Name: Easy Challah Bread Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: Jewish
Ingredients: 4 cups bread flour; 3 teaspoons fast-action yeast; 2 teaspoons fine salt; 5 tablespoons liquid honey; 1/3 cup light-tasting olive oil; 2 large eggs; 2 large egg yolks; 2/3 cup water, warmed to 115°F; 1 large egg yolk (beaten with a little water for egg wash)

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Introduction

Challah is a beautiful, braided bread traditionally enjoyed on special occasions. This easy challah recipe yields a soft, slightly sweet loaf with a golden crust, perfect for breakfast, sandwiches, or snacking.

The image shows a shiny, golden-brown braided loaf of bread resting on a black cooling rack. The bread has three thick, glossy strands tightly woven together, creating a smooth, even surface with a rich, warm color and slight texture from the baking process. The braid is plump and soft-looking, with a light sheen that reflects light evenly across its surface. Surrounding the bread are fresh green leaves and a dark grey cloth, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups bread flour
3 teaspoons fast-action yeast
2 teaspoons fine salt
5 tablespoons liquid honey
1/3 cup light-tasting olive oil
2 large eggs
2 large egg yolks
2/3 cup water
1 large egg yolk (for glazing)

Instructions

Step 1: Warm the water to 115°F to activate the yeast gently.
Step 2: In a large mixing bowl, combine the bread flour, salt, and yeast, placing the salt and yeast on opposite sides. Stir each gently with your finger. Add the honey, olive oil, eggs, and egg yolks.
Step 3: Gradually add the warm water while mixing on low speed using a stand mixer with a paddle attachment, or mix by hand. Add the water slowly to form a soft, slightly sticky dough; you may not need all the water.
Step 4: Knead the dough on medium-low speed with a dough hook for 5–7 minutes until smooth and glossy. Add flour by the spoonful if necessary. Alternatively, knead by hand on a floured surface for 10–15 minutes. Use the windowpane test to ensure it is kneaded enough.
Step 5: Shape the dough into a ball, place it in an oiled bowl, cover tightly with plastic wrap, and let it prove in a warm spot until doubled in size, about 1 1/2 to 2 hours.
Step 6: Turn the dough onto a floured surface and punch it down to release gas. Divide it into 5 equal pieces, weighing if desired, and roll each piece into a 20-inch rope.
Step 7: Line up the 5 ropes side by side and pinch them together at the top. Separate into two groups: two strands on the left and three on the right.
Step 8: Begin braiding by crossing the third strand from the right group over to the left group, then crossing the first strand from the left group over to the right. Continue this pattern until the loaf is fully braided. Pinch and tuck the ends underneath.
Step 9: Place the braided loaf on a lightly floured 11 by 17-inch cookie sheet. Cover with plastic wrap and let it prove again until doubled, about 1 hour.
Step 10: About 10 minutes before the second proof is complete, preheat the oven to 375°F.
Step 11: Beat 1 large egg yolk with a little water and brush it over the risen loaf for a shiny glaze.
Step 12: Bake the challah stacked on top of another cookie sheet at 375°F for 10 minutes. If it browns too quickly, cover loosely with foil, reduce the oven temperature to 325°F, and bake for 15–20 more minutes until golden and 190°F internally.
Step 13: Cool the bread completely on a wire rack for about 1 hour to set the texture before slicing and serving.

Tips & Variations

Use a kitchen scale to weigh dough portions for even braids and consistent baking.
If the dough is hard to roll into ropes, let it rest for a few minutes to relax the gluten.
For extra flavor, substitute half the water with warm milk or add a teaspoon of cinnamon to the dry ingredients.
Try topping with sesame or poppy seeds after brushing with egg wash for added texture.

Storage

Store challah bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic for up to 3 months. Thaw at room temperature and refresh in a warm oven if desired. Reheat slices gently in a toaster or oven.

How to Serve

A close-up shot of two woman's hands pulling apart a shiny, golden-brown braided bread loaf, revealing soft, fluffy, light yellow inside layers that look airy and delicate. The background is a white marbled texture with some green fern leaves nearby, adding a fresh natural touch. A white bowl with butter is slightly visible in the corner. The bread’s layers are thick, smooth, and glossy with a soft texture inside, showing the breaking point where the bread is torn open. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of fast-action yeast?

Yes, but dissolve active dry yeast in the warm water and let it bloom for 5–10 minutes before adding to the mix. This ensures the yeast is active and will help the dough rise properly.

What if my challah doesn’t rise enough?

Make sure your water is at the right temperature (around 115°F) to activate the yeast without killing it. Also, keep the dough in a warm, draft-free area for proving. If it’s too cold, rising will be slow or incomplete.