Challah Bread
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Challah Bread is a beautiful, soft, fluffy braided loaf of bread that is perfect for serving with soups, salads, making sandwiches or even French toast. This recipe for simple Challah Bread comes together with just a few simple ingredients and is easy enough for even the beginner bread baker to tackle.
Looking for other simple bread recipes? Check out my recipes for Dutch Oven Bread or Cinnamon Apple Twist Bread.
Homemade Challah Bread
I love making homemade breads whenever I get the chance. There really is nothing better than the smell of bread baking or fresh bread out of the oven. This homemade challah bread has such great flavor and is like a dream warm out of the oven with some melted butter and a little honey. This recipe for challah bread makes two big loaves so you can serve one with dinner and save the other for breakfast in the morning.
How to Make Challah Bread
For this easy Challah Bread Recipe, I like to use a good instant yeast. Instant yeast speeds up the bread making process a whole lot and it does not need to be proofed in water, it can be mixed right in with the flour. I like to use Saf-Instant yeast for baking, it works the best.
To start, combine the dry ingredients so the flour, yeast, sugar and salt in a large mixing bowl. In a separate bowl of large measuring cup, combine the warm water, room temperature eggs and avocado oil.
Make a hole in the center of the flour mixture and pour in the liquid ingredients. Stir with a wooden spoon until the a ball forms. Continue to knead the dough for 5-10 minutes until a smooth, not sticky ball forms.
Place the dough into a greased bowl and cover with a clean kitchen towel or greased plastic wrap. Allow the dough to rise until it is doubled in size. Punch the dough down and turn out onto a floured surface, knead for 2-3 minutes. Divide the dough into two even pieces and cut each of those pieces into three separate pieces.
Pinch one end of the three pieces together and braid the dough to the end. I find that doing an under braid works best. Take the center piece and go under the outside piece on the left, then take the piece on the right and go under the piece from the left, continue this sequence until you reach the end of the dough.
When you reach the other end of the loaf, take the ends and pinch them together and tuck under the end of the bread.
Place the loaves onto a greased or parchment lined baking sheet.
Baking Challah Bread
Before placing the loaves of Challah bread into the egg, make an egg wash by whisking together one egg and one teaspoon of water. Brush both of the loaves with the egg wash, making sure to get in in all the twists of the top as well as along the sides of the loaves.
Bake the bread in a 450º F oven for 10 minutes, then turn down the heat to 400º F and continue to cook for an additional 10-15 minutes. You will know the Challah is done when it is browned on the tops and makes a hollow sound when you tap on the bottom. If it still sounds solid when you tap on the bottom, continue to cook for an additional 5 minutes.
How to Store Fresh Bread
Allow the bread to cool completely on a wire cooling rack before slicing or storing. To store Challah Bread, place the cooled bread in a bread bag, large zip top bag or you can even wrap tightly in foil. Store in a cool dry place.
This bread also freezes easily. To freeze Challah Bread, wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, place on the counter for at least 4 hours. This can also be reheated in the oven. Remove the plastic wrap and wrap in foil. Place in a 325º F oven for 20-25 minutes, until heated through.
Challah Bread Recipe
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Challah Bread Recipe
Ingredients
- 4 cups all purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup water, lukewarm
- 2 eggs, room temperature
- 2 tablespoons avocado oil (or vegetable)
Egg Wash
- 1 egg
- 1 teaspoon water
Instructions
- In a large mixing bowl, combine the flour, sugar, salt and yeast.
- In a separate bowl, combine the water, eggs and avocado oil.
- Make a hole in the center of the flour mixture and pour in liquids. Mix with a wooden spoon or in a stand mixer until a soft ball forms. Continue to knead for 5-10 minutes.
- Place the dough into a greased bowl and cover with a clean kitchen towel or greased plastic wrap. Allow to rise for 1 hour, until doubled in size.
- Punch down and knead the dough on a floured surface for 2-3 minutes until smooth. Divide into two even pieces.
- Cut the two pieces into three equal pieces and roll out into equal strands. Pinch three of the strands together and braid the loaf down to the other end. Pinch the ends together and fold under. Repeat with the other 3 pieces.
- Place the braided loaves onto a greased baking sheet. Combine the one egg and one teaspoon water and brush over the tops and sides of the loaves.
- Bake at 450º F for 10 minutes, then turn down the heat to 400º F and bake for an additional 10-15 minutes, until the tops are golden brown and the loaves are baked through.
- Remove from the oven and place on a wire cooling rack to cool before slicing.
Notes
- Allow the bread to cool completely before placing into a plastic bag to store.
Nutrition
Challah Bread is a beautiful, soft, fluffy braided loaf of bread that is perfect for serving with soups, salads, making sandwiches or even French toast. This recipe for simple Challah Bread comes together with just a few simple ingredients and is easy enough for even the beginner bread baker to tackle.
