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Can you ever have too much bread? I don’t think so, especially when it’s fragrant homemade challah bread. I love the gloriously shiny crust and soft, slightly sweet interior! The chewy texture of this well-flavored bread makes it so tempting fresh from the oven.
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About
What is a challah loaf and what does it symbolize?
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.
What does it taste like?
Challah has a beautifully soft and fluffy texture with a hint of sweetness from the honey and richness from the eggs.
How to Pronunce Challah
The correct way to pronounce the name is “halla,” kind of like the first part of “hallelujah.”
Questions
Why is it round for Rosh Hashanah?
The round loaf made for Rosh Hashanah is shaped to look like a turban and represents the cycle of the new year.
What is the difference between brioche and challah?
Most brioche recipes contain butter and milk, while challah contains no dairy products to make it kosher. (Jewish dietary laws forbid eating meat and dairy products in the same meal.) Egg bread is an alternate name for this enriched dough.
Is it healthy?
Challah is made with olive oil instead of butter, and contains eggs, which increase the protein. You can make it healthier by substituting part of the bread flour for whole wheat flour; just realize that it will make the bread denser and more earthy tasting. Scroll down to the bottom of the recipe to read the nutrition facts.
Why is challah braided?
The braids represent love and unity. The number of strands in each braid also has symbolism: for example, a three-strand braid represents three commandments God gave regarding the Sabbath. A twelve-strand braid represents the twelve tribes of Israel.
Braiding
Braiding 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, check out this video to learn how to braid 3-9 strand braids. Want to do a 4-strand round loaf for Rosh Hashanah? Check out this tutorial.
- 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 5th strand over and lay it beside the 2nd Then, cross the 1st strand over and lay it beside the 4th strand. Repeat until the whole loaf is braided.
- Tuck the excess under the ends.
Serving
Traditionally, Jews serve challah on Friday evening.
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 special Sabbath blessing is recited over a cup of wine, then each person at the table washes their hands. The cloth is removed, a nick is made in the bread, and the loaves are held up and blessed; “Blessed are you LORD our God, King of the Universe, who brings forth bread from the earth.”
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.
What goes with it?
My favorite topping is softened, salted butter. It really enhances the bread’s sweetness and rich flavor.
How many slices are in a loaf?
It all depends how long your loaf is! If your loaf is 15 inches long, and each slice is ½ inch thick, you’ll get 30 slices.
How do you heat challah bread?
- Oven Method: 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.
- Microwave Method: this works best for individual slices or chunks, not the whole loaf. Microwave on high for 10-20 seconds, until desired temperature is reached.
Can I make it ahead of time?
- 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.
Can it be frozen?
- Yes, you can freeze the baked loaf. 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.
How to Make
Gather the ingredients: bread flour, eggs, olive oil, honey, salt, yeast (affiliate), and water.
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. (Why do this? If the salt touches the yeast directly, it can kill the yeast.)
Add the eggs, honey, and olive oil.
Mix with the paddle attachment on low speed until blended.
Gradually trickle in the water while the mixer is running until a sticky dough has formed.
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.)
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 1/2 to 2 hours. If you lightly smack the top, it should fall back.
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.
Braid the challah as desired. (See the photo above to learn how to do this simple 5-strand braid.)
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.
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. Let it cool completely on a wire rack before serving.
Pro Tips
- Use good quality ingredients. It really makes a difference how your bread looks and tastes!
- 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.
Other Holiday Breads to Try
- Pulla (Finnish)
- Kozunak (Bulgarian Easter)
- Vánočka (Czech Christmas)
- Kanellängd (Swedish Christmas)
- Rosca de Reyes (Mexican bread for Epiphany)
- Panettone (Italian Christmas)
- Stollen (German Christmas)
Other Sweet Breads You’ll Love
- Vegan Pumpkin Cinnamon Rolls
- Julekake (Norwegian Christmas)
- Manteconchas
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PrintRecipe
How to Make Easy Challah Bread
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 1 large loaf 1x
Description
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!
Ingredients
- 4 cups bread flour (500g)
- 3 teaspoons fast-action yeast (10g)
- 2 teaspoons fine salt (10g)
- 5 tablespoons liquid honey (106g)
- 1/3 cup light-tasting olive oil (70g)
- 2 large eggs + 2 large egg yolks
- 2/3 cup water (150 ml)
- 1 large egg yolk, for glazing
Instructions
Making the Dough (25 minutes + 2 hours proving)
- 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 1/2 to 2 hours.
