Learn how to make Homemade Challah Bread. This easy-to-make version of the traditional Jewish bread is soft and sweet and perfect for eating plain or serving up as the most amazing french toast.
Challah is one of my favorite breads to make. It’s soft and delicious and makes french toast that is absolutely out of this world! People not familiar with the bread often wonder how to pronounce it. Let’s just say that chants of “holla!” ring through our halls when I’m making it. It is an easy bread to make, but it ends up looking so fancy when it is braided. I love eating this up plain, with soup, and we have spoiled ourselves silly by making the most amazing french toast out of this challah. Seriously, homemade challah makes the best french toast. You should try it!
You can always do a regular 3 strand braid, but if you want it to really look great, watch my video for how to make a 6 stranded braid just below the recipe. Once you figure out the pattern, it’s totally easy and you can create a truly beautiful and impressive loaf.
Watch the video where I walk you through every step of making this bread. Not only will you learn the correct pronunciation, you’ll also get the visual on how to do that tricky 6 stranded braid.
Homemade Challah
Homemade Challah Bread with a 6 Stranded Braid
Learn how to make Homemade Challah Bread. This easy-to-make version of the traditional Jewish bread is soft and sweet and perfect for eating plain or serving up as the most amazing french toast.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Servings: 2 loaves
Ingredients
- 2 1/2 cups warm water
- 1 tablespoon yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 2 eggs
- 1 tablespoon salt
- 8-9 cups flour
- 1 egg + 1 tablespoon water egg wash
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, honey, vegetable oil, eggs, and salt. Add in the flour 1 cup at a time, mixing on a low speed in between. Mix until well combined and the dough is smooth and elastic. Add a little more flour if it is still sticking to the side of the bowl. The dough will be slightly sticky (you don't want a stiff dough), but it should be able to form a ball in the mixer.
- Place the dough into a bowl that has been sprayed with nonstick cooking spray. Let rise for 1 1/2 hours.
- Divide the dough into two loaves. For each loaf, divide the dough into 6 balls and roll into strands about 12 to 15 inches long (or 3 if you want to do a normal braid). Pinch the strands together at one end and braid (see video) Once you reach the end of the strands pinch them together. Repeat with the other loaf.
- Place the braided loaves on a baking sheet covered with nonstick cooking spray. Let rise 1 hour.
- In a small bowl whisk together the 1 egg + 1 tablespoon water. Brush it over the loaves. This is called an egg wash.
- Bake at 375 degrees for about 25 minutes. Cool before slicing.
Notes
***You know how bread recipes call for a range of flour? For instance, this recipe calls for 8-9 cups. How do you know how much to do? And why can't they just tell you exactly what to put it in? Well, the actual amount you need depends on a variety of factors including the weather and humidity in your house. One day I may only need 8 cups while the next I may need 9. Crazy, huh? Always start out on the low end and add a little more if you find your dough to be too sticky so that it can't form a ball.***
Nutrition
Calories: 2419kcal | Carbohydrates: 452g | Protein: 61g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 245mg | Sodium: 3611mg | Potassium: 689mg | Fiber: 14g | Sugar: 71g | Vitamin A: 7.1% | Vitamin C: 0.5% | Calcium: 12.6% | Iron: 137.3%
My Other Recipes
This recipe first appeared on The Stay At Home Chef on August 8, 2013
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Laura says
How would you recommend freezing this bread? Baking and then wrapping after it finishes cooling, or freezing after shaping and letting it rise for a second time?
We LOVE this bread around our house and I’d love to have a loaf or two in the freezer when I have no time to bake!
Rachel Farnsworth says
Either would work. I often make mine into French toast and freeze it. My daughter loves having it for breakfast.
Nick says
This is a beautiful loaf. The video is great too! 👍
joyce powell says
How would I be able to make buns for hamburger from this …since it is a bun and not a loaf ??
Rachel Farnsworth says
I have a recipe for hamburger buns. If you want a challah dough for the bun, simply make the challah bread dough here and shape and bake it using the instructions for the hamburger buns.
https://thestayathomechef.com/homemade-hamburger-buns/
Emily says
You may have already answered this question but can you half this recipe? I am baking for two people and I would like to just try it with one loaf. Certain breads I have made before don’t do well when halved.
Thanks! Love your recipes!
Emily
Rachel Farnsworth says
Yes you can.
Lana Dee says
You mentioned dumping the salt in with the yeast. I thought that would stop the yeast from working correctly. Was that a mistake? Or is it just in this recipe that you can combine both? I look forward to making this!
Rachel Farnsworth says
No mistake! Salt doesn’t kill yeast. It slows the growth of yeast so it’s just important that you have the correct balance of the two.
Marguerite says
Can I use my food processor?
Rachel Farnsworth says
Your food processor won’t be able to handle this much dough unless it is HUGE.
Stepahnie Atherton says
What type of flour should I be using ?
Rachel Farnsworth says
All purpose or bread flour.
Janis Milstein says
I am trying your homemade challah bread recipe. I was wondering why the yeast does not have to rise? Your directions say to combine everything and add flour. Is this correct? Thank you.
Rachel Farnsworth says
The recipe calls for instant dry yeast which doesn’t require any proofing.
Ellen says
Sorry…please revise from previous post as it posted before I was ready to send but this by far is the BEST bread recipe I have ever made and I have tried my fair share to obtain the greatest bread recipe. This is where it stops! Thanks for sharing. Once you try this, it will be the last bread recipe you look for. Easy and delicious!
anna smith says
can this be mixed by hand? I don’t have a stand mixer.
Rachel Farnsworth says
Yes it can!
Koy says
Hi is this self raising flour or plain flour?
shashi Dhungel says
Yes this is very nice Shabbat bread. I like very muh
Julia says
I would really like to make this bread but, at the moment, I don’t have honey in the house. Will it work if I substitute it with sugar or brown sugar? Thank you!
Rachel Farnsworth says
You can substitute sugar, but honey is a main component in Challah. It provides the distinctive taste that sugar just can’t replicate.
Julia says
Thank you very much! I will wait for the honey, then. Thanks for all the great recipes you share with us! 🙂
Platt College says
I love homemade bread. This looks so delicious!
MotherWouldKnow says
I tried to make a 6-stranded challah once before and failed – I'm just no good at following the written directions. Now I'll have to try again with your video – what a find!
Natalia says
did it work ?
Liz @ iheartvegetables says
This looks so delicious! You can't beat freshly baked bread 🙂