Challah Bread Recipe

Challah Bread Recipe

Challah bread is sweet, fluffy, and one of the best breads. The flavor makes it perfect for everyday or holidays, for breakfast, in sandwiches - any way you want it!

Course Bread

Cuisine Jewish

Keyword Challah, Challah Bread, Challah Bread Recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 340kcal

Author Natalya Drozhzhin

Ingredients

1 3/4 cups water lukewarm at 110°F
3 1/2 tsp active dry yeast
1/2 cup sugar
1/2 cup vegetable oil
4 large eggs
1 tsp salt
7 cups all purpose flour depending on the brand, amount may vary
1 large egg brushing on 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 forms into a ball and is elastic. You can also do this by hand if needed. The dough should not be sticky. If the dough is still sticky and wet, 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 again for 30 more minutes.
To form a four-piece braided challah, divide the dough into eight pieces. This will give you two loaves of bread. Roll each piece of dough into a long rope.
Place four pieces lined up next to each other and seal the ends together. Start forming it into a braid but working with four pieces. Seal the end and tuck it under so it holds 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 will be golden on the outside.

Nutrition