Challah Bread

Learn how to bake the best homemade Challah Bread with this easy to follow recipe and simple steps for braiding. There’s nothing better than a soft, sweet beautifully braided loaf sitting in the center of a Shabbat or holiday meal.

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What Is Challah Bread?

This Challah Bread recipe holds a special place in my heart. It’s been passed down from generation to generation and remains a staple in my home. And while it may be a traditional Jewish sweet, braided bread with significant cultural and religious importance, you don’t have to be Jewish to enjoy its rich flavor and soft texture. 

Made from a simple dough of flour, water, yeast, eggs, and sugar, Challah is often enriched with honey or oil to give it a slightly sweet flavor and fluffy texture. The most recognizable feature of Challah is its beautiful braid, which symbolizes unity and the intertwining of the Jewish people. This egg bread is typically enjoyed during Shabbat meals, where it is customarily eaten after being blessed. It is also a staple during Jewish holidays like Rosh Hashanah, where its round shape symbolizes the cycle of the year. Beyond its religious role, Challah represents warmth, family, and tradition, making it a beloved dish in both Jewish households and beyond.

Featured Comment

I made this challah for Rosh Hashanah, and I’ve made a lot of challahs in my time, and yours was incredible! Everyone was raving. 

– Judy

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Challah Bread Recipe: Ingredients You’ll Need

• Active dry yeast 
• Sugar
• Warm water
• Salt
• Vegetable oil: Canola oil will work just as well.
• Eggs
• All purpose flour

See the recipe card for full information on ingredients and quantities.

How to Make Challah Bread: Step-by-Step Instructions

1. Proof The Yeast: Stir together the yeast and sugar in a large bowl. Add lukewarm water and it let sit until the yeast activates and bubbles form on top of the mixture.
2. Make The Wet Mixture: Whisk the oil into yeast, then beat in the eggs, one at a time, along with the salt.
3. Kneed The Dough: In a stand mixer fitted with dough hook attachment, gradually add the flour into the wet mixture. When the dough holds together, it’s ready for kneeding! Alternately, you can turn dough onto a lightly floured surface and knead until smooth.
4. Double The Dough: Cover the bowl with plastic wrap and allow the dough to rise for 1 ½ hours or until doubled in size.
5. Braid The Bread: Divide the dough into 3 equal pieces on a lightly floured work surface. Roll each piece into a long rope, place them side by side, and pinch the tops together. Braid them into a bread loaf.
6. Rest And Rise: Cover the braided loaf and let it rise for another 1 to 2 hours or until doubled in size.
7. Bake: Place the Challah on a parchment-lined baking sheet. Brush the top with an egg wash and bake at 350 degrees Fahrenheit for 30 -35 minutes until golden brown.
8. Slice and Serve: Cool on a wire rack before slicing and serving. Enjoy!

Braiding Techniques for Challah Bread

Braiding Challah bread is a fun part of the process, and there are several ways to create that beautiful, traditional look. While it might seem tricky at first, with a little practice, anyone can master it—and it’s a great way to make your loaf feel kind of fancy. So let’s learn how to braid challah!

The simplest method is the classic three-strand braid. To do this, divide your dough into three equal pieces, roll each into a rope, and then braid them together like you would braid hair. Pinch the tops together to seal them and tuck the ends under to make the loaf neat. This three-strand braid is the most common and symbolizes unity, representing the connection between people and tradition.

If you’re feeling adventurous, you can try a six-strand braid for a more detailed look. Divide the dough into six equal pieces and use a weaving pattern to cross the strands over and under each other, creating a beautiful, intricate design. It might take a little more practice, but it’s worth it for the stand-out result.

For a traditional twist, especially for holidays like Rosh Hashanah, you can make a round Challah rather than a long braid. This is a simple, circular shape made by rolling the dough into a long rope and coiling it into a circle. The round shape symbolizes the never-ending cycle of the Jewish New Year.

Challah Bread Recipe Variations

• Raisin Challah: For a sweeter version, try adding raisins or other dried fruits to your dough. Simply fold them in during the kneading stage, and you’ll get a burst of sweetness in every bite. This variation is especially popular for holidays like Rosh Hashanah, symbolizing sweetness and a good year ahead.
• Whole Wheat Challah: If you want to make your Challah a bit healthier or give it a heartier texture, you can substitute some or all of the white flour with whole wheat flour. Start by swapping out half of the white flour to maintain the soft, light texture, and gradually increase the whole wheat flour for a denser loaf with more fiber.
• Cinnamon and Sugar: For a warm, spiced touch, add cinnamon and sugar to your dough for a comforting flavor. You can sprinkle some into the dough or swirl it into the braids before baking, creating a swirl pattern and a subtly sweet and aromatic loaf.
• Chocolate Chip Challah: If you’re in the mood for a dessert-like delicacy, chocolate chips are a great addition. Gently fold them into the dough during the kneading stage for pockets of melty chocolate in every slice.
• Spinkle With Seeds: Sesame seeds and poppy seeds are classic toppings for Challah. Their nutty flavor pairs perfectly with the soft, sweet bread. To add sesame or poppy seeds, simply brush the top of the loaf with an egg wash before baking, then sprinkle the seeds evenly over the surface. The seeds toast up nicely in the oven, giving the bread a lovely golden color and extra texture.

