If you have ever wanted to create a beautiful, soft, and slightly sweet bread that fills your home with an irresistible aroma, this Homemade Braided Challah Bread Recipe is exactly what you need. Challah is a classic Jewish bread known for its golden crust, tender crumb, and those stunning braided braids that make every loaf a work of art. Bringing together simple ingredients in a straightforward process, this recipe offers a perfect balance between tradition and ease, making it a delightful baking adventure whether you’re preparing for a holiday or just want to elevate your everyday bread game.
Ingredients You’ll Need
This recipe uses a handful of essential pantry staples, each playing a vital role in achieving that perfect challah texture and flavor. From the yeast that gives it a lovely rise to the eggs that enrich the dough and contribute to its beautiful color, every element is simple but essential.
- 4 cups all-purpose flour: The foundation of the bread providing structure and chewiness; keep extra on hand for kneading.
- 1 packet (2 1/4 teaspoons) active dry yeast: The magic agent that helps the dough rise and become airy.
- 1/4 cup granulated sugar: Adds subtle sweetness that balances the savory notes perfectly.
- 1 teaspoon salt: Enhances the flavors and strengthens the dough.
- 2 large eggs: Adds richness and moisture while helping to build a tender crumb.
- 1/4 cup vegetable oil: Keeps the bread moist and soft without overpowering flavor.
- 3/4 cup warm water (110°F/43°C): Activates the yeast and helps form the dough.
- 1 egg (for egg wash): Gives the bread that iconic shiny, golden finish.
- 1 tablespoon sesame or poppy seeds (optional): Adds a lovely crunch and visual appeal on top of the loaf.
How to Make Homemade Braided Challah Bread Recipe
Step 1: Activate the Yeast
Start by dissolving the yeast and a teaspoon of sugar into the warm water. Let this mixture sit for 5 to 10 minutes until it becomes foamy and bubbly. This is how you know your yeast is alive and ready to work its magic to give your challah that perfect rise.
Step 2: Mix the Dry Ingredients
While waiting for the yeast to activate, whisk together the flour, remaining sugar, and salt in a large bowl. This combination forms the base of the dough and balances the flavors perfectly—no need for anything fancy, just pure essentials working together.
Step 3: Combine Eggs and Oil
In a separate bowl, whisk the eggs and vegetable oil. These ingredients enrich the bread, making it soft and tender on the inside while contributing to the golden crust on the outside.
Step 4: Form the Dough
Pour the foamy yeast mixture and the egg-oil blend into the dry ingredients. Stir with a wooden spoon or dough hook until the dough just starts coming together. Once it forms a shaggy mass, transfer it to a floured surface and knead for 8 to 10 minutes, adding flour as needed, until the dough feels smooth and elastic.
Step 5: First Rise
Place the kneaded dough into a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise somewhere warm. The dough should double in size after about 1 to 1.5 hours. This waiting game not only builds flavor but also develops the texture that challah is famous for.
Step 6: Braid the Dough
Once risen, punch down the dough gently to release excess air. Divide it into three equal parts and roll each into long ropes about 14 to 16 inches long. Braid these ropes together, making sure to pinch the ends to seal the loaf. Place the braid on a parchment-lined baking sheet, cover it again, and allow it to rise for another 30 to 45 minutes until it looks puffy and inviting.
Step 7: Prepare for Baking
Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it generously over the loaf to create that gorgeous glaze. Sprinkle with sesame or poppy seeds if using for an extra touch of flavor and texture.
Step 8: Bake to Perfection
Bake the challah for 28 to 32 minutes, or until it turns a rich golden brown and sounds hollow when tapped underneath. This signals a perfectly baked loaf that’s soft yet sturdy enough for slicing and serving.
Step 9: Cool and Enjoy
Let your beautiful braided masterpiece cool on a wire rack before slicing. This helps the crumb set properly and prevents it from getting gummy. Now, slice generously and prepare to impress yourself and anyone lucky enough to share in this delicious bread.
How to Serve Homemade Braided Challah Bread Recipe
Garnishes
A simple brush of egg wash and a sprinkle of seeds can elevate the bread’s look, but why stop there? For serving, try topping slices with a slather of honey butter or a sprinkle of cinnamon sugar. These little touches highlight the bread’s naturally sweet flavor and make every bite feel special.
