Description
This classic Challah Bread is beautifully braided, fluffy, and slightly sweet — perfect for Shabbat, holidays, or any day you want a stunning, homemade loaf.
Ingredients
Units
Scale
- 4 cups all-purpose flour, plus more as needed
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3/4 cup warm water (110°F/43°C)
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1 egg (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional)
Instructions
- In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let sit for 5–10 minutes, until foamy.
- In a large bowl, whisk together remaining sugar, salt, eggs, and oil. Add the yeast mixture and stir to combine.
- Gradually add flour, one cup at a time, stirring until a shaggy dough forms. Knead dough on a lightly floured surface for about 8–10 minutes, until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down dough and divide into 3 or 4 equal pieces. Roll each piece into long ropes and braid together. Pinch ends to seal and tuck underneath.
- Place loaf on a parchment-lined baking sheet. Cover loosely and let rise again for about 30–45 minutes, until puffy.
- Preheat oven to 350°F (175°C). Beat remaining egg and brush over the loaf. Sprinkle with seeds if using.
- Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped. Cool on a wire rack before slicing.
Notes
- Use bread flour for an even chewier texture, if desired.
- Try a 6-strand braid for a more intricate look.
- Leftover challah makes excellent French toast.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg