Homemade Braided Challah Bread Recipe

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Looking for the perfect homemade braided challah bread recipe? This traditional, rich, and fluffy challah bread recipe is a favorite for Shabbat dinners, holidays, or anytime you want a beautiful braided loaf with a slightly sweet flavor. With a golden crust and soft interior, challah is the perfect bread to enjoy with butter, honey, or jam—or use it to make the best French toast!

Ingredients for Challah Bread:

• 4 cups all-purpose flour (plus extra for dusting)
• 2¼ teaspoons active dry yeast (1 packet)
• ¼ cup sugar
• 1 teaspoon salt
• ¾ cup warm water (110°F, divided)
• 2 large eggs (room temperature)
• ¼ cup vegetable oil
• 1 egg yolk (for egg wash)
• 1 tablespoon water (for egg wash)
• Optional: Poppy seeds or sesame seeds for topping

Step-by-Step Instructions:

1. Activate the yeast: In a small bowl, dissolve 2¼ teaspoons of active dry yeast and ¼ cup of sugar in ½ cup warm water (about 110°F). Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly—this means the yeast is active.
2. Mix the dry ingredients: In a large mixing bowl, combine 4 cups of flour and 1 teaspoon of salt. Make a well in the center.
3. Combine wet ingredients: In another bowl, whisk together 2 large eggs, ¼ cup vegetable oil, and the remaining ¼ cup warm water. Add the foamy yeast mixture to the egg mixture and stir until well combined.
4. Form the dough: Pour the wet ingredients into the well of the dry ingredients. Stir with a wooden spoon or your hands until a dough forms. If the dough is too sticky, add extra flour, 1 tablespoon at a time, until it becomes soft but not sticky.
5. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, you can use a stand mixer with the dough hook attachment for about 5 minutes on medium speed.
6. First rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
7. Shape the challah: Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 3 equal parts and roll each part into a long rope, about 16 inches long. Braid the ropes together, pinching the ends to seal. Tuck the ends under for a neat finish.
8. Second rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a towel and let it rise for another 30-45 minutes until puffy.
9. Prepare the egg wash: Preheat your oven to 350°F. In a small bowl, whisk together 1 egg yolk and 1 tablespoon of water. Brush the egg wash over the challah loaf. For extra flavor and texture, sprinkle with poppy seeds or sesame seeds.
10. Bake the challah: Bake in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes.
11. Cool and enjoy: Remove the challah from the oven and let it cool on a wire rack before slicing. Serve warm with butter, honey, or use it to make French toast!

Tips for the Best Challah Bread:

• Use warm water (around 110°F) to activate the yeast—too hot, and it can kill the yeast; too cold, and it won’t activate properly.
• Let the dough rise fully during both proofing stages for the best fluffy texture.
• Braid with care: A tight braid can cause uneven baking, so aim for a loose braid to allow the dough to expand.
• Store leftovers: Keep your challah in an airtight container for up to 3 days or freeze for longer storage.

FAQs About Challah Bread:

• Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Can I add raisins or other mix-ins? Absolutely! Fold in raisins or other dried fruit after the first rise for a sweeter challah variation.
• How can I store challah? Store challah at room temperature in an airtight bag for up to 3 days. You can also freeze it for up to 2 months—just make sure to wrap it tightly in plastic wrap and foil.
  

Click here to view my flatbread recipe.