There's a particular kind of joy that comes from pulling two golden, glossy loaves of braided challah from your oven, the sweet yeast aroma filling every corner of your kitchen. I first learned to braid challah at my grandmother's table, flour dusting her apron as she guided my small hands through the over-and-under rhythm. This challah bread recipe is wonderfully forgiving for beginners, with simple ingredients and a dough that's soft and easy to work with, yet it bakes up into bakery-quality loaves that look impressive on any dinner table.
The slight sweetness pairs beautifully with savory dishes, or you can save one loaf for the most incredible French toast you'll ever taste (seriously, try it with my Greek Yogurt Pancakes batter on the side).
Why You'll Love This Homemade Challah Bread
This best braided challah bread hits every mark. The dough comes together easily, even if you've never worked with yeast before. You get two gorgeous loaves from one batch, so you can serve one fresh and save the second for Banana Pudding Cupcakes-level French toast later in the week.
The texture is impossibly soft with a shiny, golden crust that looks like it came straight from a Jewish bakery. I love that you can make this entirely by hand or use a stand mixer. Either way, the rhythm of kneading becomes almost meditative, and your kitchen will smell absolutely heavenly.
Jump to:
Challah Bread Ingredients
Here's what you'll need for two beautiful loaves of soft Challah Bread for dinner.
See Recipe Card Below This Post For Ingredient Quantities
- Warm water: Activates the yeast and brings the dough together. Make sure it's lukewarm, around 110°F, so it doesn't kill the yeast.
- Active dry yeast: This is what makes the bread rise and gives it that lovely, airy texture. The foamy proof tells you the yeast is alive and ready.
- Sugar: Feeds the yeast and adds a gentle sweetness that makes challah special. You'll use a tablespoon for proofing and the rest in the dough.
- Vegetable oil: Keeps the bread moist and tender without the heaviness of butter. It also gives the crumb a soft, delicate texture.
- Eggs: The star ingredient that makes challah rich and golden. Four go into the dough, and one becomes the shiny egg wash.
- Salt: Balances the sweetness and strengthens the gluten structure for a better rise.
- All-purpose flour: Forms the base of your dough. You'll need 8 to 8 ½ cups, and the exact amount depends on humidity and how you measure.
- Sesame seeds: Optional, but they add a lovely nutty flavor and traditional look to the finished loaves.
How to Make Challah Bread
Proof the yeast: Pour the warm water into a large mixing bowl and sprinkle the yeast and 1 tablespoon of sugar on top. Let it sit for about 5 minutes until you see a foamy layer forming, which tells you the yeast is active and ready to work.
Mix the dough: Stir in the vegetable oil, 4 beaten eggs (save that fifth egg for later), the remaining sugar, and salt until everything's combined. Start adding the flour 1 cup at a time, stirring after each addition, until the dough begins to pull away from the sides of the bowl and feels soft but not sticky.
Knead the dough: If you're using a stand mixer, let it knead on medium speed for about 5 to 7 minutes until the dough is smooth and elastic. If you're working by hand, turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes, adding small amounts of flour if it sticks, until it's silky and springs back when you poke it.
First rise: Lightly oil your mixing bowl, place the dough back in, and turn it once so the top gets coated with oil. Cover the bowl with plastic wrap and set it in a warm, draft-free spot for about 1 hour, until the dough has doubled in size and feels puffy.
Punch down and second rise: Gently press your fist into the center of the dough to deflate it, releasing the air bubbles. Cover it again and let it rise for another 30 minutes. This second rise helps develop more flavor.
Divide and shape the dough: Turn the dough onto a clean surface and divide it into two equal portions. Take one portion and divide it into 6 smaller pieces. Roll each piece into a long rope about 16 inches long, working from the center outward for even thickness. Line up all 6 strands side by side and pinch the tops together.
Braid the dough: Take the outside right strand and move it over 2 strands to the left. Then take the second strand from the left side and move it all the way to the far right. Keep repeating this pattern, always starting with the outside right strand, until you reach the end. Tuck both ends underneath to seal the braid neatly.
Shape and place on baking sheet: Gently lift the braided loaf and place it on a parchment-lined baking sheet, tucking it slightly to make it a bit shorter and wider. Repeat the entire braiding process with the second half of the dough, placing it on another baking sheet or leaving plenty of space between loaves.
Egg wash: Beat the remaining egg in a small bowl until smooth, then brush half of it gently over both loaves, making sure to get into the crevices of the braids. Let the loaves rise uncovered in a warm spot for 1 hour, until they're noticeably puffed.
Final egg wash and sprinkle: Brush the loaves again with the rest of the beaten egg for that gorgeous, glossy finish. Sprinkle sesame seeds on top if you'd like that classic bakery look.
Bake: Preheat your oven to 375°F (190°C). Slide the baking sheets into the oven and bake for 30 to 35 minutes, until the loaves are deeply golden brown and sound hollow when you tap the bottom. If you have an instant-read thermometer, the internal temperature should read 190°F.
Cool: Let the loaves rest on the baking sheet for about 5 minutes, then carefully transfer them to a cooling rack. Try to resist tearing into them immediately (though I won't judge if you do).
Substitutions and Variations
Different sweeteners: You can swap the sugar for honey or maple syrup, though the dough might be slightly stickier. Reduce the liquid by a tablespoon or two if needed.
Whole wheat flour: Replace up to half the all-purpose flour with whole wheat for a heartier, nuttier loaf. You might need a splash more water.
Raisins or chocolate chips: Fold in 1 cup of raisins, dried cranberries, or chocolate chips after kneading for a sweet twist. My kids love the chocolate version for weekend breakfast.
