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Easy Challah Bread Recipe

A beautifully braided, golden brown challah bread with a glossy crust, showcasing its soft texture.
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A step-by-step guide to making soft, enriched challah bread with a golden, glossy crust. Perfect for beginners.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, divided
  • ½ cup vegetable oil
  • ½ cup honey
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 1 tablespoon butter, softened

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in salt, 3 eggs (reserve 1 for egg wash), oil, and honey.
  3. Gradually add flour, mixing until a soft dough forms.
  4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down dough and divide into 3 equal portions. Roll each portion into a rope about 18 inches long.
  7. Braid the ropes, pinching the ends to seal. Place on a baking sheet lined with parchment paper.
  8. Cover and let rise for another 30-45 minutes.
  9. Preheat oven to 350°F (175°C).
  10. Brush the top of the challah with the reserved egg wash.
  11. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
  12. Let cool on a wire rack before slicing.

Notes

  • For a 6-strand braid, divide the dough into 6 portions and follow a 6-strand braiding tutorial.
  • Proofing times can vary based on room temperature. Aim for the dough to double in size.
  • Using honey contributes to a softer crumb and richer flavor compared to just sugar.
  • If your challah collapses after baking, it may have been over-proofed.
  • Ensure your egg wash is evenly distributed for a consistent golden color.

Nutrition

Find it online: https://blissbatter.com/easy-challah-bread-recipe/