Name: Challah Bread Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 3 h
Cuisine: Jewish
Ingredients: 4 cups all-purpose flour (plus more as needed); 2¼ teaspoons active dry yeast (1 packet); ¼ cup granulated sugar; 1 teaspoon salt; ¾ cup warm water (about 110°F); ¼ cup vegetable oil; 2 large eggs; 1 egg yolk (for dough); 1 egg (for egg wash); 1 tablespoon sesame or poppy seeds

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There is truly something magical about making your own Challah Bread at home. From the intoxicating aroma that fills your kitchen to the beautiful, golden braid resting proudly on your table, this classic bread brings warmth and tradition to every moment. With its slightly sweet, pillowy crumb and shiny crust, Challah Bread is a joy to create and share—whether it’s the centerpiece of a festive meal or a simple treat to enjoy with loved ones.

Ingredients You’ll Need

Each ingredient here plays an important role in the flavor, color, and luxurious texture of authentic Challah Bread. This recipe keeps things simple, letting the natural richness of eggs, oil, and just a touch of sugar truly shine.

All-purpose flour: The sturdy base that gives the bread its structure and softness; don’t forget extra for kneading.
Active dry yeast: The key to a lofty rise and that irresistibly fluffy crumb.
Granulated sugar: Adds gentle sweetness and helps feed the yeast for a perfect lift.
Salt: Essential for rounding out flavor and giving depth to every bite.
Warm water (about 110°F): The perfect temperature to activate your yeast without killing it—think pleasantly warm bath water.
Vegetable oil: Delivers tenderness in the loaf and a hint of richness.
Large eggs: Two for the dough, making it plush and golden.
Egg yolk (for dough): Adds color and richness—don’t skip it!
Egg (for egg wash): Creates that unforgettable shiny crust when brushed on before baking.
Sesame or poppy seeds (optional): A classic, nutty topping you can sprinkle on for extra beauty and crunch.

How to Make Challah Bread

Step 1: Activate the Yeast

Begin your Challah Bread adventure by whisking together warm water, sugar, and yeast in a large mixing bowl. Let this mixture rest for 5 to 10 minutes; you’re looking for a bubbly, foamy surface that tells you your yeast is awake and ready to work its magic. This step sets the stage for a beautiful, airy rise.

Step 2: Mix the Wet Ingredients

Add the vegetable oil, eggs, egg yolk, and salt to your foamy yeast mixture. Whisk everything together thoroughly. The eggs and oil combine to make the dough rich, tender, and perfectly moist—this is what gives Challah Bread its unmistakable flavor and texture.

Step 3: Incorporate the Flour

Gradually stir in the all-purpose flour, one cup at a time. As the dough comes together, it will get sticky but should start pulling away from the sides of the bowl. Don’t rush—this slow addition ensures every bit of flour is evenly hydrated for a smooth dough.

Step 4: Knead Until Smooth

Turn your dough onto a floured surface and knead it for 8 to 10 minutes. Give it some love! The dough should become soft, smooth, and elastic (add a little more flour if it’s too sticky). This step is where Challah Bread develops its signature airy crumb.

Step 5: First Rise

Place the kneaded dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1½ to 2 hours. Watch as it doubles in size—an act of patience that pays off with every fluffy slice.

Step 6: Shape and Braid

Punch down your risen dough, then divide it into 3 or 4 equal pieces. Roll each into a rope, line them up, and braid them together. This part is both fun and rewarding—braiding transforms your dough into that gorgeous, classic Challah Bread shape.

Step 7: Second Rise

Transfer your braided loaf onto a parchment-lined baking sheet, cover loosely, and let it rise for another 30 to 45 minutes. This second rise lets the loaf become even lighter and guarantees those lovely well-defined braids.

Step 8: Egg Wash and Bake

Preheat your oven to 350°F (175°C). Beat the last egg and gently brush it all over the loaf, getting into every nook and cranny for the ultimate golden shine. If you like, sprinkle with sesame or poppy seeds. Bake for 30 to 35 minutes, until your Challah Bread glows deep golden brown and sounds hollow when tapped.

