Challah is a traditional Jewish egg bread with a rich, tender crumb and a burnished, golden crust. Often braided and enjoyed on Shabbat and holidays, it’s slightly sweet, pillowy, and absolutely stunning on the table. The braiding symbolizes unity, love, and community.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hr2 medium loaves (or 1 large braided loaf)
Dough
4 cups bread flour (plus more for dusting)
2 ¼ tsp active dry yeast
¼ cup granulated sugar
1 tsp fine sea salt
2 large eggs
¼ cup vegetable oil
¾ cup warm water (about 110°F / 43°C)
For Egg Wash
1 egg yolk
1 tbsp water
Optional: poppy seeds, sesame seeds, or everything seasoning
Bloom the Yeast
1
In a small bowl, mix yeast , 1 tsp sugar , and warm water .
Let sit for 5–10 minutes until foamy. (If no foam appears, the yeast may be dead—try again with fresh yeast.)
Make the Dough
2
In a large bowl or mixer, combine flour , remaining sugar , and salt .
Add yeast mixture , eggs , and oil .
Mix until combined, then knead for:
First Rise
3
Place the dough in a lightly oiled bowl. Cover with a towel or plastic wrap.
Let rise in a warm, draft-free place for 1½ to 2 hours , or until doubled in size .
Shape & Braid
4
Turn dough out onto a lightly floured surface.
Divide into 3, 4, or 6 equal pieces , depending on the braid style you want.
Roll each piece into ropes ~12–16 inches long.
Braid gently but firmly, then tuck the ends under for a clean finish.
Second Rise
5
Transfer braided dough to a parchment-lined baking sheet.
Cover lightly with a towel or plastic wrap.
Let rise again for 45–60 minutes , until puffy but not over-proofed.
Egg Wash & Bake
6
Preheat oven to 375°F (190°C) .
Mix egg yolk + 1 tbsp water and gently brush all over the risen dough.
Add seeds or toppings , if using.
Bake for 25–30 minutes , rotating halfway. Loaf should be deep golden brown and sound hollow when tapped.
Cool & Serve
7
Let cool on a wire rack for at least 30 minutes before slicing.
Enjoy warm, toasted, or made into French toast , bread pudding , or sandwiches .
Tips
8
Richer version? Use 1 tbsp honey in place of part of the sugar.
Freeze it: Cool completely, then wrap tightly and freeze for up to 3 months.
French toast champion: Slightly stale challah is legendary when soaked in custard.
Ingredients 2 medium loaves (or 1 large braided loaf)
Dough
4 cups bread flour (plus more for dusting)
2 ¼ tsp active dry yeast
¼ cup granulated sugar
1 tsp fine sea salt
2 large eggs
¼ cup vegetable oil
¾ cup warm water (about 110°F / 43°C)
For Egg Wash
1 egg yolk
1 tbsp water
Optional: poppy seeds, sesame seeds, or everything seasoning
Directions Bloom the Yeast
1
In a small bowl, mix yeast , 1 tsp sugar , and warm water .
Let sit for 5–10 minutes until foamy. (If no foam appears, the yeast may be dead—try again with fresh yeast.)
Make the Dough
2
In a large bowl or mixer, combine flour , remaining sugar , and salt .
Add yeast mixture , eggs , and oil .
Mix until combined, then knead for:
First Rise
3
Place the dough in a lightly oiled bowl. Cover with a towel or plastic wrap.
Let rise in a warm, draft-free place for 1½ to 2 hours , or until doubled in size .
Shape & Braid
4
Turn dough out onto a lightly floured surface.
Divide into 3, 4, or 6 equal pieces , depending on the braid style you want.
Roll each piece into ropes ~12–16 inches long.
Braid gently but firmly, then tuck the ends under for a clean finish.
Second Rise
5
Transfer braided dough to a parchment-lined baking sheet.
Cover lightly with a towel or plastic wrap.
Let rise again for 45–60 minutes , until puffy but not over-proofed.
Egg Wash & Bake
6
Preheat oven to 375°F (190°C) .
Mix egg yolk + 1 tbsp water and gently brush all over the risen dough.
Add seeds or toppings , if using.
Bake for 25–30 minutes , rotating halfway. Loaf should be deep golden brown and sound hollow when tapped.
Cool & Serve
7
Let cool on a wire rack for at least 30 minutes before slicing.
Enjoy warm, toasted, or made into French toast , bread pudding , or sandwiches .
Tips
8
Richer version? Use 1 tbsp honey in place of part of the sugar.
Freeze it: Cool completely, then wrap tightly and freeze for up to 3 months.
French toast champion: Slightly stale challah is legendary when soaked in custard.
Traditional Challah Bread
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