When the golden glow of dawn breaks through my kitchen windows, the aroma of freshly baked bread fills the air, transporting me back to cherished family gatherings. Challah, with its rich, sweet flavor and soft, pillowy texture, has become a beloved staple in our home. This traditional Jewish bread isn’t just reserved for holidays; it’s a delightful treat that brings a sense of warmth and togetherness to any occasion.
I first discovered how easy it was to make my own challah during a particularly busy week, yearning for something comforting but homemade. With just a handful of pantry staples—eggs, honey, and flour—I created a showstopper that turned our mundane dinner into something special. You’ll be surprised at how approachable this recipe is, even for novice bakers! Let me show you how to craft this deliciously braided wonder, perfect for sharing with friends or savoring by yourself.
Why is Easy Challah Bread a Must-Try?
Irresistibly Soft: This Easy Challah Bread yields a pillow-like texture that’s perfect for tearing apart and sharing.
Effortless Elegance: With a few simple ingredients, impress your family and friends without breaking a sweat.
Versatile Delight: Enjoy it fresh, slathered with butter, or transform it into amazing French toast!
Cultural Connection: Bringing a piece of tradition into your home, this bread is perfect for any gathering.
Quick and Fun: Kneading and braiding makes for a delightful baking experience, even for beginners!
Perfect for All Occasions: Serve it on holidays or as an everyday treat, and watch it disappear!
Easy Challah Bread Ingredients
For the Dough
- Eggs – Provide structure and richness; essential for texture; can be omitted for an eggless version by increasing water.
- Water (lukewarm) – Activates yeast; use water that feels warm to the touch but not hot, around 100-110°F (38-43°C).
- Dried Active Yeast – Leavening agent that helps the dough rise; instant yeast can be used instead, in a 1:1 ratio.
- Honey – Adds sweetness and moisture; can be replaced with regular sugar or agave syrup.
- Salt – Enhances flavor and strengthens dough structure; no direct substitute unless cutting out for dietary reasons.
- Oil (olive or vegetable) – Contributes fat for tenderness; any neutral oil can be used.
- All-purpose Flour – Provides the base structure; bread flour can be used for a chewier texture.
For the Egg Wash and Topping
- Egg (beaten with water) – Creates a shiny glaze on the crust; milk or cream may work for a similar gloss.
- Sesame Seeds – Traditional topping for added flavor and texture; substitute with poppy seeds if desired.
This Easy Challah Bread recipe will elevate your baking game, filling your home with warmth and delightful aromas!
How to Make Easy Challah Bread
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Mix Ingredients: In a bowl or stand mixer, combine eggs, lukewarm water, yeast, salt, honey, and oil. Whisk until well blended, creating a rich base for your dough.
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Add Flour: Gradually add all-purpose flour to the mixture, stirring until a rough dough forms. The dough should come together nicely without being too sticky.
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Knead the Dough: Knead on a floured surface or in a stand mixer for about 10-12 minutes, until the dough is smooth and soft. Aim for a slightly sticky texture that springs back when poked.
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First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1-1.5 hours or until doubled in size. Patience is key here!
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Shape the Dough: Once risen, punch down the dough and divide it into six equal pieces. This will help with braiding later on.
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Rest the Pieces: Roll each piece into balls and let them rest for 5 minutes. This relaxes the gluten, making it easier to shape.
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Form Ropes: Roll each ball into a long rope, approximately 12 inches long. Try to make them equally thick for even baking.
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Braid the Dough: Braid three strands together and tuck the ends under. Repeat with the remaining three strands for two beautiful loaves.
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Second Rise: Place the braided loaves on a parchment-lined tray, cover with a towel, and allow them to rise until puffy, about 1 hour. You’ll see the dough becoming more fluffy!
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Preheat Oven: As your dough rises, preheat your oven to 250°C (482°F) so it’s hot and ready for your challah.
