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Best Challah Bread Recipe

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3.8 from 51 reviews

This best challah bread recipe yields two beautifully braided, soft, and slightly sweet loaves perfect for dinner or special occasions. Made with simple ingredients like warm water, yeast, eggs, sugar, oil, and flour, this traditional Jewish bread is rich, airy, and golden brown with a shiny egg wash crust. The process includes two rises and a delicate 6-strand braid that impresses on both taste and appearance. Enjoy fresh with butter or use leftovers for delicious french toast.

Ingredients

Yeast Mixture

  • 1 ¾ cups warm water
  • 1 ½ tablespoons active dry yeast
  • 1 tablespoon sugar (for proofing the yeast)

Dough

  • ½ cup sugar
  • ½ cup vegetable oil
  • 4 large eggs, lightly beaten
  • 1 tablespoon salt
  • 8 to 8½ cups all-purpose flour (plus extra for kneading/dusting)

Finishing

  • 1 additional large egg (for egg wash)
  • Sesame seeds (optional, for dusting)

Instructions

  1. Proof the Yeast: Dissolve the yeast in lukewarm water with 1 tablespoon of sugar in a large mixing bowl. Let it sit until foamy, about 5 minutes. Then stir in the vegetable oil, 4 lightly beaten eggs, remaining ½ cup sugar, and salt. Gradually add flour, about 1 cup at a time, until a soft dough forms. Finish kneading by hand on a floured surface until smooth if needed.
  2. First Rise: Lightly oil a clean bowl and return dough to it. Cover with plastic wrap and let rise in a warm, draft-free spot until almost doubled in size, about 1 hour. Punch the dough down to deflate, cover again, and let rise for an additional 30 minutes.
  3. Divide and Shape: Turn the dough onto a clean surface and divide it in half for two loaves. Then divide each half into 6 equal portions. Roll each portion into a strand about 16 inches long, and pinch them together side by side at the top.
  4. Braid the Dough: Create a 6-strand braid by moving the outside right strand over 2 strands to the left, then the second strand from the left over to the far right, followed by moving the outside left strand over 2 strands to the right, then the second strand from the right all the way to the far left. Repeat this pattern until the braid is complete.
  5. Shape the Loaves: Tuck the braid ends underneath to secure. Adjust the braid to make it shorter and wider by gently lifting, pressing in, and wiggling the strands without undoing the braid. This creates a fuller, more uniform loaf shape. Transfer the braid to a parchment-lined baking sheet.
  6. Second Loaf and Second Rise: Repeat the braiding and shaping process with the remaining dough for the second loaf. Place both braided loaves on the baking sheet with 2 inches space between them. Beat the reserved egg and brush half over the loaves, ensuring you get inside crevices and sides. Let the loaves rise in a warm place for 1 hour. Brush the loaves with the remaining egg wash and sprinkle with sesame seeds if desired.
  7. Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 30-35 minutes or until golden brown and the internal temperature reaches 190°F (88°C). Let cool slightly before serving. Enjoy warm with butter or use leftover loaf for french toast.

Notes

  • Make sure the water is warm, not hot, to properly activate yeast without killing it.
  • Knead the dough thoroughly for a smooth, elastic texture; a stand mixer can be helpful but may not accommodate the full dough.
  • The egg wash is key to achieving a shiny, golden crust.
  • The sesame seeds add a traditional touch but can be omitted if prefered.
  • Letting the dough rise in a warm, draft-free area promotes good fermentation and crumb structure.
  • The bread keeps well and is excellent for making french toast if not eaten fresh.

Find it online: https://recipethrive.com/best-challah-bread-recipe/