There’s something truly special about the aroma of warm, freshly baked bread that fills the air, especially when it’s the iconic challah. This slightly sweet, yeasted loaf has a rich history and makes for an enchanting centerpiece on any table, whether you’re celebrating a holiday or just craving a slice of home. As I braided the dough for the first time, I couldn’t help but smile at how a simple mix of ingredients could transform into a beautiful loaf, golden-brown and inviting.
Perfectly soft with just the right chew, this challah is a delightful nod to tradition that appeals to both novice bakers and experienced chefs alike. The best part? It’s versatile enough to adapt to your personal touch, whether you choose a classic 3-strand braid or decide to experiment with a 6-strand design. Every bite transports you to a place of warmth and comfort, making it a wonderful addition to any meal. Let’s dive in and create this cherished bread, and I promise you won’t be disappointed!
Why is Challah so special to bake?
Unique Texture: This challah features a pillowy and soft interior, offering a delightful chew that surpasses store-bought alternatives.
Iconic Braiding: The art of braiding elevates your baking skills, making the loaf a stunning visual centerpiece for any occasion.
Versatility: Easily experiment with flavors and shapes, from classic round challah to delightful rolls and unique braids.
Aroma: Experience mouthwatering scents while baking as your home fills with the warmth of freshly baked bread.
Tradition: This recipe honors rich heritage, creating a connection to family and celebrations. It’s perfect for special occasions throughout the year, like holidays or gatherings.
Challah Bread Ingredients
• Let’s gather our essentials and start crafting this delightful loaf!
For the Dough
• Active Dry Yeast – Essential for leavening; always check for freshness to ensure a perfect rise.
• Bread Flour (720 g) – Provides that lovely chewiness; though you can use all-purpose flour, bread flour is your best bet for texture.
• Kosher Salt (1 Tbsp) – Elevates flavor and helps control fermentation during the rising process.
• Large Eggs (3) & Large Egg Yolks (2) – Add richness and moisture to achieve that tender crumb.
• Vegetable Oil (1/2 cup) – Keeps the bread moist and soft; can be swapped with melted coconut oil for a twist.
• Honey (1/3 cup) – Infuses the bread with subtle sweetness and enhances browning; maple syrup is a perfect vegan alternative.
• Cooking Spray – Essential for greasing bowls and baking surfaces to prevent sticking.
• Large Egg White (1) – Used for the egg wash, giving your challah a shiny, beautiful finish.
• Granulated Sugar (1 tsp) – Aids in browning while adding just a hint of sweetness.
Optional Toppings
• Sesame Seeds – Sprinkling these on top before baking adds a delightful crunch and nutty flavor.
• Flaky Sea Salt – A pinch on top balances the sweetness of the challah and enhances all the flavors.
With these ingredients, you’re ready to embrace the joyous task of baking your very own challah! Let’s make some memories!
How to Make Challah Bread
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Activate Yeast: In a small bowl, combine warm water with the active dry yeast, allowing it to sit for about 5-10 minutes until it becomes foamy. This step is crucial for a good rise in your challah.
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Prepare Dough: In a large mixing bowl, whisk together the bread flour, kosher salt, eggs, egg yolks, vegetable oil, honey, and the activated yeast mixture. Knead the mixture until it’s smooth and elastic, which should take about 10 minutes.
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First Rise: Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm space until doubled in size—approximately 1 to 2 hours. Keep an eye on it; it should feel soft and puffy.
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Shape the Loaf: Once risen, punch down the dough gently to release the air. Divide it into three equal pieces. Roll each piece into a long strand, and braid them together (a classic 3-strand braid is easiest for beginners).
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Second Rise: Transfer your braided dough to a greased baking sheet. Cover it again and allow it to rise until puffy, which may take about 30 to 60 minutes. It’ll look nearly double in size again.
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Bake: Preheat your oven to 350°F (175°C). Brush the top of the loaf with the egg wash made from the beaten egg white and sprinkle with sesame seeds if desired. Bake for 30-35 minutes until it turns golden brown and sounds hollow when tapped.
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Cool: Once baked, remove the challah from the oven and let it cool on a wire rack before slicing. This cooling time is essential to ensure the best texture in every bite.
Optional: Serve your challah warm with a pat of butter or use it to make delicious French toast!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These challah loaves are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following the steps until the first rise. Simply allow the dough to rise as directed, then punch it down and cover it tightly before refrigerating. When you’re ready to bake, take it out and let it rise again on the counter until puffy (about 30-60 minutes) before shaping and baking. If you want to bake the bread and store it, it can last up to 3 days at room temperature in a paper bag. For maximum freshness, wrap and freeze the cooled bread; just reheat individual slices in a 350°F oven for a delightful, just-baked flavor. Enjoy the convenience of having your challah ready to serve, allowing you more time for family and festivities!
Expert Tips for Perfect Challah
- Fresh Yeast Matters: Ensure your active dry yeast is fresh; if it doesn’t foam after 5 minutes, it’s time to buy a new packet for your challah.
- Knead Well: Aim for a smooth and elastic dough by kneading thoroughly for about 10 minutes. This is key to achieving that soft texture!
- Braiding Techniques: If you’re a beginner, start with the classic 3-strand braid. As you gain confidence, experiment with 4 or 6 strands for a more intricate look.
- Cover During Rises: Keep your dough covered with a kitchen towel during the rises to maintain humidity, helping it rise beautifully.
- Cooling Time: Resist the urge to slice the bread immediately! Letting it cool completely ensures the best texture, preventing it from becoming gummy.
- Serve Warm: For an extra special treat, serve your freshly baked challah warm with butter or alongside honey for a delightful twist.
What to Serve with Challah Bread?
