Challah is beloved for its irresistibly soft crumb, gorgeous golden braids, and that sweetly satisfying aroma that fills your whole kitchen. This Best Challah Bread Recipe is more than just a loaf—it’s a celebration centerpiece, a comfort food, and the ideal treat for everything from holiday tables to lazy weekend brunches. If you’ve ever wanted to bake something that’s equally fun to make and to eat, grab your apron and let’s braid up some pure happiness!
Ingredients You’ll Need
The magic of the Best Challah Bread Recipe comes from a handful of pantry staples that work together to create flavor, texture, and a beautiful crust. Every ingredient here is chosen with intention, adding depth or a particular quality to the loaf—from fluffy crumb to that unmistakable shiny finish.
- Warm Water: The perfect temperature helps activate the yeast and starts the dough off on the right foot.
- Active Dry Yeast: The source of all that lovely rise and lightness; always check your yeast is fresh!
- Sugar: Adds just the right amount of sweetness and helps feed the yeast for an extra-fluffy result.
- Vegetable Oil: Gives your challah that soft, almost cake-like crumb while keeping it moist for days.
- Large Eggs: Four go into the dough for richness and color, while the extra egg creates the signature golden sheen.
- Salt: Absolutely essential for balancing the sweetness and bringing out the flavor in every bite.
- All-Purpose Flour: Sturdy enough to create structure, yet versatile enough for a tender texture—add more as needed for kneading.
- Sesame Seeds (optional): A classic topping that adds an extra nutty touch and an irresistibly pretty finish.
How to Make Best Challah Bread Recipe
Step 1: Proof the Yeast and Start the Dough
Begin by dissolving your yeast in warm water with a tablespoon of sugar right in your largest mixing bowl. In just about five minutes, you’ll see it transform into a foamy, fragrant mixture—a sign your yeast is alive and well! Stir in the oil, four eggs, the remaining sugar, and salt. Then, gradually work in the flour, one cup at a time, until you have a soft but workable dough. Trust your hands if your mixer can’t keep up, and knead on a floured surface until smooth.
Step 2: First Rise
Give your dough a cozy, lightly-oiled bowl to rest in. Cover it with plastic wrap, set it in a warm spot, and let it rise until almost doubled—about an hour. Afterward, give it a good punch-down (it’s actually very satisfying!) and then let it rise again for another thirty minutes. This double rise is what ensures the Best Challah Bread Recipe bakes up airy and delicious.
Step 3: Prepare for Braiding
Turn the dough out onto a clean counter, divide it in half (for two loaves), then divide each half into six equal portions. Roll each piece into 16-inch ropes—don’t rush, as a bit of gentle rolling will yield smoother, more even braids. The anticipation is building, and you’re almost ready to shape those iconic strands!
Step 4: Braid the Challah
To create a gorgeous six-strand braid, line up your ropes and pinch the tops together. Move the far right rope over two, then swing the second from the left all the way to the right. Next, move the outer left rope over two, then the second from the right to the far left. Keep repeating this pattern, feeling the dough take its beautiful shape beneath your hands. If it sounds tricky, don’t worry—just focus on the rhythm, and soon you’ll have a long, elegant braid!
Step 5: Shape and Neaten the Loaves
Tuck the ends of the braid underneath so it doesn’t unravel. The loaf may look long and skinny at first, but with a gentle lift and a little encouragement, you can coax it into a nicely rounded, even shape. Place the braid carefully on a parchment-lined tray, nestling it into its final loaf form, and revel in how professional it looks already!
Step 6: Second Rise with Egg Wash
Repeat the braiding and shaping with the second half of the dough. Brush the loaves with half the beaten egg, making sure to get between all those beautiful braids. Give them another hour to rise—this is where the Best Challah Bread Recipe earns its signature airiness and pillowy texture. Before baking, give them one more generous egg wash and, if you love tradition, a sprinkle of sesame seeds.
Step 7: Bake to Golden Perfection
While the oven preheats to 375°F, take a moment to admire your handiwork. Bake the challah for 30-35 minutes, until golden brown and irresistibly fragrant (or until an instant-read thermometer reads 190°F inside). Enjoy a slice while it’s still warm—it’ll be some of the best bread you’ve ever tasted!
