Traditional Homemade Challah Bread Recipe

Ingredients

  • 1.5 cups warm water
  • 1 tablespoon sugar
  • 2 tablespoons active dry yeast
  • 0.5 cup honey
  • 4 tablespoons vegetable oil
  • 3 eggs
  • 1 tablespoon salt
  • 8 cups all-purpose flour
  • 1 additional beaten egg for egg wash
  • Poppy or sesame seeds (optional)

Steps and instructions

  1. In a large bowl, dissolve the sugar in the warm water. Sprinkle in the yeast and let it stand for 5 minutes until it’s foamy.
  2. Add the honey, oil, 2 of the eggs, and the salt into the yeast mixture. Mix well.
  3. Gradually add in the flour, one cup at a time, until the dough is not too sticky to handle. You may not need all of the flour.
  4. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a clean kitchen towel and allow it to rise in a warm place for 1.5 hours or until it has doubled in size.
  6. Punch down the dough and divide it into as many parts as you want for braiding. Braid the dough and place it on a baking sheet lined with parchment paper.
  7. Beat the remaining egg and gently brush it over the challah. Sprinkle it with poppy or sesame seeds if desired.
  8. Let the challah rise again for about half an hour while preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  9. Bake for 35-40 minutes until the challah is golden brown and sounds hollow when tapped on the bottom.
  10. Let it cool on a wire rack before slicing.

Tools for making

Recipe variations

  • Whole wheat flour instead of all-purpose flour
  • Adding raisins or other dried fruits to the dough
  • Using a different sweetener such as maple syrup or agave nectar
  • Incorporating spices like cinnamon or cardamom into the dough
  • Replacing the vegetable oil with melted butter for a richer flavor
  • Adding nuts or seeds such as almonds or sunflower seeds to the dough
  • Making a savory variation by adding herbs like rosemary or thyme and omitting the honey
  • Creating a chocolate challah by adding cocoa powder to the dough and chocolate chips
  • Using a different shape for the braiding, such as a round or twisted design
  • Experimenting with different toppings like sea salt, garlic, or onion flakes

Recipe overview

This recipe will guide you through the process of making traditional Jewish Challah bread. Challah is a beautiful and delicious braided bread, often made for Shabbat and other Jewish holidays. The bread is sweetened with honey, and it is golden and slightly sweet, with a soft and fluffy interior and a crisp crust. This recipe is straightforward and suitable for bakers of all levels. The dough is made with simple ingredients and is then braided and baked until golden. The final product is a stunning, braided loaf that's as delicious as it is beautiful. With a bit of practice, you'll soon master this recipe and enjoy the wonderful aroma of home-baked Challah in your kitchen.

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast instead of active dry yeast. However, you may need to adjust the amount and the rising time accordingly.
  2. Can I substitute the honey with another sweetener? Yes, you can substitute the honey with an equal amount of maple syrup or agave syrup. Keep in mind that it may slightly alter the flavor of the challah.
  3. Can I use a stand mixer with a dough hook instead of kneading by hand? Yes, you can use a stand mixer with a dough hook to knead the dough. Mix the ingredients together and then knead with the dough hook on medium speed for about 5-7 minutes until the dough is smooth and elastic.
  4. How do I know when the dough has risen enough? The dough should roughly double in size during the rising time. You can also perform the "poke test" by pressing your finger into the dough; if the indentation remains, it is ready for the next step.
  5. Can I freeze the dough or the baked challah? Yes, you can freeze both the dough and the baked challah. To freeze the dough, wrap it tightly in plastic wrap and place it in a freezer bag. Thaw in the refrigerator overnight before using. Fully baked challah can also be wrapped and frozen, then thawed at room temperature before serving.

Serving dishes and utensils

Origin stories

Challah is a braided bread that is traditionally eaten by Jews on Shabbat, Jewish holidays, and other ceremonial occasions. Its roots go back to biblical times where the "challah" was a portion of dough set aside for the high priests in the ancient Temple of Jerusalem. The term itself, "challah," actually means "portion" in Hebrew. With the destruction of the temple, this ritual transformed into the custom we know today, making challah loaves and removing a small piece of the dough before baking, as a remembrance of this former practice. The distinct braided shape of the challah is said to represent love, as it resembles arms intertwined. In this way, every loaf of Challah carries with it not just a delightful flavor, but also thousands of years of history and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.