Homemade Challah Bread Recipe
Challah bread is more than just bread—it’s soft, slightly sweet, and beautifully braided, making it perfect for both everyday meals and special occasions. This traditional Jewish bread is often enjoyed during holidays and celebrations, but it’s just as wonderful when made at home for a family dinner. The golden crust, fluffy inside, and rich flavor from eggs and honey make it unforgettable. Baking challah at home may look tricky, but with simple steps and a little patience, you can achieve bakery-quality results right in your kitchen.
Why You’ll Love This Recipe
This homemade challah recipe is soft, slightly sweet, and golden brown with a tender crumb. It’s not only delicious to eat but also a joy to make because of the iconic braided shape. The bread is versatile—you can serve it fresh, toast it for breakfast, or even use leftovers for French toast or bread pudding. Plus, baking it at home fills your kitchen with the comforting smell of fresh bread.
Recipe Overview
- Prep Time: 25 minutes (plus 2–3 hours rising time)
- Cook Time: 30–35 minutes
- Total Time: About 3–4 hours
- Servings: 12 slices (1 large loaf)
Ingredients You’ll Need
- 4 cups all-purpose flour (plus more for kneading)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup warm water (110°F)
- ⅓ cup honey or sugar
- ¼ cup vegetable oil (or olive oil)
- 2 large eggs
- 2 teaspoons salt
- 1 egg yolk (for egg wash, mixed with 1 tablespoon water)
- Optional: sesame or poppy seeds for topping
Step-by-Step Instructions
1. Activate the Yeast
- In a small bowl, combine warm water and yeast.
- Stir in 1 teaspoon sugar and let it sit for 5–10 minutes until foamy.
- If the mixture doesn’t bubble, start again with fresh yeast.
2. Make the Dough
- In a large mixing bowl, whisk together honey, oil, eggs, and salt.
- Add the activated yeast mixture and stir until blended.
- Gradually add flour, 1 cup at a time, until a sticky dough forms.
3. Knead the Dough
- Transfer dough to a floured surface.
- Knead for about 8–10 minutes until the dough is smooth and elastic.
- Add flour as needed to prevent sticking, but don’t overdo it.
4. First Rise
- Place the dough in a lightly oiled bowl, turning once to coat.
- Cover with a damp towel and let it rise in a warm place for 1–2 hours, until doubled in size.
5. Shape the Challah
- Punch down the dough and divide it into 3 equal parts.
- Roll each part into a long rope (about 12–14 inches).
- Pinch the ends together and braid the ropes.
- Place the braid on a parchment-lined baking sheet.
6. Second Rise
- Cover the loaf loosely with a towel.
- Let it rise for 30–45 minutes until slightly puffy.
7. Bake
- Preheat oven to 350°F (175°C).
- Brush loaf with egg wash for a golden crust.
- Sprinkle with sesame or poppy seeds if desired.
- Bake for 30–35 minutes until golden brown.
- The bread should sound hollow when tapped on the bottom.
8. Cool and Serve
- Let challah cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts (Per Slice – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 4g |
| Fiber | 1g |
| Sugar | 5g |
| Sodium | 200mg |
Helpful Tips
- Don’t rush the rising times—this is key for soft bread.
- If your kitchen is cold, let the dough rise in a slightly warmed oven (turned off).
- For a shiny finish, brush the bread twice with egg wash—once before baking and once halfway through.
- Use bread flour instead of all-purpose for a chewier texture.
Variations
- Whole Wheat Challah: Replace half the flour with whole wheat flour for a nuttier flavor.
- Sweet Challah: Add raisins or chocolate chips to the dough.
- Savory Challah: Sprinkle herbs, garlic powder, or everything bagel seasoning on top.
How to Serve
Challah is perfect served fresh with butter or jam. It pairs beautifully with soups, stews, or holiday meals. Leftovers can be used for sandwiches, French toast, or bread pudding.
Storage Instructions
- Room Temperature: Wrap in foil or plastic wrap and store up to 3 days.
- Freezer: Slice, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Q: Can I make challah without braiding?
A: Yes, you can shape it into a round loaf or bake in a loaf pan.
Q: How do I know if my bread is fully baked?
A: The crust will be golden, and the bottom will sound hollow when tapped.
Q: Can I use instant yeast?
A: Yes, just mix it directly with the flour and skip proofing.
Q: Why is my bread dense?
A: It may be under-proofed or too much flour was added during kneading.
Conclusion
Homemade challah bread is soft, rich, and rewarding to make. With its golden braid and delicious flavor, it’s perfect for sharing with family and friends. Whether you serve it fresh, toasted, or transformed into French toast, this recipe guarantees a loaf you’ll be proud of. Baking challah at home is a tradition worth keeping, and once you try it, you’ll want to make it again and again.
