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Freshly baked bread loaf with slices on a marble board, set in a cozy kitchen with eggs and rustic decor behind.
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
Cook Time 30 minutes
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.