Challah Bread
Braid it, let it rise, then bake until the crust crisps and the crumb stays soft and rich with eggs and honey. One loaf, 12 servings, about an hour of hands-on work.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 240 ml
- 7 g
- 50 g
- 8 g
- 60 ml
- 30 g
- 10 g
Process
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In a small bowl, whisk together the warm water, 1 tablespoon of the granulated sugar, and the instant yeast. Let stand for 5–10 minutes until foamy. If it does not foam, the yeast is dead and you must start again.
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, remaining granulated sugar, and fine salt. Add the yeast mixture, 2 large eggs, 1 egg yolk, vegetable oil, and honey.
Mix on low speed until a shaggy dough forms, then knead on medium speed for 8–10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky. If it sticks to the bowl, add more bread flour 1 tablespoon at a time.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1.5–2 hours, until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide it into 3 equal portions (about 300 g each). Roll each portion into a rope about 40 cm long.
Line a baking sheet with parchment paper. Place the 3 ropes side by side and pinch them together at one end. Braid the ropes: cross the right rope over the middle, then the left over the middle, repeating until the end. Pinch the ends together and tuck them under.
Carefully transfer the braided loaf to the prepared baking sheet. Cover loosely with a towel and let rise for 45–60 minutes, until puffy and nearly doubled.
Preheat the oven to 180°C. Brush the risen loaf all over with the beaten egg and sprinkle with sesame seeds if using.
Bake for 30–35 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, tent loosely with foil after 20 minutes.
Transfer to a wire rack and cool completely before slicing.
Kitchen notes
Kitchen notes
- The most common mistake is adding too much flour. The dough should be tacky but not sticky; add flour only 1 tablespoon at a time if needed.
- For a shiny, bakery-style crust, brush with egg wash twice: once before baking and again after 15 minutes of baking.
- If your kitchen is cold, let the dough rise in an oven with the light on (but off heat) or place the bowl over a bowl of warm water.
- The challah is done when the internal temperature reaches 88-90°C and the bottom sounds hollow when tapped.
Substitutions
- bread flour→all-purpose flour (reduce water to 220 ml)
- vegetable oil→melted coconut oil or light olive oil
- honey→maple syrup or date syrup
- sesame seeds→poppy seeds or everything bagel seasoning
Storage & reheating
Store cooled challah in a paper bag or bread box at room temperature for up to 2 days, or in a plastic bag for up to 3 days. For longer storage, wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Reheat frozen challah in a 160°C oven for 10-15 minutes, or slice and toast.
FAQ
The questions we get asked most
Why did my challah turn out dense and heavy?
Dense challah usually means the dough was under-kneaded or the yeast was expired. Knead until the dough passes the windowpane test: stretch a small piece thin enough to see light through it without tearing. Also check that your yeast foams in the warm water before adding it.
Can I make challah without a stand mixer?
Yes. Mix the ingredients in a large bowl with a wooden spoon, then knead by hand on a floured surface for 10-12 minutes. The dough will be sticky at first; resist adding too much flour. It is ready when smooth and elastic.
How do I get a shiny, golden crust on challah?
Brush the loaf with a beaten egg wash just before baking. For extra shine, brush again gently after 15 minutes of baking. The egg wash also helps the sesame seeds stick.
Can I braid challah with more than three strands?
Yes. A 6-strand braid is traditional for holidays. Divide the dough into 6 equal ropes and follow a simple over-under pattern. The baking time remains the same, but the loaf will be wider and slightly flatter.
Why did my challah bread crack on the side?
Cracking happens when the dough is not proofed long enough before baking, so it expands too quickly in the oven. Let the braided loaf rise until it is puffy and a gentle poke leaves a slight indentation that springs back slowly.
Can I freeze challah dough before baking?
Yes. After the first rise, punch down the dough, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the refrigerator, then shape, proof, and bake as directed.
Is challah bread vegan?
Traditional challah contains eggs and honey, so it is not vegan. To make it vegan, replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use maple syrup instead of honey. The texture will be slightly denser.
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