The first time I baked challah, I was nervous. Braiding dough felt complicated, and I wasn’t sure if it would look as beautiful as the pictures I had seen.
But when I pulled that golden, glossy loaf from the oven, I felt proud. The braids held their shape, the crust gleamed, and the inside was soft and pillowy. One bite, and I knew this was a bread I’d make again and again.
Challah bread has a way of turning any meal into something special. Whether it’s served at a holiday table, enjoyed with soup on a chilly evening, or used the next day for French toast, it always feels like a treat.
Why Challah Is Special
Challah is different from everyday bread. It’s enriched with eggs and a touch of sugar, which makes it slightly sweet and incredibly soft. The braided shape makes it look impressive, but it’s easier to make than it seems.
Traditionally, challah holds cultural and religious significance, especially for Jewish families during Sabbath and holidays. But even if you’re just baking it for the joy of sharing homemade bread, challah has a way of bringing people together.
Ingredients You’ll Need
- 4 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 ¼ teaspoons) instant yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- ¼ cup vegetable oil
- ¾ cup warm water
- 1 egg yolk (for egg wash)
Optional: sesame or poppy seeds for topping
Start the Dough
Begin by whisking together the warm water, sugar, and yeast in a large bowl. Let it sit for 5–10 minutes until it becomes foamy. This simple step reassures you that the yeast is alive and ready to do its job.
Add the eggs, oil, and salt, then gradually stir in the flour until the dough begins to come together.
Knead Until Smooth
Turn the dough onto a floured surface and knead for 8–10 minutes. The dough should become smooth and elastic, soft but not sticky. If it feels too wet, add a little more flour as you go.
I find kneading to be one of the most satisfying parts of making bread. You can feel the texture transform under your hands, and there’s a rhythm to it that feels grounding.
First Rise
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise for 1–2 hours in a warm spot. It should double in size.
This is when I usually take a break, tidy up the kitchen, or make a cup of tea. Coming back to see the dough puffed up always feels rewarding.
Shape the Braid
Once the dough has risen, punch it down gently to release the air. Divide it into three equal portions and roll each into a long rope. Lay the ropes side by side and braid them like you would braid hair. Pinch the ends together and tuck them underneath for a neat finish.
Braiding looks fancy, but it’s surprisingly simple once you try it. And even if your braids aren’t perfect, the bread still bakes up beautifully golden and impressive.
Second Rise
Place the braided loaf on a parchment-lined baking sheet. Cover it lightly with a towel and let it rise for another 30–45 minutes. The loaf will puff up again, becoming plump and ready for baking.
Add Shine
Whisk an egg yolk with a splash of water and brush it over the top of the loaf. This egg wash is the secret to challah’s gorgeous, glossy crust. If you like, sprinkle sesame or poppy seeds on top for extra flavor and texture.
Bake to Golden
Preheat your oven to 350°F. Bake the loaf for 25–30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
As it bakes, your kitchen will fill with the smell of fresh bread mixed with a hint of sweetness. It’s almost impossible to wait for it to cool before tearing off a piece.
Enjoy Every Slice
Let the bread cool slightly before slicing. The inside will be soft, fluffy, and slightly sweet. Serve it plain, with butter, or dipped in honey. The next day, challah makes the best French toast you’ll ever taste. It also works beautifully for sandwiches, both sweet and savory.
Tips for Success
- Use warm, not hot water to activate the yeast.
- Knead until the dough is smooth and elastic for the best texture.
- Don’t rush the rises — patience is key.
- Apply egg wash right before baking for shine.
- Let the bread cool before slicing to avoid a gummy texture.
Fun Variations
Once you’ve mastered the basic braid, you can play with different versions. Add raisins or dried cranberries for a sweet twist. Use honey instead of sugar for a floral note. Shape the dough into a round braid for holidays.
Challah is versatile, and each variation feels like a new recipe while keeping the same comforting base.
Why I Love Baking Challah
For me, challah is more than just bread. It’s a ritual, a chance to slow down and enjoy the process. From the moment the yeast foams to the final glossy loaf on the table, it feels like a small accomplishment worth celebrating.
I also love how it brings people together. A braided loaf in the center of the table always feels like an invitation to gather, share, and enjoy.
Final Thoughts
Challah bread is soft, golden, and braided into a loaf that’s as beautiful as it is delicious. The recipe may seem special, but it’s simple enough for any home baker to master.
Every time I bake it, I’m reminded why I love homemade bread so much. It’s comforting, flavorful, and made for sharing. If you’ve never tried baking challah before, this recipe is a great place to start.
So grab your flour, warm up the yeast, and let your hands braid something extraordinary. You’ll end up with a loaf that looks stunning and tastes even better.
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