How To Make Challah Bread Recipe

Challah Bread is a rich and fluffy loaf full of flavor. A Jewish traditional loaf, this incredible bread is going to be a favorite in your family baking! Bread is a staple in our household, and homemade is always the best. Whether it is Garlic, Homemade or this decorative Star Bread they get devoured!

Challah Bread

Challah bread is a traditional bread that originates in the Jewish religion. This sweet enriched dough is often served on the Shabbat table and for major Jewish Holidays such as Rosh Hashanah. Although it is not served during the Passover when leavened bread is not served. But you do not have to be of the Jewish religion to enjoy this incredibly moist tender bread. Once you try this delicate bread, you will find it belongs on every table. Part of the enchantment of the Challah bread (pronounced “haa·luh”) is the spectacular shiny loaf in it’s braided form. Do not worry, it is easier than it looks. The braids have significant meanings in Jewish religion and are a significant part of making Challah. You have to give the braiding a try when you make this bread. Alone the loaf is perfectly rich, tender and exquisite, but with the braiding it’s divine. You place a challah loaf in all it’s glory on the table and there will be ooh’s and aahh’s at the table for sure. I love the symbolism behind the Challah bread and importance it brings to Jewish ceremonies. When you make this bread, whether you understand it all or not, you will know you are making something special.

Ingredients For Challah

Have your eggs at room temperature for best mixing results. All of these ingredients are easy to find at your local store, or possibly in your pantry already to go!

All purpose flour: Unbleached or bread flour will also work perfectly here, giving your challah a good structure.Brown sugar: This gives the bread it’s sweetness and helps the bread retain moisture.Salt: For bread to taste amazing, it needs salt, otherwise it will be bland and lifeless.Dry active yeast: Instant yeast will also work with success here. I will explain the difference below.Eggs: This creates the enriched dough along with the oil. It give the dough more depth than regular dough.Warm water: Watch the temperature of your water, you do not want it too hot or it will kill the yeast.Vegetable oil: This is another ingredient that creates that rich flavor and moist tender bread.Egg yolk, for egg wash: Thin with a bit of water if needed. It will create a great shiny crust for your challah.Poppy Seeds or Sesame Seeds (optional): This is to sprinkle on the loaves after you have put the egg wash on. They are decorative and optional.

Making the Perfect Challah

Challah bread is meant to be made taking great care and effort with the dough. In some traditions if made rushed and while in a bad mood, your challah will fall flat and not turn out. So put some love into your challah and enjoy the process and the incredible aroma that will fill your kitchen.

How To Braid A Three Strand Challah

If you can braid your daughter, sister, aunt or uncle’s hair you can braid a three strand loaf of challah bread. If you are new to braiding three strand is great place to start. Take care to keep the dough taunt but not tight. Otherwise it will form large gaps. Three Strand: Starting on the right side, cross the right strand over the middle strand so it now sits in the middle. Then take the left strand and cross it over the middle strand, to now become the middle strand. Repeat alternating right, then left till you reach the end of the dough. Pinch the ends together and fold them under and tuck under the loaf. Gently place on prepared baking sheet.

Yeast: For this recipe I used dry active yeast, which means you need to activate it. Which means you will definitely want to mix it with the warm water first to feed it and to get it going. Instant yeast will also work with this recipe and you do not have to activate with warm water before mixing it into your bread dough.Warm Water: Make sure your water is below 110 degrees F before you add the yeast or you’ll kill it. But also make sure it’s above 80 degrees F or it won’t activate it, it’ll be too cool. If you have a thermometer use it for best results.Oil: Unlike a Brioche bread which calls for butter, a Challah uses oil to create moisture and richness.Kneading: Be sure to knead the bread for a good 5 minutes with the mixer or 10 minutes by hand. It’s a good arm work out by the way. This develops the gluten which is essential for a good bread.Egg Wash: Brush with egg wash before the second rise, it will add moisture to the bread and give it a nice glossy shine when baked. You can re-apply the egg wash if you desire right before baking.How to Know Your Bread Is Done: Insert an instant read thermometer into the center of your bread in the middle of the loaf. The internal temperature of a properly cooked loaf will be between 190 and 210 degrees. This will ensure your dough is not raw when you cut into it.

Variations For Your Challah Bread

When it comes to baking Challah bread the tradition keeps it pretty basic but also pretty delicious.

Add ins: During Rosh Hashanah the dough will be filled with raisins golden or regular and rolled into a crown. This is a great sweet addition. You can also mix in mini chocolate chips into your loaf.Toppings: After you use the egg wash sprinkle on sesame seeds, poppy seeds or even pumpkin seeds for bit of crunch to the crumb. Cinnamon and sugar also make a great sweet topping.Richer: If you want an even richer loaf, add another egg to the dough.Sweet: Use ⅓ cup of honey instead of brown sugar as your sweetener.

How To Braid A Six Strand Challah Bread

This isn’t as scary as it sounds or looks, and the result is absolutely beautiful. Don’t stress it too much and have fun with it. Your Challah bread will taste amazing however it looks. Six Strand Braid: For starters it is important to remember that you always start with the strand that is furthest to the right. Now memorize this saying to repeat as you braid, “over 2, under 1, over 2” Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided. Tuck the ends under the loaf and place on prepared baking sheet.

Store: Keep Challah bread tightly wrapped at room temperature for 4 days. Use for french toast, and sandwiches.Freeze: Tightly wrap the loaf in plastic wrap and then place in a freezer safe bag for up to 3 months. Thaw on the counter before using.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.