challah bread: foolproof braided loaf recipe

Why You’ll Love Thischallah bread Recipe

• Quick and easy to prepare with straightforward, repeatable steps—ideal for first-time braiders.
• Uses simple, wholesome ingredients but delivers bakery-quality flavor and texture.
• Perfect for family meals or entertaining—stunning centerpiece, delicious leftovers for French toast.

A Little Background

Challah is an enriched, egg-forward bread with deep roots in Jewish culinary tradition, often enjoyed for Shabbat and holidays. The signature braid symbolizes togetherness and celebration, while the loaf’s tender crumb and shiny crust make it a crowd-pleaser any day of the week. This version embraces a classic approach: a soft, elastic dough, a simple braid (three or six strands—your choice), and a two-time egg wash for that unmistakable sheen.

Key Ingredients for perfect challah bread

• All-purpose flour: Builds a soft, tender crumb that’s easy to braid.
• Active dry yeast: Ensures a lofty rise and light, pillowy texture.
• Eggs + extra yolk: Enrich the dough and give the loaf its rich color and flavor.
• Sugar: Feeds the yeast and adds gentle sweetness to the bread.
• Neutral oil: Keeps the crumb moist and lends a delicate, supple bite.
• Salt: Balances sweetness and boosts overall flavor.

Step-by-Step Instructions to make challah bread

1. Bloom the yeast: Stir warm water and a pinch of sugar with active dry yeast. Let stand until foamy, about 5–10 minutes.
2. Whisk wet ingredients: In a separate bowl, whisk eggs and an extra yolk with oil and remaining sugar until smooth.
3. Make the dough: Combine the foamy yeast mixture with the egg–oil mixture. Add flour and salt gradually, mixing until a shaggy dough forms.
4. Knead: Knead by hand or with a stand mixer until the dough is smooth, elastic, and slightly tacky but not sticky, 6–8 minutes.
5. First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, 1 to 2 hours.
6. Divide and roll: Turn dough out, gently deflate, and divide into 3 or 6 equal pieces. Roll each into long, even ropes of similar thickness.
7. Braid: Pinch rope ends together and braid (three- or six-strand). Tuck ends underneath to secure. Transfer to a parchment-lined baking sheet.
8. First egg wash: Whisk 1 egg with a splash of water. Brush the braid lightly to keep the surface from drying and start building shine.
9. Second rise: Let the loaf proof until noticeably puffy and about 1½ times its original size, 30–60 minutes, depending on room temperature. Meanwhile, heat oven to 350°F (175°C).
10. Final egg wash and toppings: Brush a second time for a deep glossy finish. Sprinkle sesame or poppy seeds if you like.
11. Bake: Bake on the center rack until deeply golden and the internal temperature reaches about 190°F (88°C), roughly 25–35 minutes. Rotate the pan if browning unevenly; tent loosely with foil if the top darkens too quickly.
12. Cool: Transfer to a wire rack and cool completely before slicing. This sets the crumb and keeps slices plush and clean.

Pro Tips & Variations

• If the dough feels sticky, add flour 1 tablespoon at a time; if tight and tearing, rest it 5–10 minutes, then continue shaping.
• Store at room temperature, wrapped, for up to 3 days, or freeze (well wrapped) for up to 3 months. Refresh slices in a 300°F oven for a few minutes.
• Finish with seeds for crunch, or keep it plain for an ultra-shiny loaf. Try a six-strand braid for a showstopper or a simple three-strand for speed.
• For extra sheen, brush a very light third coat of egg wash halfway through baking if needed (open the oven briefly and work quickly).
• Use instant yeast if preferred; mix directly with flour and proceed, keeping rise times as your guide.

Serving Suggestions

Serve thick slices warm with salted butter and honey, or turn day-old challah into unforgettable French toast or bread pudding. It’s also excellent for sandwiches, paired with strong coffee at brunch, or as a festive centerpiece for family dinners.