Homemade Braid of Challah Recipe

Introduction

Challah is a beautiful, braided bread that’s soft, slightly sweet, and perfect for sharing. This traditional Jewish bread adds a special touch to any meal, whether it’s for a holiday or a simple family dinner.

Ingredients

• 4 cups flour
• 3 large eggs
• 1/4 cup sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup vegetable oil

Instructions

1. Step 1: In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Add the sugar, eggs, oil, and gradually mix in the flour until a soft dough forms.
2. Step 2: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
3. Step 3: Punch down the dough and divide it into three equal pieces. Roll each piece into a long strand and braid them together, pinching the ends to seal.
4. Step 4: Place the braided loaf on a baking sheet lined with parchment paper. Cover and let it rise again for 30-45 minutes.
5. Step 5: Preheat the oven to 350°F (175°C). Optional: brush the loaf with a beaten egg for a shiny crust. Bake for 25-30 minutes until golden brown and cooked through.
6. Step 6: Let the challah cool on a wire rack before slicing and serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract or orange zest to the dough.
• Try topping the loaf with sesame or poppy seeds before baking for added texture.
• Use honey instead of sugar for a richer sweetness.

Storage

Store challah in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped well in foil or plastic; thaw completely before serving. Refresh by warming briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make challah without eggs?

Yes, you can replace eggs with unsweetened applesauce or a flaxseed egg substitute, though the texture will be slightly different, less rich and tender.

How do I keep challah fresh longer?

Best stored in a cool, airtight environment. Freezing is ideal for longer storage, and reheating in a low oven helps restore freshness and softness.

Homemade Braid of Challah Recipe

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Traditional Jewish braided bread known as Challah, made from a rich, slightly sweet dough that is perfect for ceremonial occasions or everyday enjoyment. This recipe yields a soft, golden loaf with a tender crumb and a beautiful braided appearance.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (about 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

Ingredients

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Dough Ingredients

• 4 cups all-purpose flour
• 2 large eggs
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup vegetable oil
• 1 cup warm water (about 110°F)
• 1 tsp salt
• 1 egg (for egg wash)

Instructions

1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the activated yeast mixture, eggs, and vegetable oil. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook on medium speed for 6-7 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.
5. Shape the loaf: Punch down the risen dough and divide it into three equal portions. Roll each into long strands, then braid them tightly together. Pinch the ends to seal and tuck them underneath.
6. Second rise: Transfer the braided loaf onto a parchment-lined baking sheet. Cover loosely and let it rise for another 30-45 minutes until puffy.
7. Preheat the oven: Preheat your oven to 350°F (175°C).
8. Apply egg wash: Beat the remaining egg and brush it gently over the loaf to achieve a shiny, golden crust when baked.
9. Bake: Bake the Challah in the preheated oven for 30-35 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
10. Cool: Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing.

Notes

• For a richer flavor and softer crumb, some recipes incorporate honey instead of sugar or add an extra egg yolk.
• You can sprinkle sesame or poppy seeds on top of the loaf after applying the egg wash for extra texture and flavor.
• If the crust browns too quickly, tent the bread loosely with aluminum foil halfway through baking.
• Store leftover Challah wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: Challah, Jewish bread, braided bread, traditional bread, holiday bread, homemade bread