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Easy Challah Bread Recipe

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4.1 from 21 reviews

This easy Challah bread recipe guides you through making soft, slightly sweet, and beautifully braided loaves perfect for breakfast or any meal. With simple ingredients like eggs, honey, and flour, you’ll create a traditional Jewish bread with a golden crust topped with sesame seeds. The process includes hands-on kneading, proofing, braiding, and baking to yield two delicious, fluffy loaves.

  • Total Time: 1 hour 50 minutes
  • Yield: 2 loaves (serves approximately 8-10 slices total)

Ingredients

Wet Ingredients

  • 2 Eggs
  • 7 oz Water, lukewarm
  • 1/4 cup Honey
  • 2 tbsp Olive oil (or any vegetable oil)
  • 1 Egg, beaten with 1 tsp water (for egg wash)

Dry Ingredients

  • 2 tsp Dried active yeast
  • 1 1/4 tsp Salt
  • 4 cups All-purpose flour
  • Black and white sesame seeds, for topping

Instructions

  1. Mix Wet Ingredients: In a large bowl or stand mixer bowl, whisk together 2 eggs, lukewarm water, yeast, salt, honey, and oil until combined smoothly.
  2. Add Flour and Knead Dough: Gradually add 4 cups of flour to the wet mixture and combine until a rough dough forms. Transfer to a lightly floured surface and knead for 10-12 minutes until smooth and elastic, or use a stand mixer on low speed for 8-9 minutes.
  3. First Proof: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.
  4. Divide and Rest: Punch down the dough, divide it into 6 equal pieces, roll each into a ball, cover with a damp towel, and let rest for 5 minutes.
  5. Shape the Dough Strands: Roll each ball into a 7-inch rope, then stretch each rope carefully to about 12 inches long.
  6. Braid the Challah: Pinch together three strands at the top and braid them, tucking the ends underneath. Repeat with the remaining three strands to form the second loaf.
  7. Second Proof: Place the braided loaves on a parchment-lined baking tray, cover with a damp towel or cling wrap, and let them rise for about 1 hour until puffy and soft.
  8. Preheat the Oven: Preheat the oven to 250°C (482°F) initially for heat buildup.
  9. Prepare for Baking: Brush the loaves with the beaten egg wash and sprinkle with black and white sesame seeds for an appealing crust.
  10. Bake the Loaves: Bake the bread at 180°C (356°F) for 25-30 minutes or until golden brown on the surface and cooked through.
  11. Cool and Serve: Remove from oven and transfer loaves to a cooling rack. Let them cool until just warm before slicing and serving.

Notes

  • Use lukewarm water to activate the yeast properly; too hot can kill it, too cold slows the rise.
  • Allow enough time for both proofs so the bread becomes fluffy and light in texture.
  • The egg wash helps to achieve a shiny, golden crust with an attractive finish.
  • You can substitute olive oil with any vegetable oil per your preference.
  • Adjust baking time slightly depending on your oven—look for a golden brown color and hollow sound when tapped.
  • Store leftover challah in an airtight container to keep it fresh for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://allyumcooks.com/easy-challah-bread-recipe/