Classic Braided Challah Bread
This Classic Braided Challah Bread is soft, slightly sweet, and rich from the eggs, which makes it perfect for weekends, holidays, or anytime you want a loaf that feels a little special. I love challah because it's not complicated, but the braid makes it look like you spent hours in the kitchen (even if you didn't). It bakes up golden and fluffy, slices beautifully, and it's one of those breads that works for breakfast, sandwiches, and French toast the next day.
Challah is a traditional Jewish bread, often made for special occasions like Shabbat or holidays. Its braided design is not only beautiful but also fun to make. With a little patience, you'll have a loaf that feels fancy but tastes like a cozy homemade treat.
Quick Look
- Prep time: 20 mins
- Cook time: 25-30 mins
- Rising time: 1-2 hours + 45 mins
- Servings: 8-10 slices
- Main ingredients: Flour, eggs, yeast, sugar, oil
- Cooking method: Oven-baked 🡢
- Difficulty: Medium
- Serving ideas: Breakfast, sandwiches, holiday table centerpiece
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Classic Braided Challah Bread
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Classic Braided Challah Bread
- Other Delicious Recipes
- Classic Braided Challah Bread
- Need Help Tweaking This Recipe?
- Other Recipes You'll Love
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
Important Ingredients
- All-purpose flour the base for a tender and elastic dough.
- Sugar adds a touch of sweetness to the bread.
- Active dry yeast helps the dough rise beautifully.
- Warm wate activates the yeast.
- Eggs & egg yolk enrich the dough for a soft crumb.
- Vegetable oil keeps the bread moist.
- Salt balances the flavor and strengthens the dough.
See recipe card for quantities.
Substitutions & Variations
- Gluten-free: Use a blend suitable for yeast breads.
- Egg-free: Substitute with a flax or chia egg for vegan options (texture will differ).
- Flavor twist: Add raisins, cinnamon, or sesame seeds on top.
- Inspired pairing: Serve with creamy butter or brioche-inspired breakfast spreads.
How to Make Classic Braided Challah Bread
Step 1: In a mixing bowl, stir together warm water, sugar, and yeast (Image 1). Let it rest for 5-10 minutes until it becomes foamy.
Step 2: Add the eggs, egg yolk, oil, and salt. Mix well. Gradually add the flour (Image 2), a little at a time, until the dough forms (Image 3).
Step 3: Knead the dough for 8-10 minutes until it's smooth (Image 3) and elastic.
Step 4: Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size (Image 4).
Step 5: Punch down the dough gently. Divide it into three equal pieces. Roll each into a rope (Image 5) and braid them together.
Step 6: Put the braided loaf on a parchment-lined baking sheet (Image 6). Cover lightly and let it rise again for 45 minutes.
Step 7: Preheat your oven to 180°C (350°F). Brush the loaf with the reserved egg white (Image 7). Bake for 25-30 minutes until golden and hollow-sounding when tapped.
Step 8: Let the bread cool completely (Image 8) before slicing and serving.
Hint: If your kitchen is cold and your dough is rising slowly, move it to a slightly warmer spot. I often place the covered bowl in the oven with the light on (oven off) to speed things up gently. Also, don't be tempted to add too much extra flour while kneading. Challah dough should feel soft and slightly tacky, and it will become smoother as you knead.
💭Crucial Success Tips
The biggest secret to a beautiful challah is giving it enough time to rise. If you rush the rises, the loaf can end up dense instead of fluffy. The second big thing is the egg wash. Brushing the loaf right before baking gives you that classic glossy finish, and it also helps toppings like sesame seeds stick. Finally, braid loosely, not tightly. The dough needs room to expand as it rises and bakes, and a tight braid can make the loaf look squished.
Recipe FAQs
Yes. After kneading, you can refrigerate the dough for an overnight rise (8-12 hours). Let it come back closer to room temperature, then shape, proof, and bake as usual.
The most common reasons are inactive yeast or water that was too hot or too cold. Yeast likes warm water (not hot), and the dough rises best in a warm, draft-free spot.
Store it tightly wrapped at room temperature. Slicing only what you need also helps keep it from drying out. If it starts to feel a little stale, toast it or turn it into French toast.
How To Store Classic Braided Challah Bread
Store in an airtight container at room temperature for 2-3 days. Avoid refrigerating to maintain softness.
Other Delicious Recipes
- Fast Sourdough Bread Recipe
- Hybrid Sourdough Bread (With Yeast)
- 3-Step Sourdough in Under 4 Hours
- Dinkelbrötchen (Sourdough Spelt Rolls)
If you tried this Classic Braided Challah Bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Classic Braided Challah Bread
Ingredients
- 4 cups all-purpose flour
- ¼ cup sugar
- 2 ¼ teaspoon active dry yeast 1 packet
- 1 cup warm water
- 2 eggs
- 1 egg yolk reserve the white for egg wash
- ¼ cup vegetable oil
- 1 ½ teaspoon salt
Instructions
- In a mixing bowl, stir together warm water, sugar, and yeast. Let it rest for 5-10 minutes until it becomes foamy.
- Add the eggs, egg yolk, oil, and salt. Mix well. Gradually add the flour, a little at a time, until the dough forms.
- Knead the dough for 8-10 minutes until it's smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
- Punch down the dough gently. Divide it into three equal pieces. Roll each into a rope and braid them together.
- Put the braided loaf on a parchment-lined baking sheet. Cover lightly and let it rise again for 45 minutes.
- Preheat your oven to 180°C (350°F). Brush the loaf with the reserved egg white. Bake for 25-30 minutes until golden and hollow-sounding when tapped.
- Let the bread cool completely before slicing and serving.
