Challah bread is a rich, slightly sweet braided loaf commonly enjoyed during Jewish holidays and Shabbat dinners. This soft and slightly sweet bread is perfect for serving with honey or using for French toast, making it a versatile addition to any meal.
Known for its golden, fluffy texture and beautiful braided appearance, Challah is often made for celebrations. It’s a perfect treat for breakfast, dessert, or as a side to savory dishes like stews.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes
Servings: 1 loaf
Ingredients:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) active dry yeast
- 80g (1/3 cup) sugar
- 2 tsp salt
- 240ml (1 cup) warm water
- 2 large eggs
- 60ml (1/4 cup) vegetable oil
- 1 egg (for egg wash)
- 1 tbsp honey (optional)
Don’t have the necessary ingredients? Check our easy Banana Bread Recipe or even an easier Garlic Bread.
Instructions:
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes, until it becomes frothy.
- In a large bowl, combine flour and salt. Add the yeast mixture, eggs, and vegetable oil. Mix until the dough comes together.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. If using honey, add it now.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, until doubled in size.
- Punch down the dough and divide it into 3 equal sections. Roll each section into a long rope and braid them together.
- Place the braided dough onto a greased baking sheet and let it rise for another hour.
- Preheat the oven to 180°C (350°F). Brush the dough with a beaten egg for a golden finish.
- Bake the challah for 25-30 minutes or until golden brown and hollow-sounding when tapped.
- Allow the bread to cool before slicing.
Challah Bread Tips:
- Use Warm Water: Activate the yeast with warm water, not hot, to help the dough rise.
- Eggs for Richness: Challah is known for its rich, eggy texture. Use large eggs for the best result.
- Braiding: Traditionally braided in 3 or 6 strands. Practice braiding to get an even, beautiful loaf.
- Rest and Rise: Allow the dough to rise for 1-2 hours for a light, airy loaf.
- Egg Wash: Brush with an egg wash (beaten egg with a little water) before baking for a glossy, golden crust.
Challah Bread Variations:
- Whole Wheat Challah: Replace part of the white flour with whole wheat flour for a healthier, denser bread.
- Cinnamon Sugar Challah: Roll the dough in cinnamon sugar before braiding for a sweet twist.
- Raisin Challah: Add raisins or dried fruit into the dough for a slightly sweet, fruity flavor.
- Chocolate Challah: Fold in small chunks of dark or milk chocolate for a rich, indulgent treat.
- Garlic Challah: Add garlic and herbs like rosemary to the dough for a savory variation.
- Stuffed Challah: Fill the dough with sweet fillings like Nutella, cream cheese, or jam before braiding.