Shaping the Challah (20 minutes + 1 hour proving)
- 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 kitchen 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 (30 minutes + cooling)
- 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 degrees.
- 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.
- Category: Dessert
- Method: Baked
- Cuisine: Jewish
Keywords: easy challah bread, challah bread recipe
This post was originally published on March 27, 2018.
Anuja Lang
Hi! All I have in the house are extra virgin olive oil and canola. I feel like the extra virgin will be too strong a flavor, so should I use canola instead? Thanks!
Emma
Yes, you could use the canola. Some extra virgin olive oil does have a fairly mild taste, so if yours isn’t too strong, you could probably get away with it.
Tany
Very very dangerously delicious, you will eat the whole loaf. I followed everything to a T but had to adjust my time’s to longer and added chocolate chips during the braiding part.
★★★★★
Emma
Challah bread can be pretty tempting! 😂 So glad you enjoyed it, Tany.
Wendy Shine
How much of the chocolate chips did you use; and were they semi sweet or dark?
★★★★★
Wendy Shine
I have made this recipe at least once a week since I first tried to make bread. It is absolutely amazing and I have become a big hit in the family🤗 but now I would like to try a crusty loaf of bread. Seeing that you have won me over with this recipe i wondered if you have a recipe for crusty bread that you like? I would trust your recipe over others.
★★★★★
Emma
Wendy, you just made my day! I’m honored and thrilled that you and your family have enjoyed my challah recipe so much. I have quite a few bread recipes on our website, so here are two of my favorite crusty loaf recipes. Feel free to browse our recipe index for even more ideas!
https://savortheflavour.com/rosemary-bread/
https://savortheflavour.com/rustic-cob-loaf/
Wendy
Thank you! I’ll let you know how it goes🤗
★★★★★
Emma
You’re welcome, Wendy!
Marjorie
Hi there. I would love to try this for my elderly Jewish neighbor. I’m wondering if I can use regular flour instead of bread flour?
Thanks in advance 🙂
Marjorie
Emma
That’s fantastic of you to make some challah for your neighbor, Marjorie! Yes, you can use all-purpose flour to make bread, but it won’t rise as high or be as fluffy. Hope this helps!
M vonMaucher
Just want to clarify for your readers that instead of proving the dough, it’s actually “proofing”. Thanks
Emma
Actually, either term is correct. “Proofing” is more commonly used in the US, while “proving” is a more popular term in the UK.
Claire J.
I love this bread so much! I am very excited to make it again! Thanks for sharing such an amazing recipe!
★★★★★
Emma
You’re very welcome, Claire! I’m thrilled that you enjoyed the challah so much.
Kat
Hi! how do you keep it from sticking to your hands and your counter while kneading, without ending up kneading in so much flour that it messes up the hydration of the dough?
Emma
It’s just a fine balance. The dough will stick to your hands and the counter for the first several minutes of kneading, and as the gluten is strengthened, the dough should no longer be super sticky. Adding a little bit of flour throughout the kneading process is totally fine; just don’t go overboard. Using a bench scraper will help get the dough off the counter. If the stickiness really bugs you, tip the dough into a stand mixer and knead with the dough hook.
Kat
Thanks Emma!
Carissa
Hi there!
Challah has been one of my favorite breads but I’ve always been too intimidated to try to make it until I found your recipe! Thank you so much for making the directions clear and simple and easy to follow.
I have a couple questions…
When I was kneading my dough (using the mixer and then by hand) I couldn’t get to the windowpane test and I was afraid of overworking the dough. Is that possible?
Also…I had splitting when my dough baked, could you tell me what maybe went wrong there?
Thank you 😊
★★★★★
Emma
You’re very welcome, Carissa! I’m grateful that you found the recipe easy to follow–that’s my goal!
As far as overworking the dough, it is very unlikely that you would overwork the dough when kneading by hand, as it would take a long time! However, mixers can overwork the dough much faster. If you’re not getting the windowpane test, just keep going. Sometimes, it can take 15-20 minutes of diligent kneading, slapping, and stretching the dough. Also, if the dough is too stiff and dry (not enough liquid added), it will be difficult to get the windowpane.
