Best Challah Bread Recipe

Challah Bread is a braided, white yeasted bread. It is traditionally Jewish and is baked to celebrate the sabbath and other occasions.

What Makes Challah Bread Different

The beautiful braiding is what makes Challah so special. Although it looks complicated, even a simple 3 or 4 strand braid provides beautiful results.

Challah bread also has rich cultural significance. The term “challah” derives from a reference in the Torah where Moses is instructed to use a portion of each loaf as an offering. Observant home bakers today still follow this practice by incinerating a piece of dough in the oven first before baking.

Because Challah does not use dairy, it is considered Kosher and included in Jewish rituals. The shape of challah bread can vary depending on the occasion. For example on Rosh Hashanah, the Jewish New Year, challah loaves are braided in a circular shape instead to represent continuity.

In other parts of the world, Challah can go by different names. In Russia, it is often known as chalka. In Belarus, Russia, and Ukraine it is sometimes called khala.

How to Make the Best Challah Bread Dough

• In the bowl of your stand mixer, combine water, tablespoon of sugar, and yeast. Let sit until the yeast bubbles.
• Whisk in the eggs and oil. Slowly stir in the flour one cup at a time.
• Knead the dough using your stand mixer, fitted with the dough hook (or by hand) until the dough is elastic and smooth. If the challah dough is sticky and wet, you can add additional flour.
• Allow the dough to rise in a large oiled bowl that is covered with a towel. After an hour, punch down the dough and let it rise for an additional 30 minutes.

Shaping Challah Bread

Here are the steps to make two 4-piece braided loaves. You can also make one large loaf or braid with a different number of strands.

• Divide the dough into 8 pieces. Roll each piece into a long rope.
• Line up 4 pieces and pinch the top ends together. Form into a braid, pinch the ends together and tuck under the loaf.
• Repeat with the second loaf.

Baking Challah Bread

• Preheat the oven and place the shaped challah loaves on a baking sheet to rise for 30 minutes. Brush the loaves with whisked egg — the egg wash gives it the shiny, golden coat.
• Bake the challah in the preheated oven for 30-40 minutes. The baked challah will be beautiful and golden.

FAQ

Making Challah Bread In Advance

Challah Bread can be made in advance by braiding the loaves and freezing before baking. Place the unbaked braided challah on a baking sheet and freeze. Once frozen you can transfer to an airtight container. Challah will stay fresh in the freezer for up to 3 months.

More Sweet Breads to Try

• Brioche Bread – It’s airy, flaky, and melts in your mouth!
• Brioche Buns – These brioche buns are light, fluffy, and perfect for sliders.
• Poppy Seed Buns – These Poppy Seed Buns are Eastern European classic with a poppy seed filling.
• Vatrushka Recipe – A Russian/Ukrainian dessert with the filling on the outside.
• Poppy Seed Rolls – Requires no rising time and perfect for breakfast, snack, or dessert.

Recipe

Challah Bread Recipe

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Servings

16 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Recipe contributed by: Natalya Drozhzhin

Challah Bread is sweet, fluffy, and one of the best breads! Challah isn't just for Jewish holidays, it's also perfect for breakfast, jelly sandwiches, and even simply with butter.

Ingredients

• 1 3/4 cup water lukewarm at 110F
• 3 1/2 tsp active dry yeast
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp salt
• 7 cup flour depending on the brand of flour, you may need less or more
• 1 large egg brushing of tops
• 1 tsp poppy seeds for the tops

US Units – Metric

Instructions

• In a mixing bowl combine the lukewarm water with a tablespoon of sugar and yeast. Let it sit until the yeast bubbles.
  
• Add oil and whisk in 4 eggs. Add in the remainder of the sugar and salt. Slowly stir in flour one cup at a time.
  
• Add the dough hook to your mixer and knead until the dough is formed into a ball and elastic. You can also do this step by hand. The dough should not be sticky. If the dough is still sticky and wet, you can add more flour until it holds its shape.
  
• Place the kneaded dough into a large oiled bowl. Cover it with a towel and let it rise for an hour.
  
• Punch down the dough and let it rise for 30 more minutes.
  
• To form a four-piece braided challah, divide the dough into 8 pieces, this will give you two loaves of bread. Roll each piece of dough into a long rope.
  
• Place 4 pieces lined up next to each other and seal the ends together. Start forming it into a braid but working with 4 pieces. Seal the end and tuck it under — this way it will hold the shape. Repeat with the other four strings of dough to make a second loaf.
  
• Place the challah loaves on a baking sheet and let them rise for 30 minutes. Meanwhile, preheat the oven to 375°F.
  
• Whisk the egg and brush the top of the challah.
  
• Bake at 375°F for 30 to 40 minutes, depending on the size of challah. Fully baked challah should be golden on the outside.
  

Nutrition Facts

Challah Bread Recipe

Amount Per Serving

Calories 340 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 6g30%

Trans Fat 1g

Cholesterol 51mg17%

Sodium 169mg7%

Potassium 112mg3%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 6g7%

Protein 9g18%

Vitamin A 74IU1%

Vitamin C 1mg1%

Calcium 21mg2%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.