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A loaf of braided challah bread with two slices cut, placed on a cutting board next to a knife. The background includes a blurred container and a yellow bottle, hinting at the traditional challah recipe used.
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Easy Homemade Challah Bread

This two step rise Challah bread is simple and delicious.
Course Side Dish
Cuisine American
Keyword bread
Prep Time 35 minutes
Cook Time 23 minutes
Rise Time 2 hours
Total Time 2 hours 58 minutes
Servings 3 loaves
Calories 1kcal
Cost $4

Equipment

  • 1 Medium Mixing Bowl
  • 1 Large Mixing Bowl
  • 1 Stand Mix dough hook attachment is idea
  • 1 baking sheet

Ingredients

  • 2 C +1 Tbsp Warm Water 1Tbsp is for glaze top
  • 1 ½ C Sugar amount may vary depending on how sweet you like your challah
  • 1 Tbsp Dry Yeast
  • ~8 C All Purpose Flour
  • 5 Eggs
  • ½ C +1 tsp Vegetable Oil
  • 2 tsp Salt amount may vary depending on your preference

Instructions

  • In Stand Mixer combine:
    Dry Yeast, ⅓ C Sugar and Water in Stand Mixer
    Let stand for 5 minutes until the top is frothy ~5 minutes
  • Mix in 3 C All Purpose Flour (add raisins here if you'd like)
  • In a Large Mixing Bowl combine:
    ½-1 C Sugar (amount will vary depending on how sweet you like your Challah.)
    2 tsp Salt
    ½ C Vegetable Oil
    4 Eggs
    Beat until well mixed
  • Add the yeast/flour mixture to the large mixing bowl and mix well
    Slowly add flour to mixture- start with ~1 C at a time. You will want the dough to be a bit sticky.
  • Transfer dough to a floured surface and knead for ~5 minutes
    Place dough in a well oiled mixing bowl to rise (flip the dough around in the bowl to coat all sides with oil)
    Cover with a clean towel or plastic wrap
    Allow dough to rise for 1 hour until it doubles in size
  • Punch dough down and place on a floured surface
    Separate dough into 3 equal parts- each part will make 1 loaf of Challah. If you only want to make 1 loaf at a time- these freeze well to use later.
    Separate each part into 3 pieces.
    On a floured surface roll 3 small pieces into long worm-like strands.
    Pinch the tops of each strand together
    Braid the strands together and pinch the 3 bottoms together
    Place loaf (or loaves if you're making all 3) on a greased baking sheet (or baking sheet with parchment paper,) and rise for 1 hour
  • In a small bowl whisk together:
    1 egg
    1 tsp vegetable oil
    1 tsp water
    1-2 Tbsp Sugar
    *This is enough glaze for all 3 loaves
    Lightly brush the glaze on to of the braided loaves (make sure there is a bit of glaze left to use later)
    Sprinkle seeds now if using
  • Bake in a preheated Oven at 350° for 18 minutes
    Remove Challah loaf/loaves) and brush on another light coating of glaze
    Return bread to oven. Bake an additional 5-10 minutes until tops of Challah is lightly brown and shiny

Notes

For less sweet bread decrease the amount of sugar to your liking.