Challah Bread – braided loaf bread with a gorgeous golden brown exterior and a supple interior. A perfect holiday or everyday spread. Rich, slightly sweetened and easy to make, too!
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Bread has been my go-to food whenever I don’t like what’s on the table. That was me back then, a typical picky eater child. Eventually, mom taught me how to work on the dough so I can just bake my own bread at home whenever I want to. That peculiar fresh-from-the-oven smell would always evoke that joy of simply being at home – somewhat like a labor of love.
But here’s this one special bread that I always keep coming back week to after week here in L.A. There’s this local Jewish bakeshop in our previous place that sells the most amazing Challah Bread, by far.
And ever since we move in to another place, I keep telling myself to learn how to make it so I won’t have to drive down for more than an hour just to get one. Trust me, I could eat Challah Bread more often than you could imagine.
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Thankfully, I have my very reliable Café Appliances Matte Black finish with Brushed Copper accent Over-the-Range Microwave Oven. This versatile convection microwave oven allows me to proof my yeast mixture with just a press of a button so I can then work on my dough.
Using this convection microwave oven allows me to do some baking especially on these warmer days without heating up my entire house. It’s more like having another oven in my kitchen that has a LOOOOT of features.
Moreover, this appliance here detects the moisture of the food and adjust automatically the needed cooking time to make sure you have a properly cooked meat, vegetable and even popcorn! And that means I’m saving big time on time and power, too. 😉
But my favorite part of it is its My Cycle feature that lets me create a custom cook time setting (let’s say for this Baked Jollof Rice as seen below). I just have to save that setting and then just press it the next time I’m making one. Amazing, RICE? Errr… I mean, right? It’s like a smart app in a mobile phone, but in the form of a convection microwave oven.
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What is Challah Bread?
Challah (pronounced as /xɑːˈlɑː/, /ˈhɑːlə/or/ˈkɑːlə/) is a special Jewish braided bread typically eaten during religious occasions such as the Sabbath and other major Jewish holidays except for the Passover. It originally refers to that portion of dough that is set aside before braiding as an offering to the Temple priests.
Today, Challah Bread is enjoyed by Jewish and beloved by non-Jewish alike all over the world.
It is primarily made of eggs, flour, yeast, sugar, water and salt. Other variations would sprinkle it with sesame or poppy seeds or fill it with raisins. You’ll be amazed at how rich and supple the loaf is and it’s very straightforward to make.
As you can see in the photos, I went on to challenge myself and made two loaves of three-strand braid stacked up for a striking presentation (WOHOO!). But you can start with the simpler single layer loaf. It’d still be as enjoyable as this one here below.
What Does Challah Bread Taste Like?
No words can best describe how utterly amazing this bread is. The dough is ultra rich and slightly sweet. It’s somewhat between a brioche and white bread and best enjoyed warm and fresh from the oven. For those who want to bump up its flavor, you can add cinnamon, Nutella or chocolate chips.
But I’d like to take it plain and simple as Challah Bread makes a wonderful French Toast the next day. I even tried using some of the leftovers in bread pudding and even on sandwiches. I have nothing but praise for this bread!
Brioche vs. Challah
Challah and Brioche are not the same bread at all. First off, Challah is part of a Jewish tradition while Brioche is a French bread that are often defined by some as sort of a combination of bread and pastry. Unlike Challah Bread, Brioche is loaded with butter (and has milk, too) giving off a light-textured, pillowy-soft bread with a sweet taste and definitely RICHER than Challah. Nevertheless, these two make the best French toast and bread pudding, too.
How to Eat Challah Bread?
I often eat this with a slab of butter or with jam or jelly and, of course, a huge cup of my morning coffee. Perfect combination! It also pairs well with a generous spread of Nutella; something that my son would truly enjoy.
For leftover Challah Bread, you can simply make it as a great French Toast or prepare them ahead as a French Toast Bake when serving a crowd.
But don’t just stop right there! You can also turn it into a delicious sandwich filled with thin slices of roasted beef, bacon or simply with ham and cheese.
(Do you love sandwiches? Check out my SANDWICH RECIPES here.)
Now go ahead and give this delicious Challah Bread a go – you won’t regret it! This would be the best time to practice before making a six-strand braid Challah, if that’s your goal. And by the weekend or this coming holiday (yep, hello September), you’ll have a wonderfully braided golden loaf bread sitting right on top of your table shared with your loved ones. As you probably know, nothing beats that freshly baked smell in the house!
Enjoy!
Tips and Notes:
- If you want you to make a celebration round bread, simply stretch the loaf a little longer and pull both ends towards each other to create a circle and squeeze the ends together to seal.
- To store Challah Bread, wrap it tightly in a plastic wrap and store at room temperature for 4-5 days.
- To make it ahead, place the unbaked braided loaf in a baking pan and cover it with a greased plastic wrap. Place it then in the refrigerator overnight. On the next day, remove the dough from the refrigerator (while still covered) and let it warm and rise on room temperature for 60 minutes before baking it as per instructions.
- Brush the loaf with an egg wash before sprinkling it with sesame or poppy seeds.
