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Challah bread is a delicious, rich, touch of sweet, braided loaf that is traditionally made for the Jewish Sabbath and special holidays. You can create your own with this easy to follow step by step tutorial
Challah Bread is the perfect addition to any Easter brunch and is also a great accompaniment to a delicious soup.
What is Challah Bread?
Challah bread (the C is silent) is a traditional Jewish style bread that is often served on the Jewish Sabbath and other major Jewish holidays. It is a soft, enriched dough with just a touch of sweetness. It’s beautiful presentation is what really makes it special. The dough is divided into pieces and then braided together and brushed with an egg wash for a beautiful golden color.
Why is Challah Bread Braided?
The bread can be made in any shape or size but the traditional way is to braid three strands into a loaf. The three strands represent love, peace and justice. Traditionally two loaves are made and you have six strands which also represents the six work days of the week aside from the Jewish Sabbath or Shabbat.
Ingredients Needed
- Yeast. Use active dry yeast. You can also use rapid rise yeast (see below for directions)
- Sugar. May substitute. honey if preferred
- Salt
- Oil. I use vegetable oil or canola oil, any mild oil will do. Butter can be used but then the bread is no longer kosher.
- Eggs.
- Flour. Unbleached all purpose flour is my preference. You can also use bread flour.
This is one of those posts where I wish you could really smell the recipe too. Nothing smells better than a fresh baked loaf of bread.
How to Make Challah Bread Recipe
Mix up the dough:
- Dissolve yeast in warm water and allow yeast to proof (bubble)
- Add sugar, salt, oil eggs and flour in with yeast mixture and mix until slightly sticky. I do this in my Kitchen Aid with the dough hook, kneading for about 3-5 minutes at low speed. You can also make dough in a large bowl with a wooden spoon.
- Cover with a cotton towel and let rise in a warm place until doubled in size.
- Divide dough in half. Take each half and divide into 3 pieces. Place on a lightly floured surface.
- Roll each piece into a rope and brain 3 ropes together on a greased cookie sheet.
- Roll each of these smaller pieces of dough into a rope (about 12 inches long or the length of your cookie sheet)Â Don’t worry if they aren’t perfectly shaped and smooth – obviously mine aren’t.
- Braid strands together. If you don’t know how to braid, ask one of your kids. Be sure your ends are tucked in on both ends of the loaf.
- Repeat with the rest of your dough and place both loaves on a parchment paper lined baking sheet, side by side.
- Let the dough rise one more time, about 30-60 minutes depending on how warm and sunny your room is.
- After they have risen brush them with the beaten egg wash so that they shine really pretty. You can also sprinkle them with sesame seeds or poppy seeds.
- Preheat your oven to 350 degrees F. Place them in the oven and bake for 20-25 minutes and then get ready to drool. The smells coming from your oven will be amazing. You want the bread nice and golden brown. It bakes for about 25 minutes.
Tips for Working with Yeast
If you are scared of working with yeast or unfamiliar with it be sure and read my How to Proof Yeast post for all the tips and tricks.
Frequently Asked Questions
The bread is enriched with eggs which is similar to a brioche. The difference between challah and brioche is that brioche uses butter and challah uses oil which makes it Kosher.
Challah bread makes amazing french toast. Here are some of my favorite french toast recipes:
Overnight French Toast
Baked French Toast
Creme Brulee French Toast
Be sure and serve your french toast with my delicious Buttermilk Syrup or Cinnamon Syrup.
Leftover bread also makes delicious sandwiches and can be used in bread pudding.
Keep any leftover bread in an airtight container, or wrapped in plastic wrap. Bread does not need to be refrigerated.
The bread can also be kept in the freezer, since the recipe makes two loaves you can wrap one, once completely cooled, in plastic wrap and then foil and freeze for up to 3 months. Allow to thaw at room temperature.
Other delicious recipes you may enjoy:
Be sure and follow me over on You Tube for weekly cooking demos.
Challah Bread
Ingredients
- 4.5 tsp active dry yeast 2 packages
- 2 1/2 cups water warm
- 6 Tbsp sugar
- 2 tsp salt
- 1/3 C vegetable oil or canola oil
- 3 eggs plus white of one additional egg for glaze
- 8.5 cups flour add until dough is slightly sticky 6 1/2 to 8 1/2 cups
Glaze
- 1 egg white
- 1 tsp water cold
Instructions
- Dissolve yeast in warm water and allow yeast to proof (bubble)
- Add sugar, salt, oil eggs and flour in with yeast mixture and mix until slightly sticky. I do this in my Kitchen Aid about 3-5 minutes.
- Cover and let rise in a warm place until doubled in size.
- Divide dough in half. Take each half and divide into 3 pieces.
- Roll each piece into a rope and brain 3 ropes together on a greased cookie sheet.
- Place both braids on cookie sheet and allow to rise a second time for 30-60 minutes.
- Brush loaves with glaze.
- Sprinkle with sesame seeds or poppy seeds if desired.
- Bake at 350 degrees for 20-25 minutes until bread is golden brown.
Tips & Notes:
- Be sure and use fresh yeast, check the expiration date on the package.
- Freeze the extra loaf by wrapping it in plastic wrap and foil and keep in the freezer for up to 3 months.
- If you are not worried about keeping it kosher, butter can be used instead of the oil in the recipe.
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Nutrition Facts:
Originally posted April 18, 2011
Donna says
How long do you knead the dough in the Kitchenaid??
Leigh Anne Wilkes says
About 3-5 minutes, the dough should be slightly sticky
Scarlett says
Thanks again for this recipe!!! It is my favourite bread and it always turns out perfectly
Cristina says
Can you make a 6 braid with this recipe as well?
Betty says
Do we need to knead the dough?. Just wanna make sure. Thanks=)
Leigh Anne says
Betty, the mixing in the kitchen aid is the kneading part, you don’t need to knead by hand. the dough will be soft and slightly sticky.