Why You’ll Love This Recipe

Challah bread is known for its beautiful, golden-brown crust and pillowy interior. Its slightly sweet flavor pairs wonderfully with everything from savory spreads to sweet jams or honey. The braided design not only makes it visually stunning but also helps create the perfect texture. This recipe is easy to follow, with simple ingredients and a short prep time, making it accessible for bakers of all levels. The result is a loaf of bread that is fluffy, slightly sweet, and perfect for any occasion.

Ingredients

4 cups all-purpose flour
1 cup warm water (about 110°F or 43°C)
1/4 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
2 teaspoons active dry yeast
1 teaspoon salt
1 egg (for egg wash)
Poppy seeds or sesame seeds (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Activate Yeast

In a small bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to work its magic.

Step 2: Combine Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil and eggs. Once the yeast mixture is frothy, add it to the wet ingredients and mix well to combine.

Step 3: Mix Dry Ingredients

In another bowl, combine the flour and salt. Stir to distribute the salt evenly through the flour.

Step 4: Combine Mixtures

Gradually add the dry ingredients to the wet mixture. Stir until a shaggy dough forms, and then turn the dough out onto a floured surface.

Step 5: Knead Dough

Knead the dough for about 10 minutes, until it is smooth and elastic. The dough should feel soft and slightly tacky but not sticky. Add a little more flour if needed.

Step 6: First Rise

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

Step 7: Shape the Dough

Once the dough has risen, punch it down to release any air bubbles. Divide the dough into three equal pieces and roll each piece into a long rope.

Step 8: Braid the Dough

Braid the three ropes together, pinching the ends to secure them. The braid not only gives the bread its iconic shape but also ensures even baking.

Step 9: Second Rise

Place the braided loaf on a baking sheet lined with parchment paper. Cover it and let it rise for another 30-45 minutes, until it has puffed up and looks slightly expanded.

Step 10: Preheat Oven

While the dough is rising, preheat your oven to 350°F (175°C), ensuring it’s fully heated before you bake the bread.

Step 11: Apply Egg Wash

Beat the remaining egg and brush it generously over the loaf. This will create a beautiful, golden-brown crust when baked. If desired, sprinkle poppy or sesame seeds on top for added flavor and texture.

Step 12: Bake

Place the loaf in the preheated oven and bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 13: Cool

Once baked, remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This will help the bread set and prevent it from becoming too crumbly.

Servings and Timing

Servings: 10-12 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 45 minutes (including rising times)

Variations

Sweet Challah: Add a tablespoon of honey or cinnamon to the dough for a sweeter variation.
Raisin Challah: Incorporate raisins or dried cranberries into the dough for an added twist.
Vegan Challah: Substitute the eggs with flax eggs and use plant-based oil for a vegan version.

Storage/Reheating

Storage: Store leftover challah in an airtight container at room temperature for up to 3 days. You can also wrap it in plastic wrap or foil to keep it fresh.
Freezing: Challah bread freezes wonderfully! Slice the bread and freeze the pieces in a zip-top bag for up to 3 months. To reheat, thaw at room temperature or warm in the oven.

FAQs

1. Can I use bread flour instead of all-purpose flour?

Yes, bread flour will give the challah a slightly chewier texture, which can be delicious as well!

2. How can I tell if the yeast is activated?

If the yeast mixture becomes frothy and bubbly after sitting for 5-10 minutes, it’s activated and ready to use.

3. Can I make this bread without a stand mixer?

Absolutely! You can knead the dough by hand on a floured surface if you don’t have a stand mixer.

4. Can I use a different oil?

You can substitute vegetable oil with canola oil or even olive oil, though olive oil may change the flavor slightly.

5. Can I add seeds to the dough itself?

Yes, you can fold poppy or sesame seeds directly into the dough before braiding for extra texture and flavor.

6. Can I make this recipe without an egg wash?

If you want to skip the egg wash, you can brush the loaf with milk or a dairy-free alternative for a slightly different finish.

7. How can I store challah bread?

Keep your challah bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days.

8. Can I freeze challah dough before baking?

Yes, you can freeze the dough after the first rise. Once it’s shaped, wrap it tightly and freeze it. Thaw overnight in the fridge, let it rise, and then bake as directed.

9. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but you’ll need to mix it directly into the flour without activating it in water first.

10. What is the best way to reheat challah bread?

To reheat, simply wrap the bread in foil and heat it in a 350°F (175°C) oven for about 10 minutes or until warm.

Conclusion

This Challah Bread recipe is simple, yet it yields a beautifully fluffy and slightly sweet loaf that’s perfect for any occasion. With its golden-brown, glossy crust and tender interior, this bread is bound to impress at the dinner table. Whether you enjoy it on its own, with a spread, or as part of a meal, this homemade challah will make every bite a delight.