Easy Challah Recipe

Can you ever have too much bread?  We don't think so, especially when it's fragrant homemade challah bread.  We love the gloriously shiny crust and soft, slightly sweet interior!

Looking for other delicious sweet breads? Try our cinnamon babka and honey cookies.

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About

Challah is an enriched Jewish bread that’s traditionally braided and served on the Sabbath.  Many things about the loaf are symbolic; for example, the braids represent love and unity.  Its exact origins are unclear, but most people agree that modern version started in Eastern Europe during the fifteenth century.

Want to know how to prounounce challah? It's pronounced like “halla,” kind of like the first part of “hallelujah.”

Ingredients

Fortunately, challah uses basic ingredients that you probably already have in your pantry. Let's talk about the key ingredients you'll need.

• Bread Flour: This type of flour has a higher protein content than all-purpose, creating more gluten in the dough. This gives the bread a higher rise and fluffier texture.
• Yeast: I like to use fast-action (aka instant) yeast because I can skip the 10-minute proofing of the yeast in warm water and sugar, but you can use active dry if you like.
• Honey: This dough isn't sweetened with white sugar, but with honey. It's the traditional choice, and also adds extra moisture.
• Olive Oil: Traditional challah doesn't contain dairy, so we're using olive oil as the fat in the dough. Choose a mild flavored oil that won't overwhelm the taste.

See recipe card for full information on ingredients and quantities.

How to Make

Gather the ingredients for the challah.

1. Pour the flour into a mixing bowl and add the salt and yeast on opposite sides of the bowl.  Stir each one in with your finger.
2. Add the eggs, honey, and olive oil. Mix with the paddle attachment on low speed until blended, then gradually trickle in the water while the mixer is running until a sticky dough has formed.

3. Knead by hand or with the hook on medium low speed. The dough is kneaded sufficiently when it's beautifully smooth and silky.  You'll probably have to add a little flour as you knead to get it smooth.  It also should pass the windowpane test.  (See the recipe card for a description of this process.)

4. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and set aside in a warm place until doubled in size, about 1 ½ to 2 hours.  If you lightly smack the top, it should fall back.

5. Punch down the dough to remove large air pockets, then divide into five equal pieces with a bench scraper (affiliate).   Weigh each piece on a kitchen scale (affiliate) to make sure they're around the same size.

Roll each piece into a rope roughly 20 inches long.  If the ropes are not rolling out easily, let them sit for a minute or two to relax the gluten, then try again.  Aim to get all 5 pieces the same length and thickness.

6. Braid the challah as desired. (See the "Braiding" section of the post for a visual demonstration of a four-strand braid.)

7. Tuck the ends of the braid under the loaf.

8. Place the braid on a parchment-lined cookie sheet, cover with plastic wrap, and set aside in a warm place until nearly doubled in size and springy to the touch, about 1 hour.  Brush the loaf with a mixture of egg yolk and water.

9. Stack the tray on top of another cookie sheet to insulate the base and prevent it from burning.  Bake at 375°F for 25-30 minutes, until the loaf has an internal temperature of 190°F with a meat thermometer (affiliate).  Cover with foil after 10 minutes if it's getting too dark.

10. Let the challah bread cool completely on a wire rack before serving. Tear the challah, and enjoy!

Braiding

Braiding challah can be as simple or as complicated as you like!  I chose a simple 5-strand braid, so that’s what I’ll demonstrate in the photos below.

If you want to try another style of braid, here's how to braid a 3-9 strand loaf, and here's how to braid a round loaf for Rosh Hashanah.

• Divide the dough into 5 pieces, then roll each one into a 20-inch rope. Make sure all the ropes are the same length.
• Lay the ropes beside each other. Divide them into one group of 2 strands and another group of 3 strands, keeping the strands touching at the top.
• Cross the 5^th strand over and lay it beside the 2^nd . Then, cross the 1^st strand over and lay it beside the 4^th strand.  Repeat until the whole loaf is braided.
• Tuck the excess under the ends.

Recipe FAQs

Serve

Traditionally, Jews serve challah on Friday evening (Shabbat). They cover two loaves with a special cloth, representing the dew that covered the manna God provided for the children of Israel during their desert wanderings.  A blessing is recited over a cup of wine, then each person washes their hands.  The cloth is removed, a nick is made in the bread, and the loaves are held up and blessed.

Then, the bread is either torn or sliced, depending on rabbinic tradition.  (Not using a knife reminds us to keep the Sabbath peaceful and also brings to mind when God stopped Abraham from killing his son, Isaac, with a knife.)  Salt is traditionally served with the bread to remind the partakers of the Temple offerings.

Looking for other Jewish treats to serve? You'll want to try these honey cookies and this chocolate chip mandel bread!

Store

Make Ahead: You can make the dough the night before and let it rise in the fridge overnight. Shape and bake the next day. Fully baked challah can keep at room temperature for a few days, but it tastes the freshest within 24 hours after baking.

Freezing: Store slices or chunks in an airtight container or zip-top freezer bag for up to 1 month; whole loaves should keep for 2 months.  (If you’re freezing an entire loaf, use an extra-large freezer bag.)

Defrost it by letting it sit at room temperature for 5 hours or so. Don’t refrigerate the bread, as it will go stale very quickly in the fridge. It’s not recommended to freeze unbaked dough. It won’t rise as high as freshly made.

Reheating: Wrap the bread tightly in aluminum foil to prevent it from drying out or burning, then bake at 350°F for 10 minutes or until warm. To warm up individual slices or chunks, microwave on high for 10-20 seconds, until desired temperature is reached.