If the dough split when it was baked, chances are was that it didn’t rise long enough before being baked. Next time, wait until the dough springs back quickly when you poke it gently. The loaf should also be almost doubled in size.
Hope this helps, Carissa! Happy baking!
Eve
Thank you for this fantastic recipe. I have made it twice now and both times the bread turned out wonderfully airy and soft and we couldn’t help eating before it had cooled😁. I cooked in a conventional oven the first time and also cooked it in an outdoor wood oven the second time; as it was very hot it only took 10min to cook. Have forwarded this recipe link on to friends as too good not to share.
★★★★★
Emma
That’s fantastic, Eve! I’m so glad that this challah recipe is a hit with your family. It must have been fun cooking it in an outdoor oven!
Seana
What happens if you use extra-virgin olive oil? Would that work alright?
Emma
Extra virgin has a much stronger flavor than a lighter one, so you’ll probably notice a different flavor to the bread. The bread would look the same, but it definitely will taste different.
Sassy
Can you make the bread by hand if you don’t have a bread maker?
Emma
Absolutely, Sassy! Wherever the instructions say to use a mixer, just mix by hand. Slap and stretch the dough repeatedly to knead it. I actually make bread by hand most of the time myself!
Wendy Shine
My whole family loves this bread!! I make at least one loaf sometimes two a week. Do you have a way of putting chocolate or Cinnamon and raisins etc into it?
★★★★★
Emma
That’s wonderful, Wendy! I’m so thrilled to hear that this challah is so popular with your family. Yes, you can definitely add chocolate chips and cinnamon/raisins! Once the dough has done its first rise, punch it down and knead in 3/4 cup of chocolate chips or 3/4 cup raisins. If you want to add cinnamon, I’d recommend adding 1-2 teaspoons when you’re first making the dough. Enjoy!
Wendy
This is so good we don’t buy bread anymore! I have the bread formed for the final rise but need to leave the house for a couple hours. What can I do?
★★★★★
Emma
Hmmm…that’s a good question, Wendy. Since you have to leave right away, I’d recommend covering the loaf with plastic wrap and letting it rise in the fridge while you’re gone. In the future, I would recommend timing the bread so it’s already baked before you leave. Bread proves at different speeds depending upon the humidity and temperature, so it’s best to be around so it doesn’t over prove.
Wendy Shine
Thank you. It was an emergency of sorts. If that happens again ( I’m hoping not) at least I will have an option.
★★★★★
Emma
Glad I could help, Wendy!
Lo
Hello,
The 2 large eggs go in the actual bread mixture. The 2 egg yolks are for on top before baking correct? Not 2 large eggs and 2 yolks into the mixture? Just want to be sure
Emma
The dough needs 2 large eggs and 2 large egg yolks. You’ll need an additional yolk to brush on top of the bread. Happy baking!
Christine Vigneault
Amazing! The first rise took me longer (3 hours) but the bread turned out soooo amazing and fluffy! One of the best i ever tasted! Very easy to do. Thank you!
Emma
Don’t worry about the rising time, Christine! It can vary significantly depending upon the temperature and humidity in the room. If you want to speed it up, put the dough in a cold oven and place a pan of boiling water on the shelf beneath. The steam will warm the dough, making it rise faster. So thrilled that you enjoyed the challah!
Wendy
Can I double this recipe successfully?
★★★★★
Emma
Yes, technically you can double this recipe successfully. The only problem is kneading that large quantity of dough at one time can overload a stand mixer or be difficult to do by hand. If you want to make a double batch, I’d recommend making two single batches on the same day so you’re kneading a smaller amount of dough each time.
Wendy
This delicious. I make it once a week for Shabbat. There is only my husband and myself and I would like to make two loaves out of this recipe to share. How long would I bake it?
★★★★★
Emma
I’m thrilled that you and your husband enjoy the challah so much, Wendy! If you want to make two loaves, I’d recommend checking them after 15 minutes total of baking. You’ll have to watch them closely and cover with foil once the crust is a good color. The loaves are baked when they have an internal temperature of 190 F.
Teresa
Delicious! Thank you!
★★★★★
Emma
That’s awesome!! 😍
Robyn
Good morning
Is the second cookie sheet upside down or am I just using two sheet pans?
Excited to try my first challah without a bread maker.
