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Overhead view of a loaf of challah with a pink linen beside it.
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Challah

With a gorgeous golden brown exterior and a fluffy interior, this Challah recipe is a stunning loaf of bread that is so rich and flavorful. You won't believe how easy it is to make this braided Jewish bread from scratch.
Course bread
Cuisine Jewish
Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 2 hours 50 minutes
Servings 1 (16-inch) loaf
Calories 3154kcal
Author John Kanell

Equipment

  • mixing bowl
  • Electric stand mixer
  • Large baking sheet

Ingredients

  • ¾ cup warm water (110-120F) (180ml)
  • ¼ cup sugar (50g)
  • 2¼ teaspoons active dry yeast (.25-ounce/7g packet)
  • 4 to 4½ cups all-purpose flour (480-540g)
  • ⅓ cup vegetable oil (80ml)
  • 2 large eggs
  • 1 egg yolk (white reserved for egg wash)
  • 1 teaspoon salt
  • Poppy seeds or sesame seeds for topping (optional)

Instructions

  • In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, stir together the warm water, sugar, and yeast. Let stand until foamy, about 5 minutes.
  • Add 4 cups flour, oil, eggs, egg yolk, and salt. Mix on medium-low speed until a sticky and elastic dough, 8 to 10 minutes. It should cling to the bottom of the bowl but be pulling away from the sides and making a slapping sound. Add additional flour a tablespoon at a time as needed after 6 minutes.
  • Shape the dough into a ball. Place in a lightly oiled large bowl and turn the dough to coat. Cover and let rise in a warm spot (about 75F) until doubled in size, 1 to 2 hours.
  • Turn out the dough onto a very lightly floured surface. Divide the dough into 6 equal pieces. Stretch and roll each piece into a 12-inch long rope. Place all 6 ropes parallel to each other, pinch the ends together, then fan the ropes out a bit.
  • To make the 6-strand braid, take the outside right rope and move it over 2 strands towards the center. Take the second-from-the-left strand and cross it over all of the strands, moving it to the outer right. Take the outer left strand and move it over 2 strands towards the center. Take the second-to the-right strand and move it to the outer left. Continue with this pattern until the full loaf is braided. Pinch the end and tuck both ends under just a bit. Place the braided loaf on a parchment paper-lined large baking sheet. Loosely cover and let rise until almost doubled in size, 30 minutes to 1 hour.
  • When almost finished rising, preheat the oven to 350F.
  • In a small bowl, beat the egg white until frothy. Brush the risen loaf with the egg wash and sprinkle with seeds, if desired.
  • Bake for 20 to 25 minutes or until the top is a deep golden brown. (You can also temp it with an instant-read thermometer- it should read between 195 and 205F.) Place the loaf on a wire rack and let cool completely. Challah is best enjoyed the day it’s baked, but it can be tightly wrapped in plastic or stored in an airtight container for a couple of days.

Video

Notes

  • The amount of flour to need will vary depending on your house’s humidity and the weather. Start by adding 4 cups of flour instead of 4½ cups, and add a little more if you find your challah dough too sticky.
  • The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your challah dough in an oven that is OFF with the light on.
  • Use a thermometer to make sure the water is between 110 to 120F, as water that’s too hot will kill the yeast, and water not warm enough won’t activate the yeast.
  • Adding too much flour to the dough is the most common mistake leading to dense bread, so make sure to measure the flour correctly. The most accurate way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • To make an easier braid, roll the dough into 3 pieces and shape it into ropes as directed. Braid in a standard 3-strand braid like you would rope or a ponytail.
  • You can add some savory flavor to the bread by mixing minced garlic or rosemary into the dough.
  • Leftover challah bread makes for amazing french toast or bread pudding!

Nutrition

Calories: 3154kcal | Carbohydrates: 491g | Protein: 83g | Fat: 94g | Saturated Fat: 17g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 522mg | Sodium: 2493mg | Potassium: 1002mg | Fiber: 22g | Sugar: 52g | Vitamin A: 735IU | Vitamin C: 0.1mg | Calcium: 172mg | Iron: 29mg