Have you ever had Challah bread? It is a traditional Jewish bread that originates from Eastern Europe and can be served on Shabbat and major Jewish holidays like Hanukkah and Rosh Hashanah. With the help of this easy step-by-step guide, you will be able to create soft, fluffy, and delicious challah bread in your own kitchen. Once you have all of the ingredients ready, it's time to get started! By the way, have you tried my brioche buns?
Based on reader feedback, this recipe has been revised from its original version to make it more authentic.
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Ingredients notes and substitutes
- Bread flour is my favorite to use because it gives the bread a wonderful texture and chew. If you don't have bread flour available, all-purpose flour can be used as well but the result may not turn out quite as good. If you're using all-purpose flour, you may need to add 1-2 tablespoons more, as all-purpose flour doesn't absorb as much liquid as bread flour.
- Olive oil is a must for making challah in my opinion. High-quality olive oil is so much tastier than plain, flavorless vegetable oil. Since challah does not contain butter, opt for oil with a strong and complex taste.
- Orange juice is my favorite liquid, followed by pineapple and apple. You can add any fruit juice or just water instead. Only ¼ cup (60ml) of juice is needed for the dough so that it does not overpower in taste, but rather emphasizes the sweetness of the bread loaf compared to normal tap water.
- I prefer instant yeast for sweet bread because you basically put all of the ingredients in a large bowl and start kneading. So you don't have to activate the dry yeast first. However, if you choose active dry yeast instead, use 2 ¼ teaspoons (9 g) of the ingredient and let it bloom in warmed fruit juice (about 100 ° F / 38 ° C) and honey for about 5-10 minutes and then add the other ingredients and knead.
- Honey doesn't just serve as an addition of sweetness; it also imparts another dimension in flavor. If you prefer using sugar instead, substitute 1:1.
- The aromatic and sweet flavor of vanilla makes the challah bread even more delicious. However, you can skip it if you want.
Variations
I enjoy this traditional Jewish bread in many different ways. Here are some of my favorite flavors and add-ins to make this challah bread recipe truly unique.
- Raisins - I like to add ½ cup (73g) to the dough, but you can add up to 1 cup (145g).
- Chocolate Chips - Add 1 cup (170g) or to your liking.
- Cinnamon - Add 2 teaspoons (5g) of cinnamon to the dough or sprinkle the rolled-out dough portions with ½ cup (100g) of dark brown sugar and 1 tablespoon (8g) of cinnamon before rolling it up into strands. This makes a delicious cinnamon swirl.
- Sesame seeds - Generously sprinkle ¼ cup (36g) sesame seeds over the braided loaf.
- Poppy seeds - Add 2 tablespoon (18g) to the batter or sprinkle 3 tablespoon (27g) on the loaf before baking.
Baker's Percentages
This is an enriched bread dough that means that oil and eggs are used, so it’s different from lean sourdough bread, which is just water, flour, and salt.
| Ingredient | Weight | Percentage |
| Bread Flour | 375g | 100% |
| Salt | 8g | 2.13% |
| Instant Yeast | 7g | 1.87% |
| Eggs | 180g | 48% |
| Olive Oil | 75g | 20% |
| Orange Juice | 60g | 16% |
| Honey | 63g | 16.8% |
| Vanilla Bean | varies | varies |
Braiding
To braid challah, you can use either 3, 4, or 6 strands. I prefer a 4 strand challah since it is very easy to make and looks amazing when baked. You could also not braid it at all and shape it like my sourdough brioche loaf instead. In this post, I show you how to braid challah with 4 strands.
Same day preparation
When making challah, I like letting the dough rise overnight in the refrigerator to have a better final product. However, if you want your bread sooner, you can let it rise at room temperature until doubled and bake it on the same day. Stick it into the fridge for 1 hour before braiding for easier handling.
Storing and freezing instructions
This sweet bread loaf stays soft and fresh in an airtight container at room temperature for up to 3 days. It's also possible to freeze leftover slices or the whole loaf for up to 3 months. Wrap it tightly in plastic wrap twice and place in freezer bags or containers. To defrost, unwrap and let it sit at room temperature for a few hours or overnight. Instead of freezing it, you can use leftovers to make Air Fryer French Toast or French Toast Casserole.
FAQs
How and when is it served?
Challah bread is often served as ceremonial bread at Jewish weddings and other special occasions. One of the most common ways to serve it is by slicing it horizontally. If you eat it as a part of a Jewish celebration, you can eat it plain. Otherwise, I love to eat mine with a drizzle of honey or jam.
How does it taste?
