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Challah Bread Recipe

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.
Course Bread
Cuisine Jewish
Keyword Challah, Challah Bread, Challah Bread Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 16 servings
Calories 340kcal
Author Natalya Drozhzhin

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

Instructions

  • In a mixing bowl combine the lukewarm water with a tablespoon of sugar and yeast. Let it sit until the yeast bubbles.
    yeast and water in a mixing bowl
  • 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.
    flour added to challah dough liquid
  • 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.
    Kneaded dough is in Challah Bread dough in a bowl
  • Place the kneaded dough into a large oiled bowl. Cover it with a towel and let it rise for an hour.
    Challah Bread dough in a bowl covered with plastic
  • Punch down the dough and let it rise for 30 more minutes.
    Challah Bread dough in a bowl
  • 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.
    four ropes of Challah Bread dough
  • 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.
    forming of the Challah Bread
  • Place the challah loaves on a baking sheet and let them rise for 30 minutes. Meanwhile, preheat the oven to 375°F.
    Braided Challah Bread
  • Whisk the egg and brush the top of the challah.
    unbaked Challah Bread
  • Bake at 375°F for 30 to 40 minutes, depending on the size of challah. Fully baked challah should be golden on the outside.
    whole Challah Bread

Nutrition

Calories: 340kcal | Carbohydrates: 55g | Protein: 9g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 169mg | Potassium: 112mg | Fiber: 2g | Sugar: 6g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg