Challah Bread

Name: Challah Bread
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: jewish_american
Ingredients: 4 cup all-purpose flour (plus extra for dusting); 0.75 cup water (lukewarm, about 110°F); 2 pcs egg (large, at room temperature); 1 pcs egg yolk (for egg wash); 3 tbsp honey; 3 tbsp oil (vegetable or canola oil); 0.5 tsp salt; 2.25 tsp active dry yeast (1 standard packet); 1 tbsp poppy seeds (for topping, optional)

RATING

4.6/5(185)

TASTE SCORE

9/10

A beautiful, golden braided bread with a soft, pillowy crumb and a slightly sweet, rich flavor from eggs and honey. This classic Jewish bread is perfect for Shabbat, holidays, or any special occasion. The dough is enriched with oil and eggs, giving it a tender texture that pulls apart in soft strands.

PREP

20m

COOK

30m

SERVES

1 PIECE

663 cal

SERVINGS

INGREDIENTS

For 4 servings

4 cupall-purpose flour · plus extra for dusting¾ cupwater · lukewarm, about 110°F2 pcsegg · large, at room temperature1 pcsegg yolk · for egg wash3 tbsphoney3 tbspoil · vegetable or canola oil½ tspsalt2.25 tspactive dry yeast · 1 standard packet1 tbsppoppy seeds · for topping, optional

NUTRITION · PER SERVING

663

CALORIES · 1 PIECE

Protein18g · 11%

Carbs110g · 66%

Fat16g · 22%

Fiber4g

Sugar13g

Saturated fat3g

Cholesterol142mg

Sodium333mg

Potassium229mg

Phosphorus232mg

How we calculate →

METHOD · 10 STEPS

prep · ~10 min
Bloom the yeast.
Dissolve the yeast in the lukewarm water with a pinch of the honey. Let it sit for 5–10 minutes until foamy and fragrant.
TIPWater hotter than 120°F will kill the yeast. Aim for bathwater-warm.
mix · ~5 min
Mix the dough.
In a large bowl or stand mixer, combine the flour and salt. Add the remaining honey, oil, and 2 whole eggs. Pour in the foamy yeast mixture and stir until a shaggy dough forms.
knead · ~10 min
Knead until smooth and elastic.
Knead the dough for 8–10 minutes by hand on a floured surface, or 5–7 minutes with a dough hook on medium speed. The dough should be smooth, supple, and spring back when poked.
TIPResist the urge to add too much extra flour. A slightly tacky dough yields a softer bread.
rest · ~120 min
Let the dough rise.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1½–2 hours, or until doubled in size.
TIPAn oven with just the light on is the perfect warm, draft-free spot.
prep · ~5 min
Divide and shape the strands.
Punch down the dough and turn it onto a clean surface. Divide into 3 equal pieces. Roll each into a rope about 12 inches long, tapering the ends slightly.
assemble · ~3 min
Braid the challah.
Place the three ropes side by side and pinch them together at the top. Braid tightly, alternating the outer strands over the middle one. Pinch the ends together and tuck both pinched tips under the loaf.
TIPA tight braid creates beautiful height. Don't worry about perfection—the second rise hides small imperfections.
rest · ~60 min
Let the braided loaf proof.
Place the braided loaf on the parchment-lined baking sheet. Cover loosely with a towel or lightly greased plastic wrap. Let it rise again until noticeably puffy, about 45–60 minutes.
TIPThe loaf is ready to bake when a gentle poke springs back slowly, leaving a slight indentation.
prep · ~5 min
Preheat the oven and apply the egg wash.
Preheat the oven to 350°F. Beat the egg yolk with a tablespoon of water. Brush the entire surface of the risen loaf generously with the egg wash and sprinkle with poppy seeds.
TIPGet the wash into all the braided crevices for the most beautiful, even color.
bake · ~35 min
Bake until deeply golden.
Bake for 30–35 minutes, rotating the pan halfway through. The challah is done when it's deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should be about 190°F.
TIPIf the top is browning too quickly, tent loosely with foil for the last 10 minutes.
rest · ~30 min
Cool before slicing.
Transfer the challah to a wire rack and let it cool for at least 30 minutes before slicing. The crust will soften slightly from the residual steam.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a digital thermometer to confirm water is exactly 110°F for reliable yeast activation.
2
When kneading, resist adding extra flour; a slightly sticky dough ensures a tender crumb.
3
A tight braid creates dramatic height; pinch ropes firmly and tuck ends underneath.
4
For a glossy, deep-golden crust, apply a second egg wash layer after 15 minutes of baking.
5
Let the baked challah cool fully on a rack before slicing to prevent a gummy interior.
6
Make ahead: freeze the unbaked braided loaf after the first rise, then thaw and proof before baking.

RECIPE VARIATIONS

Adapt it for your goals.

whole wheat challah

Whole-wheat challah

Replace 1–2 cups of all-purpose flour with whole-wheat flour for a nuttier flavor and extra fiber; add 2 tbsp extra water to compensate for the bran's absorption.

savory herb challah

Savory herb challah

Add 2 teaspoons dried rosemary or za'atar and ½ teaspoon black pepper along with the dry ingredients for a savory twist perfect alongside soups or dips.

vegan challah

Vegan challah

Substitute flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use maple syrup instead of honey, and neutral oil for eggs; the texture will be slightly denser but still delicious.

chocolate chip challah