There’s nothing quite like the smell of freshly baked bread filling your kitchen, and this Best Challah Bread Recipe will bring that cozy, heady aroma right to your home. Soft, slightly sweet, and lusciously braided, this bread is perfect for everything from Shabbat dinners to everyday treats. Let me share this treasured recipe with you, guaranteed to become a family favorite!
Why You Should Make This Recipe
Classic flavor with a hint of sweetness: The balance of sugar and eggs creates that irresistibly soft crumb that melts in your mouth.
Beautiful braided presentation: This recipe teaches you the art of the 6-strand braid, making loaves that look stunning and impressive.
Perfect texture every time: With careful rising and kneading, this challah has the ideal light yet chewy texture that’s unbeatable.
Versatility is key: Whether for French toast, sandwiches, or just slathered with butter, this bread shines in every role it plays.
Ingredients & Substitutions
The magic behind the Best Challah Bread Recipe lies in its simple, essential ingredients. Each element plays a critical role — yeast for that fluffy rise, eggs for richness and color, and oil for tenderness. Using all-purpose flour keeps things straightforward and accessible, while a sprinkle of sesame seeds adds a traditional touch if you like.
- Warm water: Activates the yeast and helps kickstart the fermentation process for that perfect rise.
- Active dry yeast: Essential for the bread’s fluffy, airy texture — don’t skip proofing it with sugar first!
- Sugar: Sweetens the bread just enough and feeds the yeast for an even better rise.
- Vegetable oil: Keeps the crumb soft and tender, making the bread delightfully moist.
- Eggs: Provide richness, beautiful golden color, and help bind the dough.
- Salt: Nourishes flavor and balances the sweetness, elevating every bite.
- All-purpose flour: The foundation for the dough, its gluten structure ensures a chewy yet soft texture.
- Sesame seeds (optional): For that classic challah look and a lovely nutty finish.
How to Make Best Challah Bread Recipe
Step 1: Proof the Yeast and Combine Wet Ingredients
Begin by dissolving your active dry yeast in warm water with a tablespoon of sugar. Wait about five minutes until it becomes foamy—this step proves your yeast is alive and will ensure a wonderful rise. Stir in the vegetable oil, four beaten eggs (reserve one for the egg wash later!), remaining sugar, and salt to the foamy mixture.
Step 2: Gradually Add Flour and Knead
Add 8 to 8½ cups of flour gradually—starting with one cup at a time—stirring until a soft dough forms. This dough is large and slightly sticky, so it’s best to start kneading with a mixer and finish by hand on a floured surface, kneading for about 10 minutes until your dough is smooth and elastic.
Step 3: First Rise
Clean and lightly oil your mixing bowl, then place the dough inside and cover with plastic wrap. Let it rise in a warm spot, undisturbed, for about an hour or until nearly doubled in size. This allows the yeast to develop flavors and the dough to become airy.
Step 4: Punch Down and Second Rise
Punch the dough down firmly to release air pockets—don’t be shy, this is key! Cover it again and let rise for an additional 30 minutes. Your dough should be smooth, soft, and ready to shape into beautiful braids.
Step 5: Divide and Braid the Dough
Divide your dough into two loaves. Then split each half into six equal pieces, rolling each into long strands around 16 inches. Pinch the tops together and braid using the 6-strand technique described—this weaving creates the signature challah look and texture.
Step 6: Shape and Arrange on Baking Sheet
After braiding, tuck the ends underneath to secure nicely. Gently press and wiggle the braid to make the loaf shorter and wider, giving it a lovely even shape. Place each loaf on a parchment-lined baking sheet with some space between to allow for expansion.
Step 7: Egg Wash and Final Rise
Brush each loaf generously with beaten egg, making sure to get between the braid crevices and down the sides. Let them rise for another hour until puffy, then brush again with the egg wash. If you like, sprinkle sesame seeds to add that traditional crunch and a bit of earthy flavor.
Step 8: Bake Until Golden and Delicious
Pop your loaves into a preheated 375°F oven and bake for 30–35 minutes, or until beautifully golden and the internal temperature reads around 190°F. The aroma will be irresistible, signaling your challah is ready to enjoy fresh and warm!
How to Serve Best Challah Bread Recipe
Garnishes
Simple garnishes like a light sprinkle of sesame seeds or poppy seeds elevate this challah’s look and taste. For a sweeter touch, you can brush a bit of honey over the warm bread for a glossy, sticky finish that’s gorgeous and delicious.
Side Dishes
This challah pairs beautifully with everything from savory dips like hummus and baba ganoush to rich stews and soups. It’s also fantastic alongside a fresh salad or roasted vegetables for a wholesome meal that balances comfort and health.
Creative Ways to Present
Try slicing your challah and arranging it as mini sandwiches with smoked salmon or cream cheese. You can also cube it for a festive bread pudding or French toast casserole that will wow your guests with every bite.
