Easy Challah Bread

Easy Challah Bread
  • PREP TIME
    25 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    2 hrs 40 mins
  • SERVING
    10 People
  • VIEWS
    217

Embark on a baking adventure with this straightforward recipe for challah bread. The result is a beautiful, braided loaf with a delectable golden crust, perfect for sharing or savoring all on your own.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    79 mg
  • Fiber
    1 g
  • Protein
    7 g
  • Saturated Fat
    1 g
  • Sodium
    265 mg
  • Sugar
    4 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all of your ingredients to ensure a smooth baking process.

Image Step 02
02 Step

Recipe View In a large bowl, combine the warm water and yeast. Allow the mixture to stand until a creamy layer develops on top, approximately 10 minutes. This indicates that the yeast is active.

Image Step 03
03 Step

Recipe View Stir in the honey and salt until they are fully dissolved. Incorporate the beaten eggs into the mixture.

Image Step 04
04 Step

Recipe View Gradually add the flour, one cup at a time, mixing until a sticky dough forms. Sprinkle the dough with additional flour and knead until it becomes smooth and elastic, about 5 minutes.

Image Step 05
05 Step

Recipe View Shape the dough into a compact round. Place it in an oiled bowl, turning it several times to coat the surface with oil. Cover the bowl with a damp cloth and let it rise in a warm place until it has doubled in size, typically 45 minutes to 1 hour.

Image Step 06
06 Step

Recipe View Once the dough has risen, punch it down gently to release the air. Divide the dough into 3 equal-sized pieces.

Image Step 07
07 Step

Recipe View On a floured surface, roll each piece of dough into ropes about the thickness of your thumb and approximately 12 inches long. Note that the ropes should be slightly thicker in the middle and thinner at the ends.

Image Step 08
08 Step

Recipe View Pinch the three ropes together at the top to secure them. Begin braiding by taking the strand on the right and moving it over the middle strand (which then becomes the new middle strand).

Image Step 09
09 Step

Recipe View Next, take the strand farthest to the left and move it over the new middle strand.

Image Step 10
10 Step

Recipe View Continue braiding, alternating sides each time, until the entire loaf is braided. Pinch the ends together and fold them underneath the loaf for a clean and finished appearance.

Image Step 11
11 Step

Recipe View Place the braided loaf on a baking sheet lined with parchment paper. Brush the top generously with the beaten egg yolk. Preheat your oven to 350 degrees F (175 degrees C).

Image Step 12
12 Step

Recipe View Bake the challah in the preheated oven until the top turns a rich golden brown and the loaf sounds hollow when tapped with a spoon, about 30 to 35 minutes. Let it cool on a wire rack before slicing and serving.

For a richer flavor, try using bread flour instead of all-purpose flour.
If the dough is too sticky, add flour one tablespoon at a time until it becomes manageable.
Ensure the water is not too hot, as this can kill the yeast. Aim for a temperature of around 100 degrees F (40 degrees C).
The egg wash is essential for achieving that beautiful golden crust. Don't skip it!
If you desire a sweeter challah, increase the amount of honey slightly.

Bria Sauer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 72 Ratings)
Total Reviews: (8)
  • Keagan Crona

    This recipe was so easy to follow! My challah came out perfectly golden and delicious.

  • Reyna Nikolaus

    The instructions were clear and concise. Even a beginner baker like me could make it successfully.

  • Nat Baumbach

    Instead of honey I used maple syrup, turned out amazing.

  • Mitchel Fay

    I've tried other challah recipes before, but this one is the best. The bread is so soft and flavorful.

  • Garry Spencer

    Great recipe! I will definitely be making this again.

  • Erik Yundt

    I added a sprinkle of sesame seeds on top before baking, and it added a nice touch.

  • Leland Koelpin

    My family loved this challah! It was a big hit at our Shabbat dinner.

  • Oscar Bednar

    I let the dough rise for a little longer than the recipe suggested, and it made the bread even lighter and fluffier.

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