Challah is a beautifully braided, and slightly sweet bread. It uses simple, and basic ingredients. While it looks impressive, it is quite simple to make.
Challah is a special, traditional Jewish bread. It is usually braided and typically eaten for ceremonial occasions such as Shabbat (Sabbath) and many Jewish holidays, other than Passover.
To Make Homemade Challah, You Will Need:
- unbleached all-purpose flour
- kosher salt
- rapid rise or instant yeast
- extra virgin olive oil
- granulated sugar
- mixer with dough hook
- baking sheet or baking stone
- parchment paper
- pastry brush
- mixing bowls
- plastic wrap
- cooling rack
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Watch Me Make This Homemade Challah:
Challah bread is light and airy on the inside, with a fine, delicate crust. It is the perfect pairing for just about any meal.
Leftover challah makes amazing French Toast or Bread Pudding!
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- 3 1/4 c unbleached, all-purpose flour (plus extra flour for dusting)
- 2 1/2 tsp instant or rapid rise yeast
- 1 1/4 tsp + 1 pinch kosher salt, divided use
- 1/2 c + 1 Tb room temperature water, divided use
- 1/4 c extra virgin olive oil
- 1/4 c granulated sugar
- 3 eggs + 1 egg yolk, divided use
- To begin, combine the flour, yeast and 1 1/3 tsp salt in your mixer's bowl. Fit your mixer with the dough hook.
- In a dish or measuring cup, combine the 1/2 c water, sugar and oil. Add 2 eggs plus the egg yolk. Whisk them together well.
- Turn the mixer on low speed and very slowly pour the liquid mixture into the bowl. After about 2 minutes, scrape the bowl with a rubber spatula, to make sure everything is combined.
- Turn the mixer on low again, and let it run for 10 minutes.
- Lightly sprinkle your work surface with some flour, and turn the dough out and gently knead it to form a ball.
- Place the dough, seem side down, into a lightly oiled bowl. Cover the bowl with plastic wrap. Place the bowl in a warm location to rise for 1 1/2 - 2 hours, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface. Divide the dough into 3 or 4 equal portions. Roll each portion into a long rope, at least 14-16 inches.
- You will form the loaf on the baking sheet or stone that is lined with parchment paper.
- Braid the dough together, pinching the ends together. Tuck the ends underneath. Cover the loaf with plastic wrap and let it rise for an hour or 2, until it is doubled in size again.
- Heat your oven to 375 degrees.
- In a small bowl, whisk the remaining egg, tablespoon of water and pinch of salt together.
- Brush the egg wash all over the loaf.
- Bake for 20-25 minutes, or until the loaf is beautifully bronzed.
- Transfer the loaf to a rack and allow it to cool fully before cutting, about 2-3 hours.
Nutritional information is auto-generated and the accuracy is not guaranteed.