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    Home » Bread and buns

    Challah bread

    Published: Apr 1, 2023 · Modified: Mar 9, 2024 by Anna

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    Discover the irresistible taste of challah bread with this easy-to-make recipe. Made with honey and enriched with eggs, this soft, flavorful, and stunning-looking braided bread is the perfect addition to any meal or celebration.

    A loaf of sliced challah bread on a wire rack.
    Jump to:
    • What is challah bread?
    • What is the difference between challah and brioche?
    • Ingredients you will need
    • Cooking tips
    • Step by step directions 
    • Possible variations
    • What to do with leftovers
    • FAQ
    • More related recipes
    • Recipe card

    What is challah bread?

    Challah bread is a delicious and traditional Jewish bread that is typically served on the Sabbath and other Jewish holidays. 

    This bread is famous for its braided shape, which is created by weaving together several strands of dough. Each strand has its own meaning, depending on how many strands are in the loaf. Three strands loaf will symbolize justice, peace, and truth, while a six-strand loaf will symbolize the 6 days of the week except for the Sabbath.

    Challah is also beloved for its rich and slightly sweet flavor from sugar and honey, as well as its soft and fluffy texture that comes from the dough being enriched with eggs and vegetable oil. It can be enjoyed on its own, with traditional dishes, or for sandwiches and French toast.

    What is the difference between challah and brioche?

    Apart from the shape and the origin, the key difference is their ingredients. Challah is typically enriched with eggs and vegetable oil, while Brioche bread gets its unique flavor and texture from a large amount of butter.

    Ingredients you will need

    Flour – You can use bread flour, white spelt flour, or all-purpose flour to make this braided challah recipe.

    Yeast – I use instant yeast. However, active dry yeast, or 1 fresh yeast will work as well in this easy challah recipe. Interested in exploring different yeast options and when they come into play? Take a look at our article 'Types of Yeast and How to Use Them in Baking' for some insights!

    Water – The water should be lukewarm so the yeast will activate and the dough will rise well.

    Eggs – I use one large whole egg and two egg yolks to make this braided bread extra flavorful.

    Honey – There are quite a few variations of challah bread out there and one of them is with honey. I like the idea of honey in bread because it provides not only sweetness but flavor as well. 

    Sugar – You can use white granulated sugar.

    Salt – Never skip the salt when you bake!

    Oil – You can use any odorless vegetable oil in this challah bread recipe. Canola oil or sunflower seed oil will be a perfect choice, but other types of oil will work too. Extra mild olive oil or refined coconut oil should be fine to use.

    Two slices of challah bread on a wooden board.

    Cooking tips

    Weigh all ingredients using a digital kitchen scale, not cups. I know that I sound like a broken record, but I truly believe that properly-weighed ingredients get you halfway to success in baking – especially when we talk about bread.

    Use egg whites to make an egg wash and other recipes. I don’t like wasting food, so I use one of the egg whites to brush the loaf before baking it and two more egg whites to make these Meringue cookies.

    Tin your challah bread with foil during baking. You will notice that your bread will turn golden brown after 15 minutes in the oven. To prevent over-browning, cover it loosely with a piece of foil and continue baking.

    Rotate the baking sheet. For even browning, rotate the baking sheet after 15 minutes in the oven.

    Step by step directions 

    1. In the bowl of a stand mixer fitted with a dough hook attachment, whisk together all dry ingredients. 

    2. Add all wet ingredients and knead on medium-low for 4 minutes or until an initial dough has formed.

    The collage image shows four steps to make dough for challah bread.

    3. Then, knead on medium for 12-15 minutes or until the dough passes a windowpane test. 

    4. Cover with plastic wrap and a kitchen towel; leave to proof for 1 hour.

    5. Punch the challah dough down and remove onto a lightly floured surface.

    6. Split into 3 even parts and roll them into thick 15” (38cm) ropes.

    7. Braid them on a baking sheet lined with parchment paper. Pinch the ends on both sides and tuck under the loaf to secure.

    8. Cover with oiled plastic wrap to avoid sticking and a kitchen towel; leave to proof for 30-40 minutes.

    9. Preheat the oven to 200C (390F) and make an egg wash using one egg white and 1 tablespoon of water.

    The collage image shows four steps to braid and bake challah bread.

    10. Brush the loaf with the egg wash and bake for 15 minutes. Then, rotate the baking sheet and loosely cover the loaf with a piece of foil to prevent over-browning. Bake for 10-15 extra minutes.

    11. Remove from the oven and let cool down until just warm before serving. 

    Possible variations

    Add toppings. After brushing with egg wash, sprinkle on some sesame seeds, poppy seeds, or flaky sea salt.

    Make challah buns. You absolutely don’t have to braid the challah loaf. Instead, you can make buns that are easy to serve to a large crowd of people.

    Saffron. Add grounded saffron strands to lukewarm water and let them bloom for a few minutes before adding the mixture to the dry ingredients. Saffron will give the bread a vibrant yellow color and an amazing flavor.

