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Challah is more than just bread; it's a symbol of Jewish heritage and tradition, cherished by families worldwide. Originating from Ashkenazi Jewish culture, this golden, braided loaf is often served on Shabbat and Jewish holidays, bringing a sense of warmth and togetherness to the table. Its slightly sweet flavor and soft, fluffy texture make it a perfect accompaniment to any meal or a standalone treat. Whether you're celebrating a special occasion or simply enjoying a quiet family dinner, challah is the perfect way to embrace culinary tradition and create lasting memories.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

  • 1 cup warm water about 110°F
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 4 large eggs divided
  • 1 1/2 teaspoons salt
  • 4 1/2 cups all-purpose flour plus more for dusting
  • 1 tablespoon poppy or sesame seeds optional, for topping

Method
 

  1. In a large bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until the mixture becomes foamy.
  2. Add the remaining sugar, oil, 3 eggs, and salt to the yeast mixture, stirring to combine.
  3. Gradually add the flour, one cup at a time, mixing until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes, until it is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
  6. Punch down the dough and divide it into three equal parts. Roll each part into a rope about 16 inches long.
  7. Pinch the tops of the three ropes together and braid them. Tuck the ends under to secure the braid.
  8. Place the braided loaf on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
  9. Preheat the oven to 350°F (175°C).
  10. Beat the remaining egg in a small bowl and brush it over the bread. Sprinkle with poppy or sesame seeds if desired.
  11. Bake for 25-30 minutes until the challah is golden brown and sounds hollow when tapped on the bottom.
  12. Let the challah cool on a wire rack before serving.

Notes

For a sweeter challah, increase the sugar to 1/2 cup. This bread freezes well; wrap it tightly in plastic and foil before freezing. Reheat thawed challah in a 350°F oven for 10 minutes.