Easy Challah Bread

A braided loaf of bread with seeds on a wooden board with honey on the side.

4.43 from 7 votes

This easy challah bread recipe makes 2 beautifully braided loaves with a soft, fluffy crumb and a shiny golden crust. Made with simple pantry ingredients, it's a wonderful homemade bread for breakfast, sandwiches, French toast, or simply enjoyed warm with butter.

Prep Time20

Cook Time30

Proof Time2

Total Time2 50

Course: Bread

Cuisine: Eastern European, Jewish

Servings: Slices

Calories: 125kcal

Author: Natasha Minocha

Ingredients

2 Eggs
7 oz Water, lukewarm
2 tsp Active dry yeast
1/4 cup Honey
1 1/4 tsp Salt
2 tbsp Oil I used olive oil. Feel free to use any vegetable oil
4 cups All-purpose flour

Topping

1 Egg, beaten with 1 tsp water for egg wash
Black and white sesame seeds

US Customary - Metric

Instructions

Combine the eggs, water, yeast, salt, honey, and oil in a large bowl or in the bowl of your stand mixer. Whisk them well.
2 Eggs, 7 oz Water, lukewarm, 2 tsp Active dry yeast, 1/4 cup Honey,1 1/4 tsp Salt, 2 tbsp Oil
Add in the flour and combine well until a rough mass is formed. Take the dough out on a lightly floured surface and knead for about 10 -12 minutes.
You could also use your stand mixer for kneading. Knead at low speed for about 8 -9 minutes.
4 cups All-purpose flour
The dough is ready when it's smooth, soft, and slightly tacky to the touch.
Place in a lightly greased bowl, cover, and let proof in a warm place for 1- 11/2 hours or until it doubles in size.
Punch the proofed dough and divide into 6 equal-sized pieces.
Roll each piece into a ball. Cover with a damp kitchen towel and let it rest for 5 minutes.
Roll out each ball into a rope, about 7" in length. Repeat for all the dough balls.
Now starting with the first one we rolled out, roll each strand to a length of 12".
Now take 3 strands together. Pinch them at the top and braid them, tucking in the ends under the braid.
Repeat with the other 3 strands.
Carefully place on a parchment-lined baking tray.
Cover with a damp kitchen towel or cling wrap and place in a warm place for about 1 hour or until puffy and pillowy
Preheat your oven to 180 C / 350 F.
Brush the loaves with egg wash and sprinkle with sesame seeds.
1 Egg, beaten with 1 tsp water for egg wash, Black and white sesame seeds
Bake for 25-30 minutes at 180 C / 350 F or until golden brown.
Cool the loaves on a cooling rack. Slice and enjoy!

Notes

Don't rush the rise. Challah is an enriched dough, so it can take longer to rise than a regular bread dough. When challah is not proofed enough, it’s denser, and the braids tend to split.
Resist adding too much flour. The dough should be soft and slightly tacky, not dry. A soft dough will result in light and tender bread.
Roll the strands evenly. For a neat, even braid, make each rope the same length and thickness. If the dough keeps springing back, let it rest for 5 minutes before trying again.
Braid tightly, not loosely. Keep the braid fairly tight with gentle tension.
Don't overproof the shaped dough. This can cause the bread to lose its shape after baking. It should look puffy but still hold its shape.
Pinch the ends and tuck them underneath. This will prevent the braid from unraveling or losing its shape.

Nutrition