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Egg Wash: Brush the loaves with egg wash and sprinkle sesame seeds generously on top. Glazing adds that perfect golden sheen.
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Bake: Bake the loaves for 25-30 minutes at 180°C (356°F) or until they’re golden brown. You’ll know they’re ready when they smell divine!
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Cool Down: After baking, cool the loaves on a rack before slicing. This ensures the soft texture isn’t compromised by steam.
Optional: Serve warm, slathered with butter for a delightful treat.
Exact quantities are listed in the recipe card below.
Easy Challah Bread Variations
Let your creativity shine by customizing this challah bread recipe to suit your taste and dietary needs!
- Gluten-Free: Swap all-purpose flour with a gluten-free blend to cater to gluten sensitivities while still enjoying that soft texture.
- Dairy-Free: Use a plant-based milk for the egg wash and substitute oil for melted coconut oil. Enjoy a rich flavor without dairy!
- Sweet Twist: Incorporate chocolate chips or raisins into the dough for added sweetness that will delight your taste buds. These little bursts of flavor take each bite to a new level!
- Herbed Delight: Add chopped fresh herbs like rosemary or thyme into the dough for an aromatic twist, creating a savory version perfect for dipping.
- Nutty Variation: Mix in chopped walnuts or almonds for a delightful crunch in every bite. The contrast between the soft bread and crunchy nuts is simply delectable!
- Cinnamon Sugar Topping: Before baking, sprinkle the braided loaves with a mixture of cinnamon and sugar for a sweet, spiced crust that’s perfect for breakfast.
- Stuffed Challah: Create a space in the dough before braiding and fill it with your favorite jam or cream cheese for a delicious surprise. This makes for an exciting flavor burst with each slice!
- Rainbow Seeds: Instead of sesame seeds, experiment with a mix of different seeds like sunflower or hemp for a colorful and nutritious topping that adds texture and flair.
Each variation adds its own unique charm, so pick one or several to make this challah bread truly yours!
Make Ahead Options
These Easy Challah Bread loaves are perfect for meal prep, allowing you to savor homemade goodness without the last-minute rush. You can prepare the dough up to 24 hours in advance. Simply complete the first rise, punch down the dough, and store it in an airtight container in the refrigerator. When you’re ready to bake, let the dough come to room temperature for about 30 minutes, then shape and proceed with the second rise. For even greater convenience, the braided loaves can be frozen after shaping; simply thaw overnight in the fridge and allow to rise before baking. Following these steps ensures your challah remains just as delicious and soft, ready to impress family and friends with minimal effort!
Expert Tips for Easy Challah Bread
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Warm Water: Use water that’s lukewarm, around 100-110°F, to properly activate the yeast without killing it.
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Kneading is Key: Knead until the dough is smooth and slightly sticky, ensuring it retains its shape while baking; this affects the braid integrity.
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Watch the Rises: If the dough doesn’t puff up during the second rise, give it more warmth and time—this helps with fluffiness.
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Poke Test: Check if your dough is ready for baking by gently poking it; if it springs back slowly, it’s good to go!
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Flavor Variations: Consider adding toppings like poppy seeds or spices for a unique twist on your Easy Challah Bread.
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Cooling Time: Don’t skip cooling the bread completely before slicing, as it helps maintain the soft, pillowy texture!
How to Store and Freeze Easy Challah Bread
Room Temperature: Keep your challah bread in an airtight container at room temperature for up to 3 days to maintain its soft texture.
Fridge: Avoid refrigerating challah as it may dry out; instead, store it in a cool, dry place to preserve its flavor and moisture.
Freezer: For long-term storage, wrap each loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature for a few hours before enjoying.
Reheating: To reheat, pop slices in the toaster or warm in the oven at 350°F (175°C) for 5-10 minutes for that freshly-baked experience!
What to Serve with Easy Challah Bread?
Baking this perfect challah is only half the joy; let’s make it a full meal experience!
