Challah is a traditional Jewish braided bread that’s as beautiful as it is delicious. With its soft, pillowy texture and slightly sweet flavor, challah is often enjoyed during Shabbat and holidays—but its appeal is timeless. Whether served fresh from the oven, slathered with butter, or used for the best French toast you’ve ever had, this golden loaf is a symbol of warmth, sharing, and celebration. Braiding the dough can be a meditative ritual in itself, and the results are always rewarding. Let’s bake a loaf of love!
Ingredients:
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1 cup warm water (110°F/45°C)
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2¼ tsp active dry yeast (1 packet)
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¼ cup granulated sugar
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¼ cup vegetable oil
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2 large eggs
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1 large egg yolk (save the white for egg wash)
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1½ tsp salt
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4 cups all-purpose flour (plus more for kneading)
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1 egg white + 1 tbsp water (for egg wash)
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Optional: poppy or sesame seeds for topping
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Instructions:
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Activate the Yeast:
In a large mixing bowl, combine warm water, yeast, and 1 tsp of the sugar. Let sit for 5–10 minutes until foamy. -
Make the Dough:
Add the remaining sugar, oil, eggs, yolk, and salt to the yeast mixture. Mix until combined. Gradually stir in the flour, one cup at a time, until a soft dough forms. -
Knead:
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. If it’s too sticky, add a little more flour as needed. -
First Rise:
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1½–2 hours). -
Shape the Challah:
Punch down the dough and divide it into 3 or 4 equal strands. Roll them into ropes and braid as desired. Tuck ends underneath. -
Second Rise:
Place the braided dough on a parchment-lined baking sheet. Cover and let rise again for 30–45 minutes. -
Preheat Oven to 350°F (175°C).
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Egg Wash & Bake:
Brush the dough with egg white mixed with 1 tbsp water. Sprinkle with seeds if using. Bake for 30–35 minutes or until golden brown and sounds hollow when tapped. -
Cool:
Let it cool on a wire rack before slicing. Enjoy warm or at room temperature! - Would you like a version using honey instead of sugar, or maybe a dairy-free adaptation?
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