Easy Homemade Challah Bread Recipe

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There’s nothing quite like the smell of freshly baked bread wafting through your home. And when that bread is challah, a rich and slightly sweet Jewish egg bread, the experience is even more special. Whether you're celebrating a holiday or simply craving a delicious, comforting loaf, this easy homemade challah recipe will guide you through each step, ensuring a perfect bake every time.

What is Challah?

Challah is a traditional Jewish bread, often braided, and typically eaten on Sabbath and Jewish holidays (except Passover). It's made with eggs, which gives it a rich flavor and tender crumb. The braiding symbolizes love and unity, making it a beautiful and meaningful addition to any table.

Ingredients You'll Need

  • 4 cups (500g) bread flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) warm water (105-115°F)
  • 1/4 cup (60ml) vegetable oil, plus more for greasing
  • 2 large eggs, plus 1 for egg wash

Optional Ingredients:

  • Sesame seeds or poppy seeds for topping
  • Raisins or chocolate chips for added sweetness

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it might be old, and you'll need to start with a fresh packet.

Step 2: Combine Wet and Dry Ingredients

Add the oil and eggs to the yeast mixture. Whisk until well combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. You can do this by hand or with a stand mixer using a dough hook.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly sticky but manageable. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Step 4: First Rise

Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This process allows the yeast to work its magic, creating air pockets that give the challah its light and airy texture.

Step 5: Divide and Shape the Dough

Punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into three or six equal pieces, depending on the braid you want to create. Roll each piece into a long strand, about 12-14 inches long.

Braiding Instructions:

  • For a 3-strand braid: Pinch the strands together at one end. Braid the strands as you would with hair, bringing the right strand over the middle, then the left strand over the new middle, and repeat. Pinch the ends together to seal.
  • For a 6-strand braid: Pinch the strands together at one end. Bring the rightmost strand over the two strands next to it. Then, bring the leftmost strand over the two strands next to it. Repeat this process until you reach the end, then pinch the ends together to seal.

Step 6: Second Rise

Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel. Let it rise for another 30-45 minutes, or until it looks puffy.

Step 7: Egg Wash and Bake

Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg with a tablespoon of water to create an egg wash. Gently brush the egg wash over the entire surface of the challah. If desired, sprinkle with sesame seeds or poppy seeds.

Bake for 30-35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with aluminum foil.

Step 8: Cool and Enjoy

Let the challah cool on a wire rack before slicing and serving. Enjoy it fresh, toasted, or use it to make delicious French toast!

Tips for the Perfect Challah

  • Use Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps create a chewier, more structured loaf.
  • Don't Overknead: Overkneading can result in a tough challah. Knead until the dough is smooth and elastic, but not excessively.
  • Warm Environment: Ensure a warm environment for rising to help the yeast do its job effectively. A slightly warm oven (turned off) or a sunny spot can work wonders.
  • Egg Wash: Don't skip the egg wash! It gives the challah a beautiful, glossy finish.

Variations

  • Sweet Challah: Add more sugar or honey to the dough for a sweeter loaf.
  • Savory Challah: Incorporate herbs like rosemary or thyme into the dough for a savory twist.
  • Chocolate Challah: Swirl chocolate ganache or Nutella into the dough before braiding for a decadent treat.

Serving Suggestions

Challah is incredibly versatile. Here are a few ways to enjoy it:

  • Freshly Sliced: Enjoy it plain or with butter, jam, or honey.
  • French Toast: Challah makes exceptional French toast due to its rich, eggy flavor.
  • Sandwiches: Use it for sandwiches with your favorite fillings.
  • Bread Pudding: Incorporate it into bread pudding recipes for a comforting dessert.

Make it yours!

This challah recipe is a fantastic starting point, feel free to experiment with different flavors and toppings to make it your own. Whether you're a seasoned baker or new to bread making, the joy of creating a beautiful, homemade challah is truly rewarding.

So, gather your ingredients, preheat your oven, and get ready to enjoy the delightful aroma and taste of homemade challah bread!