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Irresistible Braided Challah Bread

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A step-by-step guide to making a perfect homemade braided challah loaf with a soft, fluffy texture and beautiful golden crust. Ideal for special occasions or everyday enjoyment.

Ingredients

Scale
  • 4 cups (480 grams) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • ¼ cup (50 grams) granulated sugar
  • 1 ½ teaspoons salt
  • 3 large eggs, room temperature
  • ¼ cup (60 ml) vegetable oil or canola oil
  • 2 tablespoons honey
  • Egg wash: 1 egg beaten with 1 tablespoon water
  • Optional: poppy or sesame seeds for sprinkling
  • Optional: whole wheat flour (can substitute up to half of all-purpose flour)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, active dry yeast, and 1 tablespoon sugar. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add eggs, honey, vegetable oil, sugar, and salt to the yeast mixture. Stir to combine. Gradually add flour, one cup at a time, mixing until a shaggy dough forms.
  3. Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add flour as needed.
  4. First rise: Lightly oil a large bowl, place dough inside, cover with towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare workspace: Punch down dough, turn onto floured surface, and divide into three equal pieces.
  6. Shape and braid: Roll each piece into 14-16 inch ropes. Pinch ends together and braid by crossing right strand over center, then left strand over center, alternating until end. Pinch ends and tuck underneath.
  7. Second rise: Place braided loaf on parchment-lined baking sheet, cover loosely, and let rise for 30-45 minutes until puffy.
  8. Preheat oven to 350°F (175°C).
  9. Apply egg wash: Brush beaten egg and water mixture over loaf. Sprinkle with seeds if desired.
  10. Bake: Bake for 30-35 minutes until deep golden brown and hollow sounding when tapped. Cover with foil last 10 minutes if browning too fast.
  11. Cool: Remove from oven and cool completely on wire rack before slicing.

Notes

If dough is too sticky, add flour a little at a time; if too dry and cracks, add a teaspoon of water. Keep strands taut but don’t overstretch when braiding. Use fresh yeast and room temperature eggs for best results. Cover loaf with foil if browning too quickly during baking.

Nutrition

Keywords: braided challah bread, homemade challah, easy challah recipe, braided bread, traditional challah, soft bread, holiday bread

Find it online: https://realityeats.com/irresistible-braided-challah-bread-recipe-easy-step-by-step-guide-for-perfect-homemade-loaf/