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Classic Challah Bread Recipe

A beautifully braided, golden-brown challah bread loaf resting on a wooden cutting board.
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Bake a soft, slightly sweet, and beautifully braided challah bread, a traditional Jewish egg bread perfect for any occasion.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 4 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 4 large eggs, divided
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 1 tablespoon honey
  • 1 egg yolk beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. In a separate bowl, whisk together 3 eggs, ½ cup sugar, vegetable oil, and honey.
  4. Add the yeast mixture and the egg mixture to the flour mixture. Mix until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  7. Punch down the dough and divide it into three equal portions.
  8. Roll each portion into a rope about 16 inches long.
  9. Pinch the ends of the ropes together and braid them. Tuck the ends under.
  10. Place the braided loaf on a baking sheet lined with parchment paper. Cover loosely and let rise for another 30-45 minutes.
  11. Preheat your oven to 375°F (190°C).
  12. Brush the top of the loaf with the egg wash.
  13. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
  14. Let cool on a wire rack before slicing.

Notes

  • For a richer flavor, you can add an extra egg yolk to the dough.
  • If you don’t have vegetable oil, canola oil or melted butter can be substituted.
  • For a shiny crust, ensure you brush the loaf evenly with the egg wash.
  • This bread is excellent for French toast the next day.

Nutrition

Find it online: https://kitchenslang.com/challah-bread-recipe-braided-egg-loaf/