Classic Challah Bread Recipe

Introduction

Challah bread is a soft, slightly sweet braided loaf perfect for special occasions or everyday enjoyment. Its tender crumb and shiny crust make it a delightful addition to any meal or a delicious snack on its own.

Ingredients

• 4 1/4 cups all-purpose flour (plus more for dusting)
• 1 tablespoon instant yeast
• 1 1/2 teaspoons salt
• 3/4 cup lukewarm water
• 6 tablespoons vegetable oil
• 6 tablespoons honey (or maple syrup)
• 3 eggs (at room temperature)
• 1 egg yolk (at room temperature)

Instructions

1. Step 1: In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to blend.
2. Step 2: In a separate bowl, whisk together the lukewarm water, vegetable oil, honey or maple syrup, 2 eggs, and the egg yolk until combined.
3. Step 3: Add the egg mixture to the dry ingredients and knead at medium-low speed until a sticky dough forms that clings to the bottom of the bowl, about 5 to 7 minutes. The dough should be wet.
4. Step 4: Generously dust your hands and a work surface with flour. Transfer the dough to the surface, dust the top with flour, and knead into a soft, smooth ball.
5. Step 5: Lightly grease a large bowl with oil. Place the dough in the bowl, turn to coat evenly, and cover with plastic wrap. Let rise in a warm place until doubled in size, about 2 to 3 hours.
6. Step 6: Transfer the dough to a floured surface and dust the top with flour. Deflate the dough gently.
7. Step 7: Divide the dough into four even 9-ounce pieces. Stretch each piece into a rope about 20 inches long.
8. Step 8: Arrange the ropes parallel and pinch them tightly at the top, then spread them out for braiding.
9. Step 9: Braid the loaf by taking the strand farthest to the right and weaving it over and under the other strands in a repeating pattern until fully braided. Tuck the ends under for a neat finish.
10. Step 10: Place the braided loaf on a parchment-lined 13 x 18-inch baking sheet. Cover loosely with plastic wrap or a kitchen towel and let it rise until about 1.5 times its original size, 1 to 2 hours.
11. Step 11: Preheat the oven to 350°F and position a rack in the middle.
12. Step 12: Beat the remaining egg in a small bowl and brush it over the loaf for a shiny crust.
13. Step 13: Bake the loaf on a baking sheet stacked on another to prevent over-browning on the bottom. Bake for 25 to 35 minutes until golden brown and the inside reaches 190°F to 200°F.
14. Step 14: Remove from the oven and cool on a wire rack before slicing and serving.

Tips & Variations

• Use honey or maple syrup interchangeably depending on your preferred sweetness and flavor profile.
• For an extra shiny crust, brush the loaf with a second egg wash halfway through baking.
• Try adding sesame seeds or poppy seeds on top after the egg wash for added texture and flavor.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes until smooth.

Storage

Store Challah bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the bread wrapped in foil and plastic for up to 3 months. To reheat, thaw fully and warm in a 300°F oven for 10 to 15 minutes to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Challah bread without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic. It may take a little more effort but works just as well.

How do I know when the bread is fully baked?

The bread is done when it is a rich golden brown and registers an internal temperature of 190°F to 200°F on an instant-read thermometer. It should sound hollow when tapped on the bottom.

Classic Challah Bread Recipe

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This classic Challah Bread recipe offers a beautifully braided, slightly sweet and soft loaf perfect for any occasion. Made with rich ingredients like honey, eggs, and vegetable oil, this traditional Jewish bread is perfect for Shabbat or festive meals. The recipe yields a tender crumb, golden crust, and invites a delightful baking experience with step-by-step instructions.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 16 servings (one large braided loaf) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 1/4 cups all-purpose flour (plus more for dusting)
• 1 tablespoon instant yeast
• 1 1/2 teaspoons salt
• 3/4 cup lukewarm water
• 6 tablespoons vegetable oil
• 6 tablespoons honey (or maple syrup)
• 3 eggs (at room temperature)
• 1 egg yolk (at room temperature)

Instructions

1. Mix Dry Ingredients: In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to combine.
2. Whisk Wet Ingredients: In a separate bowl, combine the lukewarm water, vegetable oil, honey or maple syrup, 2 whole eggs, and the egg yolk. Whisk gently until well combined.
3. Combine Dough: Add the wet ingredients to the dry ingredients and knead at medium-low speed until a sticky dough forms that clings to the bottom of the bowl, approximately 5 to 7 minutes. The dough will be moist and somewhat wet.
4. Knead Dough by Hand: Generously dust your hands and work surface with flour. Transfer the dough onto the floured surface, dust the top with flour, and knead it into a soft, smooth ball.
5. First Rise: Lightly grease a large bowl with oil, place the dough inside, and turn it to coat evenly. Cover the bowl with plastic wrap and place it in a warm area. Allow the dough to rise until doubled in size, about 2 to 3 hours.
6. Deflate Dough: Turn the risen dough onto a lightly floured surface and sprinkle with flour. Press down gently to deflate.
7. Divide Dough: Cut the dough into four equal pieces, each approximately 9 ounces. Stretch each piece into a rope about 20 inches long.
8. Arrange for Braiding: Lay the four ropes parallel to each other, pinch them tightly at the top, and spread the strands out for braiding.
9. Braid the Dough: Starting with the strand farthest to the right, weave it toward the left, following an over, under, over pattern. Repeat by taking the rightmost strand each time, continuing the pattern until the entire loaf is braided. Tuck the ends underneath to finish.
10. Second Rise: Place the braided loaf on a parchment-lined 13 x 18-inch baking sheet. Cover loosely with plastic wrap or a clean towel. Let it rise in a warm, draft-free spot until it reaches about 1.5 times its size, 1 to 2 hours.
11. Preheat Oven: Preheat your oven to 350°F and position the oven rack in the middle.
12. Brush with Egg Wash: Beat the remaining egg in a small bowl and brush it evenly over the braided dough to give a glossy finish.
13. Bake: To prevent over-browning of the bottom crust, place a second baking sheet on top of the baking sheet holding the bread. Bake for 25 to 35 minutes, or until the crust is a rich brown and an instant-read thermometer inserted in the center reads 190°F to 200°F.
14. Cool and Serve: Remove the bread from the oven and transfer it onto a cooling rack. Let it cool slightly before slicing and serving.

Notes

• Use room temperature eggs for better incorporation and dough consistency.
• If you prefer a slightly sweeter loaf, opt for honey instead of maple syrup or vice versa according to your taste.
• Ensure the water is lukewarm (about 100°F) to activate the yeast properly without killing it.
• For a softer crust, brush with egg wash just before baking.
• Let the dough rise in a warm, draft-free environment for best results.
• Measuring flour by weight (about 540 grams for 4 1/4 cups) can improve consistency.
• The bread freezes well; wrap tightly after cooling for future use.

Keywords: challah, braided bread, Jewish bread, traditional bread, sweet bread, yeast bread, festive bread