Challah Bread

There’s something incredibly comforting about the warm, rich aroma of freshly baked Challah wafting through the house. With its glossy golden crust and pillowy soft interior, this braided beauty isn’t just a bread—it’s an experience. Each slice pulls apart gently, revealing a tender crumb that’s just waiting to be enjoyed with a slather of butter or dipped into your favorite stew. Trust me, you’re going to love this one.

Behind the Recipe

The first time I made Challah, I remember being completely mesmerized by the braiding process. It felt less like baking and more like weaving together something magical. The dough, enriched with eggs and a touch of sweetness, is incredibly soft to work with, and watching it rise is like witnessing a little miracle in your kitchen. This recipe was passed down to me from a dear friend who grew up making it every Friday night, and now it’s a staple in my own baking rotation.

Recipe Origin or Trivia

Challah has deep roots in Jewish tradition, where it’s traditionally served during Shabbat and holidays. The braided design isn’t just for beauty—it represents unity, love, and continuity. Some loaves have six strands, some three, and others are shaped into rounds for Rosh Hashanah to symbolize the cyclical nature of life. Challah’s slightly sweet, eggy flavor and tender crumb make it a versatile bread that’s become beloved across cultures.

Why You’ll Love Challah Bread

This bread isn’t just delicious—it’s also a joy to make and share.

Versatile: Perfect for sandwiches, French toast, or simply with butter.

Budget-Friendly: Uses pantry staples like flour, sugar, eggs, and yeast.

Quick and Easy: Most of the time is hands-off waiting for the dough to rise.

Customizable: Add raisins, sesame seeds, or even a cinnamon swirl.

Crowd-Pleasing: Its soft, rich flavor appeals to everyone.

Make-Ahead Friendly: Prepare the dough in advance and bake later.

Great for Leftovers: Makes incredible French toast or bread pudding.

Chef’s Pro Tips for Perfect Results

Baking bread can feel intimidating, but these tips will help you succeed every time:

• Let the dough rise fully until doubled. Don’t rush it.
• Use warm, not hot, water to activate your yeast—around 100°F.
• Knead the dough until it’s smooth and elastic, about 10 minutes.
• Don’t skip the egg wash—it gives Challah that signature golden shine.
• If braiding intimidates you, start with a simple three-strand braid and work your way up.

Kitchen Tools You’ll Need

To make this recipe smooth from start to finish, gather these tools first:

Mixing Bowls: For combining and rising the dough.

Stand Mixer (optional): Speeds up the kneading process.

Bench Scraper: Helps divide and braid dough evenly.

Baking Sheet: For baking your loaf to golden perfection.

Pastry Brush: To apply that glossy egg wash.

Ingredients in Challah Bread

Challah is all about richness and balance, with every ingredient playing its part in creating that soft, slightly sweet texture we all love.

1. All-Purpose Flour: 4 cups — Forms the base and structure of the dough.
2. Active Dry Yeast: 2¼ teaspoons — Leavens the bread and gives it that light rise.
3. Warm Water: ¾ cup — Activates the yeast and hydrates the dough.
4. Eggs: 4 large — Adds richness, structure, and flavor.
5. Granulated Sugar: ¼ cup — Gives Challah its gentle sweetness.
6. Vegetable Oil: ¼ cup — Keeps the crumb moist and tender.
7. Salt: 1½ teaspoons — Enhances all the other flavors.
8. Sesame Seeds (optional): For sprinkling on top before baking.

Ingredient Substitutions

We all run out of ingredients sometimes—here’s how to adapt:

All-Purpose Flour: Bread flour for chewier texture.

Active Dry Yeast: Instant yeast (use slightly less).

Vegetable Oil: Canola or sunflower oil.

Granulated Sugar: Honey for a deeper flavor.

Sesame Seeds: Poppy seeds or everything bagel seasoning.

Ingredient Spotlight

Eggs: The unsung hero of Challah, eggs provide richness, color, and structure to the dough.

Yeast: This little powerhouse brings life to the loaf, creating that pillowy texture through fermentation.

Instructions for Making Challah Bread

Get ready for a little dough therapy—this is where the fun really begins. Each step brings you closer to that golden, glossy loaf fresh out of the oven.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C) when you’re ready to bake. Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, dissolve the yeast and a teaspoon of sugar in the warm water. Let it sit for 5–10 minutes until foamy. Add eggs, sugar, oil, and salt. Stir in the flour, one cup at a time, until a sticky dough forms.
3. Prepare Your Cooking Vessel:
   If using a stand mixer, knead the dough with the dough hook for about 6–8 minutes. Otherwise, knead by hand on a floured surface for 10 minutes until smooth and elastic.
4. Assemble the Dish:
   Place the dough in an oiled bowl, cover with a damp towel, and let rise for 1½ to 2 hours until doubled. Punch it down, then divide into three or six equal strands. Braid them into a loaf and place on your prepared baking sheet.
5. Cook to Perfection:
   Brush the loaf with a beaten egg and sprinkle sesame seeds on top. Let it rest for 30 minutes. Bake in the preheated oven for 30–35 minutes, or until deeply golden and it sounds hollow when tapped.
6. Finishing Touches:
   Let the loaf cool on a wire rack for at least 20 minutes before slicing.
7. Serve and Enjoy:
   Slice, serve warm with butter, or use in sandwiches and French toast.

