A time-tested family favorite, this homemade challah bread is sweet, soft, and chewy. Braid this Jewish egg bread as an oblong or round challah loaf to celebrate Shabbat (the Jewish Sabbath), Rosh Hashanah (the Jewish New Year), or any special meal. Plus, it's perfect for making yummy french toast!
2teaspoons(10grams)instant yeast, or rapid rise, see Recipe Notes
1½teaspoon(7grams)kosher salt
2(100grams)large eggs, at room temperature
⅓cup(60grams)canola oil, see Recipe notes
½ to ⅔cup(118grams)water, warmed between 100°F to 110°F, see Recipe Notes
mix-ins, optional, see Recipe Notes
For the topping
1(1)large egg, plus 1 tablespoon water, for egg wash
toppings, optional, see Recipe Notes
Instructions
Make the dough: Mix the flour, sugar, yeast, salt, eggs, canola oil, and water in the bowl of a stand mixer fitted with a dough hook on low speed (or in a bread machine set to the manual cycle). Knead the dough for about 5 minutes on medium-high speed.
If you don't have a stand mixer or bread machine, mix the ingredients in a large bowl using a wooden spoon until it’s too stiff to stir, then turn out onto a lightly floured surface and continue kneading until a smooth dough forms. Knead about 5 minutes more. If the dough seems too wet, add more flour, one tablespoon at a time, until the dough is slightly tacky.
If you're adding mix-ins (like raisins or chocolate chips), fold them in on a lightly floured surface. Flatten the dough into a rough rectangle, then sprinkle on a handful of the mix-in. Fold the dough over, flatten again, and sprinkle on another handful. Repeat until you've mixed in as much as you want. You can see an example of this process in the video for Sourdough Jalapeño Cheddar Bread.
Shape the dough into a ball and place in a covered oiled bowl (lightly sprayed with canola oil spray), smooth side up. Let the dough rise for 2 to 3 hours in a warm place (such as in the oven with just the light on) until it doubles in bulk. You can also let it rise in the refrigerator overnight. Let the dough come to room temperature if refrigerated (about an hour) before proceeding with the shaping.
Shape the dough: After the dough has doubled in size, gently knead it to release the air, then divide it into the number of ropes for your braid.
Use whatever technique you’d like. Braiding is traditional, and three-strand, four-strand, six-strand braids, and eight-strand straight braids are common. Sometimes you'll see round braided loaves (especially for Rosh Hashanah, the Jewish New Year).
Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Transfer the shaped dough to the baking pan, then cover with lightly oiled plastic wrap.
Let the shaped dough rise for 45 minutes in a warm place. Meanwhile, preheat the oven to 350 °F.
Bake the challah: Whisk together the beaten egg with the water for the egg wash. Brush the egg wash all over the exposed surfaces of the dough, then sprinkle on any desired toppings, such as cinnamon sugar, sesame seeds, or poppy seeds.
Bake the challah for 25 to 35 minutes, rotating the pan front to back halfway through the baking time. When the loaf is golden brown and it sounds hollow when tapped on the bottom (or reads 190 °F with a digital thermometer), remove it from the oven and cool on a wire rack.
Slice (or tear), serve, and enjoy!
Storage instructions: Challah will last for several days on the counter in an airtight container. For longer term storage, freeze the loaf, well wrapped in plastic wrap and placed in an airtight container, for up to 4 to 6 months.
For braiding inspiration, check out the instructions for braiding challahs with 3-strands,4-strands (2 ways, straight and round), 6-strands (2 ways, straight and flat), or 8-strands. Have a go!
Notes
If you use Active Dry yeast, then you might want to sprinkle yeast on to the warmed water with a teaspoon of sugar and allow it to sit for a few minutes before proceeding with the recipe. Letting it foam "proves" the yeast is active and ready to go to work.Any vegetable oil can be substituted for the canola oil, or even melted butter (if you don’t mind the bread containing dairy). You can use olive oil if you have to, but it might affect the flavor a bit.The amount of water will depend on the humidity of the day you’re baking. Start with the lesser amount and add more in 1 tablespoon increments as needed to form a smooth dough. Mix-ins can be a fun way to add another flavor component to your challah. Some common mix-ins are raisins and chocolate chips, but you can experiment with other options like nuts, seeds, or chopped dried fruit.Toppings are personal preference and are totally optional as well. Sesame seeds and poppy seeds are common, and cinnamon sugar (1 teaspoon cinnamon mixed with 1 tablespoon granulated sugar) is a fun alternative. You can also go savory with spice mixes like za'atar. Get creative or leave it plain, your choice.