Challah (Braided Jewish Egg Bread)

Challah is a traditional Jewish egg bread, celebrated for its soft, fluffy texture and lightly sweet flavor. Characterized by its beautiful braided shape and glossy crust, challah is commonly enjoyed on the Sabbath and holidays, but it’s just as perfect for everyday sandwiches, toast, or French toast.

Ingredients

• 4 cups (500 g) all-purpose flour
• 2 ¼ teaspoons (7 g) active dry yeast
• ⅓ cup (70 g) granulated sugar or honey
• 1 teaspoon salt
• ¾ cup (180 ml) warm water (about 110°F / 43°C)
• ¼ cup (60 ml) vegetable oil
• 2 large eggs, room temperature
• 1 egg yolk + 1 tablespoon water (for egg wash)
• Sesame seeds or poppy seeds (optional)

Directions

1. In a small bowl, dissolve yeast and sugar in warm water. Let stand 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt.
3. Add yeast mixture, oil, and eggs. Mix until a soft dough forms.
4. Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
6. Punch down dough and divide into 3 equal pieces. Roll each piece into a long rope.
7. Braid the ropes together and place on a parchment-lined baking sheet.
8. Cover and let rise again for 30–45 minutes.
9. Preheat oven to 350°F (175°C). Brush with egg wash and sprinkle seeds if desired.
10. Bake for 30–35 minutes until golden brown and cooked through.
11. Cool on a wire rack before slicing.