Expert Tips

• Use bread flour for the best results.  It really makes a difference how your bread rises, and it makes it fluffier!
• Weigh the solid ingredients for an accurate measurement. Otherwise, you may get too much flour or other ingredient, throwing off the ratios.
• Don't stretch the ropes of dough as you braid them.  This will make the loaf fat at one end and skinny on the other.
• Why is it dense?  The loaf probably didn't rise enough before it was baked, resulting in a dense, doughy texture.  Next time, let it rise until springy to the touch and almost doubled in size before baking.
• Why is it dry?  The loaf was most likely baked too long.  Sometimes, it's hard to tell when a loaf is fully cooked, so I like to use a meat thermometer.  Poke it into the thickest part of the bread and wait a few seconds.  It should read 190°F when the loaf is fully baked.

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Recipe

How to Make Easy Challah Bread

Learn how to make easy challah bread with this delicious recipe.  This soft, sweet bread is made with honey and olive oil.  It’s surprisingly simple to braid the 5 strands of challah dough into a stunning centerpiece for an Easter brunch or a Jewish Sabbath meal!

4.5 from 67 votes

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Course: Dessert

Cuisine: Jewish

Prep Time: 45 minutes

Cook Time: 30 minutes

Inactive Time: 3 hours

Total Time: 4 hours 15 minutes

Servings: 12 slices

Calories: 152kcal

Author: Brooke & Emma

Ingredients

 

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US ImperialMetric

• ▢ 4 cups bread flour
• ▢ 3 teaspoons fast-action yeast
• ▢ 2 teaspoons fine salt
• ▢ 5 tablespoons liquid honey
• ▢ ⅓ cup light-tasting olive oil
• ▢ 2 large eggs
• ▢ 2 large egg yolks
• ▢ ⅔ cup water
• ▢ 1 large egg yolk, for glazing

Equipment

• ▢
  kitchen scale
• ▢
  dough hook
• ▢
  bench scraper
• ▢
  pastry brush
• ▢
  digital thermometer

Instructions

Making the Dough

• Warm the water to 115 F.
• Place the bread flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each one with your finger.  Pour in the honey, olive oil, eggs, and yolks.
• Gradually add the warm water as you mix on low speed with the paddle attachment of a stand mixer (or by hand), trickling in a little at a time to create soft, slightly sticky dough.  You may not need all the water.
• Knead on medium-low speed with the hook for 5-7 minutes, until the dough is smooth, no longer sticky, and has a glossy sheen on its surface.  You may need to add a spoonful or two of flour to get the right consistency.  (Alternatively, it turn out onto a floured surface and knead for 10 to 15 minutes.)  Use the windowpane test to see if it's kneaded enough by pulling off a lump of dough and stretching it between the thumb and forefinger of each hand.  If it can stretch until it's translucent without breaking, it's kneaded enough.  If not, knead for a minute longer and check again.
• Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap.  Set aside in a warm place until about doubled size, approximately 1 ½ to 2 hours.

Shaping the Challah

• Turn out the dough onto a lightly floured surface and punch it down all over to knock out excess gas.  Divide into 5 equal pieces using a bench scraper, weighing the pieces with a scale to make sure they are equal in weight.
• Roll each piece into a rope about 20 inches long.  If you're having trouble rolling out the strands, let them rest for a couple minutes while you work on another strand.  This will relax the gluten, allowing them to roll out more easily.
• Line up the 5 ropes side by side, then squeeze them together at the top to join.  Split the strands into two groups: a group of two on the left, and a group of three on the right.
• Begin the braiding by crossing over the third strand from the second group and placing it beside the second strand in the first group.  Then, cross over the first strand from the first group and place it beside the first strand in the second group.  Repeat this process until the whole challah is braided, then pinch the ends to seal and tuck the ends underneath.  Gently pick up the loaf and place it on a lightly floured 11 by 17-inch cookie sheet.
• Cover with plastic wrap and let it prove in a warm place until doubled in size, about 1 hour.
• About 10 minutes before the bread is done proving, preheat the oven to 375°F.

Baking the Challah

• Beat the egg yolk with a little water to thin it, then brush it on the risen loaf.
• Stack the tray of challah on top of another cookie sheet to help prevent the base from cooking too quickly, then bake at 375°F for 10 minutes.  Check the bread without opening the door, and if it's getting too dark, cover it with aluminum foil. Lower the temperature to 325°F and bake for another 15-20 minutes.  The bread should be a rich golden brown and have an internal temperature of 190°F.
• Let the loaf cool completely on a wire rack before slicing and serving to allow the crumb structure to set, about 1 hour.  Serve with salt or butter.

Notes

• Use good quality ingredients.  Especially be sure to use a good bread flour; my favorite is King Arthur.
• Don't stretch the ropes of dough as you braid them.  This will make the loaf fat at one end and skinny on the other.
• Dense bread?  It probably didn't rise enough, resulting in a doughy texture.  Next time, let it rise until springy to the touch and almost doubled in size before baking.
• Too dry?  The loaf was most likely baked too long.  Insert a meat thermometer into the thickest part of the bread and wait a few seconds.  It should read 190 F when the loaf is fully baked.

Nutrition

Calories: 152kcal (8%)Carbohydrates: 30g (10%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 395mg (17%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 107IU (2%)Vitamin C: 1mg (1%)Calcium: 7mg (1%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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