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.
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.)
In a large bowl or mixer, combine flour, remaining sugar, and salt.
Add yeast mixture, eggs, and oil.
Mix until combined, then knead for:
10 minutes by hand
6–8 minutes with a dough hook
The dough should be soft, smooth, and slightly tacky.
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.
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.
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.
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.
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.
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.
2 servings