Best Challah Bread Recipe

Mak Erot

3 min read

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Apr 08, 2025

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The Best Challah Bread Recipe: A Step-by-Step Guide to Soft, Fluffy Perfection

Are you ready to bake the most delicious challah bread you've ever tasted? This recipe will guide you through every step, ensuring a soft, fluffy, and utterly irresistible loaf. Forget store-bought; this homemade challah will become your new favorite! We'll cover everything from choosing the right ingredients to achieving that perfect golden-brown crust. Let's get baking!

Ingredients for the Best Challah Bread

This recipe yields two large loaves. Adjust accordingly if you need more or less.

• 1 cup warm water (105-115°F): Lukewarm, not hot, is key for activating the yeast.
• 2 ¼ teaspoons (1 packet) active dry yeast: Make sure your yeast is fresh for optimal rise.
• 1/4 cup granulated sugar: Provides food for the yeast and adds sweetness.
• 2 large eggs: Add richness and moisture to the dough.
• 1/4 cup vegetable oil: Contributes to the soft texture.
• 1 teaspoon salt: Enhances the flavors.
• 6-6 ½ cups all-purpose flour: You may need slightly more or less depending on the humidity.
• 1 egg, beaten, for egg wash: This creates a beautiful sheen and golden-brown crust.
• Sesame seeds, poppy seeds, or coarse salt, for topping (optional): Add your favorite finishing touch!

Step-by-Step Instructions: Making Perfect Challah

Preparing the Yeast:

1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This confirms the yeast is active and ready to work its magic.

Combining Ingredients:

2. Add the eggs and oil to the yeast mixture. Whisk well to combine.

3. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms.

Kneading the Dough:

4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook attachment for about 6-8 minutes.

First Rise (Bulk Fermentation):

5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.

Shaping the Challah:

6. Punch down the dough to release the air. Divide the dough in half (or thirds for smaller loaves). Roll each half into a long rope (about 18-20 inches).

7. Braid the ropes together to form a challah. Pinch the ends to seal.

Second Rise (Proofing):

8. Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.

Baking the Challah:

9. Preheat your oven to 350°F (175°C). Brush the challah with the beaten egg wash and sprinkle with your desired topping (sesame seeds, poppy seeds, or coarse salt).

10. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).

Cooling and Serving:

11. Let the challah cool completely on a wire rack before slicing and serving. Enjoy your freshly baked masterpiece!

Tips for the Best Challah Bread

• Use fresh ingredients: Fresh yeast and eggs make a big difference in the texture and flavor.
• Don't overknead the dough: Overkneading can result in a tough loaf.
• Let the dough rise properly: Adequate rising time is crucial for a light and airy challah.
• Don't open the oven door too often while baking: This can cause the challah to collapse.
• Let the challah cool completely before slicing: This allows the crumb to set properly and prevents a gummy texture.

This recipe will help you create a delicious and impressive challah bread. So gather your ingredients, follow the steps, and get ready to enjoy the aroma and taste of this traditional bread. Happy baking!