The Best Challah Bread: the simple recipe for making challah

With its incredible deep golden-brown crust, soft, fluffy texture, and gorgeous braid pattern, challah is an amazingly delicious bread with a wonderfully rich, slightly eggy flavor. Challah is a traditional Jewish bread that's served on Shabbat as well most Jewish holidays. While baking challah is often saved for these special occasions, you can make it whenever the mood strikes. Like brioche, this enriched bread has a delicious taste that works well with so many dishes. It's true making challah requires a little patience (like all great homemade bread), but the results are totally worth it!

What's the Difference Between Challah and Brioche Bread?

While challah and brioche bread have plenty in common, these two breads are distinct from one another. The main difference between the two is that challah is made to be kosher, so it doesn't contain dairy, while brioche has plenty of butter, milk, and sometimes cream in it. This makes brioche richer tasting than the challah, although both types of bread are soft, airy, rich in flavor, and absolutely delicious.

How to Make the Best Challah Bread

making the best Challah bread recipe is easier than you may think. Start by combining the yeast, sugar, and water and leave until the mixture foams. In a bowl of a stand mixer, mix flour and salt, then add the yeast mixture, eggs, egg yolk and oil, and mix to low speed until you get a dough. Knead for 10 minutes to medium speed and shape the dough into a bowl on a work surface. Place the dough into an oiled bowl, cover it with a damp towel and let it double for 2 hours.

Next, divide the dough in 3 balls, let them rest for 5 minutes, then braid the challah and pinch the end. Cover the loaf with a damp towel and let it rest until it doubles. Brush the challah with an egg wash and bake it for 20 minutes at 350°F, then brush it again with egg wash and bake for other 15 minutes. Before serving, let it cool for about 20 minutes.

Tips for Making Challah Bread

– Bread flour is the best when it comes to making challah. However, you can use white flour and get similar results or substitute it for whole wheat if you prefer.

– You can substitute honey for sugar at a 1:1 ratio.

– Leave your dough to proof in a warm spot. If it's cold out, turn on the light in your oven and leave the dough to proof in there. Just make sure the oven itself is turned off.

– If your challah is turning too dark too quickly, tent some foil over it during the last 5 to 10 minutes of baking.

– Challah is an amazing sandwich bread that's also wonderful cut thick and served as a side with soups or stews. If you have leftovers, challah is perfect for making French toast or a fantastic bread pudding.

Instructions

Combine the yeast, sugar, and water and leave it 10 to 15 minutes, or until the mixture begins to foam.

In the bowl of a stand mixer, stir flour and salt together. Pour in the yeast mixture, eggs, egg yolk, and oil into the flour mixture. Set the mixer to low speed and mix until a loose shaggy dough forms. Set the mixer to medium and knead the dough for another 8 to 10 minutes, or until the dough is smooth, supple, and comes away cleanly from the sides of the bowl.

Lightly flour a work surface. Turn the dough out and shape it into a ball. Lightly oil a bowl. Place the dough in the oiled bowl, cover with a damp towel.

Leave it for 1 to 2 hours, or until it's doubled in size.

Turn the dough out onto a floured work surface and deflate it. Divide your dough into 3 equal portions. Shape the portions into balls and let them rest for 5 minutes.

Then roll them into long, thin strands.

Pinch the top of the 3 strands together, then braid the challah. Lay the right strand over the center strand. Then place the left over the center strand, and repeat until the loaf is formed.

Pinch the end once finished braiding and tuck it under the loaf.

Cover the challah with a damp towel and let it rest.

Wait until it doubles in size, about an hour. Preheat your oven to 350°F.

Brush the challah with an egg wash (you can use the leftover egg white), and bake for 20 minutes.

Remove the challah from the oven and brush with the egg wash again, then cook for another 10 to 15 minutes.

Once done baking, remove the challah from the oven and let it cool at least 20 minutes before serving.

Notes

You can use pretty much any type of oil to make challah, but many people prefer a neutral oil like vegetable, canola, or sunflower oil. Olive oil imparts its flavor to the challah, which is why some opt not to use it.

While this recipe is for a simple 3 strand braid, there are many different ways to braid challah, including 4, 6, or 8 strand braids, round braids, and many others. Here's a tip: if you know how to braid hair, you'll know how to braid challah. The mechanics are the same.