Vegan challah: Use ¼ cup aquafaba (chickpea brine) in place of each egg, and brush with a mixture of maple syrup and non-dairy milk instead of egg wash. The texture won't be quite as rich, but it's still delicious.
Different toppings: Try poppy seeds, everything bagel seasoning, or a sprinkle of coarse sea salt instead of sesame seeds.
Equipment For Challah Bread
A large mixing bowl is essential for letting the dough rise properly. If you have a stand mixer with a dough hook, it makes kneading much easier, though this recipe works beautifully by hand too.
You'll need parchment-lined baking sheets to prevent sticking and ensure even browning. A pastry brush helps you get that gorgeous, even egg wash coating.
An instant-read thermometer isn't required, but it takes the guesswork out of knowing when your Challah Bread is perfectly baked.
How to Store Challah Bread
Keep your Jewish challah bread recipe fresh by storing it in an airtight bag or container at room temperature for up to 3 days. The crust will soften slightly, which actually makes it perfect for sandwiches.
For longer storage, wrap each loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for a few hours, then warm slices in a 300°F oven for 5 minutes to refresh them.
Day-old challah is absolute gold for French toast. Just slice it thick, dip it in your custard mixture, and you'll understand why bakeries charge extra for challah French toast.
Serving Suggestions
Serve warm slices with soft butter and a drizzle of honey for a simple, comforting treat that needs nothing else. The slight sweetness of the Challah Bread plays beautifully with the richness of good butter.
Turn thick slices into the most incredible French toast you've ever tasted. The eggy Challah Bread soaks up custard like a dream and gets crispy edges while staying custardy in the middle, almost as indulgent as my Lemon Layer Cake.
Make challah the centerpiece of your Friday night dinner alongside roasted chicken and root vegetables. There's something special about tearing off pieces of fresh Challah Bread and passing the loaf around the table.
Use leftover challah for bread pudding or savory stuffing. The rich, tender crumb holds up beautifully when soaked in custard or broth, much like how you'd use brioche.
Expert Tips
Check your yeast freshness. If your yeast doesn't foam after 5 minutes, it's dead and won't make your Challah Bread rise. Start over with fresh yeast and make sure your water isn't too hot.
Don't add too much flour. The dough should be soft and slightly tacky, not stiff. It's better to work with a slightly sticky dough than one that's dry, which will give you dense, heavy loaves.
Keep your strands even. When rolling out the ropes for braiding, try to make them all the same thickness and length. This helps your braid look uniform and bake evenly.
Let it rise properly. Don't rush the rising times, especially if your kitchen is cool. The dough needs time to develop flavor and structure. If your house is cold, try placing the bowl in an oven with just the light on.
Brush gently with egg wash. Too much brushing or pressing down will deflate your beautifully risen loaves. Use a light hand and let the brush barely touch the surface.
Watch the color, not just the clock. Ovens vary, so your challah might be done in 28 minutes or might need the full 35. Look for a deep golden brown color and that hollow sound when you tap the bottom.
What Is Challah Bread?
Challah bread is a traditional Jewish bread that's been baked for centuries, particularly for Shabbat and holiday meals. What sets this sweet yeast bread apart is its rich, eggy dough and that gorgeous braided shape. Unlike regular sandwich bread, challah has a slightly sweet flavor and a tender, pull-apart texture that makes it perfect for both savory dinners and sweet breakfast treats.
The braiding isn't just beautiful, it's symbolic. Each strand woven together represents unity and togetherness, which is why you'll often see this homemade Challah Bread recipe at family gatherings and celebrations.
FAQ
How do I make challah bread fluffy?
The key is proper rising time and not adding too much flour. Make sure your dough doubles during each rise, and keep it soft and slightly tacky rather than dry. The eggs and oil also contribute to that light, fluffy texture. Liam's tip: "Don't squish it too hard when you're braiding!"
What is the secret to a good challah?
Fresh, active yeast and patience with the rising process make all the difference. The double rise develops flavor and creates that tender crumb. Using room-temperature eggs and warm (not hot) water helps everything come together smoothly.
What makes challah different from normal bread?
Challah bread is enriched with eggs, oil, and sugar, which gives it a richer, slightly sweet flavor and softer texture than regular bread. The eggs create that beautiful golden color, and the braiding is traditional. It's closer to brioche than sandwich bread in terms of richness.
Can I add raisins to challah bread?
Absolutely! Fold in about 1 cup of raisins after you've finished kneading the dough, just before the first rise. Some families make raisin challah specifically for holidays. You can also try dried cranberries or chopped dates for a different twist.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Challah Bread
Challah Bread
Ingredients
Method
- Proof the yeast by dissolving it in warm water with 1 tablespoon of sugar. Let it foam for about 5 minutes.
- Stir in the vegetable oil, 4 beaten eggs, remaining sugar, and salt.
- Gradually add the flour, one cup at a time, until a soft dough forms. Knead by hand on a floured surface until smooth.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free area for about 1 hour, until doubled in size.
- Punch down the dough to release air. Cover again and let it rise for another 30 minutes.
- Divide the dough in half. For each loaf, divide into 6 portions, roll into strands about 16 inches long. braid the strands into a 6-strand loaf.
- Pinch the ends of the braid and tuck them underneath. Shape the loaf by gently pressing to even out the braid into a loaf shape.
- Place the loaves on a parchment-lined baking sheet, with 2 inches between them. Brush with the egg wash. Let rise for another hour.
- Preheat the oven to 375°F. Bake for 30-35 minutes or until golden brown, or when the internal temperature reaches 190°F.
