(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
warm water
active dry yeast
granulated sugar
eggs
vegetable oil
all-purpose flour
salt
egg (for egg wash)
sesame seeds or poppy seeds (optional)
Directions
In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture becomes foamy.
Add eggs and vegetable oil to the yeast mixture and whisk until well combined.
Gradually add flour and salt, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel, and allow it to rise for about 1–1½ hours or until doubled in size.
Punch down the dough and divide it into three equal portions.
Roll each portion into a long rope.
Braid the ropes together and tuck the ends underneath to form a loaf.
Place the braided loaf on a parchment-lined baking sheet, cover lightly, and let it rise again for about 30–40 minutes.
Preheat the oven to 350°F (175°C).
Brush the loaf with beaten egg and sprinkle sesame seeds or poppy seeds on top if desired.
Bake for 25–30 minutes or until the bread is golden brown.
Allow the bread to cool on a wire rack before slicing.
Servings and timing
Servings: 10 slices
Prep time: 20 minutes First rise: 1–1½ hours Second rise: 30–40 minutes Bake time: 25–30 minutes
Total time: Approximately 2 hours 30 minutes
Variations
Honey challah Replace some of the sugar with honey for a richer, sweeter flavor.
Raisin challah Add raisins to the dough for a slightly sweet variation.
Whole wheat challah Substitute part of the all-purpose flour with whole wheat flour for a heartier loaf.
Four-strand braid challah Use four strands of dough instead of three for a more decorative braid.
Chocolate chip challah Add chocolate chips to the dough for a sweet dessert-style bread.
Storage/Reheating
Room temperature Store challah bread in an airtight container or wrapped tightly for up to 3 days.
Refrigerator Refrigeration is not recommended as it can dry out the bread.
Freezer Wrap the bread tightly in plastic wrap and freeze for up to 2 months.
Reheating Warm slices in the oven at 300°F (150°C) for about 5–8 minutes or toast them lightly.
FAQs
What makes challah different from regular bread?
Challah contains eggs and oil, which give it a richer flavor and softer texture.
Why is challah braided?
Braiding is a traditional method that also helps create an attractive loaf and even baking.
Can I make challah without eggs?
Traditional challah uses eggs, but egg-free versions can be made using substitutes.
Why didn’t my challah rise properly?
This can happen if the yeast is inactive or if the dough was not given enough time to rise.
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated overnight for a slower rise.
Why is my challah dense?
It may not have been kneaded long enough or allowed to rise fully.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can give the loaf a slightly chewier texture.
How do I get a shiny crust?
Brush the loaf with egg wash before baking.
Can challah be used for French toast?
Yes, challah is excellent for French toast because of its rich and fluffy texture.
How do I braid challah with more strands?
You can divide the dough into four or even six strands for a more intricate braid.
Conclusion
Challah Bread is a beautiful and delicious homemade loaf that combines a soft, fluffy texture with a lightly sweet flavor. Its golden braided appearance makes it perfect for special meals and gatherings, while its versatility makes it ideal for everyday use as well. Once you bake challah at home, it quickly becomes a cherished recipe to share with family and friends
This homemade challah bread is a soft, fluffy braided loaf with a beautiful golden crust and a slightly sweet flavor. Made with simple pantry ingredients, this traditional enriched bread is perfect for family meals, holidays, sandwiches, or French toast. With its tender texture and classic braid, this easy challah recipe creates a bakery-style loaf that looks impressive and tastes amazing.
Author:Catherine
Prep Time:20 minutes
Total Time:2 hours 30 minutes
Yield:10–12 slices
Category:Bread
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup warm water
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
2 large eggs
¼ cup vegetable oil
4 cups all-purpose flour
1 teaspoon salt
1 egg (for egg wash)
Sesame seeds or poppy seeds (optional)
Instructions
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes foamy.
Add the eggs and vegetable oil to the yeast mixture and whisk until well combined.
Gradually add the flour and salt, mixing until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel, and allow it to rise for 1–1½ hours or until doubled in size.
Punch down the dough and divide it into three equal portions.
Roll each portion into a long rope.
Braid the ropes together and tuck the ends underneath to form a loaf.
Place the braided loaf on a parchment-lined baking sheet, cover lightly, and allow it to rise again for 30–40 minutes.
Preheat the oven to 350°F (175°C).
Brush the loaf with beaten egg and sprinkle sesame seeds or poppy seeds on top if desired.
Bake for 25–30 minutes or until golden brown.
Let the bread cool on a wire rack before slicing.
Notes
Use warm (not hot) water to properly activate the yeast.Kneading the dough well helps develop gluten, giving the bread its soft, fluffy texture.For a deeper golden color, apply two layers of egg wash before baking.Challah is excellent for French toast, sandwiches, or bread pudding.
