The Challah Bread Recipe You Will Swear By

  • Classic challah bread is delicious for just about any occasion, but it’s usually made for major Jewish holidays and special occasions. Personally, I’d like to make a loaf of challah bread to go with any meal from now on! I even used leftover challah to make the most delicious French toast! The classic braided challah bread has a six-strand braid (but you can make it with just three). It’s somewhat similar to brioche bread because it’s an enriched dough, which means it’s mixed with eggs and oil as well as a bit more sugar than most other bread doughs. Ultimately, challah is a great beginner-friendly bread to try!


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    My braid was certainly not perfect, but it was the most delicious bread I’ve personally made. The crusty artisan and French loaves I’ve been making just don’t compare to this challah bread! When it’s baked perfectly, you see this beautiful dark golden colour all over the loaf from the egg white wash. It’s soft and flavorful from the enriched dough.

    For best results, enjoy the challah loaf when it’s still nice and warm! Serve with a little butter as a side for your favourite dinner, or slice the bread to use for sandwiches. There’s no wrong way to enjoy it, and there’s no doubt it’ll be gone quickly.

    Here’s how to make your own challah bread:

    challah bread

    Easy Challah Bread

    Classic challah bread is delicious for just about any occasion, […]



    • 1 cup warm water (about 100 degrees)
    • 2 teaspoons active dry yeast (approx 1 packet)
    • 4 - 4 1/2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 2 teaspoons salt
    • 2 large eggs
    • 1 large egg yolk (reserve egg white for egg wash)
    • 1/4 cup vegetable or canola oil


    Note, make sure your yeast is not past its expiration date or it may not work as intended.

    Step 1: Combine the warm water, yeast and a pinch of sugar in a small bowl. Mix lightly and set aside for about 5 minutes until the top develops a bit of foam.

    Step 2: In a large bowl or the bowl of a stand mixer, whisk together 4 cups of flour, sugar and salt.

    Step 3: Create a well in the center of the dry ingredients, and add the whole eggs, yolk and oil. Mix with a spoon or spatula until combined. The mix will still be dry and lumpy.

    Step 4: Once the yeast mixture is ready, pour in over the flour mixture. Mix until a wet, shaggy dough forms. Scrape the sides and stop when dry ingredients are mixed.

    Step 5: With a dough hook attachment on your mixer, knead the dough on low speed for 6-8 minutes, adding additional flour one tablespoon at a time as needed. Otherwise, knead the dough by hand for about 10 minutes. Add enough flour to make the dough no longer sticky but still lightly tacky. Once it's kneaded, it should be soft and hold the shape of a ball. 

    Step 6: Move the dough to a lightly oiled bowl. Cover and rest in a warm place for at least 1 1/2 hours until it has doubled in size.

    Step 7: Then divide the dough into six equal sized pieces for a six-strand braid or three pieces for a three-strand braid. Carefully roll the dough into ropes 16-18 inches long. If they do not hold the shape, allow the dough to rest 5 more minutes.

    Step 8: Line a baking sheet with a silicone mat or parchment paper. Arrange the ropes of dough together and pinch the tops together. Lay flat and create the braid of your choice.  Then cover and let the challah bread size for about one more hour. 

    Step 9: Preheat the oven to80 degrees C. Then mix the reserved egg white with about 2 teaspoons of water. Brush it all over the risen loaf, including down the sides into the braided crevices. 

    Step 10: Bake the challah for approximately 30 minutes, turning halfway through. The bread is ready with is browned all over and has an internal temperature of 190 degrees F.

    Let the bread cool at room temperature. Serve warm as a side with dinner or use leftovers to make sandwiches or French toast!

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