Challah Bread

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Traditionally made for Jewish holidays, Challah is a rich and slightly sweet pillow-y bread that is both a pleasure to eat and to look at!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time30

Rising2 30

Total Time3 20

Course: Bread

Cuisine: Jewish

Keyword: challah bread, Jewish bread

Servings: slices (2 loaves)

Ingredients

2 cups lukewarm water (around 105-110°F)
2 tablespoons active dry yeast
1 tablespoon granulated sugar
7 cups all-purpose flour spooned and leveled (plus more if needed)
1/2 cup granulated sugar
1 tablespoon kosher salt
4 large eggs beaten
1/2 cup unsalted butter melted (see note below for kosher alternative)
vegetable oil to grease bowls
egg wash (2 eggs beaten with 2 tablespoons water - you may not need it all)
poppy seeds and/or sesame seeds for topping, optional

Instructions

In a small bowl, sprinkle the yeast over the warm water and add the 1 tablespoon sugar. Let bloom until a frothy layer develops on top; about 5 minutes. (If the yeast doesn’t foam, it isn’t good anymore. Toss it and start over.)
In a large bowl, whisk together the flour, 1/2 cup sugar, and salt. Make a well in the center and add the eggs and melted butter. Mix together with a wooden spoon, pulling in a little flour at a time from the sides of the bowl. Stir in the yeast mixture. Mix to combine until a shaggy dough is formed.
Turn out onto a lightly floured work surface and knead well for about 6-8 minutes. If the dough is very sticky, work in a teaspoon of flour at a time until the dough is smooth, pliable, not wet, and holds a ball-shape.
Divide dough evenly in half.
Lightly oil the inside of two large bowls. Place dough inside each one; cover with plastic wrap in a warm, draft-free place. Let rise until doubled in size, 60-90 minutes.
Working with one mound of dough at a time, punch down dough and separate into 3 equal parts. Roll each piece of dough into long ropes about 16 inches long and 1-inch thick. (If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.) Gather the 3 strands and squeeze them together at the top. Then snugly braid together as if you were braiding hair and squeeze the bottom ends together when done to secure. (For visual help, see pictures below this recipe card and watch the video.)
Repeat with the other mound of dough.
Gently transfer each braid to parchment-lined baking sheets. Cover with a clean dish towel and allow to rise until double in size and pillowy, about 1 hour.
Preheat oven to 350 degrees F with the rack in the center position.
Brush both loaves all over with the egg wash, making sure to get in the cracks and along the sides of the loaf. If desired, sprinkle one loaf with some poppy seeds and the other with some sesame seeds.
Bake for about 30-35 minutes, rotating the baking sheets halfway through, until deep golden brown and registers 190°F in the very middle with an instant-read thermometer.
Remove from the oven and allow to cool until just slightly warm. Slice and enjoy on its own or with a slab of butter!

Video

Notes

Keeping kosher: If keeping kosher, substitute the butter with a neutral-flavored oil such as vegetable or canola.

Storing leftovers: Cooled challah can be kept on the counter or frozen. Details are included in the article below the step by step photos.

Nutrition