It's a sweet bread, similar to brioche. Depending on the ingredients used, it can taste just subtle sweet or even slightly fruity with a hint of vanilla or honey.
Is it the same as brioche?
No. Brioche contains lots of butter and usually milk. Challah bread is pareve, meaning it doesn't contain meat or dairy products. Oil and water are therefore mostly used instead of butter and milk.
Tips for success
- In different climates and environments, flours can absorb water differently. This means you may need to hydrate your dough more or less depending on humidity, temperature, altitude - all of which vary by climate and environment.
- If you find that you need to knead the dough a little longer to pass the windowpane test, let it rest a few minutes in between so that the dough doesn’t overheat while kneading. Otherwise, the yeast could cripple.
- The overnight rise in the refrigerator enhances flavor and texture, and the dough is easier to shape after it has chilled.
- When shaping the dough, put a little oil on your hands and work surface instead of flour. This ensures that you don't work more flour into the dough for a super delicious light and fluffy challah bread.
Photo tutorial
In a large mixing bowl, add the flour, salt, yeast, vanilla, eggs, olive oil, orange juice, and honey, and knead on low speed until it comes together. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.
Knead on high speed until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test.
How to do the windowpane test?
To do the windowpane test, let the dough rest for about 1 minute after mixing. Then take a small portion of the dough between your fingers and slowly stretch it until the center is very thin and light can shine through without tearing. This means that you have kneaded and developed the dough sufficiently. If it doesn't pass the windowpane test and it tears, knead for 1-2 minutes longer.
It's a soft, heavy, and smooth dough that is slightly tacky to the touch.
Transfer the dough to a lightly oiled container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 1-2 hours until it has doubled. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will continue to grow until it has about tripled.
Take the dough out of the refrigerator and let it rest at room temperature for about 30 minutes. Remove the dough from the container with a dough scraper and place it on a very lightly oiled work surface. Roughly shape the dough into a square and divide it into 4 equal pieces.
Apply a little oil to your fingers, place one piece of dough on the lightly oiled work surface in front of you, and use your fingers to flatten it into an 8x13-inch (20x33cm) rectangle that is about ¼-inch thick.
Starting from one long side, roll up the dough tightly and seal the edges by pinching them together with your fingertips. Then use your hands to roll the dough into a 15-inch (38cm) long rope. Repeat with the other three pieces of dough.
Place all 4 strands side by side and pinch the top of the 4 strands together.
To simplify the following explanation, let's number the 4 strands. We're going to use numbers 1, 2, 3, and 4. The leftmost strand is 1 and the rightmost strand is 4. Now take strand number 4 and cross it over strand 3, then under strand 2 and over strand 1. So you basically weaved strand number 4 into the others from right to left by going over strand 3, under strand 2, and over strand 1.
Start again with the rightmost strand and cross it over, under, and over the other 3 strands from right to left. Continue until all of the bread is braided.
Pinch the end together and tuck the tip under it so it has a nice shape. Then open the top of the loaf where you initially pinched all 4 strands and braid it just like the other end of the loaf to get two nicely braided ends.
Transfer to the prepared baking sheet and let rest at a warm room temperature until it has doubled. Then brush with egg wash, sprinkle with sugar, and bake.
Remove from the oven and cover with a clean and dry kitchen towel for 15 minutes. Then uncover and transfer to a cooling rack to cool completely.
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Recipe and Video
How to make Challah Bread: An easy step-by-step guide
Ingredients
- 3 cups bread flour, spooned and leveled
- 1 ¼ teaspoon salt*
- 1 ¾ teaspoon instant dry yeast
- 1 vanilla bean**
- 3 large eggs
- 5 tablespoon olive oil
- ¼ cup orange juice
- 3 tablespoon honey
- egg wash (1 large egg yolk + 1 tablespoon water)
- Optional: coarse nib sugar
Video
Instructions
- In a large mixing bowl, using an electric mixer fitted with a hook attachment, add the flour, salt, yeast, vanilla, eggs, olive oil, orange juice, and honey, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes.
- Knead on high speed for about 6-8 minutes until the dough is smooth, releases from the sides of the bowl, and passes the windowpane test. It's a soft, heavy, and smooth dough that is slightly tacky to the touch.
- Lightly spray a straight-sided container with oil and transfer the dough to the container; lightly oil the top of the dough as well. Cover and let rest at room temperature for 1-2 hours until it has doubled. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will continue to grow until it has about tripled.
- Take the dough out of the refrigerator and let it rest at room temperature for about 30 minutes.
- In the meantime, line a baking sheet with parchment paper and lightly spray with oil. Set aside.
