Classic Challah Bread Recipe with Traditional Twist

Challah bread recipe offers a rich, soft Jewish egg bread with a golden crust. This version uses a 6-strand braid, warm spices, and optional sesame seeds to elevate the traditional loaf. Makes 2 loaves of perfect French toast or shabbat bread.

Table of Contents

Prep Time	30 min
Cook Time	35 min
Total Time	2 hrs 5 min
Servings	8 slices
Difficulty	Intermediate
Cuisine	Jewish

Why This Recipe Works: A Home Baker’s Experience

This recipe succeeds because of its balanced hydration levels and double-rise technique. The combination of vegetable oil and eggs creates a moist, soft crumb that stays fresh for days. I’ve accidentally under-kneaded dough before, but this method’s flexibility prevents tough bread.

The 6-strand braid maintains its shape through both rises, and the egg wash creates a professional glossy crust. When making for Shabbat, I appreciate the flexibility – this recipe can be made in a stand mixer or by hand.

Ingredients

Ingredient	Quantity	Notes
Warm water	1 ¾ cups	105°F for yeast activation
Active dry yeast	1 ½ Tbsp	Can substitute rapid-rise yeast
Sugar	½ cup + 1 Tbsp	Use granulated sugar or maple for vegan option
Vegetable oil	½ cup	Can substitute melted coconut oil
Large eggs	4 (plus 1 for egg wash)	Can substitute flax eggs for vegan version
Salt	1 Tbsp	Use fine sea salt for precise measurement
All-purpose flour	8-8½ cups	Can substitute spelt flour for whole grain twist
Sesame seeds	Optional	Traditional topping for Passover

Step-by-Step Instructions

Prepare the Dough

1. 1. Dissolve yeast in warm water with 1 Tbsp sugar. Let sit 5 minutes until foaming
   2. Add oil, 4 eggs, remaining sugar, and salt to activated yeast
   3. Gradually add flour (1 cup at a time) until soft dough forms

First Rise

1. 1. Oil bowl, cover with plastic, and let rise 1 hour in warm spot
   2. Punch down dough, cover again, and let rise 30 minutes more

Shape the Braids

1. 1. Divide dough into two equal portions
   2. Create 6 equal strands per loaf (16 inches each)
   3. Pinch top ends together to form braid base
   4. Alternate right and left strands for 6-strand braid pattern

Final Proof and Baking

1. Place braided loaves on parchment-lined baking sheet
2. Brush with egg wash, let rise 1 hour
3. Preheat oven to 375°F, bake 30-35 minutes until golden
4. Cool 15 minutes before slicing

Chef Tips for Perfect Results

• Use a candy thermometer to check water temperature stays at 105°F
• Knead dough until it passes the windowpane test (stretches without tearing)
• Vigorously brush egg wash into braid crevices for even color
• Swaddle large loaves in dishtowels during final rise for full expansion
• Insert instant-read thermometer: bread is done at 190°F

Common Mistakes to Avoid

• Under-proofing dough: bread will be dense and tight. Fix by extending rising time by 20 minutes
• Using room temperature instead of warm water: slows yeast activation. Fix by warming water to exactly 105°F
• Over-flouring dough during shaping: creates dry texture. Fix by flouring surface, not the dough itself
• Opening oven door during first 15 minutes of baking: causes braid to collapse. Fix by letting loaves bake undisturbed

Variations and Substitutions

Ingredient	Substitution	Impact on Flavor
Regular sugar	Agave nectar	Creates slightly stickier consistency
Whole eggs	Chia seed gel	Richness is more pronounced
All-purpose flour	Spelt flour	Nutty flavor becomes more prominent

Serving Suggestions and Pairings

Perfect for Shabbat dinner with pickled herring or lox, or serve as French toast with fresh berries. For casual meals, pair with fresh garlic soup or orange juice. The loaves freeze well for up to 3 months – great for holiday planning!

Looking for inspiration? Try our Pineapple Chicken Kabobs for another bold dish that balances sweet and savory flavors beautifully.

Storage and Reheating

Method	Duration	Instructions
Room temperature	3 days	Wrap in kitchen towel
Freezer	3 months	Wrap in foil then freezer bags
Reheating	N/A	Preheat oven 350°F, heat 10 minutes

Nutritional Information

Nutrient	Amount per Serving
Calories	350
Protein	10g
Fat	12g
Carbohydrates	50g
Fiber	2g
Sugar	9g
Sodium	300mg

Frequently Asked Questions

Can I make this gluten-free?

Yes, use gluten-free all-purpose flour blend. Add ½ tsp xanthan gum to replace the binding properties of wheat.

How do I know when the bread is done?

Bread is fully baked when golden brown and an instant-read thermometer registers 190°F at center.

Why did my braids collapse during baking?

Check oven temperature with probe thermometer and avoid opening oven door first 15 minutes. Loaves need stable heat to set shape.

Can I make this in advance?

Yes, make and refrigerate shaped loaves overnight. Let rise at room temperature 1 hour before baking.

How should I store day-old challah?

Freeze in airtight bags for up to 3 months. Reheat in oven to restore freshness.

This classic challah recipe combines tradition with modern baking techniques for perfect results every time. The harmonious blend of eggs, oil, and precise rising creates a luxurious yet adaptable loaf that honors its heritage while offering fresh possibilities for customization. Whether browning butter for French toast or slicing for sandwiches, this bread brings joy to every meal.

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