Description
This Easy Challah Bread recipe guides you through creating a beautifully braided, golden, and slightly sweet egg bread that’s perfect for celebrations or everyday meals. Made with simple ingredients like bread flour, eggs, honey, and olive oil, this challah has a glossy crust and tender crumb. The process involves kneading, two rounds of proofing, braiding, and baking to achieve an authentic homemade bread with a soft texture and delightful flavor.
Ingredients
Dry Ingredients
- 4 cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons fine salt
Wet Ingredients
- 5 tablespoons liquid honey
- 1/3 cup light-tasting olive oil
- 2 large eggs
- 2 large egg yolks
- 2/3 cup water (warm to 115°F)
For Glazing
- 1 large egg yolk
- 1 teaspoon water (to thin glaze)
Instructions
- Warm the Water:
Warm 2/3 cup water to approximately 115°F to activate the yeast without killing it.
- Mix Dry Ingredients:
In a large mixing bowl, place the bread flour and add the salt and yeast on opposite sides of the bowl. Stir each in lightly with your finger to distribute.
- Add Wet Ingredients:
Pour in the honey, olive oil, 2 whole eggs, and 2 egg yolks into the flour mixture.
- Mix Dough:
Gradually add the warm water a little at a time while mixing on low speed with a paddle attachment or by hand to form a soft, slightly sticky dough. Adjust water amount as needed.
- Knead Dough:
Knead on medium-low speed with a dough hook for 5-7 minutes until smooth, no longer sticky, and glossy. Alternatively, knead by hand on a floured surface for 10-15 minutes. Use the windowpane test to check gluten development.
- First Proof:
Shape the dough into a ball, place in an oiled bowl, cover tightly with plastic wrap and leave in a warm spot until doubled in size, about 1.5 to 2 hours.
- Divide Dough:
Turn the dough onto a lightly floured surface, punch down gently to release air, and divide into 5 equal pieces using a bench scraper or scale.
- Roll Rope Strands:
Roll each piece into a 20-inch rope. If difficult, rest strands briefly to relax gluten.
- Arrange and Braid:
Line up 5 ropes side by side, pinch them together at the top. Split into two groups, then braid by crossing strands alternately until complete. Pinch ends and tuck underneath.
- Second Proof:
Place braided loaf on a lightly floured 11×17-inch cookie sheet. Cover with plastic wrap and let it prove in a warm place for about 1 hour until doubled.
- Preheat Oven:
About 10 minutes before baking, preheat oven to 375°F.
- Apply Egg Wash:
Beat 1 egg yolk with a teaspoon of water and brush evenly over the risen loaf.
- Bake Bread:
Place cookie sheet with loaf on top of another baking sheet to prevent bottom over-browning. Bake at 375°F for 10 minutes; if browning too fast, cover with foil. Then reduce heat to 325°F and bake an additional 15-20 minutes until golden brown and the internal temperature reaches 190°F.
- Cool and Serve:
Remove from oven and cool completely on a wire rack for about 1 hour before slicing to allow crumb structure to set. Serve with salt or butter as desired.
Notes
- Use bread flour for best gluten development and chewy texture.
- Keep water temperature at 115°F to properly activate yeast without killing it.
- Resting the dough strands helps relax gluten, making rolling easier.
- Using two baking sheets stacked helps prevent bottom over-baking.
- Check internal bread temperature with a thermometer to ensure it’s fully baked.
- Allow bread to cool fully before cutting to avoid gummy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Jewish
