Go Back

Challah Bread

Challah is a traditional egg bread for the Jewish Sabbath. It's braided and topped with poppy seeds for a beautiful presentation.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Course Breakfast
Cuisine French
Servings 30 people
Calories 1978.3 kcal

Equipment

  • 2 Large Mixing Bowls For mixing ingredients and primary dough rise
  • 1 Measuring Cups and Spoons For accurate ingredient measurement
  • 2 Baking Trays For baking the braided challah loaves
  • 1 Pastry Brush For egg wash application
  • 1 Wire Rack For cooling the finished bread

Ingredients
  

Main

  • 2 ½ cups warm water 110 degrees F/45 degrees C
  • 1 tablespoon active dry yeast
  • ½ cup honey
  • 4 tablespoons vegetable oil
  • 3 large eggs divided
  • 1 tablespoon salt
  • 8 cups unbleached all-purpose flour
  • 1 tablespoon poppy seeds Optional

Instructions
 

  • Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
  • Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. ALLRECIPES / DIANA CHISTRUGA
  • Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together. ALLRECIPES / DIANA CHISTRUGA
  • Turn it out onto a lightly floured surface and knead until smooth and elastic. ALLRECIPES / DIANA CHISTRUGA
  • Place dough in a large, lightly-oiled bowl and turn to coat. ALLRECIPES / DIANA CHISTRUGA
  • Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours. ALLRECIPES / DIANA CHISTRUGA
  • Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky. ALLRECIPES / DIANA CHISTRUGA
  • Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter. ALLRECIPES / DIANA CHISTRUGA
  • Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together. ALLRECIPES / DIANA CHISTRUGA
  • Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). ALLRECIPES / DIANA CHISTRUGA
  • Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds. ALLRECIPES / DIANA CHISTRUGA
  • Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing. ALLRECIPES / DIANA CHISTRUGA
  • Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA

Notes

Achieving a rich Challah depends on careful hydration and proper kneading; don't rush these steps. Ensure your yeast is active by checking for foam. The initial rise is crucial for flavor development, so find a truly warm, draft-free spot. For a superior crust, consider adding a steam bath to your oven during the first 10 minutes of baking. A mixture of water and egg wash (1:1 ratio) can yield a glossier finish. Do not overcrowd your baking trays to allow for even baking and browning. Cooling completely on a wire rack is essential to prevent a gummy texture inside and maintain a crisp crust.