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a gorgeous, freshly baked challah bread, half of it sliced on a cutting board.
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4.86 from 7 votes

Challah Bread

This homemade Challah Bread is golden, soft, and slightly sweet, the kind of loaf that looks like it took hours (but didn’t). Perfect for holidays, weekends, or whenever your kitchen needs to smell amazing.
Prep Time30 minutes
Cook Time30 minutes
Rising Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Bread
Cuisine: American, Jewish
Keyword: bread recipe, challah, challah bread
Servings: 12
Calories: 212kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2¼ teaspoon active dry yeast
  • 1¼ cup water lukewarm
  • ¼ cup sugar
  • 3 large eggs
  • ¼ cup vegetable oil
  • 4½ cups all-purpose flour
  • 1½ teaspoon salt

For The Egg Wash

  • 1 large egg beaten
  • sesame seeds
US Customary - Metric

Instructions

  • In a small bowl, combine the warm water, yeast, and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until frothy.
    process shots showing how to make ham and cheese pockets.
  • In a separate bowl, beat together 3 eggs, vegetable oil, and the remaining sugar.
    process shots showing how to make challah bread.
  • In a large mixing bowl or the bowl of your mixer, combine 4 cups of flour and salt. Create a well in the middle of the flour mixture and pour in the yeast mixture followed by the egg mixture. Stir until a dough forms. Turn the dough onto a floured surface and knead for about 10 minutes, adding additional flour as needed to prevent sticking. The dough should be smooth and elastic when it's ready. You can also mix this in your mixer for about 5 to 10 minutes until the dough comes clean from the sides of the bowl.
    process shots showing how to make challah bread.
  • Place the kneaded dough in a lightly oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot until it has doubled in size, about 1.5 to 2 hours.
    process shots showing how to make challah bread.
  • Once the dough has risen, punch it down gently. Divide the dough into as many strands as you want for your braid (a traditional challah uses 3, 4, or 6).
    process shots showing how to make challah bread.
  • Roll each portion of dough into long, even ropes. Line them up side by side, pinch the ends together at the top, and braid the strands. Pinch the ends to seal when you reach the bottom.
    process shots showing how to make challah bread.
  • Place the braided dough on a parchment-lined baking sheet. Cover it loosely and let it rise for 30-45 minutes, or until puffy.
    process shots showing how to make challah bread.
  • While the dough is going through its second rise, preheat your oven to 375°F (190°C).
  • Brush the risen dough with the beaten egg wash. If you’re using poppy or sesame seeds, sprinkle them on now.
  • Place the challah in the preheated oven and bake for 25-30 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
    process shots showing how to make challah bread.
  • Allow the challah to cool on a wire rack before slicing.

Video

Notes

  1. No mixer? No problem. You can totally knead by hand, it just takes a bit of elbow grease and a good playlist.
  2. Customize the braid. 3-strand is classic, but go wild with 4 or 6 if you're feeling ambitious. 
  3. Yes to toppings. Sesame or poppy seeds are classic, but za’atar or flaky salt also make a statement.
  4. French toast potential: high. Save a few slices for breakfast, or don’t. I won’t judge.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 40g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 317mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 2mg
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