Easy Challah Bread Recipe

This Easy Challah Bread Recipe is an absolute delight for anyone wanting to bring comfort and tradition into their kitchen without the fuss. Imagine pulling a warm, golden-brown, beautifully braided loaf fresh from your oven, with a soft, tender crumb and just the right touch of sweetness from honey. Making challah at home may seem intimidating, but this recipe breaks it down into simple and approachable steps. You’ll fall in love with the aroma, the hands-on braiding experience, and the buttery, slightly chewy texture that makes this bread perfect for any occasion.

Ingredients You’ll Need

The magic of this Easy Challah Bread Recipe comes alive with a handful of straightforward ingredients. Each one plays a key role in the bread’s structure, flavor, and color, blending together to create that iconic challah texture and sweetness.

• Bread flour: Provides a strong gluten network for a chewy, glossy crumb.
• Fast-action yeast: Helps the dough rise quickly for a light texture.
• Fine salt: Balances sweetness and strengthens gluten for good dough elasticity.
• Liquid honey: Adds mild sweetness and helps with browning during baking.
• Light-tasting olive oil: Keeps the bread tender while adding subtle richness.
• Large eggs and egg yolks: Boost richness, color, and that lovely shiny crust.
• Water: Activates the yeast and brings the dough together with just the right moisture.
• Extra egg yolk (for glazing): Creates a glossy, beautiful golden crust when brushed on before baking.

How to Make Easy Challah Bread Recipe

Step 1: Warm the Water

Start by warming your water to about 115°F, the perfect temperature to wake up that fast-action yeast. Too hot and it will kill the yeast, too cold and it won’t activate properly. This little step kickstarts your dough’s rise!

Step 2: Mix Dry Ingredients

Place your bread flour in a large mixing bowl. Sprinkle the salt and yeast on opposite sides to avoid premature contact, mixing each in gently with your finger. This sets the stage for a well-balanced dough texture and flavor.

Step 3: Combine Wet Ingredients

Pour in the liquid honey, olive oil, eggs, and egg yolks right into the flour mixture. These add richness, moisture, and that understated sweetness we love in challah bread.

Step 4: Incorporate Water and Mix Dough

Slowly drizzle in the warm water as you mix on low speed or knead by hand. Aim for a soft, slightly sticky dough. You might not need the full 2/3 cup, so add carefully. A perfect dough will have a glossy surface and feel just tacky but not wet.

Step 5: Knead the Dough

Use a stand mixer with a dough hook on medium-low speed for 5-7 minutes, or knead by hand on a floured surface for 10-15 minutes. The dough should be smooth and elastic. To test, do the windowpane test by stretching a piece — it should become translucent without tearing.

Step 6: First Proof

Shape your dough into a ball, place it in an oiled bowl, and cover it tightly with plastic wrap. Set it in a warm place to rise until doubled in size, usually about 1½ to 2 hours. This first proof builds flavor and makes the dough easy to handle.

Step 7: Divide and Shape Dough

Turn the risen dough out onto a floured surface and punch it down gently to release excess gas. Divide it equally into 5 pieces and roll each into a rope roughly 20 inches long. If the dough resists, let it rest a few minutes — this relaxes the gluten, making rolling easier.

Step 8: Braid the Dough

Line up your 5 ropes, pinch the top ends together, then separate into two groups: two strands on the left, and three on the right. Braid by crossing alternating strands over each other methodically, sealing and tucking under the ends when finished. The braiding is as satisfying to make as it is beautiful to look at!

Step 9: Second Proof

Place the braided challah on a floured baking sheet, cover again, and allow it to rise until doubled in size, about 1 hour. This second rise ensures that the bread will be light and full of air pockets once baked.

Step 10: Preheat Oven and Glaze

About 10 minutes before baking, preheat your oven to 375°F. Beat the extra egg yolk with a splash of water and brush it generously over the challah for that signature shiny, golden crust.

Step 11: Bake the Challah

Place the baking tray on top of another cookie sheet to prevent the bottom from burning. Bake at 375°F for 10 minutes initially; then, if the crust seems too dark, cover it loosely with foil. Lower the heat to 325°F and finish baking for 15-20 minutes until the bread is a beautiful golden brown and an internal thermometer reads 190°F.

Step 12: Cool and Serve

Let your challah cool completely on a wire rack for about an hour. This cooling time sets the crumb and makes slicing much easier. Then serve warm or room temperature with butter, salt, or any favorite spread.

How to Serve Easy Challah Bread Recipe

Garnishes

A simple sprinkle of sesame or poppy seeds before baking can add a delightful crunch and extra visual appeal. For a special occasion, a light brush of honey or dusting with powdered sugar after cooling makes it feel even more festive and delicious.

Side Dishes

This challah pairs beautifully with both sweet and savory accompaniments. Think creamy hummus, robust soups, silky spreads, or even fresh fruit and cheese. It’s a versatile bread that complements everything from weeknight dinners to holiday feasts.

Creative Ways to Present

Try serving thick slices toasted with cinnamon butter for breakfast or use it to make incredible sandwiches that impress your guests. You could also tear it apart for a rustic bread basket at brunch or transform leftovers into bread pudding for a delightful dessert.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your challah wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it soft and prevents drying out while maintaining freshness.

Freezing

For longer storage, challah freezes wonderfully. Wrap the loaf tightly in plastic wrap, then aluminum foil, or place in a freezer bag to protect it from freezer burn. It will keep for up to 3 months in the freezer while preserving taste and texture.

Reheating

To refresh frozen or leftover challah, thaw at room temperature first. You can warm slices in a toaster or oven at 350°F for 5-10 minutes to regain that fresh-from-the-oven taste and soft texture.

FAQs

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

Yes, you can substitute all-purpose flour if that’s what you have on hand, though bread flour is preferred for its higher protein content which gives challah its signature chewy texture. The bread may be a bit softer with all-purpose flour.

How important is braiding in this recipe?

While braiding is traditional and adds beautiful structure and texture to the challah, you can bake the dough as a round or oval loaf if braiding feels intimidating. The flavor remains wonderful, though the presentation will differ.

What can I substitute for honey?

If you prefer, you can swap honey for sugar, maple syrup, or agave nectar. Each adds sweetness and helps with browning, but honey also contributes subtle floral notes that complement the challah wonderfully.

Why does the recipe call for both whole eggs and extra yolks?

Whole eggs add structure and richness, while the extra yolks contribute to an even more tender crumb and a deeper golden color in the finished bread. Their fat content enriches the dough, making it softer and more flavorful.

Can I make the dough in advance?

Definitely! You can prepare the dough and let it rise in the refrigerator overnight instead of a warm place. Just bring it back to room temperature before shaping and continue with the recipe. This slow fermentation enhances flavor.

Final Thoughts

If you’ve been looking for a wonderful, approachable way to make the classic Jewish bread at home, this Easy Challah Bread Recipe is your new best friend. It’s deeply satisfying, delicious, and perfect for sharing. So grab your ingredients, get ready to braid, and enjoy the warm, golden rewards fresh from your kitchen!

Print