Texture & Flavor Secrets

What makes Challah truly unforgettable is its contrast between that shiny, slightly crisp crust and the soft, cloud-like crumb inside. The subtle sweetness from sugar and richness from eggs make every bite taste indulgent yet comforting. As the loaf bakes, it fills your kitchen with the warm, cozy scent of home.

Cooking Tips & Tricks

Here are a few secrets to help you bake like a pro:

• Let your dough rise in a warm spot like an oven with the light on.
• For extra shine, double-brush with egg wash before and midway through baking.
• Add raisins or dried cranberries for a sweet twist.

What to Avoid

A few common pitfalls to steer clear of:

• Don’t use water that’s too hot or it will kill your yeast.
• Avoid over-flouring the dough or your bread will be dry.
• Rushing the rise time will result in a dense loaf.

Nutrition Facts

Servings: 12
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 3 hours (including rising time)

Make-Ahead and Storage Tips

You can prep the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before baking. Store the baked loaf at room temperature in an airtight bag for up to 3 days. It also freezes beautifully—wrap tightly and freeze for up to a month. To reheat, toast or warm in the oven for that fresh-baked feel.

How to Serve Challah Bread

Challah is perfect as-is, warm with butter or jam. But don’t stop there. Use it for French toast, bread pudding, grilled cheese, or even savory stuffing. Pair it with soups, stews, or a charcuterie board for the ultimate comfort meal.

Creative Leftover Transformations

Turn yesterday’s Challah into something new:

• Thick-sliced French toast with cinnamon and maple syrup.
• Bread pudding baked with custard and vanilla.
• Garlic bread with olive oil and herbs.

Additional Tips

• Use a kitchen scale to divide strands evenly for a neater braid.
• Brush with egg wash again halfway through baking for deeper shine.
• Add a pinch of turmeric for a naturally golden hue.

Make It a Showstopper

To give your Challah that “wow” factor, make sure your braid is tight and even. Brush with egg wash thoroughly and sprinkle with sesame or poppy seeds. Bake until the crust is deep golden brown. Slice cleanly and serve on a wooden board with a cloth napkin for rustic charm.

Variations to Try

• Raisin Challah: Add ½ cup golden raisins into the dough.
• Honey-Glazed: Brush with honey-butter right after baking.
• Cinnamon Swirl: Spread cinnamon sugar before rolling and braiding.
• Whole Wheat: Substitute half the flour for whole wheat.
• Stuffed Challah: Add a filling like chopped apples and cinnamon.

FAQ’s

Q1: Can I make Challah without a stand mixer?
A1: Absolutely! Kneading by hand works just as well—it’s therapeutic too.

Q2: How do I know if my dough has risen enough?
A2: It should double in size and spring back slowly when pressed.

Q3: Can I use instant yeast instead of active dry?
A3: Yes, just use about 25% less and skip the proofing step.

Q4: Why is my bread not shiny?
A4: You may have skipped or under-applied the egg wash. Be generous!

Q5: What’s the best way to braid Challah?
A5: Start simple with a three-strand braid and work your way up to six.

Q6: Can I freeze the dough?
A6: Yes, freeze after the first rise. Thaw overnight in the fridge before braiding.

Q7: Is Challah sweet or savory?
A7: It’s slightly sweet, but neutral enough to go with both sweet and savory dishes.

Q8: What flour works best?
A8: All-purpose works great, but bread flour gives it extra chew.

Q9: Can I add toppings?
A9: Definitely. Sesame seeds, poppy seeds, or even everything seasoning.

Q10: How long does it keep?
A10: Up to 3 days at room temperature or a month in the freezer.

Conclusion

There’s nothing quite like baking a loaf of Challah Bread from scratch. From the smell of the dough rising to the first golden slice fresh out of the oven, it’s a rewarding and heartfelt experience every time. Whether it’s your first try or your fiftieth, Challah always feels special. So tie on that apron and give it a go—you’ll be amazed at what you create.

Challah Bread

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• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours (including rising time)
• Yield: 1 large loaf (12 servings)
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

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Description

A soft, slightly sweet, and beautifully braided bread, Challah is perfect for holidays, gatherings, or turning into the best French toast ever.

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Ingredients

• 4 cups All-Purpose Flour – Forms the structure and base of the dough
• 2¼ teaspoons Active Dry Yeast – Leavens the bread and makes it rise
• ¾ cup Warm Water – Activates the yeast and hydrates the dough
• 4 large Eggs – Adds richness, color, and structure
• ¼ cup Granulated Sugar – Provides a gentle sweetness
• ¼ cup Vegetable Oil – Keeps the crumb soft and tender
• 1½ teaspoons Salt – Enhances flavor
• Sesame Seeds (optional) – Adds texture and nutty flavor on top

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Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, dissolve yeast and a teaspoon of sugar in the warm water. Let it sit for 5–10 minutes until foamy.
3. Add eggs, remaining sugar, oil, and salt. Stir in flour one cup at a time until a sticky dough forms.
4. Knead by hand for 10 minutes or in a stand mixer for 6–8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover, and let rise for 1½ to 2 hours until doubled in size.
6. Punch down dough, divide into strands, braid, and place on baking sheet.
7. Brush with beaten egg, sprinkle sesame seeds if using, and let rest for 30 minutes.
8. Bake for 30–35 minutes until deep golden and loaf sounds hollow when tapped.
9. Cool on wire rack before slicing.

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Notes

• Double-brush with egg wash for extra shine.
• Let dough rise in a warm place for best results.
• Use a kitchen scale for even strand sizes.
• Add raisins or cinnamon for a twist.

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Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 4g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 55mg