    Freshly-baked braided bread on a cooling rack with a kitchen towel.

    What to do with leftovers

    If your bread is on the verge of going stale, there are a few things you can do to avoid throwing it away. 

    The easiest way to make it fresh again (to a certain point, of course) is just to reheat it a little bit in a microwave. 10 seconds will be enough to make your bread soft and fresh again.

    If reheating is not an option, this bread is perfect for toasting or making French toast. Or you can cut the leftovers into cubes (season with salt and herbs if desired) and dry them in the oven at a low temperature to make croutons!

    FAQ

    How to store challah bread?

    Wrap the bread in plastic wrap and store it at room temperature for up to one week.

    How to freeze this bread?

    Wrap the leftovers in plastic wrap and then in a piece of foil and freeze for 2 months. Thaw in the fridge overnight; briefly reheat in the microwave or oven before serving.

    Can you make the dough ahead of time?

    Yes, you can make the dough one day ahead and leave it to proof in the fridge overnight. The next day, punch down the dough, split it into 3 pieces, and braid your loaf.

    Can you make challah with butter instead of oil?

    You can replace oil with the same amount of unsalted butter.

    Can you replace water with milk in the challah recipe?

    Yes, you can replace water with the same amount of milk.

    A hand is tearing apart a slice of challah bread.

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    Japanese milk bread

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    Recipe card

    A loaf of sliced challah bread on a wire rack.

    Challah bread

    Discover the irresistible taste of challah bread with this easy-to-make recipe. Made with honey and enriched with eggs, this soft, flavorful, and stunning-looking braided bread is the perfect addition to any meal or celebration.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Proofing time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours 35 minutes minutes
    Servings: 14 slices
    Calories: 188kcal
    Author: Anna

    Equipment

    • Digital kitchen scale
    • Stand mixer with a dough hook attachment or hand mixer with hook attachments and a large mixing bowl
    • Parchment paper

    Ingredients

    • 500 g bread flour
    • 7 g instant yeast
    • 200 ml water lukewarm
    • 1 large egg at room temperature
    • 3 egg yolks use one egg white and 1 tablespoon water to make an egg wash
    • 1 teaspoon honey
    • 35 g sugar
    • 2 teaspoon salt
    • 50 ml vegetable oil

    Instructions

    • In the bowl of a stand mixer fitted with a dough hook attachment (or use a hand mixer with hook attachments and a bowl), whisk together all dry ingredients.
    • Add all wet ingredients and mix on medium-low for 4 minutes or until an initial dough has formed.
    • Switch to medium speed and knead for 12-15 minutes or until you can stretch a small piece of the dough into a square, creating a film thin enough for light to pass through (windowpane test). The dough won’t be that sticky anymore and will look hydrated, silky, and smooth.
    • Cover with plastic wrap and a kitchen towel; leave to proof for 1 hour in a warm, draft-free place.
    • When the dough has doubled in volume, punch it down and remove onto a lightly floured surface.
    • Split in 3 even parts and roll them into thick 15” (38cm) ropes.
    • Braid them on a baking sheet lined with parchment paper. Pinch the ends on both sides and tuck under the loaf to secure.
    • Cover with oiled plastic wrap to avoid sticking and a kitchen towel; leave to proof for 30-40 minutes or until doubled in volume and jiggly.
    • Meanwhile, preheat the oven to 200C (390F) and make an egg wash by whisking together one egg white with 1 tablespoon of water.
    • Brush the loaf with the egg wash and bake for 15 minutes. Then, rotate the baking sheet and loosely cover the loaf with a piece of foil to prevent over-browning. Bake for 10-15 extra minutes or until it’s golden brown and sounds hollow if you tap on top of the bread with the tips of your fingers.
    • Remove from the oven and let cool down until just warm before serving.

    Notes

    Store in a plastic bag or tightly wrapped in plastic wrap at room temperature for up to one week.
    Freeze the bread for up to 2 months. Thaw in the fridge overnight and then bring to room temperature before serving.

    Nutrition

    Nutrition Facts
    Challah bread
    Serving Size
     
    1 slice
    Amount per Serving
    Calories
    188
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0.02
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    53
    mg
    18
    %
    Sodium
     
    340
    mg
    15
    %
    Potassium
     
    49
    mg
    1
    %
    Carbohydrates
     
    29
    g
    10
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    73
    IU
    1
    %
    Vitamin C
     
    0.004
    mg
    0
    %
    Calcium
     
    13
    mg
    1
    %
    Iron
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!

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    Comments

    1. Ted says

      April 07, 2023 at 1:16 pm

      5 stars
      It was easy to make, and the bread came out soft and delicious. Thanks for sharing!

      Reply
      • Anna says

        April 07, 2023 at 2:01 pm

        I'm glad you like it, Ted!

        Reply

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    Hey there! My name is Anna, and I am here to share with you my sweet and savory baking recipes and show you how to make beautiful cakes.

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