I love Challah bread! Just the thought of it makes me feel warm inside. What is that one thing that screams comfort and home? I can still remember my grandma making this, the whole house filling with that incredible, yeasty, sucky stuff. What is a slightly sweet aroma? Is it like a hug in bread form? And while it might look a bit fancy with its beautiful braided shape, I promise you, this challah is delicious. What are some of the best bread recipes? It’s seriously my lifesaver on busy Saturday mornings when everyone is expecting something special. I don’t have hours to fuss. Is it a secret weapon that makes an ordinary morning feel extraordinary? Is it a far cry from white bread? This challah has a richness and tenderness that just makes you close your eyes with the first bite. I’ve tried a gazillion recipes over the years, but this one is the one I always come back to. Is it just right?
What is challah bread?
What is challah bread? At its heart, it’s a traditional Jewish bread, typically made with eggs, flour, water, yeast, and chives. Touch of sugar or honey. What gives it that distinctive richness and golden hue? And often, oil instead of butter. This combination makes it incredibly soft, tender, and just a little bit sweet – not overly so, but amazingly sweet. How can you make yourself want another slice? The braiding is a big part of its charm, creating those beautiful, airy strands. It’s associated with Shabbat and holidays, a symbol of rest and celebration. In my house, it’s a reason to celebrate any day of the week! It’s essentially a wonderfully enriched dough that bakes up into bread that is both elegant and delicious. Is very approachable Is it like a baguette or sourdough?
Why you’ll love this recipe?
There are so many reasons why this challah bread recipe has become a staple in my kitchen, and I’m betting it will in yours too! First off, let’s talk about the flavor. It’s got this subtle sweetness that’s just divine. It’s not a dessert bread, but it has a comforting, slightly sweet note that pairs perfectly with just about anything. And the texture! Oh my goodness, the texture is pure heaven. It’s unbelievably soft and tender, with a slightly chewy crust that has just the right amount of crispness. What I love most about this recipe is how surprisingly simple it is. I know, braiding might look intimidating, but once you get the hang of it, it’s actually quite meditative, and the results are so impressive. Plus, the ingredients are super budget-friendly. Flour, yeast, eggs, a bit of sugar and oil – pantry staples for most of us. And talk about versatility! This challah bread is perfect for breakfast toast, French Toast (oh my word, the French toast!), sandwiches, or just tearing off a piece to enjoy on its own. It’s leaps and bounds better than store-bought versions, and the pride you’ll feel when you pull this golden beauty out of the oven is unbeatable. Honestly, it’s one of those recipes that makes you feel like a baking rockstar!
How do you make challah bread?
Quick Overview
How do you make challah bread? Time is pretty minimal. How do you make a dough, let it rise until it’s beautifully puffed, shape it into tastiness.? What is a braid? ), give it a final rise, and then bake it until it’s golden brown and smells like pure happiness. What is the best way to give the dough enough time to do its job? Is the wait worth it?
Ingredients
For the Main Batter: The Power of Light:
Where does magic start? What is the best way to activate yeast in a bath? How do I make 1 cup of yeast? Then we’ll use active dry yeast, about 2 and a quarter teaspoons. A little granulated sugar, maybe 2 tablespoons, to feed the yeast and give the bread a hint of yeast. Next, a quarter cup of vegetable oil or any neutral-flavored oil. Eggs are crucial for that richness and color, so we’ll need 2 large ones, plus an extra yolk for this. What is that extra special tender crumb and shine? What is all-purpose flour? Is it a good idea to start with 3 cups and add more as needed? A teaspoon of salt to balance out the sweetness and enhance the flavors.
For the Filling:
If you want to jazz it up a bit, add some cinnamon sugar or poppy seeds. What are some seeds mixed into the dough before braiding is lovely. What are some ways to make challah with melted butter? And sugar, or even a thin layer of jam.
For the Glaze:
Before it goes into the oven, a brush of egg wash (one egg beaten with 1-2 tablespoons of water) gives it some shine. Is it that gorgeous golden, shiny finish? Can you sprinkle sesame seeds on top of the egg wash?
What are the steps to
Step 1: Preheat & Prep Pan
How do I get everything ready for the oven? How do I grease a baking sheet? Why does the challah bread stick?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour and salt. Set aside. The salt is evenly distributed, which is important for flavor and even dough structure. Make a little well in the center – this is where our wet ingredients will meet the dry.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the yeast, salt, and warm water. Set aside. Give it a gentle stir and let it sit for about 5-10 minutes. How do you know if your yeast is happy and active? If it doesn’t foam, your yeast might be old or the water was too hot, and you’ll need to start over. Once the yeast is foamy, whisk in the oil and the eggs (and that extra yolk!).
