Challah Bread

A traditional Jewish braided bread with a rich, eggy flavor and beautiful golden crust. Perfect for Shabbat or any special occasion.

bread

Source: Family recipe

Prep
30m
Cook
35m
Rest
2h
Total
3h

Ingredients

Dough

  • 7 g active dry yeast , 1 packet
  • 1 cup warm water , 110°F
  • 0.33 cup sugar
  • 0.33 cup vegetable oil
  • 4 large eggs , 3 for dough, 1 for egg wash
  • 1.5 tsp salt
  • 4.5 cups all-purpose flour , plus more for kneading

Topping

  • 2 tbsp sesame seeds or poppy seeds , optional

Instructions

Make the Dough

  1. In a large bowl, dissolve the yeast in warm water. Add 1 teaspoon of the sugar and stir. Let stand until foamy.

    ⏱ 10m

  2. Add the remaining sugar, oil, 3 eggs, and salt to the yeast mixture. Stir to combine.

  3. Add flour one cup at a time, mixing after each addition, until a soft, slightly sticky dough forms. Turn out onto a floured surface and knead until smooth and elastic.

    ⏱ 8m

First Rise

  1. Place the dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size.

    ⏱ 1h 30m

Braid and Second Rise

  1. Punch down the dough and divide into 2 equal portions. Divide each portion into 3 equal strands. Roll each strand into a 16-inch rope and braid tightly. Pinch and tuck the ends under.

  2. Place the braided loaves on parchment-lined baking sheets. Cover loosely and let rise until puffy.

    ⏱ 45m

Bake

  1. Preheat the oven.

    🌡 375°F

  2. Beat the remaining egg with 1 tablespoon of water. Brush generously over the loaves. Sprinkle with seeds if using.

  3. Bake until deep golden brown and the loaves sound hollow when tapped on the bottom.

    ⏱ 30m 🌡 375°F

  4. Cool on a wire rack for at least 20 minutes before slicing.

    ⏱ 20m

Notes

  • The dough should be tacky but not sticky. Add flour sparingly — a wetter dough makes a more tender loaf.
  • For a richer flavor, substitute honey for the sugar.
  • Challah freezes beautifully — wrap cooled loaves tightly in plastic wrap, then foil. Thaw at room temperature.