Name: Best Challah Bread Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 45 min
Cuisine: Jewish
Ingredients: 1 ¾ cups warm water; 1 ½ tablespoons active dry yeast; ½ cup sugar (plus 1 tablespoon extra for proofing the yeast); ½ cup vegetable oil; 4 large eggs (lightly beaten); 1 tablespoon salt; 8 to 8 ½ cups all-purpose flour (plus extra for kneading and dusting); 1 large egg (for egg wash); Sesame seeds (optional, for dusting)

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Introduction

Challah is a beautifully braided, slightly sweet Jewish bread that’s perfect for special occasions or Sunday brunch. This recipe guides you through creating two soft, golden loaves with a tender crumb and a shiny crust. Whether you’re new to bread-making or a seasoned baker, this challah will impress every time.

Two long braided loaves of bread with a shiny, smooth, dark golden brown top crust and lighter golden sides sit close together on a sheet of parchment paper. Each braid has thick, rounded strands that twist tightly, showing a soft and fluffy texture underneath the darker crust. The white marbled textured surface beneath the parchment paper adds a clean, bright background that contrasts with the warm tones of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups warm water
1 ½ tablespoons active dry yeast
½ cup sugar (plus 1 tablespoon extra for proofing the yeast)
½ cup vegetable oil
4 large eggs (lightly beaten + 1 additional egg for an egg wash)
1 tablespoon salt
8 to 8½ cups all-purpose flour (plus extra for kneading/dusting)
Sesame seeds (for dusting, optional)

Instructions

Step 1: Proof the yeast by dissolving it in lukewarm water with 1 tablespoon of sugar in a large mixing bowl until foamy, about 5 minutes. Stir in the oil and 4 of the eggs (reserve 1 egg for the egg wash), then add the remaining sugar and salt. Gradually add the flour, 1 cup at a time, until you form a soft dough. If your mixer cannot handle the dough, finish kneading by hand on a floured surface until smooth.
Step 2: Clean and lightly oil the mixing bowl before returning the dough to it. Cover with plastic wrap and let it rise in a warm, draft-free spot for about 1 hour or until almost doubled in size. Punch down the dough, cover it again, and let it rise for another 30 minutes.
Step 3: On a clean surface, divide the dough into two equal halves for two loaves. Then divide each half into 6 equal portions and roll each into a strand about 16 inches long. Place the 6 strands side by side and pinch the tops together to start the braid.
Step 4: To braid the loaf: Move the outside right strand over 2 strands to the left. Then move the second strand from the left all the way to the far right. Next, move the outside left strand over 2 strands to the right. Then move the second strand from the right to the far left. Repeat this pattern, starting again with the outside right strand, until your braid is complete and long.
Step 5: Tuck the end of the braid underneath the loaf to secure it. To shape the loaf, gently lift, press, and wiggle the braid to make it shorter, wider, and evenly shaped without undoing the braid. Transfer the shaped loaf onto a parchment-lined baking sheet.
Step 6: Repeat the braiding and shaping steps with the second half of the dough to form the second loaf. Space the braided loaves on the baking sheet at least 2 inches apart. Beat the reserved egg and brush half of it evenly over the loaves, getting into the crevices and sides. Let them rise for an additional hour in a warm place, then brush again with the remaining egg wash. Sprinkle sesame seeds on top if desired.
Step 7: Preheat the oven to 375°F. Bake the challah for 30-35 minutes until golden brown or until an instant-read thermometer inserted into the center reads 190°F. Enjoy one loaf warm with butter and save the other for delicious french toast.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier texture.
For a sweeter challah, increase the sugar by 2 tablespoons.
Try sprinkling poppy seeds instead of sesame seeds for a different flavor.
If you prefer a softer crust, brush the loaves with melted butter right after baking.

Storage

Store challah in a paper bag or loosely wrapped in plastic at room temperature for up to 3 days. To keep it longer, freeze the bread wrapped tightly in plastic and foil for up to 3 months. Thaw at room temperature and refresh in the oven at 300°F for 5-10 minutes if desired. Reheat leftover challah by warming slices in a toaster or oven for best flavor and texture.

How to Serve

The image shows two braided challah breads with a shiny, deep golden-brown crust placed on a white tray over a white marbled surface. One bread is whole, while the other is cut in half, revealing the soft and light beige inside with a fluffy texture. The braids have thick, rounded strands that create a woven pattern on top. A silver knife lies across the tray in front of the bread. The lighting is soft and natural, highlighting the smooth, glossy crust and the airy inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make challah without an electric mixer?

Yes, you can knead the dough entirely by hand on a floured surface. It takes about 10-15 minutes to get a smooth, elastic dough.

What is the purpose of the egg wash?

The egg wash gives challah its signature shiny, golden crust and helps seeds stick to the surface if using. It also enhances the bread’s rich color during baking.