Homemade Challah Bread

There’s nothing more comforting than soft, rich challah, warm and fresh from the oven. Try these simple tips on how to make challah bread that turns out golden, tender, and perfect every time.

5 from 1 vote

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Cook Time 40

Mixing, Kneading, and Rising Time 6

Meal Type Baked Goods, Bread

Good For Jewish, Shabbat

Yield loaves

Equipment

Stand Mixer
Mixing bowls
Wooden spoon
Measuring cups and spoons or kitchen scale
Kitchen scale or measuring cups

Ingredients

2½ teaspoons (7g) instant yeast
3 tablespoons (35g) sugar
1 ¾ cups (420) room-temperature water
7 cups (900g) bread flour
3 teaspoons kosher salt
⅓ cup (112g) honey
½ cup (120mL) canola oil
4 large eggs at room temperature

For the egg wash:

1 large egg
1 tablespoon milk, cream, or water

Step by Step Instructions

Step 1

First, make the sponge. To a large bowl (if you are using a stand mixer, use this bowl), add the yeast and sugar and dissolve in the water. Mix in 2 cups (260g) flour well using a rubber spatula.
Cover with a towel, and let rise for 1-2 hours or until very bubbly and nearly tripled in size.

Step 2

Add in the salt, honey, oil, and eggs, and mix well with a rubber spatula. Now gradually add the remaining flour—you may not need it all (this depends on many factors, including humidity in the air!)
If you have a stand mixer, mix well using the dough hook until a smooth dough forms, about 10 minutes. You may also mix in the flour by hand and knead until a smooth dough is formed. Your goal is an elastic, slighty-tacky dough.

Step 3

If the dough is too sticky, add flour, a little at a time, until you have formed a smooth, elastic dough. It should spring back slightly when you press lightly with your finger.

Step 4

Once the dough is ready, transfer it to a large, well-oiled bowl, and cover with plastic wrap or a damp tea towel and allow to rise in a warm place until doubled in bulk, 1-2 hours. Punch down, cover, and allow to rise again for 30 minutes.

Step 5

Punch the dough down and divide it into eight equal portions (for four-braid loaves—my preference) or 12 equal portions (for six-braid loaves).
Roll each portion into a small bowl by pressing the dough firmly into the palm of your hand and rotating your hand in a circular motion.
Cover the balls of dough with a damp tea towel and allow to rest for 20 minutes.

Step 6

Now roll your dough into long ropes and braid into loaves.
Here is a tutorial for my favorite four-strand braid.
Transfer the loaves to a large, parchment-lined sheet pan. If you have another sheet pan of the same size, nest it underneath your first sheet pan, which helps prevent the bottoms of the loaves from burning.

Step 7

Prepare your egg wash by whisking an egg well with 1 tablespoon milk, cream, or water. Brush the loaves with egg wash and allow to rise for 1 hour.
After about 45 minutes, preheat your oven to 350°F (190°C) (be sure to remove the loaves first if they are rising in your oven!)
Place an empty metal pan on the lowest rack in your oven.

Step 8

Brush the loaves again with the remaining egg wash. Prepare 1 cup hot water.
Place your loaves in the oven, and carefully pour the hot water into the empty metal pan. The steamy environment will help achieve a soft, shiny crust.
Bake the loaves on the center rack of your oven for 35-45 minutes, or until golden brown. When fully baked, the bread will sound hollow when you tap on the bottom of the loaves. Do not slice until fully cool.