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Easy Challah Bread Recipe

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★★★★★

4.4 from 99 reviews

This Easy Challah Bread recipe produces a soft, slightly sweet braided bread that is perfect for sandwiches, toasting, or enjoying with a spread. With simple ingredients and straightforward steps, it’s an accessible way to bake traditional Jewish braided bread at home.

Ingredients

Scale

Dough

  • 4 cups bread flour
  • 3 teaspoons fast-action yeast
  • 2 teaspoons fine salt
  • 5 tablespoons liquid honey
  • ⅓ cup light-tasting olive oil
  • 2 large eggs
  • 2 large egg yolks
  • ⅔ cup water

Glaze

  • 1 large egg yolk (for glazing)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the bread flour, fast-action yeast, and fine salt. Mix these dry ingredients thoroughly to ensure even distribution of the yeast and salt.
  2. Add Wet Ingredients: In a separate bowl, whisk together the liquid honey, light-tasting olive oil, 2 large eggs, 2 large egg yolks, and water until well combined. Gradually pour this mixture into the dry ingredients and stir until a dough starts to form.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If you prefer, use a stand mixer fitted with a dough hook for 6-7 minutes instead.
  4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours or until it has doubled in size.
  5. Shape the Challah: After the dough has risen, punch it down gently to release the air. Divide the dough into three equal portions and roll each into long ropes. Braid the ropes together tightly and tuck the ends under to create a neat loaf.
  6. Second Rise: Place the braided loaf onto a baking sheet lined with parchment paper. Cover it loosely with a towel and let it rise again for about 45 minutes until it puffs up noticeably.
  7. Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 350°F (175°C).
  8. Apply Egg Wash: Lightly beat the remaining large egg yolk and brush it over the surface of the braided loaf. This glaze will create a shiny, golden crust.
  9. Bake: Bake the challah in the preheated oven for 30 to 35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the loaf begins to brown too quickly, tent it loosely with aluminum foil to prevent over-browning.
  10. Cool: Remove the challah from the oven and let it cool completely on a wire rack before slicing and serving.

Notes

  • Make sure the water used is lukewarm to activate the yeast without killing it.
  • For a richer flavor, you can substitute some of the water with milk or add an extra egg yolk.
  • The honey can be replaced with sugar if preferred, but honey adds moisture and a subtle sweetness.
  • Allow the bread to cool fully to avoid a gummy interior when slicing.
  • Challah freezes well; slice before freezing for easy thawing.
  • If you prefer, sesame or poppy seeds can be sprinkled on top after applying the egg wash for added texture and flavor.

Keywords: Challah bread, braided bread, Jewish bread, homemade bread, easy bread recipe, sweet bread

Find it online: https://busyrecipe.com/easy-challah-bread-recipe/