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You are here: Home / Recipes / Breads / Homemade Challah Bread

Homemade Challah Bread

May 22, 2015 by Tiffany 16 Comments

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This easy-to-make eggy, delicious challah bread is the perfect to eat straight out of the oven but also makes amazing french toast the next day
Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

Homemade Challah Bread

TGIF Everybody! Skip the gym this morning and get your apron on because today we will be making the best homemade Challah bread on the planet. It’s rich, and eggy with a surprisingly sweet topping that perfectly combines with the toasty crust.

You would think that making this bread is super complicated with 10000 steps. But in reality, I’ve simplified the recipe so much, that you’ll have a breeze making it. I’ll admit, proofing time is required, but what homemade bread doesn’t? TRUST ME, this one is worth it.

Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

Of all the photo shoots I’ve done for this blog, this one has been the hardest. I thought it was a great idea to shoot the bread straight out of the oven just to see if I could capture steam coming out of it.

Not only was I unsuccessful in this venture, but I also suffered through the delicious and wonderful smell of freshly baked Challah Bread. My favorite food in the world is bread, and right there in front of me was this intoxicating smell. It was hard, I was salivating like Pavlov’s dog at the sound of a bell.

Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

I got this Homemade Challah Bread recipe from my grandmother. When I lived in Venezuela, we used to eat lunch at her house every Saturday. On special occasions, she would make a few loaves of challah and we all go crazy for them. She baked them up in a loaf pan so the braid would only go on top.

It made the bread look more elegant and sophisticated. I decided to bake mine without the loaf because I love the rustic look and my daughters get a kick out of pulling their piece.

Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

I hope you can try this delicious Homemade Challah Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum
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4 from 5 votes

Homemade Challah Bread

This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day.
Prep Time35 minutes mins
Cook Time30 minutes mins
Proofing Time2 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Bread
Cuisine: Jewish
Keyword: best challah bread, challah bread, challah recipe, easy challah recipe
Servings: 1 Loaf
Calories: 2196kcal
Author: Tiffany Bendayan

Ingredients

For Challah

  • 1/4 oz Instant Yeast
  • 3 1/2 Cups Flour
  • 1/2 Cup Sugar
  • 1 Teaspoon Salt
  • 3/4 Cups Water
  • 2 Eggs
  • 1/3 Cup Vegetable Oil

For Topping

  • 1 Egg Yolk
  • 1 Teaspoon Water
  • 1/2 Teaspoon Flour
  • 1/2 Teaspoon Sugar
  • 1/2 Teaspoon Water
  • Sesame Seeds
US Customary - Metric

Instructions

  • In the bowl of a mixer, pour in the yeast, flour, sugar, salt, water and eggs
  • Using a dough hook, mix on medium - high speed for 5 minutes
  • Add the oil slowly and continue mixing until the dough is soft and has absorbed all the oil. About 10 minutes
  • Remove from mixer, sprinkle some flour on top of the dough and cover the bowl with a clean kitchen towel
  • Place the bowl in a dark place away from drafts to proof (Could be inside an oven, as long as it turned off). For 1 1/2 to 2 hours or until the dough has tripled its size
  • Remove dough from bowl and onto a floured surface. If it seems to sticky, add some more dough and mix until you get a nice round ball
  • Divide the ball into 3 equal parts. Roll each part into a long rope
  • Attach the 3 ends of the ropes together and braid into a challah shape
  • Place the challah in a sheet pan lined with parchment paper or silicone mat
  • Cover with a kitchen towel and let it proof for 30 minutes
  • Meanwhile, preheat oven to 350 degrees Fahrenheit
  • In a small bowl, combine the egg yolk, water, sugar and flour
  • Brush the yolk mixture on top of the bread, covering each nook and cranny
  • Sprinkle in the sesame seeds
  • Bake for 25 to 30 minutes or until browned on top
  • Enjoy!
  • Brush the top of the bread with yolk mixture

Nutrition

Calories: 2196kcal | Carbohydrates: 440g | Protein: 62g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 522mg | Sodium: 2482mg | Potassium: 680mg | Fiber: 14g | Sugar: 103g | Vitamin A: 735IU | Vitamin C: 0.02mg | Calcium: 148mg | Iron: 23mg

Challah Bread - This easy to make eggy, delicious challah bread is the perfect to eat out of the oven but also makes amazing french toast the next day. Yum

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Filed Under: Breads, Recipes Tagged With: bread recipe, challah, challah bread, challah recipe, recipes for making bread

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Comments

  1. Kim - Liv Life says

    May 25, 2015 at 9:46 pm

    We make a similar recipe and my son has no idea it’s call Challah… he just calls it the braided bread. love!

    Reply
    • Tiffany says

      May 26, 2015 at 7:14 am

      lol Kim!

      Reply
  2. Susan | LunaCafe says

    May 25, 2015 at 10:53 pm

    5 stars
    I’ve never made Challah. Now I’m inspired to give it a go. Beautiful loaf!

    Reply
    • Tiffany says

      May 26, 2015 at 7:11 am

      Thank you Susan!

      Reply
  3. Christine from Cook the Story says

    May 26, 2015 at 10:00 am

    Your challah is gorgeous, and it looks perfect for making French toast!

    Reply
    • Tiffany says

      May 26, 2015 at 11:26 am

      Thanks so much Christine! 🙂 I am glad you liked it

      Reply
  4. Melanie | Melanie Makes says

    May 26, 2015 at 9:43 pm

    What a gorgeous loaf of bread! Pass the butter, I’ll take a slice or five.

    Reply
    • Tiffany says

      May 27, 2015 at 4:34 pm

      lol thanks so much Melanie! I really love the shape

      Reply
  5. Diana says

    February 5, 2017 at 4:23 pm

    Tiffany if I could put raisins in this recipe, could you suggest how much I could put in without ruining it. I love challah with raisins so much.

    Reply
    • Tiffany says

      February 5, 2017 at 6:37 pm

      Yum! Raisins sound delish! I would add about 3/4 of cup

      Reply
  6. Diana says

    February 8, 2017 at 2:55 pm

    5 stars
    Made this today with raisins 🙂 Soooooooooo delicious!!

    Reply
    • Tiffany says

      February 8, 2017 at 2:59 pm

      Yum!! thanks for the update Diana!! Glad you liked it. Challah is MY FAVORITE BREAD.

      Reply
  7. Yehuda Franco says

    April 5, 2018 at 9:38 pm

    Did you know that Challah is the mother of panettone? It was commissioned by a Rabbi (?) According to history. The Italian Baker, liked the taste and smell so he did it in a round shape for Rosh HaShanah and then he added more dry fruits and then someone suggested to make more using parchment paper to make it easier to get them out of the molds, until it became so popular that wherever there is an Italian Baker there is panettone, same happened with paximadia or Mandel brei that today most people call it biscotti ( double baked) it was an ingenious product for Jewish traveling merchants because it could last fresh for long periods. Enjoy and be satisfied. Shabbat Shalom!

    Reply
    • Tiffany says

      April 6, 2018 at 8:01 am

      Wow! I had no idea Yehuda! thanks so much for the info… no wonder my favorite food is Challah 😉 Shabbat Shalom

      Reply
  8. Jason Pierce says

    January 28, 2019 at 8:29 pm

    All purpose flour or bread flour (or does it matter)?

    Reply
    • Tiffany says

      January 29, 2019 at 8:18 am

      Hi Jason, I recommend bread flour when making bread. If you don’t happen to have at home, use all purpose

      Reply
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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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