Challah Bread Recipe

A baked loaf of Challah bread topped with sesame seeds.

5 from 3 votes

My family's favorite bread, this easy Challah bread recipe was handed down by my mother-in-law, and my girls and I make it every week. One batch makes several loaves, which store and freeze well. So, you can have fresh, fluffy bread for weeks!

Prep Time30

Cook Time40

Rise Time1 30

Total Time2 40

Course: Bread

Cuisine: American

Keyword: best challah recipe, challah bread recipe, easy challah recipe

Method: Oven

Servings: servings

Equipment

1 Stand Mixer
1 Large Bowl
Plastic Wrap or Shower Caps
1 Baking Sheet
Aluminum Foil

Ingredients

2 tablespoons active dry yeast
4 teaspoons salt
½ cup honey
1¾ cups hot tap water
2 cups bread flour
¾ cup oil avocado oil is my preference. Also melted butter is wonderful, though not parve
3 large eggs
5 cups bread flour
1 egg for egg wash
Sesame seeds poppy seeds, etc. (optional, for topping)

Instructions

Activate Yeast:

In your stand mixer, combine the yeast, salt, honey, and hot tap water. Stir and let sit for a few minutes to allow the yeast to activate.
2 tablespoons active dry yeast, 4 teaspoons salt, ½ cup honey, 1¾ cups hot tap water

Form Initial Gluten:

Add the 2 cups of bread flour and beat for a couple of minutes (I use the paddle attachment). This begins gluten formation, which is essential for the texture of the challah.
2 cups bread flour

Add Wet Ingredients:

Add the oil and eggs. Beat for another minute or two until well combined.
¾ cup oil, 3 large eggs

Add Bread Flour:

Switch to the bread hook attachment. Mix in 2 cups of the bread flour flour and continue to beat for about a minute. Gradually add more flour, about 1 cup at a time, mixing until a soft dough forms. You’ll typically use 5 cups total.
5 cups bread flour

Knead the Dough:

Dump the dough onto a floured surface and knead until smooth and elastic, about 3-4 minutes. Add flour as needed to keep it from sticking.

First Rise:

Place the dough in a lightly oiled bowl, cover with plastic wrap (or shower caps), and let rise in a warm place until doubled in size, about 1 hour. (Tip: Place the dough bowl in the microwave with a mug of hot water to create a warm proofing environment.)

Second Knead & Shape:

Punch down the dough and knead again briefly on a floured surface. Divide into two (or more depending on how many you're making) large or 3–4 smaller portions and shape into braids for challah.

Braiding Challah: (p.s. many videos can be found online of this process or see the step by step photos in this post)

Roll out 3 strands, the same size.
Connect the dough strands together at the top end. Then spread the strands apart.
Like braiding hair, place the right strand over the middle, then the left over middle (or vice versa). Doesn’t matter which side you start on. As the outside strand moves over the middle, you’ll notice that you are creating a new middle.
Continue down until you run out of strand and press the ends together and fold them under.

Second Rise & Glaze:

Place the braided loaves on a baking sheet lined with parchment paper and let rise for about 30 minutes. Then, before baking, brush with egg wash (1 egg beaten with 1 teaspoon of water) and sprinkle with sesame seeds if using.
1 egg, Sesame seeds

Bake:

Preheat oven to 325°F. Bake for 35–40 minutes or until golden brown and the loaves sound hollow when tapped. (Optional: Apply a second egg wash after 15–20 minutes for a shinier finish.) Let cool completely before slicing, wrapping, or storing.

Notes

See post above recipe card for all of my FAQ's & tips.

Note: You can use whole wheat flour for the first two cups of bread flour only.

Proofing Tip: Heat a microwave safe bowl filled with water for about 45 seconds. Be careful, because it will be hot when you remove. Discard and place your bowl with dough in the warm microwave.

Yield: Recipe makes 2 really large loaves or 3–5 smaller loaves. I can get 6-7 small ones out of mine! I like this for my family of 4, as we don't need huge ones weekly!

Storing: Store in the fridge for up to 5 days, or in the freezer for up to 6 months.

Nutrition