Homemade Challah Bread

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Soft, golden, and beautifully braided, challah is a traditional Jewish bread enjoyed during Shabbat and holidays. Its tender crumb and subtly sweet flavor make it perfect for sandwiches, French toast, or simply enjoyed warm with butter. Braiding the dough gives it its signature appearance, and a glossy egg wash ensures a golden finish every time.

Ingredients:

  • 4 cups all-purpose flour (plus more for kneading)

  • 1 packet (2 ¼ tsp) active dry yeast

  • ¼ cup sugar

  • 1 tsp salt

  • ¾ cup warm water (110°F/43°C)

  • ¼ cup vegetable oil

  • 2 large eggs

  • 1 egg yolk (reserve white for egg wash)

For the egg wash:

  • 1 egg white

  • 1 tbsp water

  • Optional: Poppy seeds or sesame seeds for topping

  • Instructions:

    1. Activate the Yeast
      In a bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes, until foamy.

    2. Mix the Dough
      In a large mixing bowl, combine flour and salt. Add the yeast mixture, oil, 2 eggs, and the egg yolk. Mix until a shaggy dough forms.

    3. Knead
      Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Add flour as needed to prevent sticking.

    4. First Rise
      Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 ½ to 2 hours, or until doubled.

    5. Shape the Challah
      Punch down the dough and divide it into 3 equal parts. Roll each piece into a long rope. Pinch the ends together and braid. Tuck the ends under to secure.

    6. Second Rise
      Place the braided loaf on a parchment-lined baking sheet. Cover and let rise again for 45 minutes.

    7. Egg Wash & Bake
      Preheat oven to 350°F (175°C). Mix the egg white with 1 tbsp water and brush it over the risen dough. Sprinkle seeds if using.
      Bake for 30–35 minutes or until golden brown and sounds hollow when tapped.

    8. Cool
      Let it cool on a wire rack for at least 30 minutes before slicing.

      Tips:

      • For a richer flavor, refrigerate the dough overnight after the first rise.

      • Try a 6-strand braid for a show-stopping centerpiece!

      Would you like a gluten-free or honey-sweetened variation of this?

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