Indulging in a slice of homemade challah is a delightful experience, and pairing it with complementary dishes can take your meal to a whole new level.
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Warm Honey Butter: This sweet, creamy blend melts beautifully on fresh challah, adding a rich, indulgent touch to every bite.
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Robust Beef Stew: The hearty, savory flavors of a warm stew contrast perfectly with the sweetness of challah, creating a comforting meal.
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Fresh Fruit Compote: A refreshing assortment of seasonal fruits provides a bright, fruity balance that highlights the challah’s richness.
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Creamy Ricotta with Honey: Spread on warm slices, this combo elevates all those soft textures, creating a heavenly toast perfect for brunch.
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Butternut Squash Soup: Its warmth and sweetness mirror the bread, creating a cozy pairing that is wonderfully satisfying during the colder months.
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Classic French Toast: Turn your leftover challah into delicious French toast, and serve it with maple syrup for a decadent breakfast treat.
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Raspberry Jam: The tartness of raspberries adds a lovely zing that contrasts with the bread’s sweetness, making for a delightful breakfast or snack.
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Sparkling Wine: Pair with a light, bubbly wine that enhances the sweet notes of challah while providing a celebratory touch to your meal.
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Chocolate Chip Cookies: Add a sweet dessert option that echoes the softness of the bread, ensuring that your meal ends on a high note.
Challah Variations & Substitutions
Feel free to mix things up with your challah bread! Discover delightful twists that will elevate your baking experience.
- Braiding Techniques: Challenge yourself with a 4-strand braid or a 6-strand braid for a more intricate design—both are stunning and increase your skills in bread-making.
- Flavor Additions: Add raisins or chocolate chips to the dough for delightful pockets of sweetness, making your challah a perfect treat for all occasions.
- Spice It Up: Incorporate cinnamon or nutmeg to the dough for a warm, seasonal flavor profile that enhances the sweet notes of the bread.
- Texture Twist: Replace some of the bread flour with whole wheat flour for a nuttier flavor and a heartier texture, while keeping that delightful chew.
- Vegan Option: Substitute the eggs with flaxseed meal or applesauce and use plant-based milk along with coconut oil instead of butter for a delicious vegan challah.
- Shape Variations: Try rolling your dough into challah rolls for individual servings, perfect for sharing or serving at gatherings.
- Topping Ideas: Before baking, top your challah with flaky sea salt for a savory contrast to the sweetness, or sprinkle on sesame seeds or poppy seeds for added flavor and crunch.
- Sweet Glaze: Brush with a honey syrup after baking for extra shine and sweetness, giving your challah a lovely glossy finish.
With these variations, your challah can be a reflection of your creativity and preferences, ensuring every batch is a delightful adventure!
Storage Tips for Challah
Room Temperature: Store the challah in a paper bag wrapped in plastic for up to 3 days to keep it from drying out, allowing it to breathe while maintaining softness.
Fridge: Avoid refrigerating your challah, as this can lead to a dry texture. If you must refrigerate it, wrap it tightly in plastic for no more than 2 days.
Freezer: For longer storage, wrap the cooled challah tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 3 months.
Reheating: To enjoy your frozen challah, thaw it in the refrigerator overnight, and then reheat individual slices in a 350°F oven for about 10 minutes to restore freshness.
Challah Bread Recipe FAQs
How do I select the right yeast for my challah?
Absolutely! For the best results, ensure you’re using fresh active dry yeast. Check the expiration date on the packet, and if you want to test its potency, mix it with warm water and a pinch of sugar. If it bubbles and becomes foamy within 5-10 minutes, it’s good to go!
What is the best way to store leftover challah?
I recommend storing your challah in a paper bag wrapped in plastic for up to 3 days. This keeps it soft while allowing it to breathe. If you’re planning to keep it longer, freeze the bread after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil to maintain freshness. It can be stored in the freezer for up to 3 months!
Can I freeze challah bread? If so, how?
Of course! Freezing your challah is a great way to enjoy it later. Once the loaves have cooled, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can successfully be stored for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in a 350°F oven for about 10 minutes for that freshly baked texture.
How can I troubleshoot if my challah dough isn’t rising?
Very! If your dough isn’t rising, first check that your yeast is fresh—if it didn’t foam after mixing it with warm water, it might be expired. Also, ensure your dough is placed in a warm, draft-free environment. If the kitchen is too cold, you might want to try placing it in an oven preheated to the lowest temperature and then turned off, just to create a cozy space for the yeast to work its magic!
Are there any dietary considerations I should keep in mind for challah?
Absolutely! While traditional challah is made without dairy, it does contain eggs, so it’s not suitable for vegans. If you need a dairy-free option, feel free to substitute honey with maple syrup in the dough, and use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg. Always check for allergies if sharing with others.
Perfectly Fluffy Challah Bread Recipe You’ll Love to Bake
Ingredients
Equipment
Method
- In a small bowl, combine warm water with the active dry yeast, allowing it to sit for about 5-10 minutes until it becomes foamy.
- In a large mixing bowl, whisk together the bread flour, kosher salt, eggs, egg yolks, vegetable oil, honey, and the activated yeast mixture. Knead for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 to 2 hours until doubled in size.
- Punch down the dough gently to release the air. Divide into three equal pieces, roll each into a long strand, and braid them together.
- Transfer the braided dough to a greased baking sheet, cover, and allow it to rise for 30 to 60 minutes until puffy.
- Preheat your oven to 350°F (175°C). Brush the top of the loaf with the egg wash and sprinkle with sesame seeds if desired. Bake for 30-35 minutes until golden brown.
- Remove the challah from the oven and let it cool on a wire rack before slicing.