Best Challah Bread Recipe

Plan ahead! These beautiful loaves of traditional Challah bread will take about 3 hours total from beginning to finish baking; then, you should allow it to rest another 30-60 minutes before slicing for best results. So, if you are planning on eating it with dinner, you’ll need to start about 4 hours before dinner.

In a large bowl or in a bowl of a stand mixer (note: unless you have a large stand mixer, you will most likely need to finish this dough by hand), place 1 ¾ cups warm water (see note 3 if using Active dry yeast) – 4 eggs, 1 egg yolk (save that egg white), ⅓ - ½ cup honey, ½ cup oil, 4 teaspoons instant yeast (see note if using Active Dry Yeast), 1 tablespoon salt and 2 cups of the all-purpose flour

In the bowl of the stand mixer, place 1 ¾ cups warm water (see note 3 if using Active dry yeast) – 4 eggs, 1 egg yolk (save that egg white), ⅓ - ½ cup honey, ½ cup oil, 4 teaspoons instant yeast (see note if using Active Dry Yeast), 1 tablespoon salt and 2 cups of the all-purpose flour

With the mixer on low with the dough hook attachment, mix until combined and most of the flour is incorporated, then add 2 more cups of flour and mix until most of the flour is incorporated, repeat 2 more times for a total of 8 cups of flour. If the Challah dough sticks to the sides and bottom of the bowl, add 1-2 tablespoons more flour at a time until it’s only slightly sticking to the bottom. It should be tacky, but not overly sticky. Remove to a floured surface and continue kneading until smooth and elastic. About 3-4 additional minutes. If adding raisins or chocolate chips, incorporate them into the dough while you knead.

In a large bowl, using a hand mixer, place 1 ¾ cups warm water (see note 3 if using Active dry yeast) – 4 eggs, 1 egg yolk (save that egg white), ⅓ - ½ cup honey, ½ cup oil, 4 teaspoons instant yeast (see note if using Active Dry Yeast) and 1 tablespoon salt and mix on low until combined.

Using a hand mixer to start on low, add 2 cups of flour, mixing until incorporated, repeating the process until your mixer starts to strain. Then dump the dough onto a floured surface and continue to mix using your hands. Kneading until the dough is smooth, elastic and no longer sticky. Note: If you plan to incorporate raisins or chocolate chips, add them to the dough while you knead. Knead for about 7-10 minutes

On a lightly floured surface, stretch and fold the dough (pull out one side, fold on teh center, turn, repeat unt)il a nice tight ball is formed. Then, in a clean bowl, pour a little bit of oil and using the dough ball, swirl the oil around the bowl, then flip so that the dough is covered in a light film of oil. Cover tightly with plastic wrap and place in a warm spot to rise for 1 ½ - 2 hours until puffy (it may or may not double in size). Begin checking on your dough at about an hour, based on temperatures and altitudes, your dough could rise much faster than others. See notes for optimal proofing places.

Divide the dough evenly into two pieces using a bench knife or knife. Once you’ve divided the dough evenly into two pieces, weigh the loaf and divide by 3 and cut into three equal pieces. Or if you don’t have a scale, you can eyeball it.

Flatten out each piece, fold in sides and then roll and push away from you to form a tube of sorts (see video) until you have a large hot dog bun-sized roll. Place the three pieces on an oiled pan or surface, and cover with another pan or plastic wrap or invert a 9x13 pan onto the dough and allow to rest for 10-20 minutes, this will help the dough roll easier without springing back (works for pizza dough too, you are giving the gluten in the dough time to relax).

Once your dough is relaxed, remove one strand at a time and using firm pressure, roll the dough into about a 20 inch long strand with the ends narrower compared to the middle (24 inches if making into a round (see Note 5). Set aside and repeat with remaining two pieces of dough.

To braid: You can start in the middle by lining up all three strands of dough and begin braiding from the middle to the end, pinching and tucking the ends under, then flip around and complete the braid. OR, you can pinch all three ends together, then begin braiding from the top to the bottom. Pinch the ends together, tucking under. See the video to watch how to braid. If making a round challah, braid or twist the bread and form into a circle, braiding the two ends together as best you can, tuck any loose ends under

Gently transfer the braided loaf or round to their own parchment-lined baking sheets (grease or use silpat). Lay the braided long loaf diagonally across the pan, as it will grow as it rises and bakes.

Cover the challah’s with a damp tea towel or cover with lightly greased plastic wrap to rise for the final time, between 1-2 hours until very puffy. Meanwhile, move your oven rack to the middle third of the oven and in the during the last 30 minutes of rise time, preheat the oven to 375°F (190° C)

Don’t skip the egg wash; it gives the challah bread its classic shiny, golden brown finish. Whisk together the reserved egg white and 1 tablespoon of water in a small bowl, then gently brush it ALL over, taking care to get the sides up to where the bottom of the pan meats the dough and into the cracks and crevices. If adding any kind of topping, add that now while it’s wet so that it will stick. Keep in mind that the dough will rise significantly while baking, so you can add a generous amount to the top of the dough. Repeat with the remaining loaf.

Fridge: Keeping the braided and egg washed dough on a baking sheet, cover lightly with greased plastic wrap and place in fridge overnight. Remove from fridge and allow to rise (covered still) at room temperature for 60-90 minutes before baking. If your house is really cool, it might take a bit longer. During the last 30 minutes of rising, preheat the oven. Bake as directed.

Frozen: The braided dough may also be frozen at this point. Keeping on baking sheet, place a piece of lightly greased plastic wrap loosely over the top, then flash freeze for 1-2 hours (set a timer, you don’t want to forget), then remove frozen loaf, wrapping tightly in plastic wrap twice, and place in a large freezer baggie, or wrap again in foil. See below for how to prepare and bake. May be frozen up to 3 weeks before baking.

Once your oven is preheated (375°F (190° C), place the first loaf into the oven and bake for 25-45 minutes (keep your second loaf covered or place in the fridge until ready to bake) or until deeply golden and puffy and the internal temperature reaches 190°F. I have a big range on here, because you may braid your loaf a little thinner or thicker, and it might take a bit longer to bake, the round loaf will take on the longer side.

If you froze your dough, remove from the freezer, remove all of the wrapping, and place on a parchment lined baking sheet. Cover with a lightly greased piece of plastic wrap. Allow to thaw overnight in fridge, or at least 5 hours on the counter before baking. Bake as described above.