Challah Bread
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Challah Bread – golden, soft, and braided with love. Perfect for beginners, made for bread lovers.
A Loaf Worth Slowing Down For
There’s something about making challah that just feels… grounding. Maybe it’s the rhythm of the braiding, or the sweet smell that takes over your kitchen while it bakes. Or maybe it’s because I’ve been baking bread for over three decades, and no matter how many loaves I’ve pulled from the oven, challah always feels a little bit magical.
I’m not Jewish, but I’ve always loved making this bread, it’s beautiful, it’s rich with tradition, and it makes any table feel more special.
This is the kind of bread that makes people pause mid-bite and ask, “Wait… you made this?”
Yup. You did. And you don’t need a bakery diploma or a sourdough starter named Gary to pull it off. Just a handful of pantry ingredients, a warm corner of your kitchen, and a little patience.
Why You’ll Love My Challah Bread Recipe
- Braided showstopper, minus the stress. Looks like it came from a bakery window, but even first-timers can pull it off.
- Soft, slightly sweet, and impossible to stop slicing. Seriously, good luck making it to dinner without “just one more bite.”
- Perfect for any day of the week. Sabbath dinner? Yes. French toast Sunday? Definitely. Tuesday grilled cheese? Heck yes.
- Customizable but classic. Stick to sesame seeds, poppy seeds or throw in raisins, za’atar, or whatever you’ve got in the pantry.
- Therapy dough, no appointment needed. Kneading and braiding this loaf is weirdly meditative, like yoga, but you get bread at the end.
Ingredients You’ll Need
- Check your yeast drama at the door. If your yeast doesn’t foam after 10 minutes in warm water, toss it. Old or dead yeast = dense bread sadness. You want bubbles and froth, it’s the yeast’s way of saying, “I’m alive and ready to rise.”
- Use lukewarm water, not hot. Aim for baby bottle temp, around 110°F. Too hot and you’ll kill the yeast. Too cold and it just sits there, confused and unmotivated.
- All-purpose flour works just fine. Bread flour gives a chewier texture, but you’re not missing out if you stick to all-purpose. Don’t overthink it, use what you’ve got.
- Eggs and oil = richness. This isn’t lean, crusty sourdough. Challah is soft and tender because of the eggs and fat. Don’t skimp here.
- Don’t rush the rise. I know, I know, you’re hungry. But give that dough time to double properly. A slow, warm rise = fluffy, flavorful loaf.
- Practice your braid, but don’t stress it. Three-strand, four-strand, six-strand… whatever your skill level, it’s going to taste amazing. And hey, even a lopsided braid has rustic charm.
- Egg wash = bakery shine. Don’t skip it. That glossy, golden crust is thanks to a good swipe of beaten egg before baking. Want extra flair? Sprinkle on sesame or poppy seeds.
In a small bowl, stir together warm water, a pinch of sugar, and your yeast. Let it sit for 5–10 minutes until it’s foamy like the top of a cappuccino. If it’s not bubbling, it’s dead. Start over, don’t try to resuscitate it.
In another bowl, whisk up the eggs, oil, and remaining sugar. You want a nice smooth, well combined mixture here.
In the bowl of your stand mixer (or a very large bowl if you’re going in with your hands), mix the flour and salt. Pour in the frothy yeast mixture and the egg mixture. Mix until it comes together, then switch to the dough hook and knead on low speed for about 8–10 minutes. You’re looking for a soft, elastic dough that pulls away from the sides. If it’s sticky, add a bit more flour, but don’t go overboard.
Transfer your dough to a lightly oiled bowl, cover it with plastic wrap or a clean towel, and let it hang out in a warm spot. It should double in size, this usually takes about 1½ to 2 hours, depending on how cozy your kitchen is.
Once it’s doubled, give it a good punch to deflate. Not aggressive, just a solid boop. Then divide the dough into 3, 4, or 6 equal pieces, whatever braid you’re going for.
Roll each piece into a long rope. Line them up, pinch the tops together, and braid your little heart out. If braiding isn’t your thing, YouTube’s got your back, but honestly, even a wonky braid looks amazing once it’s baked.
Place your braided loaf on a parchment-lined baking sheet. Cover it lightly and let it rise again for 30–45 minutes. It should look noticeably puffier and feel airy when gently poked.
Crank your oven to 375°F (190°C). Just before baking, brush the top of the challah with beaten egg, don’t miss the crevices! This is what gives challah that signature shine. Sprinkle on sesame or poppy seeds, whatever you have.
Bake for 25–30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped. Want to be exact? The internal temp should hit around 190°F (88°C).
Let the challah loaf cool on a wire rack. If you slice it too early, the steam escapes and it’ll dry out quicker, but I won’t lie, that first warm slice with a smear of butter? Worth burning your fingers for.
Frequently Asked Questions
Can I make this without a stand mixer?
Absolutely. Your hands are the original dough hook. Just prepare for a 10-minute arm workout. Bonus: you’ll feel like a total bread boss by the end of it.
My dough isn’t rising. What gives?
Couple things could be going on: your yeast might be expired, your water might’ve been too hot (yeast are drama queens, they die above 115°F), or your kitchen’s just too chilly. Try moving the dough somewhere warmer, even your turned off oven with the light on works in a pinch.
Can I use instant yeast instead?
Yes, and you don’t need to proof it in water first. Just mix it right into the dry ingredients. Still keep the water lukewarm though, instant yeast doesn’t mean invincible yeast.
Can I make this ahead?
Sure can. You can let the dough rise in the fridge overnight (just give it extra time to come to room temp the next day). You can also freeze the braided dough before the second rise, then thaw and bake later.
What if I mess up the braid?
First of all, you won’t, and second, if you do, no one cares. This bread is forgiving. Even if it looks like a toddler braided it, it’ll still taste amazing and smell like you have your life together.
How do I know when it’s baked through?
Tap the bottom, it should sound hollow. Or stick a thermometer in the center; you’re looking for 190°F (88°C).
Can I make this dairy-free?
Yes! It already is, challah is traditionally parve (no dairy). Just skip any butter if you were planning to use it in place of oil.
What’s the best way to store it?
Wrap tightly in plastic or foil and keep at room temp for 2–3 days. It also freezes like a champ, just wrap it well, and you’ve got backup challah ready whenever the carb craving hits.
How To Serve It
Fresh out of the oven, challah is the kind of bread that barely makes it to the table. But if you’ve got the willpower to save a few slices, here’s what you can turn it into or serve it with:
French Toast
The Best Chicken Salad
Beef Stew
Cream Of Mushroom Soup
Try These Bread Recipes Next
Originally shared in 2012, now updated with new photos, a helpful video, and improved step-by-step guidance.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Challah Bread
Video
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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
- In a separate bowl, beat together 3 eggs, vegetable oil, and the remaining sugar.
- 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.
- 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.
- 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).
- 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.
- Place the braided dough on a parchment-lined baking sheet. Cover it loosely and let it rise for 30-45 minutes, or until puffy.
- 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.
- Allow the challah to cool on a wire rack before slicing.
Notes
- No mixer? No problem. You can totally knead by hand, it just takes a bit of elbow grease and a good playlist.
- Customize the braid. 3-strand is classic, but go wild with 4 or 6 if you’re feeling ambitious.
- Yes to toppings. Sesame or poppy seeds are classic, but za’atar or flaky salt also make a statement.
- French toast potential: high. Save a few slices for breakfast, or don’t. I won’t judge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