- Remove the dough from the container with a dough scraper and place it on a very lightly oiled work surface. Roughly shape the dough into a square and divide it into 4 equal pieces.
- Apply a little oil to your fingers, place one piece of dough on the lightly oiled work surface in front of you, and use your fingers to flatten it into an 8x13-inch (20x33cm) rectangle that is about ¼-inch (0.5cm) thick. Starting from one long side, roll up the dough tightly and seal the edges by pinching them together with your fingertips. Then use your hands to roll the dough into a 15-inch (38cm) long rope. Repeat with the other three pieces of dough.
- Place all 4 strands side by side and pinch the top of the 4 strands together. To simplify the following explanation, let's number the 4 strands. We're going to use numbers 1, 2, 3, and 4. The leftmost strand is 1 and the rightmost strand is 4. Now take strand number 4 and cross it over strand 3, then under strand 2 and over strand 1. So you basically weaved strand number 4 into the others from right to left by going over strand 3, under strand 2, and over strand 1. Start again with the rightmost strand and cross it over, under, and over the other 3 strands from right to left. Continue until all of the bread is braided.
- Pinch the end together and tuck the tip under it so it has a nice shape. Then open the top of the loaf where you initially pinched all 4 strands and braid it just like the other end of the loaf to get two nicely braided ends.
- Transfer to the prepared baking sheet and let rest at a warm room temperature (77°F / 25°C is ideal) for 45-60 minutes until it has doubled.
- Preheat the oven to 400°F (204°C) for 15-20 minutes.
- Brush the dough with egg wash, sprinkle with coarse nib sugar if desired, and bake for 30-35 minutes until the loaf is deep golden brown and it sounds hollow when you knock on the bottom of the loaf. To prevent heavy browning, cover loosely with aluminum foil after 20 minutes if necessary.
- Remove from the oven and cover with a clean and dry kitchen towel for 15 minutes. Then uncover and transfer to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 3 days.
Notes
**First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.
Marilyn W, Bay Area CA
I can't wait to try my bread! I started making this morning but my yeast wouldn't "proof." I tried proofing the yeast two times. Then I did some clicking around the internet and found that some honeys will kill yeast because of antibiotic properties. Who knew? Fortunately there was a second jar of a different brand honey in the pantry. I tried that and it proofed. Just wanted to share my experience. I'm sure the bread will be delicious!
Marilyn, Bay
I finished this bread last night and we had some for dessert. Omigosh! My husband said, "This is probably the best thing I have ever tasted." Need I say more?
Sabine
Thank you so much for sharing your experience with us, it's very helpful. I'm happy that you like the recipe and it turned out well for you.
Rosemarie
Excellent recipe! Nice texture and taste. I tweaked it a bit, e.g omitted the coarse sugar on top, kneaded the dough by hand after initial mixing, added ground allspice to the filling, and brushed the baked loaf with melted butter to maintain its moisture. I will definitely make this bread again. Thanks for the recipe.
Arlene Sandgarten
This was delicious! BUT....the filling oozed out of the seams of the braid. I can't seem to pinch the seams so this doesn't happen. It oozed out the bottom & was burnt. Any suggestions?
Sabine
For easier handling, you could mix the brown sugar and cinnamon and set it aside. Then spread the butter (at room temperature) over the dough and sprinkle the brown sugar mixture on top. You could also place the mixed filling in the fridge for 10-15 minutes until the butter firms up a little and is spreadable. That makes it easier to pinch the seams. Hope that helps!
Hydee
This recipe sounds delicious and perfect for Rosh Hashana. Would I be able to use this recipe in my bread machine?? Any changes I would need to make (other than using the right yeast for my machine)? Thank you!
Sabine
I'm sorry but I've never tried this recipe in a bread machine. So, I can't give you a recommendation for this.
Abby
Would rapid rise yeast suffice? I can’t find active dry yeast during this quarantine!
Sabine
Yes, these two types of yeast can be used interchangeably.
Tony
I never tried the proofing in the warmed oven. I was scared it was going to bake it prematurely, but it was perfect! Beautiful and tasty bread! Thank you so much for sharing!
Sabine
I'm happy that you like it and it turned out great! This technique is the fastest and best I know and use it for almost all my recipes which contains yeast. You are welcome, Tony! Thank you so much for your nice feedback!
Karly
This looks delicious! I'm saving this one for later!
Sabine
Thank you, Karly! Let me know what you think. Have a great Sunday.
2pots2cook
So happy to find you ; you do amazing creations ! Thank you for sharing !
Sabine
Thank you so much! I'm always happy to share my recipes with you!