Challah Bread

Imagine a loaf of bread so soft, golden, and beautifully braided that your kids' eyes light up before they even taste it. Challah Bread is that kind of magic, slightly sweet, tender, and perfect for breakfasts, sandwiches, or family gatherings. Baking it together is simple, fun, and a little moment of joy everyone in the family can enjoy.

Challah is often enjoyed on special occasions, family breakfasts, or holiday tables. Its braided shape and slightly sweet flavor make it a fun and festive bread that kids love to see and eat.

This Challah Bread was inspired by other family‑friendly bread recipes on the site and goes nicely with easy toasty bites like the Savory Burrata Toast with Roasted Tomatoes & Basil Drizzle, where crisp bread is topped with creamy burrata, roasted tomatoes, and fresh basil, a great side or light lunch idea. 

Ingredients

• All-purpose flour forms the structure of the bread.
• Sugar adds a touch of sweetness the whole family will enjoy.
• Active dry yeast helps the dough rise and gives it a soft texture.
• Warm water activates the yeast for a fluffy loaf.
• Eggs adds richness and tenderness.
• Vegetable oil keeps the bread soft and moist.
• Salt balances the sweetness and enhances flavor.
• Egg yolk & reserved egg white for enriching the dough and brushing the top for a shiny finish.

See recipe card for quantities.

How to Make Challah Bread

In a bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes foamy.

Add the eggs, egg yolk, vegetable oil, and salt to the bowl. Mix well. Slowly add the flour, a little at a time, until a dough starts to form.

Knead the dough for 8-10 minutes, until it feels smooth and stretchy.

Place the dough in a greased bowl, cover it, and let it rise for 1-2 hours, or until it has doubled in size.

Gently punch down the dough. Divide it into 3 equal portions. Roll each portion into a long rope, then braid the ropes together to form a loaf.

Place the braided dough on a baking sheet lined with parchment paper.

Cover lightly and let it rise for another 45 minutes.

Preheat the oven to 180°C (350°F). Brush the loaf with the reserved egg white. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped.

Let the bread cool before slicing.

Hint: For extra shine, you can brush a little honey water on top after baking.

Substitutions & Variations

• Gluten-free: Use a gluten-free flour mix to make the bread suitable for everyone.
• Vegetarian: Already vegetarian-friendly.
• Extra flavor: Sprinkle sesame seeds or poppy seeds on top before baking.
• Kid-friendly: Let kids braid the dough, it's fun and makes them feel involved.

FAQ

Printable Recipe

📖 Recipe

Tina

Challah Bread

Challah bread is a yeast bread made with eggs and oil, shaped into a braid, and baked until the crust turns deep golden. The dough rises twice, creating a soft, slightly sweet loaf with a tender crumb that slices clean and holds its shape. Its rich flavor and beautiful braid make it perfect for family meals or special occasions.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Servings: 10 slices

Course: Bread, Side Dish

Cuisine: Eastern European, Jewish

Ingredients Method

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

Method

 

1. In a bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes foamy.
2. Add the eggs, egg yolk, vegetable oil, and salt to the bowl. Mix well. Slowly add the flour, a little at a time, until a dough starts to form.
3. Knead the dough for 8-10 minutes, until it feels smooth and stretchy.
4. Place the dough in a greased bowl, cover it, and let it rise for 1-2 hours, or until it has doubled in size.
5. Gently punch down the dough. Divide it into 3 equal portions. Roll each portion into a long rope, then braid the ropes together to form a loaf.
6. Place the braided dough on a baking sheet lined with parchment paper.
7. Cover lightly and let it rise for another 45 minutes.
8. Preheat the oven to 180°C (350°F). Brush the loaf with the reserved egg white. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped.
9. Let the bread cool before slicing.

How to Store Challah Bread

Keep the bread in an airtight container or wrapped in a kitchen towel at room temperature for 2-3 days. For longer storage, freeze as described above.

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