Watch How To Make It
How to Make Challah Bread
Combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. You may do so in a standing mixer, if using. Meanwhile, in a microwave safe medium bowl add butter chunks, sugar, salt and microwave for about a minute. Stir until everything is melted – mixture should be warm not hot. Let it cool slightly if mixture is hot.
Dump everything into the yeast mixture. Whisk egg into the the mixture; if the mixture is too hot, let it cool to a warm mixture to prevent eggs from curdling. Mix until ingredients are fully combined.
Add about 3 cups of flour and continue mixing by hand or using paddle dough. Add in enough additional flour (if needed) to make soft dough. Turn dough on lightly floured surface and knead for 6-7 minutes or more if you want airy bread.
Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
How To Braid Challah Bread
Remove dough onto a floured board or work surface. Divide the dough into 2 pieces, one about half the size of the other. Approximate weight for the larger dough should be about 18-19 ounces and the smaller dough about 9 ounce.
Now divide the larger piece of dough into three equal strands, stretch or roll out dough into an even thickness of about 16-inch long rope. Line up the strands and pinch them together at one end. Braid the strands; take the left strand and cross it over the middle strand.
Take the right strand and cross it over the middle strand, until bread is completed. Tightly pinch to seal the end. Carefully transfer braid on a baking sheet, line with parchment paper. Repeat the exact same process with the smaller dough.
Brush egg white onto of the larger braided dough, then carefully place the smaller braided dough on top. Make sure it sits well. Cover with kitchen cloth and let rise until puffy, about 30 to 45 minutes. Preheat Oven to 350 Degrees F.
Whisk together egg yolks and cream, then gently brush the loaf with the egg wash, you do not want to deflate the bread.
Bake in preheated oven for about 30 to 40 minutes, or until the loaf is golden brown. If bread browns quickly, cover loosely cover with foil paper. Let it cool completely before slicing.
Challah Bread
Ingredients
- 3/4 cup (177 ml) water , at room temperature
- 1 envelope (about 2 1/4 teaspoons) active yeast
- 5 tablespoons (70 g) unsalted butter , cut in chunks
- 1/4 cup (50 g) granulated sugar
- 1 1/4 teaspoons (6 g) salt
- 3 large eggs , one egg separated (reserve egg white)
- 3 1/4 to 3 1/2 cups (406 g) all-purpose flour , plus more for dusting
Egg Wash (Brushing Top)
- 2 large egg yolks
- 3 tablespoons (45 ml) milk or cream
Instructions
- Combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. You may do so in a standing mixer, if using any.
- Meanwhile, in a microwave safe medium bowl add butter chunks, sugar, salt and microwave for about a minute. Stir until everything is melted - mixture should be warm not hot. Let it cool slightly if mixture is hot. Dump everything into the yeast mixture. Whisk egg into the the mixture if the mixture is too hot let it cool to a warm mixture to prevent eggs from curdling. Mix until ingredients are fully combined .
- Add about 3 cups of flour and continue mixing by hand or using paddle dough. Add in enough additional flour (if needed) to make soft dough.
- Turn dough on lightly floured surface and knead for 6-7 minutes or more if you want airy bread.
- Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
- Remove dough onto a floured board or work surface. Divide the dough into 2 pieces, one about half the size of the other. Approximate weight for the larger dough should be about 18-19 ounces and the smaller dough about 9 ounce.
- Now divide the larger piece of dough into three equal strands , stretch or roll out dough into an even thickness of about 16-inch long rope.
- Line up the strands and pinch them together at one end. Braid the strands; take the left strand and cross it over the middle strand. Take the right strand and cross it over the middle strand, until bread is completed. Tightly pinch to seal the end.
- Carefully transfer braid on a baking sheet, line with parchment paper. Repeat the exact same process with the smaller dough.
- Brush egg white onto of the larger braided dough, then carefully place the smaller braided dough on top. Make sure it sits well.
- Cover with kitchen cloth and let rise until puffy, about 30 to 45 minutes.
- Preheat Oven to 350 Degrees F.
- Whisk together egg yolks and cream, then gently brush the loaf with the egg wash, you do not want to deflate the bread.
- Bake in preheated oven for about 30 to 40 minutes, or until the loaf is golden brown. If bread browns quickly, cover loosely cover with foil paper .
- Let it cool completely before slicing.
Tips & Notes:
- If you want you to make a celebration round bread, simply stretch the loaf a little longer and pull both ends towards each other to create a circle and squeeze the ends together to seal.
- To store Challah Bread, wrap it tightly in a plastic wrap and store at room temperature for 4-5 days.
- To make it ahead, place the unbaked braided loaf in a baking pan and cover it with a greased plastic wrap. Place it then in the refrigerator overnight. On the next day, remove the dough from the refrigerator (while still covered) and let it warm and rise on room temperature for 60 minutes before baking it as per instructions.
