Name: Homemade Challah Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: Jewish
Ingredients: 4 1/4 cups all-purpose flour (plus more for dusting); 1 tablespoon instant yeast; 1 1/2 teaspoons salt; 3/4 cup lukewarm water; 6 tablespoons vegetable oil; 6 tablespoons honey (or maple syrup); 3 eggs (at room temperature); 1 egg yolk (at room temperature)

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Introduction

Challah bread is a soft, slightly sweet braided bread that is perfect for any occasion. Its tender crumb and beautiful golden crust make it a delightful treat for breakfast, sandwiches, or simply enjoyed with butter. This recipe walks you through creating a traditional, fluffy loaf from scratch.

The image shows a close-up of a sliced loaf of bread placed on a white marbled surface, with a wooden cutting board underneath. The loaf has a golden brown crust with a soft, fluffy, light beige interior that has a slightly uneven texture and small air pockets. One large slice lies flat on the board, with additional slices partially visible nearby, and the loaf remains partially intact at the top left corner. The bread appears fresh and slightly glossy on the crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/4 cups all-purpose flour (plus more for dusting)
1 tablespoon instant yeast
1 1/2 teaspoons salt
3/4 cup lukewarm water
6 tablespoons vegetable oil
6 tablespoons honey (or maple syrup)
3 eggs (at room temperature)
1 egg yolk (at room temperature)

Instructions

Step 1: In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt. Mix on low speed for 30 seconds to blend the dry ingredients.
Step 2: In a separate bowl, whisk together the lukewarm water, vegetable oil, honey or maple syrup, 2 whole eggs, and 1 egg yolk until combined.
Step 3: Add the egg mixture to the dry ingredients in the stand mixer. Knead at medium-low speed for 5 to 7 minutes until a sticky dough forms that clings to the bowl’s bottom.
Step 4: Dust your hands and a work surface generously with flour. Transfer the dough to the surface, dust the top with flour, and knead gently into a soft, smooth ball.
Step 5: Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, flip it once to coat evenly, then cover with plastic wrap. Let it rise in a warm place until doubled in size, about 2 to 3 hours.
Step 6: Once risen, transfer the dough to a floured surface and dust the top with flour. Gently deflate the dough by pressing it down.
Step 7: Divide the dough into four equal pieces, approximately 9 ounces each. Roll each piece into a rope about 20 inches long.
Step 8: Arrange the four ropes parallel to each other, pinch them together tightly at the top, then spread them out to begin braiding.
Step 9: To braid, take the strand farthest to the right and weave it over and under the other strands following an over, under, over pattern. Repeat this process until the loaf is fully braided. Tuck the ends underneath for a neat finish.
Step 10: Transfer the braided dough to a parchment-lined 13 x 18-inch baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let it rise until about 1.5 times the original size, 1 to 2 hours.
Step 11: Preheat the oven to 350°F (175°C) and position a rack in the middle.
Step 12: Beat the remaining egg and brush it over the surface of the loaf for a shiny, golden crust.
Step 13: To prevent over-browning of the bottom crust, stack one baking sheet on top of another and place your loaf on the top sheet. Bake for 25 to 35 minutes, until the crust is a rich brown and the internal temperature reads 190°F to 200°F on an instant-read thermometer.
Step 14: Remove the bread from the oven and cool it on a rack. Slice and serve once cooled slightly.

Tips & Variations

For a richer flavor, try substituting half the vegetable oil with melted butter.
Use maple syrup instead of honey for a subtle twist in sweetness.
Make smaller braids for individual rolls instead of one large loaf.
For a decorative finish, sprinkle the loaf with sesame or poppy seeds after brushing with egg wash.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.

Storage

Store challah bread at room temperature in a sealed plastic bag or airtight container for up to 3 days. To keep it fresh longer, freeze the loaf wrapped tightly in plastic wrap and foil for up to one month. Reheat slices gently in a toaster or warm in the oven at 300°F until warmed through.

How to Serve

The image shows several slices of braided bread on a wooden cutting board with a white marbled texture background. The bread has a golden brown shiny crust with a soft, light beige inside. The slices reveal a fluffy, slightly open crumb texture typical of fresh bread. The braided loaf itself appears to be partially visible at the top left corner, with the slices arranged casually around it. Small bread crumbs are scattered on the board near the slices. A knife with a black handle rests on the cutting board in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, bread flour can be used and will result in a slightly chewier texture due to its higher protein content.

What should I do if my dough is too sticky to handle?

Lightly dust your hands and work surface with flour as you knead. Avoid adding too much flour at once, as this can make the bread dense rather than soft.