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How to Bake Challah Bread
Challah starts with enriched dough—eggs, oil, and honey make it tender and golden. Mix, knead until smooth, let it rise twice, braid into your chosen pattern, brush with egg wash, and bake until deep golden brown. The key is proper kneading and not rushing the rises.
- Total time: 3 hr 30 min
- Hands-on: 30 min
- Serves: 1
- Difficulty: Medium
Ingredients
- 1 packet active dry yeast
- 1 tablespoon sugar
- ¼ cup warm water
- 4 cups bread flour
- 1 teaspoon salt
- 3 eggs
- ¼ cup vegetable oil
- ¼ cup honey
- 1 egg
- 1 tablespoon water
Step by step
- Make the dough. Dissolve 1 packet active dry yeast and 1 tablespoon sugar in ¼ cup warm water. Let foam for 5 minutes. In a large bowl, whisk 4 cups bread flour with 1 teaspoon salt. Make a well in center and add the yeast mixture, 3 beaten eggs, ¼ cup vegetable oil, and ¼ cup honey. Mix with a wooden spoon until shaggy dough forms.
- Knead the dough. Turn onto floured surface and knead 8-10 minutes until smooth and elastic. The dough should spring back when poked. Add flour gradually if sticky, but keep it soft—challah should never be stiff. Form into a ball.
- First rise. Place dough in oiled bowl, cover with damp towel, and let rise in warm spot until doubled, about 1-2 hours. Press two fingers into center—if indentations remain, it's ready.
- Divide and rest. Punch down dough and turn onto lightly floured surface. Divide into desired number of strands—3, 4, or 6 depending on your braid. Roll each piece into a rope about 16 inches long, keeping them even in thickness. Let rest 10 minutes.
- Braid the loaf. For a 3-strand braid: lay strands side by side, pinch tops together, then alternate crossing the right strand over center, then left over center. Pinch bottom ends and tuck both ends under. Place on parchment-lined baking sheet.
- Second rise. Cover braided loaf with clean towel and let rise until puffy and increased by half, 45 minutes to 1 hour. Don't let it over-proof or it will collapse in the oven.
- Egg wash and bake. Preheat oven to 350°F. Beat 1 egg with 1 tablespoon water and brush gently over entire loaf. Sprinkle with sesame or poppy seeds if desired. Bake 30-40 minutes until deep golden brown and hollow-sounding when tapped on bottom.
Tips & troubleshooting
- Room temperature eggs mix more easily—take them out 30 minutes before starting
- If your kitchen is cold, place the rising bowl on top of the refrigerator or near a warm oven
- Challah freezes beautifully—wrap cooled loaf tightly and freeze up to 3 months
- Day-old challah makes exceptional French toast
- Test doneness with an instant-read thermometer—internal temperature should reach 190°F
Variations
- Six-strand braid. Divide dough into 6 pieces for an intricate braid. Number strands 1-6 from left to right, then follow this pattern: 6 over 1, 2 over 6, 1 over 3, 5 over 1, 6 over 4. Repeat until complete.
- Round challah. For holidays, braid three long ropes and coil into a spiral, tucking the end underneath. Symbolizes the cycle of the year.
- Chocolate chip challah. Knead ½ cup mini chocolate chips into dough after first rise. Perfect for weekend breakfast or dessert.
Questions
- Why is my challah dense instead of fluffy?
- Usually from too much flour or insufficient kneading. The dough should be soft and slightly tacky. Knead until it passes the windowpane test—stretch a small piece until thin enough to see through without tearing.
- Can I make the dough ahead of time?
- Yes. After the first rise, punch down and refrigerate up to 2 days. Bring to room temperature before shaping and allow extra time for the second rise.
- My braid came apart while baking. What happened?
- The strands weren't pinched together well enough at the ends, or the dough over-proofed. Make sure to seal the ends firmly and tuck them under the loaf.
- How do I know when it's fully baked?
- The crust should be deep golden brown and sound hollow when tapped on the bottom. If you're unsure, use a thermometer—the center should reach 190°F.