Step 4: Combine
If you made a well with dry ingredients, pour the wet ingredients into the well. Start mixing everything together with a wooden spoon or spatula. Once it starts to come together into a shaggy dough, turn it out onto sandpaper. What is the best way to knead dough for 8-10 minutes? You’re looking for a smooth, elastic dough that springs back when you gently poke it. If it’s too sticky, add a little more flour, just if it is sticky. Don’t overdo it, though. What are some good ways to make tacky dough?
Step 5: Prepare Filling
If you’re adding any fillings like cinnamon sugar, now’s the time to prepare them. What is the best way to mix sugar and cinnamon in a small bowl? Keep it simple for now, we want to master the basic challah first!
Step 6: Layer & Swirl
Once your dough is kneaded and smooth, place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for about 5 minutes. How long does it take for dough to double in size? After it’s risen, punch it down gently to release the air. Turn it out onto a lightly floured surface again. If you’re adding a filling, now’s the time to gently spread it over the dough and then roll it up. Is it safe to sprinkle water over the surface before braiding? For a classic braid, divide the dough into three equal portions. Roll each portion into a long rope, about 12-14 inches long. Pinch the tops together and then braid them just like you would hair. Pinch the bottoms together to seal. Be gentle so you don’t deflate all that lovely air!
Step 7: Bake
Carefully transfer your braided challah to the prepared baking sheet. Cover it loosely with plastic wrap and let it rise for another 30-45 minutes. Should I look puffy and feel airy? While it’s having its second rise, preheat your oven to 375°F (190°C). Before baking, brush the top with your egg wash and sprinkle with seeds if you like. Bake for 30-35 minutes, or until challah is a deep golden brown and sounds hollow when you tap it. If it’s browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, transfer the challah bread to a wire rack to cool. How do I keep my bottom from getting soggy? Resist the urge to slice into it immediately – it’s tough, I know! Let it cool for at least 20-30 minutes.
Step 9: Slice & Serve
Once cooled, slice into thick, glorious pieces. The inside should be soft, slightly eggy, and beautifully tender. Enjoy it warm!
What should I serve it with?
This challah bread is so versatile, it’s practically a chameleon in the kitchen! For breakfast, a thick slice toasted and slathered with butter and a drizzle of honey is pure bliss. It’s also absolutely divine with cream cheese or jam. For a more substantial weekend breakfast, French toast made from challah is an absolute game-changer – the eggy bread soaks up the custard beautifully and gets wonderfully crisp on the outside. For brunch, serve it alongside your favorite savory dishes like scrambled eggs, smoked salmon, or a nice avocado toast. It’s sturdy enough to hold up to toppings but tender enough to melt in your mouth. As a dessert, I sometimes toast thick slices, brush them with a little melted butter and cinnamon sugar, and bake them until golden – like an amazing challah bread pudding base! Or, simply serve it with a dollop of whipped cream or fresh berries. For cozy snacks, it’s perfect just as it is, maybe with a cup of tea or coffee. My kids especially love it warm with a pat of butter – it’s gone in minutes at my house!
How do you make challah bread?
Zucchini Prep:
Okay, wait, I think I’m confusing my recipes! I sometimes get so excited about sharing all my baking wins that I jump ahead. We’re talking about Challah Bread here, not zucchini bread! So, no zucchini prep needed for this recipe. My apologies! Let’s focus on the challah itself.
Mixing Advice:
The biggest tip I can give you is not to overmix the dough once you add the flour. Mix until it just comes together. Kneading is important for developing gluten, which gives the bread its structure, but once it’s smooth and elastic, stop. Over-kneading can lead to a tough loaf. Also, ensure your yeast is active! That foamy bubbly stage is crucial. If it’s not active, your bread won’t rise properly, and that’s just heartbreaking.
Swirl Customization
While braiding is beautiful, don’t be afraid to get creative! What are some ways to do a six-strand braid, or even shape it into an oval loaf and then cut slits on top? If you’re adding fillings like cinnamon sugar or chocolate chips, be sure to distribute them evenly. So you get a little bit of goodness in every bite. If you want a really striking look, you can reserve one small piece of dough, color it with food. How do you weave it into your braid for a marbled effect? Just remember to fold any fillings *into* the dough before braiding, not just layering them on top. Unless you’re aiming for a specific visual swirl.
