Challah Bread

Challah bread has always fascinated me with its beautifully braided shape and shiny golden crust so one day I decided to make it from scratch and was instantly hooked. I remember the first loaf I ever pulled from the oven it looked a little lopsided but the aroma was heavenly and the taste was warm slightly sweet and perfectly soft. My family didn’t even wait for it to cool before tearing off pieces to enjoy with butter.

Now making Challah is something I look forward to on Fridays or special dinners and I love how it turns a simple meal into something that feels extra meaningful. Whether I’m sharing it with guests or saving the leftovers for French toast the rich dough and soft texture always get rave reviews and I’ve even started experimenting with different braiding techniques just for fun.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – The main structure of the bread giving it softness and stability
• Active dry yeast – Helps the dough rise into a light fluffy loaf
• Sugar – Adds a touch of sweetness and feeds the yeast
• Eggs – Provide richness color and tenderness to the bread
• Warm water – Activates the yeast and hydrates the dough
• Salt – Balances the flavors and strengthens the dough
• Vegetable oil – Keeps the bread moist and enhances the soft texture
• Egg yolk – Brushed on top for that beautiful shiny golden finish

Tools You’ll Need

• Mixing Bowl – For combining and proofing the dough
• Measuring Cups and Spoons – For accuracy with all your ingredients
• Whisk or Dough Hook Mixer – Helps knead the dough until smooth
• Clean Kitchen Towel – Covers the dough while it rises
• Baking Sheet – Where the braided loaf bakes to perfection
• Pastry Brush – Used to apply the egg wash for a golden shine

Instructions

Step 1: Activate the Yeast

I begin by mixing warm water yeast and a spoon of sugar in a bowl then I let it sit for about 5–10 minutes until it becomes foamy which means it’s ready.

Step 2: Make the Dough

Next I whisk in the eggs oil remaining sugar and salt then I gradually add flour mixing until a dough starts to form. I knead it by hand or with a mixer until smooth and elastic.

Step 3: Let It Rise

I transfer the dough to a lightly oiled bowl cover it with a towel and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.

Step 4: Shape the Challah

Once the dough has risen I punch it down and divide it into equal strands—usually three or six depending on how simple or fancy I want the braid—then I braid them carefully and place the loaf on a parchment-lined baking sheet.

Step 5: Second Rise

I cover the shaped loaf and let it rise again for about 30–45 minutes until puffy and pillowy.

Step 6: Add the Egg Wash

Before baking I whisk an egg yolk with a bit of water and brush it all over the loaf to give it that rich golden crust.

Step 7: Bake the Bread

I bake the Challah in a preheated oven at 350°F for 25–30 minutes or until it’s deeply golden and sounds hollow when tapped underneath.

Tips

If your kitchen is cool I sometimes place the dough in the oven with just the light on to help it rise faster

You can sprinkle sesame or poppy seeds on top for a traditional finish

Try braiding with six strands for a stunning look it takes practice but it’s worth it

Leftover challah makes amazing French toast or bread pudding

Ways to Serve

Slice and serve with butter or jam at the dinner table

Use for sandwiches especially with chicken salad or egg salad

Make overnight French toast for a weekend brunch

Serve warm alongside soups or stews for a hearty meal

Frequently Asked Questions

What makes Challah different from other breads?

Challah is enriched with eggs and oil giving it a soft slightly sweet flavor and a rich golden crust.

Can I make Challah without a stand mixer?

Yes kneading by hand works just fine it might take a little longer but the result is just as delicious.

How do I store leftover Challah Bread?

Keep it in an airtight bag at room temperature for up to three days or freeze slices for later use.

Can I add raisins or spices to Challah Bread?

Absolutely cinnamon raisins or even a swirl of honey make great variations.

See You in the Kitchen

I hope you give this Challah Bread recipe a try! It’s one of the most rewarding bakes and a beautiful centerpiece for any meal. I’d love to hear how your loaf turns out or what twist you add to make it your own.

Happy Cooking!

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