Serving Suggestions for Challah Bread

Challah bread is incredibly versatile, making it perfect for slicing, slathering, or tearing off warm pieces straight from the loaf. Whether you’re enjoying it during a special celebration or as part of a regular meal, there are plenty of ways to serve and pair this delicious braided bread. It can be the centerpiece of your Shabbat dinner table, a delightful addition to brunch, or the perfect base for sweet and savory Challah recipes.

• Serve During Shabbat: The most classic way to serve Challah is as part of a Shabbat dinner. Serve the freshly baked loaf alongside a hearty meal of roasted chicken, vegetables, and noodle kugel. Enjoy the bread dipped in wine or grape juice, as is customary during the Shabbat blessing.
• Smear With A Spread: For a simple yet indulgent snack or breakfast, slice Challah and spread it with butter, honey, or your favorite fruit jam. The soft, sweet texture of the bread pairs wonderfully with both savory and sweet toppings. For a special treat, try cinnamon and sugar on a warm slice.
• Form French Toast: Challah makes an excellent base for French toast and Air Fryer French Toast Sticks. The bread’s slightly sweet flavor and soft texture soak up the egg mixture beautifully, resulting in a rich, golden-brown toast. Serve with fresh fruit, maple syrup, and a dusting of powdered sugar for a delightful brunch dish.
• Slice For Sandwiches: The fluffy texture of Challah is perfect for making sandwiches. Use it for both savory and sweet fillings. For a savory option, try a turkey or chicken sandwich with lettuce, tomato, and mustard. If you’re in the mood for something sweet, you can create a delicious Nutella and banana sandwich or a classic peanut butter and jelly.
• Prepare Bread Pudding: Leftover Challah is perfect for making a sweet bread pudding. The bread soaks up the custard mixture, creating a rich and indulgent dessert. Add chocolate chips, dried fruit, or a touch of cinnamon for extra flavor.
• Serve With Soup: Challah can be served alongside soups, especially hearty, brothy ones like chicken soup with matzah balls, lentil soup, or even a rich vegetable stew. The bread can be used to dip into the soup, soaking up the flavors and adding texture to each bite.

Tips for Storing and Freezing Challah Bread

• To Store: To keep Challah fresh for a few days, store it at room temperature in a bread box or wrapped in a clean kitchen towel. Avoid using plastic bags, as they can make the bread soggy. You can also wrap it in plastic wrap or foil, but leave some air space to prevent moisture buildup. Keep it in a cool, dry place, away from heat or sunlight.
• To Freeze: You can freeze the challah whole or in slices. Wrap the loaf or slices tightly in plastic wrap or foil, then place in a resealable freezer bag. To freeze dough, shape and braid it, then wrap tightly and freeze. When ready to bake, let the dough thaw in the fridge overnight and rise again before baking.
• Thawing and Reheating: To thaw frozen Challah, remove it from the freezer and let it sit at room temperature for a few hours. For slices, you can toast them directly from the freezer. To reheat a whole loaf, wrap it in foil and warm it in the oven at 350°F for 10-15 minutes.

More Bread Recipes

• No-Knead Bread Recipe
• Cinnamon Swirl Bread
• Cloud Bread Recipe
• Banana Chocolate Chip Bread Recipe

If you tried this Challah Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.70 from 10 votes

Challah Bread

Author — Jennifer Fishkind

Serves — 32

A step-by-step guide to making the best homemade braided challah bread.

PrintRatePin Save Saved

Cook Time 35 minutes mins

Let rise 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Ingredients

  

1x2x3x

• ▢ 2 packets yeast approx. 1 1/2 tbsp
• ▢ 1 ½ cups sugar
• ▢ 4 cups warm water
• ▢ 1 Tbsp. salt
• ▢ 1 cup vegetable oil
• ▢ 4 eggs
• ▢ 5 lbs flour Start with around 9 cups then gradually add the remaining 6 or so cups until the dough forms a nice ball and is not sticky.

Instructions

 

• Combine the yeast and sugar in a bowl.
• Add warm water and let sit for 7 minutes – until the yeast activates indicated by bubbles forming on top of the mixture.
• Add: Salt, veg. oil, eggs & flour
• Let the dough rise for 1 ½ hours or until doubled in size. (Henna suggested putting it in a clean garbage bag twisted shut to rise)
• Once the bread has risen braid your challah however you would like. This site has great braiding instructions – Secrets of Challah
• Cover and let rise for another 1 to 2 hours or until doubled in size.
• Preheat oven to 350.
• Brush (egg wash) the challahs with a mixture of 1 egg yolk and 1/2 tsp water
• Bake for 30 -35 minutes

Jenn’s Notes

Important flour note – Start with around 9 cups then gradually add the
remaining 6 or so cups until the dough forms a nice ball and is not
sticky.

Storage:

To Store: Keep challah at room temperature in a bread box or wrapped in a kitchen towel for a few days. Avoid plastic bags to prevent sogginess.

To Freeze: Wrap whole or sliced challah in plastic wrap or foil, then place in a freezer bag. Freeze dough after shaping and let it thaw overnight in the fridge before baking.

To Thaw & Reheat: Let frozen challah sit at room temp or toast slices straight from the freezer. Warm a whole loaf in foil at 350°F for 10-15 minutes.

Nutrition Info

Calories: 308kcal | Carbohydrates: 63g | Protein: 8g | Fat: 1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Calcium: 15mg | Iron: 3.4mg

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