- Brush the loaf with an egg wash before sprinkling it with sesame or poppy seeds.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Steph says
Hi! This is my 2nd time making it but I am still not that clear on how many eggs to add in the first part. The recipe shows about 5 eggs altogether but it’s hard to tell…I had to look at another recipe. I added 2 eggs and 1 yolk this time but then had to add a lot more than 3 cups of flour. Can you be more specific in the instructions exactly how many eggs/yolks to add to the mixture please? Thank you! I’ll be making this again but want to be sure it’s right.
ImmaculateBites says
Hello! Sorry for all the confusion. It is 3 Large eggs for the bread mix. The egg yolks is to brush the top of the bread. Also adjust the flour as needed , just enough to get a soft dough. Hope this helps !
Andrea says
I’ve seen this bread but never tried nor trying making one, but this recipe just make me fall in love with the idea of baking one… I’m so happy with the results! Thank you!
imma africanbites says
I’m so glad it turned out well for you, Andrea.
Sara Goverman says
Traditional challah is not made with butter. It is made for the Sabbath, and observant Jews do not mix milk and meat. Therefore, on Shabbat if there is a meat dinner, a Challah made with butter would be prohibited.
Samantha says
With that in mind, I’ve really enjoyed this recipe, substituting oil or margarine/vegan butter 1:1 instead of butter, and using nut milk (coconut in today’s case) 1:1 instead of milk/cream in the egg wash.
ImmaculateBites says
Thanks for sharing!!
loren roscoe says
My friend shared this recipe with me. I’m a first time bread baker and she promises this will be the best thing I ever make! The only issue is I have rapid rise yeast. Can I use that instead? Thank you so much!
ImmaculateBites says
Hi Loren! Yes you can use rapid rise yeast. For this recipe, use 1 & 2/3 teaspoons of rapid rise yeast. Skip step 1 and add the yeast directly to the flour. Do let me know how this works for you.
Patricia says
If i double the recipe do i double the instant yeast?
ImmaculateBites says
You do not have to . You may add about 1 teaspoon more.
Angieange says
Hi! I followed your recipe exactly as you wrote it. It’s been 2 hours and my dough hasn’t doubled in size. I double checked my yeast and it has not expired. What could be the issue?
ImmaculateBites says
Hello! So sorry you are having trouble with your dough. There are many reasons why your dough didn’t rise. Next time try the following; make sure the water you use to mix the yeast is not too hot, as this would kill the yeast. And also make sure your room is warm enough. If your room is cold, the dough would take a much longer time to rise. Hope this helps!
Dee says
I have had a slightly sweeter version with raisins from a bakery. Any ideas on how to replicate with this recipe?
ImmaculateBites says
Hi Dee! I would just another 1/4 cup of sugar and 1 cup of raisins. Let me know how this works for you!
Faina says
Came out amazing, I made after Passover. My kids loved it too! I have been trying different recipes for years and this is really the best. Thank you!
ImmaculateBites says
Hi Faina. I am so glad this was a hit with your family. Thank you so much for the feedback!
Amanda says
Hello! Your challah looks amazing and I can’t wait to try it. Quick question, can I just make one challah with this recipe? Or I would have to make two separate ones? I don’t want to put them on top of each other so trying to figure it out. Thank you!
ImmaculateBites says
Hello,
You do not have to place on top of each other. Divide in half and make two separate challahs- no need to put on top of each other.
Enjoy!
Amanda says
Would I just omit the 3rd egg then? Or does the yolk still go in the dough? Thank you!
Mavis says
Please what kind of flour did you use; all purpose or bread flour?. Thanks I m in love with your work. Keep it up.
ImmaculateBites says
Hello Mavis. Thank you for the kind words :). As far as flour goes, I usually use whatever I have at hand. Bread flour would give the bread a slightly higher rise, but either flour would work just fine.
mikermeals says
I made this for Rosh Hashanah and it was fantastic. My first try at making bread it turned out great!
Frances says
This sure looks yummy…, have been trying to get hold of bread recipes for quite a while now. Am going to try it out. Thanks for sharing, keep up the good work.
imma africanbites says
You’re welcome. So excited for you to try it. Happy baking!
Eunice Morrissette says
I live in the United States and I am so happy to receive your recipes. They are so scrumptious. You cook amazingly like me. I would love to continue cooking your food. Keep them coming. Thanks a million.
imma africanbites says
Thank you for your kind words and for the support. I appreciate it. 🙂
Mrs. Pam Sena says
God bless you! Your recipes are excellent and to see a young Cameroonian lady have this project going on, I am so happy and encouraged for the next generation. Keep up the good work my dear!
imma africanbites says
Thank you for your encouraging words! God bless you, too. Happy Monday!
Nweke Onyinyechi Favour says
This is very great, pls I want to learn your services, how can I contact you. Thanks
Abbe says
Hi Imma,
I make Challah every Shabbos and yours looks fabulous and I am sure by the ingredients listed that it tastes just as good as it looks. My recipe is similar sans the butter to make it parve. I am going to make your recipe as I love the color of your challah. And the dble layer look is divine!
imma africanbites says
Thank you for dropping by, Abbe! Looking forward for you to try this recipe. Please do let me know how it turned out for you. Enjoy!