Robyn from Canada
Emma
The second cookie sheet is right side up—you’re just stacking the two trays on top of each other to insulate the base of the challah. It helps keep it from burning as easily in the oven. Happy baking, Robyn!!
Carmelita Lariba
Excellent step by step explanation. The pictures help too. I have been baking challah for over 20 years and have memorized the recipe. I still like to look at other recipes for comparison. The recipe here is great. Thank you.
★★★★★
Emma
Wow, Carmelita! I’m thrilled that you’ve enjoyed this challah recipe and the step-by-step photos so much!
Blueberry Bagel
I love this recipe. I normally use butter in my challah breads but will have to give it a go with honey. I imagine it makes for a softer crumb too!
Emma
Thanks, Nick! Authentic Jewish recipes use oil and honey, so that’s why I used those ingredients in my recipe. Please tell me how this recipe goes for you! 🙂
Rhonda Sorber
I dont know what I am doing wrong, the first time it wasnt sweet enough. The second time I added a bit more honey but it was terribly dense. Currently, my third attempt is rising but the dough would not kneed into anything resembling the windowpane test.
Emma
Hi Rhonda, this bread isn’t supposed to be extremely sweet. Prevent dense loaves by making sure to add enough liquid to the dough and not too much flour during the kneading. A dry dough won’t knead well and will be dense. Also, make sure the bread dough is kneaded sufficiently (windowpane test) and rises long enough. It takes 10-15 minutes of hand kneading to get to the right point, but sometimes it can take longer. Also, be sure to use bread flour and not all-purpose. Hope this helps!
Beth
This bread is so soft and deliciously sweet. I could eat the entire loaf! The braided pattern is nice and so is the thin browned crust. Absolutely amazing!
★★★★★
Emma
Thank you, Beth! Challah bread is such a nice sweet bread.
An Ontario Resident
This bread had a light texture and had just the right amount of sweetness…not too much or too little. I also toasted a couple of pieces of it and it was delicious.
★★★★★
Emma
Hi fellow Canuck! Thank you so much for your comment! It’s nice to have some desserts that aren’t too sweet.
Joan
Challah bread is so delicious! The bread is light and airy and full of taste. It smells heavenly when cooking in the oven. It is great slathered in butter, also!
It is a 5 star recipe.
★★★★★
Emma
There’s nothing better than the aroma of fresh bread baking, especially challah! Thanks for leaving such a kind review.
Rick
Making the Challah bread in a loaf shape was fine. I could slice it for the toaster this morning. It smelled tempting and tasted very good! It is a five star recipe.
★★★★★
Emma
Thank you for making my challah recipe! It does taste really good toasted. 🙂
Tayler
If I were making this bread a day in advance, to proof in he fridge and bake off the next day,at point do I put it in the fridge ? After it’s braided? Thanks so much
Emma
It’s best to let the bowl of dough do its first prove in the fridge. Do the braiding and the second rise the next day. Have fun making the challah!
Sydney
Is a KitchenAid Mixer necessary to make the dough or can it all be done by hand, with a whisk or wooden spoon?
Thank you! I’m excited to try this recipe!
Emma
Hi Sydney! There’s no need to use a KitchenAid mixer to make challah bread. In fact, it builds your bread making skills and is more fun to make it by hand. You don’t even need a spoon to make bread dough by hand; just mix with your fingers and knead with your hands. A whisk isn’t necessary; the dough is far too stiff.
Happy bread baking! Please leave a review once you’ve finished your challah. I’m looking forward to hearing how you enjoyed it!
Hannah Clydesdale
This recipe was amazing! It was really easy to follow and I am really happy with the results. Thank you very much to whoever made it, it has definitely become a family favourite.
★★★★★
Emma
I’m thrilled that you and your family enjoyed the challah bread so much, Hannah! I’m glad that you found the recipe easy to follow as well. Thanks for leaving a review!
Katie
Really good!!
★★★★★
Emma
Thank you, Katie! I’m so glad that you enjoyed it. 🙂
Belle Naude
Wow! I made this twice and my everybody loved it! I had to pass the recipe on to my friends who want to try it too! We found that we have to put the loaf away so that the kids eat the rest of the meal and so that there is left for the remainder of Shabbat! A great thank you from South Africa!
Emma
That’s awesome, Belle! 🙌🏻 I’m thrilled that you and your family loved the challah! You just made my day. ❤
Lynette
How much water are you supposed to use? I am excited to try this recipe for the first time.
