Easy Homemade Challah Bread Recipe

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Challah is a special bread in Jewish cuisine, typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Its rich flavor and braided form make it a delightful addition to any meal. Here’s how to bake your own challah at home.

Ingredients

  • 5 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups warm water
  • 1/4 cup vegetable oil
  • 2 large eggs, plus 1 egg for egg wash
  • Sesame seeds or poppy seeds for topping (optional)

Instructions

  1. Activate the Yeast: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.

  2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.

  3. Mix the Dough: Add the oil and eggs to the yeast mixture. Then, pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.

  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.

  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-2 hours, or until doubled in size.

  6. Divide and Shape the Dough: Gently punch down the dough to release the air. Divide it into 3 or 6 equal pieces, depending on the braid you want to make. Roll each piece into a long strand.

  7. Braid the Challah:

    • For a 3-strand braid: Lay the strands side by side and pinch them together at one end. Braid the strands as you would with hair. Pinch the ends together to seal.
    • For a 6-strand braid: Lay the strands side by side and pinch them together at one end. Take the rightmost strand and weave it over two, then under one, then over the last two strands. Repeat with the leftmost strand. Continue alternating between the rightmost and leftmost strands until you reach the end. Pinch the ends together to seal.

  8. Second Rise: Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise for another 30-45 minutes.

  9. Prepare Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg and a tablespoon of water to create an egg wash.

  10. Add Egg Wash and Toppings: Brush the challah with the egg wash and sprinkle with sesame or poppy seeds, if desired.

  11. Bake: Bake for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.

  12. Cool: Let the challah cool on a wire rack before slicing and serving.

Tips for the Perfect Challah

  • Use Warm Water: Ensure the water is warm, not hot, to activate the yeast properly.
  • Don’t Over-Knead: Over-kneading can result in tough bread. Knead until the dough is smooth and elastic.
  • Proper Rising: Give the dough enough time to rise in a warm place. This is crucial for a light and airy texture.
  • Egg Wash: Don’t skip the egg wash for a beautiful, glossy crust.

Serving Suggestions

Challah is delicious on its own or can be used for sandwiches. It’s also excellent for making French toast. Enjoy it with your favorite spreads, dips, or as a side to soups and stews.

Variations

  • Sweet Challah: Add more sugar or honey to the dough for a sweeter version.
  • Raisin Challah: Incorporate raisins or dried cranberries into the dough before braiding.
  • Savory Challah: Add herbs like rosemary or thyme for a savory twist.

Baking challah at home is a rewarding experience that fills your kitchen with a wonderful aroma. Enjoy this traditional bread with family and friends!