With Rosh Hashanah, right around the corner, (this Sunday at sundown) I thought I’d bring back this easy, homemade Challah recipe.
Challa is a Jewish bread (also known as egg bread) and is traditionally formed in a circle for the Jewish New Year.
However, for the purposes of this post it’s in a straight line (as this was from a post I did last year.)
So, without further adieu, here’s the best homemade Challah bread recipe.
I hope you enjoy this!
And, Happy New Year to those who celebrate.
Classic Homemade Challah Bread (three-strand braid)
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 1 very large loaf, 18 slices
Oven temperature: 375 degrees F
INGREDIENTS:
- 1¾ cups lukewarm water (water around 90-95 degrees F is better as it will help activate the yeast. However, if it’s too hot it will kill the yeast and too cold, it will delay yeast activation.)
- 4 teaspoons yeast (active dry yeast or you can use 2 envelopes of 4 oz)
- ¼ cup honey
- 4 tablespoons oil (any vegetable oil of your choice will work even olive oil)
- 3 eggs, slightly beaten
- 2 teaspoons salt
- 1 teaspoons sugar
- 4 ¼ cups unbleached sifted all-purpose flour
- 3 tbs sesame seeds (optional)
- 4 tbs poppy seeds (optional)
- 2 egg yolks
DIRECTIONS:
- First, in a large bowl of a stand mixer and a dough hook, pour in 3/4 cups water and add the yeast mixture (of yeast, sugar and honey.) Let it stand for 5 minutes until the yeast activates.
- Second, sift the flour and salt into a small bowl.
- Make a well in the center and add in the oil, egg mixture, and salt, remaining water and yeast mixture. Then, mix well
- Gradually, knead on a floured surface OR in the stand mixer with dough hook on medium-low speed until smooth and elastic.
- Once the flour is all incorporated, continue mixing at medium speed for 2 to 3 minutes.
- It will be a sticky dough. However, when pressing on it with your fingers it should not leave any dough on your fingers.
- Transfer dough to an greased bowl, cover with a plastic wrap or kitchen towel, and place in a dry, draft-free place to allow the dough to first rise for 60 minutes.
- Punch the risen dough down, cover again and let it rise until it doubles in bulk (the second rise is about 30 more minutes rising time.)
- Next, place dough on a clean floured work surface and cut the dough into 3 equal pieces.
- Between lightly floured hands roll each piece of the dough into (roughly) a 20 inch long rope.
- Attach the end of 3 ropes by pressing them together.
- Braid the bread. Make sure it is not too tight so it will allow the dough to rise and make a beautiful braid. (Unless this around one of the major Jewish holidays, like the Jewish New Year, in which case you want the braid to create a circle for a round Challah.)
- Once the braid is complete, pinch ends and then transfer to a large baking sheet lined with parchment paper.
- Following this, brush with the remaining egg yolk and sprinkle with poppy or sesame seeds if desired.
- Allow the dough to rise for 30 minutes in a warm, the dough rise should be in a draft-free place
- Egg wash. In a bowl mix 1 egg white with 1 teaspoon of water and brush it gently over the bread.
- Preheat the oven to 375 degrees F.
- Cook for 23-25 minutes or until internal reaches 190 degrees F. You will have a nice golden brown color.
- Cool the braided loaf on a cooling wire rack and serve as desired.
- Finally, give this recipe a five star rating!:)
I hope that you enjoy this easy homemade Challah bread recipe!
FAQs
You can serve the Challah with your favorite jam, honey or butter.
Or, just eat it plain…it’s that good!
In conclusion, you can store any leftover Challah at room temperature for up to 3 days and in the fridge for up to 5 days.
Moreover, Challah makes for the best Challah French toast and or bread pudding (in lieu of Brioche bread.)
Notably, leftover Challah is is my favorite part 🙂
Challah Bread BAKER’S NOTES AND KITCHEN TOOLS:
- Stand-Up mixer: KitchenAid Classic 4.5 Stand Mixer
- Pastry Mat: Oxo Good Grip Silicone mat
- Mixing bowl: Anchor and Hockings Glassware
Easy, Classic Homemade Challah Bread (three-strand braid )
Delicious and easy home made Challah bread in just over a half hour's time.
Ingredients
- 1¾ cups lukewarm water (water around 90-95 degrees F is better as it will help activate the yeast. If too hot it will kill the yeast and too cold, it will delay yeast activation.)
- 4 teaspoons yeast (active dry yeast or you can use 2 envelopes of 4 oz)
- ¼ cup honey
- 4 tablespoons oil (any vegetable oil of your choice will work even olive oil)
- 3 eggs, slightly beaten
- 2 teaspoons salt
- 2 teaspoons sugar
- 4 ¼ cups unbleached sifted all-purpose flour
- 4 tbs sesame seeds (optional)
- 2 egg yolks
- 4 tbs poppy seeds (optional)
Instructions
In a large bowl of a stand mixer and a dough hook, pour in 3/4 cups water and add the yeast mixture (of yeast, sugar and honey.) Let it stand for 5 minutes until the yeast activates.
Sift the flour and salt into a small bowl.
Make a well in the center and add in the oil, egg mixture, and salt, remaining water and yeast mixture. Mix well
Knead on a floured surface OR in the stand mixer with dough hook on medium-low speed until smooth and elastic.
Once the flour is all incorporated, continue mixing at medium speed for 2 to 3 minutes.
It will be a sticky dough but when pressing on it with your fingers it should not leave any dough on your fingers.
Transfer dough to an greased bowl, cover with a plastic wrap or kitchen towel, and place in a dry, draft-free place to allow the dough to first rise for 60 minutes.
Punch the risen dough down, cover again and let it rise until it doubles in bulk (the second rise is about 30 more minutes rising time.)
Place dough on a clean floured work surface and cut the dough into 3 equal pieces.
Between lightly floured hands roll each piece of the dough into (roughly) a 20 inch long rope.
Attach the end of 3 ropes by pressing them together.
Braid the bread. Make sure it is not too tight so it will allow the dough to rise and make a beautiful braid. (Unless this around one of the major Jewish holidays, like the Jewish New Year, in which case you want the braid to create a circle for a round Challah.)
Once the braid is complete, pinch ends and then transfer to a large baking sheet lined with parchment paper.
Brush with the remaining egg yolk and sprinkle with poppy or sesame seeds if desired.
Allow the dough to rise for 30 minutes in a warm, the dough rise should be in a draft-free place
Egg wash. In a bowl mix 1 egg white with 1 teaspoon of water and brush it gently over the bread.
Preheat the oven to 375 degrees F.
Cook for 23-25 minutes or until internal reaches 190 degrees F. You will have a nice golden brown color.
Cool the braided loaf on a cooling wire rack and serve as desired.
Notes
You can keep the Challah at room temperature for up to 3 days and in the fridge for up to 5 days.
Leftover Challah makes for the best Challah french toast and or bread pudding (in lieu of Brioche bread) - this is my favorite part 🙂
You can serve the Challah with your favorite jam or honey.
Recommended Products
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 192Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 251mgCarbohydrates: 28gFiber: 2gSugar: 5gProtein: 5g
ADDITIONAL EASY RECIPES:
Hope you loved this delicious homemade Challah bread.
If you’re looking for even more easy baking ideas, be sure to check out these other posts by clicking on each title below-
Old Fashioned Chocolate Chip Banana Bread Recipe
Super Easy Chocolate Chip Bundt Cake Recipe
Super Easy Keto Pumpkin Mug Cake
Cinnamon Apple Cupcakes With Salted Caramel Frosting
Homemade Pecan and Bourbon Chocolate Chip Cookies
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