Challah Bread

Name: Challah Bread
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 12 slices
Cuisine: Jewish
Ingredients: 4 cups all-purpose flour (plus more for dusting); 1 packet active dry yeast (2 1/4 teaspoons); 1/4 cup sugar; 1 teaspoon salt; 1 cup warm water (about 43°C / 110°F); 1/4 cup vegetable oil; 2 large eggs (room temperature); 1 egg (beaten); 1 tablespoon water

180 min 12 slices Medium

All Recipes

Challah Bread

A beautifully braided, slightly sweet bread perfect for breakfast or special occasions.

Prep

30 min

Cook

30 min

Total

180 min

Servings

Difficulty

Medium

Challah is a traditional Jewish bread, known for its soft, slightly sweet interior and stunning braided appearance. This bread is often enjoyed during Shabbat and special occasions, but it also makes a delightful addition to any breakfast table. The beauty of challah lies in its versatility. It can be enjoyed plain, with a spread of butter, or used to make an indulgent French toast. The braiding process, while initially intimidating, becomes a rewarding experience with some practice.

Instructions

Prepare the yeast

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.

Pro tip: Ensure the water is neither too hot nor too cold for the yeast.

Mix the dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, oil, and eggs. Mix until a dough forms.

Pro tip: Use a wooden spoon or a stand mixer with a dough hook.

Knead the dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Pro tip: If the dough is sticky, add a little more flour.

First rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Pro tip: A warm, draft-free area is ideal for rising.

Shape the challah

Punch down the dough and divide into three equal pieces. Roll each piece into a rope and braid them together.

Pro tip: Pinch the ends together to secure the braid.

Second rise

Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Pro tip: This second rise helps develop flavour and texture.

Preheat the oven

Preheat your oven to 180°C (350°F).

Apply egg wash

Brush the loaf generously with the beaten egg wash.

Pro tip: This gives the challah its signature glossy crust.

Bake the challah

Bake in the preheated oven for 25 to 30 minutes until golden brown and sounds hollow when tapped.

Pro tip: Rotate the pan halfway through for even baking.

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Tips & Tricks

Use room temperature ingredients for better dough rising.
For a shiny crust, apply an egg wash generously.
Bake until golden brown and hollow-sounding when tapped.
Practice braiding with a rope before trying on dough.

Frequently Asked Questions

What is challah bread?

Challah is a traditional Jewish braided bread, typically enjoyed during Shabbat and holidays.

How do you braid challah?

Divide the dough into three ropes and braid them, pinching the ends to secure.

What temperature should challah be baked at?

Challah should be baked at 180°C (350°F).

Why is challah bread braided?

The braid symbolizes unity and continuity, and adds an aesthetic touch to the bread.

Can I add raisins to challah?

Yes, you can add raisins to the dough before the first rise for a sweet variation.

Serving Suggestions

Challah bread is best enjoyed fresh, but it can also be stored in an airtight container for up to three days. For longer storage, wrap it tightly and freeze for up to three months. Pair this bread with a selection of jams and spreads for a delicious breakfast or brunch. Challah also makes for a rich and satisfying French toast, perfect for a weekend treat.