How to Serve Best Challah Bread Recipe
Garnishes
The finishing touch for the Best Challah Bread Recipe can be as simple as a sprinkle of sesame seeds or a brush of honey butter right after baking. Try coarse sugar or poppy seeds for another traditional flair, or just let the beautiful sheen from the egg wash take center stage. The loaf’s glossy crust is practically made to impress guests and family alike.
Side Dishes
Serve slices with butter or homemade jam for breakfast, or pair with meats, cheeses, and roasted veggies at the dinner table. This challah makes the most incredible French toast and bread pudding, too. Holiday spreads, Shabbat dinners, or cozy Sunday brunches—this loaf fits in anywhere you need a truly special bread.
Creative Ways to Present
You could weave the loaves into a dramatic round shape for celebrations, or even make mini challah knots for individual servings. A basket lined with a linen napkin is classic, but a wooden cutting board lets your braided masterpieces truly shine. Don’t forget a ramekin of soft butter or a drizzle of honey on the side!
Make Ahead and Storage
Storing Leftovers
Challah stays fresh for several days if you wrap it well or keep it in a bread box. Store at room temperature, and if you want to avoid a chewy crust, slide the bread into a zip-top bag. The rich, tender crumb will keep beautifully for at least two to three days—if it lasts that long!
Freezing
For longer storage, simply let the loaves cool completely, then wrap tightly in plastic and foil. The Best Challah Bread Recipe freezes like a dream for up to two months. Thaw overnight on the counter for bread that tastes almost as fresh as the day you baked it.
Reheating
To refresh that just-baked magic, warm slices or whole loaves in a 300°F oven for about 10 minutes. For extra softness, wrap the bread in foil. If you’re making French toast, reheating isn’t even necessary—just slice and soak!
FAQs
How can I tell if my challah is fully baked?
Your challah should be deeply golden and sound hollow when tapped on the bottom. For extra assurance, use an instant-read thermometer—190°F inside means it’s ready to come out of the oven.
Can I use instant yeast instead of active dry yeast?
Absolutely! If swapping in instant yeast, you can skip the proofing step and mix it straight into the flour, though I still like to dissolve it for a head start and flavor boost.
Why did my dough not rise enough?
Temperature is key—make sure your water is warm (not hot) to activate the yeast, and give your dough a cozy spot away from drafts. Old or expired yeast can also be a culprit, so always double check freshness.
How do I make the braids look neat and even?
Patience and practice are your friends! Roll each strand as evenly as possible, and don’t hesitate to plump or adjust the loaf before the final rise. Even if your braids aren’t perfect, the bread will still taste wonderful.
Can I make this recipe by hand without a mixer?
Definitely—the Best Challah Bread Recipe is perfect for hands-on kneading! Mixing by hand can actually make for a softer, fluffier loaf and is a great way to get a feel for the dough’s texture. Just dust your counter with flour and give yourself a little extra kneading time.
Final Thoughts
I truly hope you try the Best Challah Bread Recipe soon—it’s a recipe to make (and share) with people you love, one that fills your home with joy and your table with irresistible homemade bread. Don’t be shy about braiding, experimenting, or tearing off a piece while it’s still warm—after all, the best food is made with heart.
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Best Challah Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 2 loaves (20 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: Jewish
- Diet: Vegetarian
Description
Learn how to make the best Challah Bread with this delicious recipe. The bread is soft, slightly sweet, and perfect for any occasion.
Ingredients
Challah 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 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
- Proof the Yeast: Dissolve yeast in lukewarm water with a tablespoon of sugar until foamy, about 5 minutes. Add oil, eggs, remaining sugar, and salt. Gradually mix in the flour to make a soft dough.
- Rise the Dough: Let the dough rise for an hour, punch down, rise again for 30 minutes.
- Braid the Challah: Divide dough, roll into strands, braid, shape into loaves.
- Egg Wash and Bake: Brush loaves with egg wash, let rise for an hour, brush with egg wash again, sprinkle sesame seeds. Bake at 375°F for 30-35 minutes.
Notes
- You can customize your Challah bread by adding raisins or other dried fruits to the dough.
- For a shiny crust, brush the bread with honey water before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
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