Challah bread is a comforting, slightly sweet, ultra-rich, braided loaf that is SO affordable (you can make a loaf for under $1!) and easy to make at home! The best braided challah bread recipe is absolutely beautiful too and sure to be a show-stopper at an dinner or holiday party you make it for.
Traditionally Challah is a bread eaten during most Jewish Sabbath and holiday celebrations, but can be eaten anytime and enjoyed by all! The name “challah” referrs to the Hebrew word for “portion” and the practice of reserving a portion of the dough as a gift to the Lord.
Challah can be eaten either torn apart of sliced and serves as an awesome French Toast bread!
Go ahead and give this recipe a try! Happy baking!
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Details
30 minutes
2 hours+30 minutes
30 minutes
3 hours 30 minutes
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Ingredients
3/4 cup water (for yeast blooming)
0.5 TSP Sugar (for yeast blooming)
2 TSP active dry yeast
4 cups of all-purpose flour
1 TSP of salt
2 TBSP of sugar
2 eggs (for dough)
2 TBSP of honey
1/3 cup of vegetable oil
1 egg (for egg wash)
Directions
- Combine warm water, yeast, and 0.5 teaspoon of sugar. Stir until well combined, and let mixture sit until it becomes foamy on top (about 5 minutes). I always use my Pyrex glass measuring cup for this step and not my metal stand mixing bowl.
Note: To save a bit of money when baking for my family, I buy this yeast and store the majority of it in the freezer. The yeast works amazing and 75% cheaper than small packets of yeast at the store! - While the yeast is blooming, combine the flour, salt, and 2 tablespoons of sugar in a stand mixture with the bread hook attachment. In a separate bowl, whisk together the eggs, vegetable oil, and honey.
- When the yeast is foamy, add it immediately to the dry ingredients in the stand mixer (if you don’t have one I highly recommend this one!) followed by the egg mixture and turn on the stand mixture on low to combine. Knead in stand mixer until you have a smooth dough, 7 to 10 minutes, adding more flour as necessary.
- Transfer the dough to an oiled bowl and roll the dough around the bowl to lightly cover the dough in oil. Cover the dough in the bowl with plastic wrap, and allow to rise for approximately 2 hours at room temperature.
- Cut the dough into 6 equal sized pieces (I always use my dough scrapper for this, which makes it SO easy) and roll them into long log shapes. Pinch them together at one end and then braid the logs. If you aren’t familiar with a 6-stranded braid, check out this easy to follow video!
- Transfer the loaf to a baking sheet lined with parchment paper or a silicone mat (I use these mats every time and they make a big difference!) and let it rise (covered with plastic wrap) for another 30 minutes.
- Preheat the oven to 375°F. Beat one egg in a small bowl and brush the challah loaf lightly with the beaten egg (these brushes are great!-so affordable, have a soft touch, and recommended by Bon Appetit). Bake for 30 minutes. The internal temperature of the loaf should be 190°F.
- Enjoy! Keep wrapped at room temperature for a couple of days, but freeze for longer storage.
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Interested in other baking ideas like this best braided challah bread recipe?? Check out our amazing carrot cake recipe or our best sandwich bread recipe! Both have been tested and are delicious, repeatable, and reliable every time!
