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Classic Braided Challah Recipe

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★★★★★

4.6 from 64 reviews

Challah is a traditional Jewish braided bread known for its soft, slightly sweet texture and beautiful golden crust. Perfect for holidays, celebrations, or everyday enjoyment, this bread combines simple ingredients like flour, eggs, yeast, sugar, and oil to create a tender, fluffy loaf with a rich flavor.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one 0.25-ounce packet)
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • ½ cup warm water (about 110°F/43°C)
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 egg yolk (for egg wash)
  • 1 tablespoon water (for egg wash)

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Make Dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the activated yeast mixture, oil, and eggs. Mix until a shaggy dough forms.
  3. Knead Dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
  5. Shape and Braid: Punch down the risen dough and divide it into three equal pieces. Roll each piece into a long rope. Braid the three ropes together and tuck the ends underneath to form a loaf.
  6. Second Rise: Place the braided loaf on a parchment-lined baking sheet, cover it loosely with plastic wrap or a towel, and let it rise for another 30-45 minutes until puffy.
  7. Prepare Egg Wash: In a small bowl, whisk together the egg yolk and a tablespoon of water. Brush this mixture evenly over the braided loaf to give it a shiny golden crust.
  8. Bake: Preheat the oven to 350°F (175°C). Bake the challah for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing.

Notes

  • For a richer flavor, you may add an extra egg or substitute part of the oil with melted butter.
  • Optional toppings include sesame seeds or poppy seeds sprinkled over the egg wash before baking.
  • Ensure your yeast is fresh for proper rising; expired yeast may prevent the bread from rising well.
  • If the crust browns too quickly, tent the bread with aluminum foil during the last 10 minutes of baking.
  • Challah freezes well – wrap cooled bread tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Keywords: Challah, Braided bread, Jewish bread, Holiday bread, Sweet bread, homemade bread

Find it online: https://recipeswithria.com/classic-braided-challah-recipe/