Posted by Challah is a traditional Jewish bread, beloved for its pillowy texture, slightly sweet flavor, and beautifully braided appearance. This recipe offers a reliable method for making challah at home—soft, golden-brown, and impossible to resist. Follow these steps for one large loaf or two medium-sized ones, perfect for any occasion.
Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast (measure carefully, as packet sizes may vary)
1 tablespoon granulated sugar
1 cup warm water (between 95°F and 110°F)
2 1/2 cups all-purpose flour, divided, plus 1/2 cup for kneading
2 cups bread flour
2 large eggs, at room temperature (warm in a bowl of warm water for 5 minutes if needed)
1/2 cup neutral oil (options: avocado, canola, sunflower, or grapeseed; olive oil works too)
1/4 cup honey
1 tablespoon kosher salt
For the Egg Wash:
1 large egg
1 tablespoon water
Instructions
Proof the yeast. In a large mixing bowl, mix together the yeast, sugar, warm water, and 1 cup of all-purpose flour. Mix well to dissolve the yeast completely, with no lumps remaining. Scrape down the sides of the bowl with a rubber spatula, cover it with a clean dish towel or plastic wrap, and let it sit at room temperature for 1 hour. This time, the mixture should froth and foam and emit a mild beer-like aroma that indicates the yeast is working.
After an hour, crack the eggs into the foamy mixture, followed by the honey and oil. Stir vigorously until the mixture becomes smooth and uniform. Then add the salt, the remaining 1 1/2 cups of all-purpose flour, and the bread flour. Stir with a wooden spoon until a rough, sticky dough forms. Do not worry if it looks messy; this is normal. Using your hands (you may prefer gloves at this stage), knead the dough directly in the bowl for a minute or two until it begins to come together.
Transfer the dough onto a well-floured work surface, using about 1/4 to 1/2 cup of the reserved all-purpose flour. Knead by hand for 3 to 4 minutes, adding small amounts of flour as needed to prevent sticking. The dough should be smooth, elastic, and slightly tacky but not overly sticky. Form a ball and place the dough in a lightly oiled bowl, turning the dough to coat it evenly. Cover and let it rise in a warm place for about 90 minutes, or until it has doubled in size.
Once the dough has risen, return it to your floured work surface and cut it into four equal portions using a bench scraper or sharp knife. Roll each portion into a rectangle using a rolling pin, then roll it into a strand using your hands. Strands should be about 10-12 inches long. If the dough is resistant to stretching, let it rest under a towel for a few minutes and continue rolling.
Now, it’s time to braid the challah. Place all the four strands side by side and pinch them together at one end. Number the strands from left to right as 1, 2, 3, and 4. Begin braiding by crossing strand 4 over strand 2, then strand 1 over strand 3, and finally strand 2 over strand 3. Keep repeating the sequence until you reach the ends of the strands. End the braid and secure the end by tucking the loose ends under it.
Put the braided loaf on a parchment-lined baking sheet. Drape it loosely with a towel, letting it rise again for 30 minutes, but meanwhile, preheat the oven to 350 degrees F. Prepare the egg wash by whisking the egg and water together; use it to gently brush every inch of the surface of the loaf, ensuring there’s no bare patch, even in the little corners.
Bake for 30 to 35 minutes or until the challah is a deep golden brown. If it’s browning too quickly, tent it with aluminum foil to prevent burning while letting the interior finish baking. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing. This rest time allows the bread to finish cooking internally and ensures the best texture.
Challah
Prep Time: 35 minutes
Total Time: 3 hours 35 minutes
Yield: 1 large loaf or 2 medium-sized loaves
A soft, traditional challah bread with a tender crumb and golden crust. This foolproof recipe is perfect for braiding and baking at home.
Ingredients
For the Dough:
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 cup warm water (95°F–110°F)
- 2 1/2 cups all-purpose flour, divided, plus extra for kneading
- 2 cups bread flour
- 2 large eggs
- 1/2 cup neutral oil (avocado, canola, sunflower, or olive oil)
- 1/4 cup honey
- 1 tablespoon kosher salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Mix yeast, sugar, warm water, and 1 cup of flour in a large bowl. Cover and let sit for 1 hour until foamy.
- Add eggs, honey, and oil. Mix until smooth.
- Stir in salt, remaining flour, and bread flour to form a sticky dough. Knead until smooth, adding flour as needed.
- Let the dough rise in an oiled bowl for 90 minutes.
- Divide into four portions and roll into strands. Braid and place on a baking sheet.
- Let rise for 30 minutes, then brush with egg wash.
- Bake at 350°F for 30–35 minutes. Cool before serving.
Enjoy this delightful challah bread fresh or use leftovers for French toast or croutons.