Side Dishes
Challah is incredibly versatile and pairs beautifully with both savory and sweet dishes. Serve it alongside hearty stews, creamy soups, or your favorite cheeses for an elegant touch. It’s also a fantastic companion to deli sandwiches or enjoyed plain with a smear of jam.
Creative Ways to Present
For a festive touch, cut the challah into thick slices and toast them for French toast or bread pudding. You can also hollow out the center for a bread bowl filled with dips or spreads. Its braided design makes it perfect for gifting – wrap a loaf in parchment with a ribbon and share the joy of homemade baking!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your challah in an airtight container or plastic bag to keep it soft. It generally stays fresh for 2 to 3 days at room temperature, making it perfect for enjoying throughout the week without losing its wonderful texture.
Freezing
To enjoy your Homemade Braided Challah Bread Recipe longer, slice the bread and freeze it in a resealable bag. This way you can take out a slice or two at a time and thaw or toast as needed, preserving the freshness and flavor for up to 3 months.
Reheating
When reheating, wrap slices in foil and warm them in a 350°F oven for 10 to 15 minutes, or simply toast the slices directly. This restores that just-baked softness and makes the bread taste like it was made moments ago.
FAQs
Can I make challah without eggs?
Yes! While eggs add richness and structure, you can substitute with flax eggs or applesauce for a vegan version. Keep in mind the texture might be slightly different but still delicious.
How do I know when the challah dough has risen enough?
The dough should roughly double in size and look puffy. You can perform a gentle poke test: if the indentation stays and doesn’t spring back quickly, the dough is ready.
Is there a difference between challah and other braided breads?
Challah is slightly sweeter and richer compared to many other braided breads due to the eggs and sugar. It typically has a soft crumb and glossy crust, making it unique and ideal for both everyday and festive occasions.
Can I add raisins or other fruits to this recipe?
Definitely! Adding 1/4 cup of raisins to the dough is a popular variation that lends a natural sweetness and texture contrast. You can also experiment with chopped dried fruits or nuts to personalize your loaf.
What is the best way to braid challah?
The standard braid uses three ropes of dough, but you can get creative with four, six, or even round braids. The key is to keep the strands even and pinch the ends tightly so the loaf bakes uniformly gorgeous.
Final Thoughts
There is something truly special about baking your own bread, and this Homemade Braided Challah Bread Recipe makes it joyful and approachable. The warm, inviting aroma and the stunning braided appearance will make anyone feel like a kitchen pro. Whether it’s for a holiday celebration, a cozy weekend breakfast, or just because, this challah will quickly become a beloved staple you’ll want to bake again and again.
Print
Homemade Braided Challah Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
This traditional Jewish Challah recipe produces a beautifully braided, soft, and slightly sweet bread that’s perfect for holidays or everyday enjoyment. Made from simple ingredients like flour, yeast, eggs, and oil, and baked to a golden brown, it offers a delightful texture that can be enjoyed fresh or used in recipes like French toast or bread pudding.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 cup warm water (110°F/43°C)
For Topping
- 1 egg (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- Activate the Yeast: In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs and vegetable oil together until blended.
- Form the Dough: Add the foamy yeast mixture and the egg-oil mixture to the dry ingredients. Stir with a wooden spoon or dough hook until a dough begins to form.
- Knead the Dough: Turn the dough onto a floured surface and knead for 8–10 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the Loaf: Punch down the risen dough and divide it into 3 equal pieces. Roll each piece into a rope about 14–16 inches long. Braid the ropes together tightly and pinch the ends to seal the loaf.
- Second Rise: Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise again for 30–45 minutes until puffy.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it evenly over the loaf for a shiny, golden crust. Sprinkle with sesame or poppy seeds if desired.
- Bake the Challah: Bake for 28–32 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove the baked challah from the oven and transfer it to a wire rack. Allow it to cool completely before slicing for best texture.
Notes
- Challah is best enjoyed fresh but can also be used for French toast or bread pudding.
- For a sweeter loaf, add 1/4 cup raisins to the dough during mixing.
- You can shape the dough into a round braid for special holidays.
