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braided challah bread and butter
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Surprisingly Easy Challah Bread

This light and tender Challah Bread made with honey is an easy recipe for novice bread bakers.
Course Appetizer, Breads, Side Dish
Cuisine Jewish
Prep Time 2 hours
Cook Time 25 minutes
Servings 1 large loaf

Ingredients

YEAST MIXTURE INGREDIENTS

  • 1 1/4 oz package active dry yeast
  • 1/4 tsp granulated sugar
  • 1/2 cup warm water

CHALLAH BREAD INGREDIENTS

  • yeast mixture (see above)
  • 2 egg yolks, at room temperature
  • 1 whole egg, at room temperature
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 1/4 cup warm water
  • 1 tsp salt
  • 3 cups bread flour, divided

TOPPING INGREDIENTS

  • 1 whole egg with a drop of water
  • sesame seeds, to taste (optional)
  • poppy seeds, to taste (optional)

Instructions

PREP INSTRUCTIONS

  • Make the yeast mixture: Lightly whisk the yeast, ½ cup warm water, and sugar in a small bowl until ingredients are dissolved. Set aside.
  • Separate your egg yolks. Set aside the two yolks and save the whites for another recipe (or discard).
  • Spray a large bowl with cooking spray and set aside.
  • Line a baking sheet with parchment paper and set aside.
  • Fit your stand mixer with a bowl and the dough hook attachment.
  • Put some additional flour in a small bowl (for sprinkling on your work surface later) and set aside.

MAKING THE CHALLAH BREAD DOUGH INSTRUCTIONS

  • In the bowl of your stand mixer, add the 2 egg yolks, 1 whole egg, the yeast mixture, the honey, oil, salt, ¼ cup warm water, and 1 1/2 cups of flour.
  • Combine the dough ingredients on LOW speed for a minute, then continue beating on LOW while slowly adding the remaining 1 ½ cup flour until a soft, sticky dough has formed (about 3 minutes).
  • Knead the dough in the mixer on HIGH for 9-10 minutes, until the dough is smooth, shiny, and elastic and no longer sticky. The dough should be mostly wrapped around the dough hook and not on the sides of the bowl.
    challah bread dough around the dough hook -- process shot
  • Remove the dough from the hook and loosely shape into a ball. Place dough in the prepared bowl, swish it around a bit, then turn the dough over so the greased bottom is now the top.
  • Cover the bowl with a clean tea towel and place in a warm place (I use my laundry room!) for its First Rise. Let dough rise for 1½ hours, or until dough is about doubled.

BRAIDING THE CHALLAH BREAD INSTRUCTIONS

  • Once dough has doubled, punch down the dough in the bowl to remove air pockets.
  • Sprinkle your work surface with the extra flour and turn the dough out onto it. Divide the dough into three equal pieces and roll each piece into a 13-16 inch long strand.
  • Place strands parallel to each other and close together on the prepared baking sheet. Separate them into two strands to the left, and one strand to the right.
  • Starting from the MIDDLE of the bunch of strands, begin braiding: Take the LEFT outer strand and cross it over so it’s between the two other strands, and rest it alongside the RIGHT strand. You should now have two strands on the RIGHT and only one strand on the LEFT.
  • Take the RIGHT outer strand and cross it over so it’s between the two other strands, and rest it alongside the LEFT strand. You should now have two strands on the LEFT (again) and only one strand on the right (AGAIN). (See video).  
  • Repeat this process to the bottom of the bunch of strands, then pinch the ends together and tuck them under the braid.
    braided challah bread
  • Gently lift the braided dough off the baking sheet and INVERT it so the loose strands are now hanging down toward you and the braided part is pointing up.
  • Part, braid, pinch, and tuck the remaining strands using the method above. You should have a fully braided loaf when you’re done.
  • Cover the braided challah loaf with a clean tea towel and place in a warm place for its second rise, about 30 minutes, until the loaf has about doubled in size.

BAKING THE CHALLAH BREAD INSTRUCTIONS

  • Preheat oven to 350F.
  • Whisk together the one whole egg and a few drops of water to create an egg wash.
  • Remove the tea towel and brush the egg wash over the challah loaf. Sprinkle with sesame seeds and poppy seeds (if using).
  • Bake challah bread for 30-35 minutes, or until the crust is golden brown and sounds hollow when you (carefully! hot) tap the underside of the bread.
  • Let challah cool on wire rack before slicing and eating. Serve plain or with salted butter and/or jam.