Go Back Email Link
–+ servings
Best Challah Recipe!

Challah Recipe

A Stunning and Tasty Bread Challah is a type of bread that's as nice to look at as it is to eat. With its beautiful braids and golden shine, it's perfect for all kinds of celebrations, from a Hanukkah dinner to a casual Sunday meal. When you cut into a loaf of challah, you’ll find a soft, slightly sweet interior.
Hit the Rating button
Print Pin
Course: Breads
Cuisine: Jewish
Calories: 283kcal
Author: Anne Carter
Servings: 10

Equipment

Ingredients

  • 1 cup lukewarm water
  • 2 tsps active dry or instant yeast
  • 4 to 4 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsps salt
  • 2 large eggs
  • 1 large egg yolk reserve the white for the egg wash
  • 1/4 cup neutral-flavored vegetable oil

Instructions

  • Activate the yeast. Add the yeast to a small bowl with the water and a pinch of sugar. Let it sit for 5 to 10 minutes until it forms a frothy layer on top. If it doesn't, your yeast might be expired, and you'll need new yeast.
    Activate the yeast. Add the yeast to a small bowl with the water and a pinch of sugar. Let it sit for 5 to 10 minutes until it forms a frothy layer on top. If it doesn't, your yeast might be expired, and you'll need new yeast.
  • Mix the dry ingredients. In a stand mixer or a large bowl, combine 4 cups of flour, sugar, and salt.
    Mix the dry ingredients. In a stand mixer or a large bowl, combine 4 cups of flour, sugar, and salt.
  • Add the eggs and oil. Make a well in the flour and add the eggs, yolk, and oil. Mix them together to form a thick, slightly lumpy mixture.
    Add the eggs and oil. Make a well in the flour and add the eggs, yolk, and oil. Mix them together to form a thick, slightly lumpy mixture.
  • Add the yeast and make the dough. Pour in the yeast mixture and mix everything together until it forms a rough dough.
    Add the yeast and make the dough. Pour in the yeast mixture and mix everything together until it forms a rough dough.
  • Knead the dough. Use the mixer with a dough hook to knead for 6 to 8 minutes, or do it by hand for about 10 minutes. If the dough is too sticky, add a little more flour. It’s done when it's smooth and holds its shape.
    Knead the dough. Use the mixer with a dough hook to knead for 6 to 8 minutes, or do it by hand for about 10 minutes. If the dough is too sticky, add a little more flour. It’s done when it's smooth and holds its shape.
  • Let the dough rise. Put the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place for about 1 1/2 to 2 hours, or until it doubles in size.
    Let the dough rise. Put the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place for about 1 1/2 to 2 hours, or until it doubles in size.
  • Divide and roll into ropes. Split the dough into 3 or 6 pieces, depending on the braid you want. Roll each piece into a long rope, about 16 inches long. If they keep shrinking, let them rest for a few minutes and try again.
    Divide and roll into ropes. Split the dough into 3 or 6 pieces, depending on the braid you want. Roll each piece into a long rope, about 16 inches long. If they keep shrinking, let them rest for a few minutes and try again.
  • Braid the dough. For a 3-strand braid, weave the ropes together like you would braid hair, and pinch the ends when you finish. For a 6-strand braid, the pattern is "over two, under one, over two."
    Braid the dough. For a 3-strand braid, weave the ropes together like you would braid hair, and pinch the ends when you finish. For a 6-strand braid, the pattern is "over two, under one, over two."
  • Let the challah rise again. Put the braided loaf on a parchment-lined baking sheet, cover with a towel, and let it rise until it becomes puffy, about 1 hour.
    Let the challah rise again. Put the braided loaf on a parchment-lined baking sheet, cover with a towel, and let it rise until it becomes puffy, about 1 hour.
  • Brush with egg white and bake. Preheat your oven to 350°F about 20 minutes before baking. Brush the loaf with the egg white and bake for 30 to 35 minutes, until it’s golden brown and reads 190°F inside. Cool on a rack, then slice and enjoy!
    Brush with egg white and bake. Preheat your oven to 350°F about 20 minutes before baking. Brush the loaf with the egg white and bake for 30 to 35 minutes, until it’s golden brown and reads 190°F inside. Cool on a rack, then slice and enjoy!

Notes

Proof the Yeast with Warm Water: Make sure the water is lukewarm, not hot, to activate the yeast. If it doesn't get frothy within 10 minutes, you might need new yeast.
Knead Until Smooth and Elastic: Knead the dough thoroughly, either with a stand mixer or by hand, to ensure it's smooth and elastic before letting it rise.
Braid Tightly and Evenly: When braiding, ensure the strands are even and braid tightly to maintain a consistent shape during baking.

Nutrition

Serving: 100g | Calories: 283kcal | Carbohydrates: 46g | Protein: 7.3g | Fat: 7.4g | Saturated Fat: 1g | Sodium: 231.9mg | Fiber: 1.6g | Sugar: 5.2g