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Traditional Challah Bread Recipe

A beautifully braided, golden brown Challah bread loaf with a glossy sheen, sliced to reveal its soft, airy interior.
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A soft, golden, braided challah loaf perfect for Hanukkah celebrations.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 large eggs, divided
  • ½ cup vegetable oil
  • ¼ cup honey
  • 1 teaspoon salt
  • 3 ½ to 4 cups all-purpose flour
  • 1 tablespoon poppy seeds or sesame seeds (optional)

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Whisk in 2 eggs, vegetable oil, honey, and salt.
  3. Gradually add 3 ½ cups of flour, mixing until a soft dough forms. If the dough is too sticky, add more flour, ¼ cup at a time.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Punch down the dough and divide it into three equal portions.
  7. Roll each portion into a rope about 14 inches long.
  8. Pinch the ends of the ropes together and braid them. Pinch the other ends together.
  9. Place the braided loaf on a baking sheet lined with parchment paper. Cover and let rise for another 30-45 minutes.
  10. Preheat your oven to 375°F (190°C).
  11. Whisk the remaining egg with 1 tablespoon of water. Brush the top of the challah with the egg wash. Sprinkle with seeds, if desired.
  12. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190-200°F (88-93°C).
  13. Let cool on a wire rack before slicing.

Notes

  • For a richer flavor, you can substitute milk for some of the water.
  • This recipe is great for meal planning, as it can be made ahead and frozen.

Nutrition

Find it online: https://carlacooking.com/challah-bread-recipe-hanukkah/