Challah is the prettiest bread you’ll ever make. And somehow, also the easiest.
It’s rich, soft, slightly sweet, and absolutely stunning on any table. The braid looks intimidating, but it’s just loops and tucks. This recipe walks you through it. No tears. No tantrums. Just gorgeous, egg-washed perfection.
Ingredients
Makes 1 large braided loaf.
- 4 cups all-purpose flour (plus more for dusting)
- ¼ cup sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1 ½ teaspoons salt
- 3 large eggs
- 1 large egg yolk (save the white for egg wash)
- ½ cup warm water (about 110°F)
- ¼ cup vegetable oil
- 2 tablespoons honey
For the Egg Wash:
- Reserved egg white + 1 tablespoon water
- Optional: poppy seeds or sesame seeds
Step-by-Step Instructions
Step 1: Make the Dough
- Whisk flour, sugar, yeast, and salt in a large bowl.
- Add eggs, egg yolk, warm water, oil, and honey. Mix until a shaggy dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Let rise in a greased bowl for 1-2 hours until doubled.
Step 2: Braid the Challah
- Punch down dough. Divide into 6 equal pieces.
- Roll each piece into a 12-inch rope.
- Line up the ropes. Pinch tops together.
- 6-strand braid: Move the far-right rope over 2, under 1, over 2. Repeat starting from the right each time. Or just do a 3-strand braid (easier, still beautiful).
- Pinch ends together and tuck under.
Step 3: Second Rise
- Transfer braided loaf to a parchment-lined baking sheet.
- Cover and let rise for 45-60 minutes until puffy.
Step 4: Bake
- Preheat oven to 375°F (190°C).
- Brush loaf generously with egg wash. Sprinkle with seeds if using.
- Bake for 25-30 minutes until deep golden brown. The loaf should sound hollow when tapped.
- Cool on a wire rack. Try not to tear off the end while it’s hot.
Summary
Prep Time: 20 minutes | Rise Time: 2-3 hours | Bake Time: 30 minutes
Yield: 1 large loaf | Difficulty: Medium (braiding takes practice)
Storage Notes
Store at room temperature in an airtight container for up to 4 days. Freeze for up to 3 months. Challah makes the world’s best French toast—use stale slices, soak overnight, thank us later.