Step 9: Cool and Enjoy

Transfer your finished Challah Bread to a cooling rack and resist the urge to slice right away. Letting it cool ensures you get beautifully clean slices and preserves that tender, pillowy texture inside.

How to Serve Challah Bread

Garnishes

A simple sprinkle of sesame or poppy seeds is a classic finishing touch, adding visual appeal and a gentle crunch. For extra flair, consider brushing the warm loaf with a little honey glaze or dusting it lightly with sea salt—both are delightful twists that brighten each slice.

Side Dishes

Challah Bread shines alongside anything from creamy scrambled eggs at brunch to hearty stews or soups for dinner. Try it with a pat of butter and honey, or use thick slices for the best French toast you’ve ever eaten. Its mild flavor pairs beautifully with sweet or savory foods alike.

Creative Ways to Present

Whether you’re celebrating a holiday or throwing a cozy dinner party, Challah Bread looks stunning as a centerpiece. Arrange the braided loaf on a wooden board, surrounded by seasonal fruits, nuts, and herb sprigs. For a special touch, slice and arrange in a basket lined with a colorful cloth napkin—it invites everyone to dig right in!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Challah Bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay soft and delicious for about three days, making it perfect for toast or sandwiches.

Freezing

Challah Bread freezes beautifully! Let the loaf cool completely, then wrap it in plastic wrap followed by a layer of foil. Store it in the freezer for up to two months. To enjoy, simply thaw the loaf at room temperature overnight.

Reheating

To revive that just-baked warmth, reheat slices in a 300°F oven for about 5 to 10 minutes, or pop them in the toaster. This perks up the texture and brings back that irresistible aroma.

FAQs

Can I make Challah Bread ahead of time?

Absolutely! Challah Bread dough can be made the night before and left to rise slowly in the refrigerator. The longer, cold fermentation deepens the flavor and fits beautifully into a busy schedule.

My dough isn’t rising—what went wrong?

If your dough isn’t puffing up, check that your yeast was fresh and the water wasn’t too hot or too cold. A draft-free, warm environment is perfect for encouraging a good rise.

Can I use whole wheat flour in Challah Bread?

You can substitute up to half the flour with whole wheat for a heartier texture, but be sure to add a bit more liquid since whole wheat flour absorbs more moisture.

What if I don’t have poppy or sesame seeds?

No worries! You can skip the seeds altogether, or try substituting with sunflower seeds, chopped nuts, or even a sprinkle of flaky salt for a unique finish.

Why is Challah Bread braided?

Braiding is both traditional and symbolic, often representing unity or celebration. It also increases the surface area for that shiny crust and looks absolutely stunning on any table!

Final Thoughts

If you’ve never baked Challah Bread before, I truly hope you give it a try. Every step is a celebration of tradition, flavor, and sharing good food with the people you care about. There’s nothing quite like that first, warm, homemade slice—enjoy every moment!

Challah Bread Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 3 hours (including rising time)
Yield: 1 large loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Learn how to make a classic Challah Bread with this easy and delicious recipe. This traditional Jewish bread is soft, slightly sweet, and perfect for any occasion.

Ingredients

Scale

Dough:

4 cups all-purpose flour (plus more as needed)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
1 teaspoon salt
¾ cup warm water (about 110°F)
¼ cup vegetable oil
2 large eggs
1 egg yolk (for dough)

Egg Wash:

1 egg (for egg wash)

Optional:

1 tablespoon sesame or poppy seeds

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Instructions

Prepare the Dough: In a large mixing bowl, whisk together warm water, sugar, and yeast. Let sit until foamy. Add oil, eggs, egg yolk, salt, and flour gradually. Knead until smooth.
Rise: Let the dough rise until doubled in size.
Braid: Divide and braid the dough, then let it rise again.
Bake: Brush with egg wash, sprinkle seeds if desired, and bake until golden brown.