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Honey Butter: A sweet, creamy spread that complements the rich, soft bread, enhancing its flavor for a delightful breakfast treat.
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Creamy Spinach Dip: Serve this rich and savory dip alongside challah for a delightful contrast; it’s perfect for tearing pieces off to scoop up with.
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Fresh Fruit Salad: Light and refreshing, this fruity medley balances the sweetness of challah, offering a delightful bite alongside your warm slices.
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Egg Salad: This classic combination adds protein and rich flavor; the soft, pillowy texture of the challah is ideal for scooping up the creamy salad.
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Roasted Vegetable Medley: Earthy flavors from roasted veggies provide a fantastic savory contrast, making your meal colorful and wholesome.
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Evening Tea or Coffee: Pair your challah with a warm cup of tea or coffee; the comforting warmth of the drink enhances the sweetness, creating a soothing experience.
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Chocolate Hazelnut Spread: For a sweet treat, slather some of this over a slice; it turns your challah into a decadent dessert that’s hard to resist.
These pairings will ensure that your Easy Challah Bread takes center stage in a deliciously warm and cherished meal!
Easy Challah Bread Recipe FAQs
How do I choose the right eggs for my Easy Challah Bread?
Choose large eggs that are fresh and farm-raised if possible, as they contribute to the richness and structure of the bread. You can check for freshness by placing the eggs in a bowl of water; if they sink, they’re fresh, and if they float, it’s best to toss them out!
How should I store my Easy Challah Bread?
Store your challah in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 3 days. Avoid the refrigerator, which can dry it out. If left longer, keep it in a cool, dry place to preserve its soft texture.
Can I freeze my Easy Challah Bread?
Absolutely! To freeze your challah, wrap it tightly in plastic wrap, followed by aluminum foil, and place it in the freezer for up to 3 months. When you’re ready to eat, simply thaw it at room temperature for a few hours. To enjoy it warm, you can reheat slices in a toaster or an oven preheated to 350°F (175°C) for 5-10 minutes.
What if my dough doesn’t rise properly?
If your dough isn’t rising, ensure you’re using fresh yeast and that your water temperature is just right—lukewarm, around 100-110°F (38-43°C). If it feels cool or too hot, it may affect the yeast. Also, try placing your bowl in a warm area; if it’s still not rising after an hour, give it a little more time!
Is there a way to make an eggless version of Easy Challah Bread?
Yes! You can omit the eggs by simply increasing the amount of water in the recipe. For a satisfactory texture, use about ¾ cup of extra lukewarm water to replace the moisture lost from the eggs. The overall flavor might be slightly different, but it will still be wonderful!
Can my pets eat challah bread?
While a small piece of plain challah is not harmful to dogs, it’s best to avoid feeding them bread with added sugars, honey, or any toppings like sesame seeds. Always consult with your veterinarian about any specific dietary concerns regarding your pet!
Easy Challah Bread Recipe for Soft, Sweet Perfection at Home
Ingredients
Equipment
Method
- In a bowl or stand mixer, combine eggs, lukewarm water, yeast, salt, honey, and oil. Whisk until well blended, creating a rich base for your dough.
- Gradually add all-purpose flour to the mixture, stirring until a rough dough forms.
- Knead on a floured surface or in a stand mixer for about 10-12 minutes, until the dough is smooth and soft.
- Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
- Once risen, punch down the dough and divide it into six equal pieces.
- Roll each piece into balls and let them rest for 5 minutes.
- Roll each ball into a long rope, approximately 12 inches long.
- Braid three strands together and tuck the ends under to form two loaves.
- Place the braided loaves on a parchment-lined tray, cover with a towel, and allow them to rise until puffy, about 1 hour.
- As your dough rises, preheat your oven to 250°C (482°F).
- Brush the loaves with egg wash and sprinkle sesame seeds generously on top.
- Bake the loaves for 25-30 minutes at 180°C (356°F) or until golden brown.
- After baking, cool the loaves on a rack before slicing.