want extra shine? Double-brush the egg wash—once before proofing, once before baking.
Make It a Showstopper
For a bakery-worthy look, braid tightly and evenly. Sprinkle sesame, poppy seeds, or flaky salt after brushing with egg wash. Present whole on a wooden board with a serrated knife tucked beside it.
Variations to Try
- Raisin Challah: Fold soaked raisins into the dough before braiding.
- Round Challah: Perfect for holidays, spiral it instead of braiding.
- Cinnamon Sugar Challah: Add a cinnamon-sugar swirl for a sweet loaf.
- Whole Wheat Challah: Use half whole wheat flour for a nuttier taste.
- Stuffed Challah: Fill with chocolate or pesto for a savory twist.
FAQ’s
Q1: Can I use instant yeast instead of active dry?
Yes, use the same amount but skip the proofing step.
Q2: Why is my dough not rising?
Check that your yeast is fresh and your water isn’t too hot or cold.
Q3: Can I make this gluten-free?
Not easily—challah needs gluten for structure and braiding.
Q4: What oil works best?
Neutral oils like canola or light olive oil are ideal.
Q5: Why does my loaf crack while baking?
It may be under-proofed or not braided tightly.
Q6: Can I refrigerate the dough overnight?
Yes, it enhances flavor. Let it come to room temp before baking.
Q7: What’s the best way to store challah?
Wrap tightly and store at room temperature or freeze sliced.
Q8: How do I reheat it?
Wrap in foil and warm in a 300°F oven for 10 minutes.
Q9: Do I need a stand mixer?
No, hand-kneading works just fine.
Q10: Can I add toppings?
Absolutely. Sesame, poppy seeds, or even everything bagel seasoning are all great.
Conclusion
There’s something truly magical about baking challah. From the soft dough under your fingertips to the sweet, warm aroma filling the kitchen, it’s a recipe that feeds both belly and soul. So go ahead, give this a try. Trust me, you’re going to love this loaf more than any you’ve ever bought.
Print
Challah Bread
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 1 large loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
A beautifully braided golden loaf that’s soft, slightly sweet, and rich from eggs and oil. Perfect for toast, French toast, sandwiches, or served warm with butter. A timeless classic you’ll bake again and again.
Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water
- ¼ cup granulated sugar
- 1 ½ tsp salt
- 2 large eggs
- ¼ cup vegetable oil
- 1 egg yolk + 1 tbsp water (for egg wash)
Instructions
- In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit 10 minutes until foamy.
- Whisk in remaining sugar, eggs, oil, and salt. Gradually mix in flour until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled (1–1.5 hours).
- Punch down and divide dough into 3 or 6 equal parts. Roll each into ropes and braid. Transfer to a parchment-lined baking sheet.
- Cover and let rise again for 30–45 minutes until puffy. Preheat oven to 375°F (190°C).
- Brush loaf with egg wash. Bake for 25–30 minutes until golden and hollow-sounding when tapped.
- Cool on a wire rack at least 30 minutes before slicing.
Notes
- Use bread flour for a chewier crumb.
- Add raisins, sesame, or poppy seeds for variation.
- Brush with egg wash twice for a shinier crust.
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 4 g
- Sodium: 170 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg