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Best Challah Bread Recipe

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★★★★★

4.9 from 63 reviews

This classic challah bread recipe yields two soft, slightly sweet braided loaves perfect for dinner, sandwiches, or indulgent French toast. Made with simple pantry ingredients and a traditional 6-strand braid, this golden bread features a tender crumb and glossy crust, enhanced with optional sesame seeds. The recipe includes proofing yeast, hand-kneading, two rises, and finishing with an egg wash for an irresistible shine.

Ingredients

Scale

For the Dough

  • 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)

For Finishing

  • 1 large egg (for egg wash)
  • Sesame seeds (optional, for dusting)

Instructions

  1. Proof the yeast: In a large mixing bowl, dissolve the active dry yeast and 1 tablespoon sugar in the warm water. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active and ready.
  2. Make the dough: Stir in the vegetable oil, 4 lightly beaten eggs, the remaining ½ cup sugar, and salt into the yeast mixture. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. Because the dough is large, finish kneading by hand on a floured surface until smooth and elastic.
  3. First rise: Lightly oil a clean bowl and place the dough in it. Cover with plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it nearly doubles in size.
  4. Deflate and second rise: Punch down the dough to release air bubbles, cover again, and let it rise for another 30 minutes.
  5. Divide and shape strands: On a floured surface, divide the dough in half to form two loaves. Then divide each half into six equal portions and roll each into strands about 16 inches long. Pinch the tops of the six strands together for each loaf.
  6. Braid the dough: Begin braiding using a 6-strand technique: move the outside right strand over two strands to the left, then move the second strand from the left across to the far right, next move the outside left strand over two strands to the right, followed by moving the second strand from the right across to the far left. Continue this pattern until fully braided.
  7. Shape the loaf: Tuck the braid’s ends underneath to secure. Gently press and wiggle the braid to shape it into a shorter, wider loaf, ensuring the braid stays intact. Transfer the shaped loaf onto a parchment-lined baking sheet.
  8. Prepare the second loaf: Repeat the braiding and shaping process with the remaining dough half. Place both loaves at least 2 inches apart on the baking sheet.
  9. Egg wash and final rise: Beat the reserved egg and brush half over the loaves, ensuring the wash gets into all crevices and sides. Let the loaves rise for another hour in a warm place. Then brush again with the remaining egg wash and sprinkle with sesame seeds if desired.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the challah for 30 to 35 minutes until golden brown and the internal temperature reaches 190°F, indicating it’s fully baked.
  11. Serve: Enjoy one loaf warm with butter, and save the other for making delicious French toast.

Notes

  • Ensure water is warm (about 110°F) to properly activate the yeast.
  • You can adjust the amount of flour as needed to achieve a soft but not sticky dough.
  • The 6-strand braid technique might take practice but creates a beautiful traditional challah appearance.
  • If sesame seeds are unavailable or undesired, the bread is just as delicious without them.
  • Use an instant-read thermometer to avoid under- or over-baking the bread.
  • Leftover challah freezes well; thaw before using for French toast or sandwiches.

Keywords: challah bread, braided bread, Jewish bread, homemade bread, easy bread recipe, sweet bread, braided challah

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