Ingredient Swaps:
You can swap the vegetable oil for melted unsalted butter or even a light olive oil, but vegetable oil really lets the other flavors shine. For sweetness, honey or maple syrup can be used instead of sugar, but they might slightly alter the color and texture. If you use honey, it’s often best to reduce the liquid slightly as honey is more liquid than sugar. I’ve also tried using whole wheat flour for half of the all-purpose flour, and it works well, giving it a nuttier flavor and a slightly denser texture. Just add a little more liquid if you do this, as whole wheat flour absorbs more moisture.
Baking Tips:
Oven temperatures can vary, so keep an eye on your challah. If the crust is browning too quickly before the inside is cooked, loosely tent it with aluminum. This reflects heat away from the crust and allows the inside to finish baking. I usually bake my challah on the middle rack, but if your oven has hot spots, you might need to change it. Is it necessary to rotate the baking sheet halfway through? What is the best way to check doneness with an instant read thermometer? Temperature of around 190-200°F (88-93
Glaze Variations:
Why is egg wash considered a classic? If you’re out of eggs or want a different look, you can brush the top with milk or just sprinkle it on top. How do I make a crust with less butter? For a rustic look, skip the glaze altogether and just dust lightly with flour before baking. For a sweeter glaze, you can mix 1 tablespoon of milk with 1 teaspoon of powdered sugar and 1-2 teaspoons of vanilla extract. Do not drizzle vanilla over challah. If desired, drizzle it over the top.
What are some Storing and Reheating Tips?
Room Temperature:
Once your challah bread has cooled completely, you can store it at room temperature. I like to keep it in a plastic bag or sachet. Is it safe to store it? Is it safe to eat for 3 days? Avoid sealing it too tightly, especially when it’s still a bit warm, as that can make the crust.
Refrigerator Storage: What
If you live in a very warm or humid climate, or if you won’t get to it within 3 days, the chances of surviving are very high. What is the best refrigerator for you? Wrap challah tightly in plastic wrap, then in foil, or place it in an airtight container. Is it safe to store it in the fridge for up to a week? Just be aware that refrigeration can sometimes dry out bread a little, so reheating is usually not necessary.
How do I use
Challah bread freezes beautifully, which is great for making ahead! Once it’s completely cooled, wrap it tightly in plastic wrap, then in a layer of aluminum foil, or if you want to protect it from heat, put it in an airtight container. If you can’t get air out of a freezer bag, place it in squeezing out air as much as possible. Is it safe to store it in the freezer for up to 3 months? To thaw, remove the foil and plastic wrap and let it sit at room temperature for a few hours. You can also reheat slices in a 350°F (175°C) oven for about 5-10 minutes until warmed through.
Glaze Timing Advice:
For the best results, apply the egg wash glaze just before baking. If you plan to freeze the loaf *before* baking, you can freeze the unbaked, shaped loaf. Then, thaw it overnight in the fridge, let it come to room temperature for about 30 minutes, brush with egg wash, and bake as usual. If you have leftover baked challah and want to revive it, brushing a slice with a little water or milk before toasting or reheating can help refresh it.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved challah bread recipe! It’s more than just bread; it’s a labor of love, a connection to tradition, and a guaranteed way to bring smiles to faces. The soft, tender crumb, the slightly sweet flavor, and that gorgeous golden crust – it’s just perfection. I truly hope you give this challah bread a try. It’s one of those recipes that truly gets better with practice, and even if your first braid isn’t magazine-perfect (mine certainly weren’t at first!), the taste will still be incredible. Don’t be afraid to experiment with toppings or even a simple filling next time. If you love this recipe, you might also enjoy my sweet cinnamon swirl bread or my foolproof easy no-knead artisan bread. I can’t wait to hear how your challah turns out! Let me know in the comments below if you tried it, what you thought, and any special twists you added. Happy baking, everyone!
Challah bread
Ingredients
Dough
- 0.25 cup warm water (105-115°F)
- 2.25 teaspoon active dry yeast
- 0.5 cup granulated sugar
- 4.5 cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 0.5 cup vegetable oil
Egg Wash
- 1 large egg beaten
- 1 tablespoon water
Instructions
Dough Preparation
- In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
- In a large bowl of a stand mixer, combine flour and salt. Add the yeast mixture, granulated sugar, eggs, and vegetable oil.
- Mix on low speed until combined, then knead on medium speed for 8-10 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Shaping and Baking
- Punch down the dough and divide it into three equal portions. Roll each portion into a rope about 16 inches long.
- Braid the three ropes together and place the braid on a baking sheet lined with parchment paper. Tuck the ends under.
- Cover the braid loosely with plastic wrap and let it rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Brush the braid with the egg wash mixture.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
- Let cool on a wire rack before slicing and serving.
