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Home / Recipes
50 minutes
4.58 from 7 votes
7 Comments

Challah

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  • 10
by: Joanna Cismaru
12.18.21

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 Gorgeous Challah bread that’s perfect for the holidays to share with your family and friends. Perfect for French toast or bread pudding the next day.

Gorgeous Challah bread with the end cut off

Challah is a special Jewish braided bread and it’s similar to the easter bread as in they both have eggs. Traditionally they are braided in 6 pieces, so I struggled to figure out how to braid in 6 pieces, I had to watch many videos on youtube before I got the hang of it. You can braid them in 3 pieces as well, or 5 pieces, it’s totally up to you. Personally I think the 6 pieces braided one looks gorgeous.

This challah turned out like a masterpiece. It is art and nothing less. It looks so beautiful, I could not stop taking pictures of it. Trust me, it may seem like a lot of work, but when you see that beauty come out of the oven, it is all worth it. It’s so beautiful you won’t even want to eat it.

dough being braided

As I said after many youtube videos, a lot of sweating, and basically after some magic I finally managed to braid this bread. I managed to braid one with 5 strings and one with 6 strings. In case you’re wondering why the dough is so yellow it’s because I added a bit of saffron in the dough just to give it this beautiful yellow color. Of course this is totally optional.

finished braid

You have to brush these babies with egg wash then sprinkle with some sesame seeds and honestly, it’s probably the most beautiful bread ever.

Sesame seeds are added to the top of the braided dough

After I baked them for about 35 minutes,  look what happened:

Finished Challah Bread

 Can I get a holler for some challah…

Side shot of two loaves of challah bread

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freshly baked loaves of challah

Challah Bread

4.58 from 7 votes
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 16
Print Pin Rate
This gorgeous Challah Bread is perfect for the holidays to share with your family and friends! Made with a handful of simple ingredients, this loaf is ideal for French toast or bread pudding the next day.

Ingredients

  • ¼ cup water lukewarm
  • 3 ½ cups all-purpose flour
  • 2 teaspoon instant yeast
  • 3 large eggs
  • ¼ cup vegetable oil
  • 1 ½ teaspoon salt
  • ¼ cup honey
  • 1 egg for brushing over the loaves
US Customary – Metric

Instructions

  • In a small bowl, add the warm water, 1/4 cup of the flour and the yeast, whisk all together well and let it sit and proof for about 10 minutes until the mixture starts growing and bubbling.
  • In the mixing bowl of a mixer, add the yeast mixture, the eggs, vegetable oil, salt and honey. Mix well together then using the dough attachment gradually add the remaining 3 1/4 cup of flour, adding 1 cup at a time.
  • Remove the dough from the mixer and place it onto a floured surface and knead it for a couple more minutes. Place the dough in a greased bowl and let the dough rise in a warm place until it doubles in size.
  • After the dough doubled in size, divide the dough into 2 equal portions. In turn divide each piece into 3 equal portions and each of these into 2, so you’ll end up with 6 pieces for each loaf. Braid it in 6. Place the breads onto a baking sheet, and let the bread double in size again. Once doubled, brush the breads with the egg wash. At this point you can sprinkle either poppy seeds or sesame seeds on it.
  • Bake the loaves in a preheated oven at 325 degrees for about 25 to 35 minutes or until nice and golden brown.

Recipe Notes

Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
This recipe yields 2 loaves. Recipe assumes 8 slices per loaf.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 163kcal (8%)Carbohydrates: 25g (8%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 3g (19%)Cholesterol: 45mg (15%)Sodium: 236mg (10%)Potassium: 53mg (2%)Sugar: 4g (4%)Vitamin A: 65IU (1%)Calcium: 11mg (1%)Iron: 1.5mg (8%)
Course:Bread
Cuisine:Jewish
Keyword:bread recipe, challah
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Taylor says

    February 5, 2018 at 10:59 am

    5 stars
    I thought the braid would be so complicated but it’s really easy! Wow thank you!

    Reply
  2. Nandini says

    January 27, 2012 at 1:07 pm

    Thank you Jo, i will store it that way.
    Can i prepare the dough in the night and allow it to rise in refrigerator overnight, so that i can bake it next day morning?
    I would love to try out all your recipes. You have an amazing collection!. Thank you so much for such detailed recipes.

    Reply
    • jo says

      January 27, 2012 at 1:13 pm

      I’ve never tried refrigerating the challah dough in the fridge but I have tried it with other types of dough, so I don’t see why it wouldn’t work. Give it a shot and let me know. Good luck and thank you. 🙂

      Reply
  3. Nandini says

    January 23, 2012 at 9:45 pm

    5 stars
    Thank you for the wonderful recipe..it came out really good.. but were bit dry next day. I baked it them for 30mts. Would you please tell me what might have gone wrong? Thank you in advance.

    Reply
    • jo says

      January 24, 2012 at 12:43 am

      Hi Nandini,
      What I usually do is store the bread in a plastic bag, that way it stays nice and it doesn’t dry out.
      Thanks.

      Reply
  4. Samantha says

    September 8, 2011 at 1:05 pm

    5 stars
    This looks wonderful, I think I will make this and then use it in making your french toast recipe as well!!! Delicious!

    Reply
    • jo says

      September 8, 2011 at 3:58 pm

      Thank you, hope you enjoy it. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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