Emma
So excited to hear that you’ll be making the challah recipe, Lynette! You’ll need 2/3 cup of water (150 ml) for the dough, as listed in the recipe card.
Bari M.
Easy to follow directions and delicious Challah; coming from a Jewish gal! Xoxo
★★★★★
Emma
Thank you so much, Bari! I’m glad it was easy to make and yummy!! 😍
Judy
Tried this recipe and added saffron and braided the challah to be round. The challah turned out superb, exactly the right rich texture I was looking for.
Thanks for your detailed recipe, I made the bread yesterday and it’s almost finished already. That’s how yummy it turned out to be :-)!
★★★★★
Emma
You are so sweet, Judy! Thanks so much for making the challah and leaving a review. I’m thrilled you enjoyed it so much!
Lillian
I usually bake bread on Sunday. I made this recipe, and divided it in half. One half was filled with cinnamon, and the other was like yours. Both came out spectacular! Thanks for the recipe 😋😋
★★★★★
Emma
Thank you so much, Lillian! It’s great that your bread turned out so lovely. 🙂 Happy baking!
Arielle
Delicious, authentic challah recipe. Thank you for sharing this, it’s a keeper and one I’ll share readily.
★★★★★
Emma
Thank you, Arielle! It’s great that you enjoyed the challah!
Arielle
I have two questions. One, can you use all purpose flour instead of bread flour? Two, do you need to seal the dough during proofing? When I’ve made challah before I covered the ball of dough and braided challah with a tea towel while it rose.
Emma
Hi Arielle! I would recommend using bread flour for making challah. Bread flour has more protein in it than all-purpose, which means that the bread will have more gluten in it. This causes a higher rise and chewier texture. You won’t get the same results with all-purpose.
Covering the dough with a tea towel is fine! I usually use plastic wrap because it seals in the moisture a little better, but I’ve used a towel before.
Happy baking!
Bfluet
Thank you for the wonderful recipe! It turned out amazing, just like the Challahs we used to get in Israel every Friday.
★★★★★
Emma
That’s fantastic! I’m so glad it turned out good for you! 🙂
Luke Phillips
Wow! This bread is so delicious. And best of all it is very easy to make! It will definitely become a staple in our home.
★★★★★
Emma
Thank you, Luke! I’m so glad that you found it easy to make and delicious. 🙂
BB Cooks
Place a heating pad on low around the bowl to help rise it in cold areas. Or microwave a towel till it warms and cover the bowl.
★★★★★
Emma
Those are good ideas! Just make sure that the heat isn’t too intense–too much heat can kill the yeast. 🙂 Happy baking!
Jessica Hursh
I’m on my third batch and I find the dough very very stiff. I have to let it rest constantly when I knead it. The taste is magnificent and it looks beautiful when done but I am definitely not getting the soft sticky dough described.
★★★★★
Emma
A stiff dough is usually caused by either too much flour or not enough liquid. The amount of liquid needed will vary depending on the type of flour used and the humidity in the air. I’d definitely recommend going by feel when making bread dough, rather than just a liquid amount. So glad that your challah turned out great, Jessica! Thanks for leaving a review.
Lex
First time making Challah and this recipe is as it’s named. Easy.
Thanks for the beautiful recipe!
★★★★★
Emma
Thank you so much, Lex! I’m glad you found this recipe to be easy and delicious. 🙂
Helene
Rising of the dough in the winter is a challenge. Any ideas?
Emma
I agree–it definitely can be difficult, even though I live in a warmer climate. My favorite trick for getting dough to rise in cold weather is by using steam. Place the dough inside a cold oven. Put a metal pan on the shelf below the dough, and fill it halfway with boiling water from a kettle. Shut the oven door to keep the warm steam inside. Check the oven occasionally, and if it’s cooled off inside, simply dump out the old water and refill with boiling water. Hope this helps!
Sallies_homemade
Loved this recipe, very easy to make and very successful.. thanks!
Emma
Thank you, Sallie! I’m so excited to hear that you made and enjoyed this challah bread!
Olivia
This was my first time making bread ever and this recipe was so easy to follow! The loaf came out beautifully and tasted sweet & delicious!
★★★★★
Emma
Thank you so much, Olivia! I’m so excited that you had a good time baking bread–keep it up! 🙂