Braided Challah Bread
About This Braided Challah Bread
Challah is a traditional Jewish bread that is as beautiful as it is delicious. The iconic braided shape makes it a stunning centerpiece for any table, while the rich, eggy dough creates bread that is slightly sweet, incredibly tender, and perfect for everything from sandwiches to French toast.
What Makes This Braided Challah Bread Special
What makes challah special is its enriched dough - loaded with eggs, oil, and a touch of honey, creating bread with a golden color, soft texture, and rich flavor that sets it apart from other breads. The braiding might look complicated, but it is actually quite simple once you practice a few times, and even imperfect braids look rustic and beautiful.
Key Techniques for Success
Challah is traditionally made for Shabbat and Jewish holidays, but its delicious flavor and impressive appearance make it perfect for any special meal or Sunday dinner. The dough is forgiving and a pleasure to work with, making it a great bread for beginners to practice braiding techniques.
Perfect for Every Occasion
Fresh from the oven with a slather of butter, there are few things better.
Ingredients
- 600g (5 cups) Bread flour
- 240ml (1 cup) Warm water
- 3 Large eggs
- 80ml (⅓ cup) Vegetable oil
- 90g (¼ cup) Honey
- 2¼ tsp Active dry yeast
- 2 tsp Salt
- 1 Egg for wash
- for topping Sesame or poppy seeds
Quick Info
- Total Time:
- 180 min
- Difficulty:
- Medium
- Servings:
- 12
Instructions
- 1
In bowl, mix warm water, yeast, and 1 tbsp honey. Let sit 5 minutes until foamy.
- 2
Add remaining honey, oil, 3 eggs, and salt. Whisk until combined.
- 3
Add flour gradually, mixing until shaggy dough forms. Knead 8-10 minutes until smooth and elastic.
- 4
Place in greased bowl, cover, let rise 1-1½ hours until doubled.
- 5
Punch down dough and divide into 3 equal pieces. Roll each into a 16-inch rope.
- 6
Pinch three ropes together at top. Braid: cross right strand over middle, then left over middle. Repeat until fully braided. Pinch ends and tuck under.
- 7
Place on parchment-lined baking sheet. Cover and let rise 45-60 minutes until puffy.
- 8
Preheat oven to 375°F (190°C). Beat remaining egg with 1 tbsp water. Brush braid gently with egg wash. Sprinkle with seeds.
- 9
Bake 28-32 minutes until deep golden brown and sounds hollow when tapped. Internal temp should be 190°F.
- 10
Cool on wire rack before slicing. Bread is best served same day but keeps wrapped for 3 days.
Pro Tips
- •Make sure water is warm not hot - about 110°F
- •Knead until dough is smooth and springs back when poked
- •For tighter braid, make ropes thinner and braid tightly
- •Egg wash creates beautiful golden shine
- •Brush gently to avoid deflating risen dough
- •Best eaten day of baking, but makes amazing French toast next day
Variations
Make round challah by coiling a single long rope into spiral. Add raisins to dough for raisin challah. Use 4 or 6 strands for more elaborate braids. Make challah rolls by dividing into 12 pieces.
