Name: Homemade Challah Bread Recipe
Prep time: 20 min
Cook time: PT-491887H25M31S
Total time: PT-491887H25M31S
Cuisine: Jewish
Ingredients: 500g strong white bread flour, plus extra for dusting; 70g caster sugar; 7g sachet fast-action dried yeast; 2 eggs, beaten; 70ml sunflower oil, plus extra for the bowl; 3 tsp fine salt; 200ml lukewarm water, plus a couple tablespoons for yeast activation; 1 tbsp poppy seeds or sesame seeds

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Introduction

Challah is a traditional Jewish braided bread known for its soft, slightly sweet crumb and beautiful golden crust. This recipe guides you through making a fluffy, flavorful loaf perfect for any occasion.

A golden-brown braided bread loaf resting on a black cooling rack, each of the three thick braids having a shiny surface sprinkled evenly with toasted sesame seeds. The bread's edges have a darker crust while the inside of each braid is a lighter golden color, showing contrast and texture. The cooling rack sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)
3 tsp fine salt
Water (lukewarm), about 200ml plus a few tablespoons

Instructions

Step 1: In a small bowl, combine the yeast with a pinch of caster sugar and a couple of tablespoons of lukewarm water. Stir to dissolve and let it sit for 10 minutes until foamy.
Step 2: In a large bowl, mix the flour, remaining caster sugar, and fine salt. Make a well in the center and add half the beaten egg, the yeast mixture, sunflower oil, and 200ml lukewarm water. Stir with a spoon, then mix by hand until the dough just comes together. Add a little more water if needed, but keep the dough moist, not soggy.
Step 3: Turn the dough onto a lightly floured surface. Knead with both hands for 10 minutes until smooth and slightly springy. Add minimal flour if sticky. Shape into a ball.
Step 4: Lightly oil a clean bowl. Roll the dough ball around in the oil to coat it. Cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size.
Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Line a baking sheet with baking parchment.
Step 6: Turn the risen dough onto a clean surface. Divide it into three equal pieces. Roll each into a long sausage shape about 25cm long, tapering the ends slightly.
Step 7: Lay the three dough pieces parallel with a couple of centimeters between them. Bring the top ends together and braid the strands down the length. Tuck the ends under to secure the loaf.
Step 8: Carefully transfer the braided loaf to the prepared baking sheet. Cover loosely with a clean tea towel and let rise for 40 minutes until puffy.
Step 9: Brush the remaining beaten egg all over the loaf, making sure to reach all crevices. Sprinkle with poppy or sesame seeds, if desired.
Step 10: Bake on the middle oven shelf for 25-30 minutes. Check after 15 minutes and cover the top with foil if it gets too dark. The challah is done when golden brown underneath and sounds hollow when tapped.
Step 11: Remove from oven and cool on a wire rack before serving.

Tips & Variations

Use bread flour for better gluten development and a chewier texture.
If you don’t have sunflower oil, light olive oil or vegetable oil works well.
Try adding raisins or a touch of cinnamon to the dough for a sweet twist.
For a richer crust, brush an extra egg yolk mixed with a little water before baking.
Save time by using instant yeast, but adjust the rising time as it may be faster.

Storage

Store challah wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped in foil and plastic for up to 3 months. To reheat, thaw at room temperature and warm gently in a low oven or toaster oven.

How to Serve

A freshly baked braided bread with a deep golden brown crust sprinkled evenly with sesame seeds rests on a black cooling rack. The bread has six plump, shiny, rounded sections woven together, each section showing the soft light brown bread beneath the shiny outer layer. The braid is thick and slightly tapered at the ends, with a smooth, glossy texture. The black rack contrasts with the bread’s warm colors, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make challah without eggs?

Yes, you can substitute the eggs with an equal amount of unsweetened applesauce or a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water). The texture will be slightly different but still delicious.

How do I know when the challah is fully baked?

The challah is done when the crust is golden brown and the bottom sounds hollow when tapped. An internal temperature of about 90°C (195°F) also indicates it’s fully baked.