Description
This Easy Challah Bread recipe yields a beautifully soft, slightly sweet, and golden braided loaf that’s perfect for any occasion. With simple ingredients like bread flour, honey, and eggs, and straightforward steps, this traditional Jewish bread is approachable for bakers of all skill levels. The bread’s tender crumb and glossy crust make it ideal for sandwiches, toasts, or enjoying plain.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour
- 3 teaspoons fast-action yeast
- 2 teaspoons fine salt
Wet Ingredients
- 5 tablespoons liquid honey
- ⅓ cup light-tasting olive oil
- 2 large eggs
- 2 large egg yolks
- ⅔ cup water
For Glazing
- 1 large egg yolk
Instructions
- Mix Dry Ingredients: In a large bowl, combine 4 cups of bread flour, 3 teaspoons of fast-action yeast, and 2 teaspoons of fine salt. Stir thoroughly to evenly distribute the yeast and salt throughout the flour.
- Combine Wet Ingredients: In a separate bowl, whisk together 5 tablespoons liquid honey, ⅓ cup of light-tasting olive oil, 2 large eggs, 2 large egg yolks, and ⅔ cup water until fully blended and smooth.
- Make the Dough: Gradually add the wet mixture into the dry ingredients, mixing as you go. Stir until a sticky dough forms, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow it to rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.
- Shape the Challah: Punch down the risen dough gently to release the air. Divide the dough into three equal parts and roll each into long strands. Braid the strands together, pinching the ends to seal, and tuck them underneath the loaf for a neat finish.
- Second Rise: Transfer the braided dough to a parchment-lined baking sheet. Cover loosely and let it rise again until puffy and nearly doubled in size, about 45 minutes to 1 hour.
- Glaze with Egg Yolk: Preheat your oven to 350°F (175°C). Beat 1 large egg yolk and gently brush it over the surface of the braided loaf to give it a shiny, golden finish when baked.
- Bake the Challah: Bake the loaf in the preheated oven for 30-35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
- Cool the Bread: Remove the challah from the oven and transfer it to a wire rack to cool completely before slicing. This ensures the crumb sets properly and prevents it from becoming gummy.
Notes
- Using bread flour gives challah its signature chewy texture.
- Ensure water is lukewarm to activate the yeast without killing it.
- For a sweeter challah, increase honey slightly but maintain liquid balance.
- Covering the dough during rises helps prevent drying out.
- Brush egg yolk gently; too much can cause the bread to brown excessively.
- Store cooled challah in an airtight container to maintain freshness.
- Challah freezes well, slice before freezing for easy toasting later.
Keywords: challah bread, braided bread, honey bread, homemade bread, traditional bread, Jewish bread, easy challah recipe