Go Back
–+ servings
Two Homemade Challah Bread braids on a cooling rack sitting on a blue and white hand towel on a white counter.
Print Recipe

Homemade Challah Bread

This beautiful braided Challah bread recipe is a perfect beginner bread and delicious to use in many recipes.
Prep Time3 hours
Cooling time1 hour
Total Time4 hours
Course: Baking, Bread, Breakfast
Cuisine: Jewish
Keyword: Bread, Challah, Cinnamon and raisin, Homemade Challah Bread
Servings: 8 people
Calories: 277kcal

Equipment

  • 1 Large Mixing Bowl Rinse and use as proofing vessel as well.
  • 1 Baking Scale I only bake using a scale for the most accurate measurments.
  • 1 Measuring Cup
  • 1 Parchment Paper
  • 1 Plastic Wrap
  • 1 Dough Scraper
  • 1 Large Plastic bag or Tea Towel
  • 1-2 Large Sheet Pan
  • 1 Cooling Rack
  • 1 Oven Temperature Gauge Oven temperature needs to be accurate for baking.

Ingredients

  • 500 g Bread Flour
  • 10 g Instant Yeast
  • 10 g Salt
  • 25 g Granulated Sugar
  • 30 g Unsalted Butter Softened
  • 2 medium Eggs Lightly beaten
  • 50 ml Milk Whole or 2% at room temperature or slightly warm
  • 180 ml Water Cool
  • 1 tsp Oil Use a neutral flavored oil like avocado oil.

Egg Wash

  • 1 medium Egg
  • 1 tsp Water

Instructions

  • Add flour, salt, sugar, yeast, eggs, milk and butter to a mixing bowl, mix with your hands
    500 g Bread Flour, 10 g Instant Yeast, 10 g Salt, 25 g Granulated Sugar, 30 g Unsalted Butter, 2 medium Eggs, 50 ml Milk
  • Add water and mix to form a ball of rough dough. Clean sides of bowl with dough.
    180 ml Water
  • Transfer rough dough to a lightly floured work surface and knead for 5-10 minutes or until the dough is smooth and elastic. It should pass the windowpane test
  • Clean your mixing bowl and spray lightly with a neutral oil.
    1 tsp Oil
  • Transfer the kneaded dough to an oiled bowl, turning once to coat the dough in oil. Cover tightly in plastic wrap and set aside in a draft-free area.
  • Allow dough to proof for at least 1 hour or up to 2-3 hours. First proofing is done when the dough bounces back when gently pressed and has doubled in size.
  • Line a baking tray with parchment paper and set aside.
  • Transfer dough to a lightly floured work surface and knockdown. Shape into a ball and portion into three or six pieces.
  • Shape pieces into sausages or strands for the braid, keeping them the same length and width. Join three strands at the top and do a basic three-strand braid with the strands being careful not to stretch too tight or loose. Seal the bottom and tuck under. Repeat with the second set of strands if doing two braids.
  • Transfer braid or braids to the parchment-lined baking sheet and cover with a tea towel. Set aside in a draft-free area to complete second and final proofing.
  • 15 minutes before proofing is complete pre-heat your oven to 400℉
  • Braids are ready to bake when they bounce back after gently pressing.
  • Beat 1 egg and 1 tsp of water to form an egg wash.
    1 medium Egg, 1 tsp Water
  • Gently brush both braids with egg wash to cover the top and sides. Transfer to 400℉ oven and bake for 20-25 minutes. Homemade Challah Bread is done baking when it has a shiny golden brown crust and sounds hollow when knocked on.
  • Transfer baked braids to a cooling rack and allow to cool for at least 1 hour before serving.

Nutrition

Serving: 16pieces | Calories: 277kcal | Carbohydrates: 49g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 94mg | Potassium: 103mg | Fiber: 2g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg