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Homemade Challah Bread Recipe

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★★★★★

4.7 from 85 reviews

This traditional Challah recipe offers a soft, slightly sweet braided bread perfect for any occasion. With a golden crust and tender crumb, it’s enriched with eggs and sunflower oil, and optionally topped with poppy or sesame seeds for added texture and flavor. The bread is made through simple yeast activation, hand kneading, and baking to achieve a beautiful, fluffy loaf.

Ingredients

Scale

For the Dough

  • 500g strong white bread flour, plus extra for dusting
  • 70g caster sugar
  • 7g sachet fast-action dried yeast
  • 2 eggs, beaten
  • 70ml sunflower oil, plus extra for the bowl
  • 3 tsp fine salt
  • 200ml lukewarm water (approximate, adjust as needed)

For the Topping (Optional)

  • 1 tbsp poppy seeds or sesame seeds

Instructions

  1. Activate the yeast: Combine the yeast, a pinch of caster sugar, and a couple of tablespoons of lukewarm water in a small bowl. Stir to dissolve and leave it for 10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Prepare the dough mixture: In a large bowl, mix the flour, remaining sugar, and salt. Make a well in the center and add half the beaten egg, the foamy yeast mixture, and sunflower oil.
  3. Combine with water: Pour in about 200ml of lukewarm water and stir with a spoon. Mix with one hand to bring the dough together, gradually adding a little more water if needed, ensuring the dough is moist but not sticky.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead with both hands for 10 minutes until smooth and springy. Use minimal extra flour only if the dough sticks too much.
  5. First rise: Shape the dough into a ball, lightly oil a bowl and roll the dough in the oil to coat. Cover with a clean tea towel and leave in a warm place for 1 hour, or until doubled in size.
  6. Shape the Challah: Preheat the oven to 200C (180C fan)/gas mark 6. Line a baking sheet with parchment. Divide risen dough into three equal parts and roll each into a 25cm long sausage, tapering ends. Place them parallel with spaces and braid by plaiting the sausages together, tucking in the ends.
  7. Second rise: Transfer the braided loaf onto the baking sheet and loosely cover with a clean tea towel. Let it rise until puffy and billowy, about 40 minutes.
  8. Prepare for baking: Brush the loaf with the remaining beaten egg, making sure to cover all crevices. Sprinkle with poppy or sesame seeds if desired.
  9. Bake: Place the loaf on a middle oven shelf and bake for 25-30 minutes until golden brown and hollow-sounding when tapped. Check at 15 minutes and cover with foil if the top darkens too quickly.
  10. Cool and serve: Remove from oven and cool completely on a wire rack before slicing and serving.

Notes

  • Use lukewarm rather than hot water to avoid killing the yeast.
  • Kneading for a full 10 minutes develops gluten, essential for a good texture.
  • Plaiting three strands is classic, but you can also experiment with four or six strands for a different look.
  • The second rise is important for a light, airy crumb. Don’t rush this step.
  • If the top browns too fast, tent with foil to prevent burning.
  • Store leftover bread in an airtight container to retain freshness or freeze for longer storage.

Keywords: Challah, braided bread, traditional bread, Jewish bread, homemade bread, yeast bread, soft bread

Find it online: https://bitesizedbenny.com/homemade-challah-bread-recipe/