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Best Challah Bread

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Challah is a soft, slightly sweet, and beautifully braided traditional Jewish bread made with eggs and oil. It has a golden crust, fluffy interior, and is perfect for holidays, French toast, sandwiches, or enjoying warm with butter.

Ingredients

  • 4½ cups all-purpose or bread flour
  • 1 cup warm water
  • 2¼ tsp active dry yeast
  • ¼ cup granulated sugar
  • 2 tsp salt
  • 2 large eggs
  • ¼ cup neutral oil (vegetable or canola)
  • 1 egg + 1 tbsp water or milk (for egg wash)
  • Optional: sesame seeds, poppy seeds, or everything bagel seasoning for topping

Instructions

  1. In a small bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together flour, sugar, and salt.
  3. Add yeast mixture, eggs, and oil to the dry ingredients. Mix until a rough dough forms.
  4. Knead the dough for 8–10 minutes, adding more flour if needed, until smooth and elastic.
  5. Place dough in a lightly oiled bowl, cover, and let rise for 1.5 to 2 hours, or until doubled in size.
  6. Punch down the dough and divide into 3, 4, or 6 equal portions depending on desired braid.
  7. Roll each piece into ropes and braid. Tuck ends under and place on a parchment-lined baking sheet.
  8. Cover loosely and let rise for 45–60 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Brush loaf with egg wash and sprinkle with seeds if desired.
  10. Bake for 28–32 minutes, until deep golden and sounds hollow when tapped underneath.
  11. Cool on a wire rack before slicing.

Notes

  • Use bread flour for a chewier texture, or all-purpose flour for softness.
  • For a shiny crust, apply a second layer of egg wash halfway through baking.
  • Challah is perfect for French toast, bread pudding, or sandwiches.
  • For a sweet twist, add raisins or a swirl of cinnamon sugar.
  • Freeze slices or whole loaf wrapped tightly for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/best-challah-bread/