Baking & Pastry > Bread Baking > Yeast Breads > Enriched Doughs (Brioche, Challah)

Traditional Challah Recipe

A beautiful and slightly sweet braided bread, traditionally served on Jewish holidays and Shabbat. This recipe yields a soft, flavorful, and visually stunning challah.

Prep Time
45 minutes (plus 2-3 hours proofing)
Cook Time
30-35 minutes
Servings
1 large or 2 medium loaves
Ingredients
  • 2 1/4 tsp Active Dry Yeast
  • 1 1/4 cups Warm Water
  • 1/4 cup Granulated Sugar
  • 1/4 cup Vegetable Oil
  • 2 Large Eggs
  • 2 Egg Yolks
  • 4 1/2 - 5 cups All-Purpose Flour
  • 1 1/2 tsp Salt
  • 1 Egg Wash (1 egg beaten with 1 tbsp water)
  • Optional Sesame Seeds or Poppy Seeds

Activating the Yeast

In a large bowl, dissolve the yeast in warm water along with 1 tablespoon of sugar. Let it stand for 5-10 minutes, or until foamy.

Combining Wet Ingredients

Add the remaining sugar, oil, eggs, and egg yolks to the yeast mixture and whisk until well combined.

Adding Dry Ingredients

Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms. Add the salt and continue to mix until the dough comes together.

Kneading the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer fitted with a dough hook on medium speed for 6-8 minutes.

First Proofing

Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.

Deflating and Dividing the Dough

Gently punch down the dough to release the air. Divide the dough into desired number of strands. Traditionally Challah is braided with 3 or 6 strands.

Shaping the Challah

Roll each portion into a long rope. For a 3-strand braid, line up the ropes parallel to each other, pinch the tops together, and braid as you would hair. For a 6-strand braid look for tutorials online to help you. Pinch the ends together to seal.

Second Proofing

Place the braided challah on a baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, or until nearly doubled in size.

Baking the Challah

Preheat oven to 350°F (175°C). Brush the challah with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top is browning too quickly, tent with foil.

Cooling

Let the challah cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

← Sun-Dried Tomato & Olive Focaccia →

FAQ

  • Can I use honey instead of sugar?

    Yes, you can substitute honey for sugar. Use the same amount as sugar, but you may need to adjust the amount of liquid slightly as honey is denser than sugar.
  • Why is my challah dry?

    Overbaking can cause challah to be dry. Be sure to check the internal temperature with a thermometer and remove the bread from the oven when it reaches 190°F (88°C). Also, ensure you are not adding too much flour to the dough.
  • How do I store challah?

    Store challah in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for longer storage.