Make Ahead and Storage
Storing Leftovers
Wrap leftover challah tightly in plastic wrap or place it in an airtight container at room temperature. It stays fresh and delicious for up to two days—perfect for snacking or making next-day sandwiches.
Freezing
Once completely cooled, wrap challah loaves well in plastic wrap, then in foil or zip-top bags and freeze for up to a month. This way, you can enjoy fresh challah any time without the wait!
Reheating
To revive frozen or day-old challah, warm it in a 350°F oven for 10–15 minutes wrapped in foil to keep moisture in. It’ll taste almost freshly baked, soft and fragrant, ready to delight all over again.
FAQs
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Can I substitute the vegetable oil with butter in this Best Challah Bread Recipe?
Yes, you can substitute melted butter for vegetable oil to add a richer flavor and slightly firmer texture. Keep in mind that butter will create a different crumb, but it’s still delicious and traditional in some challah recipes.
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How do I achieve the perfect braid for this challah?
Divide your dough evenly and roll long strands before braiding carefully with the 6-strand technique. Don’t worry about perfection—the charm lies in the handmade look! Plus, gently shaping the braid into a compact loaf at the end will give it an even, appealing appearance.
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What is the best way to store leftover challah bread?
Wrap leftovers tightly at room temperature to retain moisture, avoiding the fridge which can dry bread out. For longer storage, freezing is the best method, just thaw before warming to enjoy that freshly baked taste.
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Can I make this Best Challah Bread Recipe gluten-free?
Gluten-free challah is a bit tricky due to the need for gluten to create the dough’s structure and elasticity. You can experiment with gluten-free flour blends and binding agents, but the rise and texture will differ substantially from traditional challah.
Final Thoughts
This Best Challah Bread Recipe brings joy to every kitchen with its golden crust and tender crumb. It’s more than just bread—it’s an experience, a little slice of tradition, and a whole lot of love baked in. Give it a try, and I promise it’ll become a beloved staple in your home, perfect for sharing, savoring, and celebrating life’s moments.
Print
Best Challah Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 2 braided loaves 1x
- Category: Bread
- Method: Baking
- Cuisine: Jewish
Description
This Best Challah Bread recipe delivers a soft, fluffy, and slightly sweet braided bread perfect for dinners, celebrations, or making delicious French toast. With a traditional six-strand braid and optional sesame seed topping, this bread is a comforting classic that’s worth the time and effort.
Ingredients
Wet Ingredients
- 1 ¾ cups warm water
- ½ cup vegetable oil
- 4 large eggs, lightly beaten
- 1 additional egg (for egg wash)
Dry Ingredients
- 1 ½ tablespoons active dry yeast
- ½ cup sugar plus 1 tablespoon extra for proofing yeast
- 1 tablespoon salt
- 8 to 8½ cups all-purpose flour, plus extra for kneading/dusting
Optional
- Sesame seeds for dusting
Instructions
- Proof the yeast: In a large mixing bowl, dissolve 1 ½ tablespoons active dry yeast and 1 tablespoon sugar in 1 ¾ cups lukewarm water. Let it sit until foamy, about 5 minutes, indicating the yeast is active.
- Make the dough: Stir in ½ cup vegetable oil, 4 lightly beaten eggs, ½ cup sugar, and 1 tablespoon salt into the yeast mixture. Gradually add 8 to 8½ cups all-purpose flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead by hand until smooth and elastic, ensuring it is well developed and not sticky.
- First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until nearly doubled in size.
- Punch down and second rise: Punch the dough down with your fist, cover again with plastic wrap, and let it rise for an additional 30 minutes.
- Shape the braids: Divide the dough into two equal halves. Then, divide each half into six equal portions. Roll each portion into strands about 16 inches long. Arrange six strands side by side, pinch the tops together, then braid following the 6-strand braiding technique described, tucking the ends underneath.
- Form the loaves: Slightly plump and even the braid by gently pressing and shaping to create a shorter, wider loaf without unbraiding.
- Repeat braiding: Repeat the braiding and shaping process with the second half of the dough to form the second loaf.
- Prepare for second rise: Place the braided loaves on a parchment-lined baking sheet, spacing them at least 2 inches apart. Beat the reserved egg and brush half over the loaves, getting into crevices and sides.
- Second rise on sheet: Let loaves rise in a warm spot for about 1 hour until puffy.
- Final egg wash and toppings: Brush the loaves with the remaining egg wash. Sprinkle sesame seeds on top if using.
- Bake: Preheat the oven to 375°F (190°C). Bake the loaves for 30 to 35 minutes until golden brown and the internal temperature reaches 190°F (88°C).
- Cool and serve: Remove from oven and cool slightly. Enjoy one loaf warm with butter and save the other for later uses like French toast.
Notes
- Storage: Store challah at room temperature, well wrapped, best consumed within 1-2 days for maximum freshness.
- Freezing: Freeze fully cooled challah wrapped tightly in plastic wrap for up to 1 month. Thaw at room temperature before slicing.
