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
Homemade Challah Bread
TGIF Everybody! Skip the gym this morning and get your apron on because today we are going to be making the best homemade Challah bread on the planet. It’s rich, eggy with a surprising sweet topping that makes a perfect combination 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, there is proofing time required, but what homemade bread doesn’t? TRUST ME, this one is worth it.
Of all the photo shoots I’ve done for this blog, this one has been the hardest one. 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 it. Not only was I unsuccessful in this venture, I suffered through the delicious and wonderful smell of fresh 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.
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 loafs 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 own piece.
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.
- 1/4 oz Packet of Instant Yeast
- 3 1/2 Cups of Flour
- 1/2 Cup of Sugar
- 1 Teaspoon of Salt
- 3/4 Cups of Water
- 2 Eggs
- 1/3 Cup of Vegetable Oil
- 1 Egg Yolk
- 1 Teaspoon of Water
- 1/2 Teaspoon of Flour
- 1/2 Teaspoon of Sugar
- 1/2 Teaspoon of Water
- Sesame Seeds
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In the bowl of a mixer, pour in the yeast, flour, sugar, salt, water and eggs
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Using a dough hook, mix on medium - high speed for 5 minutes
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Add the oil slowly and continue mixing until the dough is soft and has absorbed all the oil. About 10 minutes
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Remove from mixer, sprinkle some flour on top of the dough and cover the bowl with a clean kitchen towel
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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
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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
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Divide the ball into 3 equal parts. Roll each part into a long rope
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Attach the 3 ends of the ropes together and braid into a challah shape
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Place the challah in a sheet pan lined with parchment paper or silicone mat
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Cover with a kitchen towel and let it proof for 30 minutes
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Meanwhile, preheat oven to 350 degrees Fahrenheit
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In a small bowl, combine the egg yolk, water, sugar and flour
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Brush the yolk mixture on top of the bread, covering each nook and cranny
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Sprinkle in the sesame seeds
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Bake for 25 to 30 minutes or until browned on top
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Enjoy!
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Brush the top of the bread with yolk mixture
Kim - Liv Life says
May 25, 2015 at 9:46 pmWe make a similar recipe and my son has no idea it’s call Challah… he just calls it the braided bread. love!
Tiffany says
May 26, 2015 at 7:14 amlol Kim!
Susan | LunaCafe says
May 25, 2015 at 10:53 pmI’ve never made Challah. Now I’m inspired to give it a go. Beautiful loaf!
Tiffany says
May 26, 2015 at 7:11 amThank you Susan!
Christine from Cook the Story says
May 26, 2015 at 10:00 amYour challah is gorgeous, and it looks perfect for making French toast!
Tiffany says
May 26, 2015 at 11:26 amThanks so much Christine! 🙂 I am glad you liked it
Melanie | Melanie Makes says
May 26, 2015 at 9:43 pmWhat a gorgeous loaf of bread! Pass the butter, I’ll take a slice or five.
Tiffany says
May 27, 2015 at 4:34 pmlol thanks so much Melanie! I really love the shape
Diana says
February 5, 2017 at 4:23 pmTiffany 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.
Tiffany says
February 5, 2017 at 6:37 pmYum! Raisins sound delish! I would add about 3/4 of cup
Diana says
February 8, 2017 at 2:55 pmMade this today with raisins 🙂 Soooooooooo delicious!!
Tiffany says
February 8, 2017 at 2:59 pmYum!! thanks for the update Diana!! Glad you liked it. Challah is MY FAVORITE BREAD.
Yehuda Franco says
April 5, 2018 at 9:38 pmDid 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!
Tiffany says
April 6, 2018 at 8:01 amWow! I had no idea Yehuda! thanks so much for the info… no wonder my favorite food is Challah 😉 Shabbat Shalom
Jason Pierce says
January 28, 2019 at 8:29 pmAll purpose flour or bread flour (or does it matter)?
Tiffany says
January 29, 2019 at 8:18 amHi Jason, I recommend bread flour when making bread. If you don’t happen to have at home, use all purpose