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Challah Bread

This Challah Bread is a delightful treat! A slightly sweet and fluffy braided bread perfect for festive occasions or enjoyed with butter or jam.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

  • 2 teaspoons active dry yeast
  • 1 cup lukewarm water
  • 1/4 cup sugar
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg (beaten, for egg wash)
  • sesame seeds (for topping)

Instructions

  • In a small bowl, combine the lukewarm water and active dry yeast. Add a pinch of sugar to help activate the yeast. Let it sit for about 5 to 10 minutes until it becomes frothy.
  • In a large mixing bowl, combine the activated yeast mixture with the remaining sugar, vegetable oil, and 2 of the eggs (reserve 1 egg for the egg wash). Whisk until well combined.
  • Gradually add the all-purpose flour and salt to the wet mixture. Use a wooden spoon or your hands to mix until a dough begins to form.
  • Transfer the dough to a floured surface and knead for about 8 to 10 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  • Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 to 2 hours or until it has doubled in size.
  • Once risen, punch down the dough to release the air. Divide it into three equal pieces and roll each piece into a long rope. Braid the three ropes together to form the Challah shape, pinching the ends to secure.
  • Place the braided dough on a baking sheet lined with parchment paper. Cover with a kitchen towel and let it rise for another 30 to 45 minutes.
  • Preheat your oven to 350°F (175°C). Brush the braided dough with the beaten egg, ensuring an even coating. Sprinkle sesame seeds on top for added texture and flavor.
  • Bake the Challah bread in the preheated oven for 25 to 30 minutes or until it’s golden brown. The bread should sound hollow when tapped on the bottom.
  • Remove the Challah from the oven and let it cool on a wire rack. Once cooled, slice and enjoy your homemade bread!

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Whisk or fork
  • Clean kitchen towel
  • Baking Sheet

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze sliced pieces in a zip-top bag for up to 3 months.
  • To reheat, thaw at room temperature and warm in the oven at 350°F for about 10 minutes.