Best Challah Bread Recipe

Introduction

Best Challah Bread Recipe creates a beautifully braided loaf that’s soft, rich, and lightly sweet with a golden, glossy crust. This traditional Jewish bread is made with eggs and oil, giving it a tender crumb and delicate flavor that’s perfect for everything from holiday meals to French toast. Whether baked for Shabbat or simply for the joy of homemade bread, challah is both stunning and delicious.

Why you’ll love this recipe

• Soft, fluffy interior
• Beautiful braided presentation
• Slightly sweet, rich flavor
• Perfect for sandwiches or French toast

• Traditional yet beginner-friendly

Ingredients (makes 1 large loaf)

• 3½ cups all-purpose flour (plus more if needed)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 tsp salt
• ¾ cup warm water (about 105–110°F)
• 2 large eggs
• ¼ cup vegetable oil

Egg Wash

• 1 egg
• 1 tbsp water

Optional Toppings

• Sesame seeds
• Poppy seeds

Essential Tools and Equipment

• Mixing bowls
• Stand mixer with dough hook (optional)
• Baking sheet
• Parchment paper

• Pastry brush

Step-by-step process (detailed)

1. Activate the yeast

In a large bowl, combine warm water, yeast, and 1 tablespoon sugar. Stir lightly and let sit 5–10 minutes until foamy.

2. Mix the dough

Add remaining sugar, eggs, oil, and salt to the yeast mixture. Whisk until combined.

3. Add flour

Gradually add flour, mixing until a soft dough forms. The dough should be slightly sticky but manageable.

4. Knead

Transfer dough to a lightly floured surface and knead 8–10 minutes, until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6–7 minutes.

5. First rise

Place dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place 1–1½ hours, or until doubled in size.

6. Shape the braid

Punch down the dough and divide it into 3 equal pieces. Roll each piece into a rope about 14–16 inches long.

7. Braid the loaf

Pinch the top ends together and braid the three ropes like a classic braid. Tuck the ends under and place the loaf on a parchment-lined baking sheet.

8. Second rise

Cover loosely and let rise 30–45 minutes, until puffy.

9. Egg wash and topping

Whisk egg and water together. Brush the loaf generously with egg wash and sprinkle with sesame or poppy seeds if desired.

10. Bake

Bake in a 350°F (175°C) oven for 25–30 minutes, until the loaf is deep golden brown and sounds hollow when tapped.

11. Cool

Allow bread to cool on a wire rack at least 20 minutes before slicing.

Mistakes to avoid

• Water too hot — kills yeast
• Too much flour — dense bread
• Under-kneading — poor structure
• Skipping second rise — tight crumb

• Overbaking — dry loaf

Variations of the Best Challah Bread Recipe

• Four-Strand Braid — more decorative loaf
• Honey Challah — replace sugar with honey
• Raisin Challah — add raisins to the dough
• Cinnamon Challah — swirl cinnamon sugar
• Mini Challah Rolls — shape into small braided buns

Tips for storage & make-ahead

• Store at room temperature up to 3 days
• Wrap tightly to prevent drying
• Freeze slices up to 2 months

• Slightly stale challah is perfect for French toast

Frequently Asked Questions

Why is challah braided?
The braid is traditional and symbolizes unity and continuity.

Can I use bread flour?
Yes—it will create a slightly chewier texture.

Why is my challah dense?
Likely due to too much flour or insufficient rising.

Can I make it ahead?
Yes—prepare the dough and refrigerate overnight before shaping.

Conclusion

Best Challah Bread Recipe delivers a beautiful golden loaf with soft texture and delicate sweetness. With its iconic braid and rich flavor, this classic bread is perfect for celebrations, family meals, or simply enjoying fresh from the oven.