Easy Challah Bread Recipe

There’s something truly magical about homemade challah bread—its golden crust, soft crumb, and just the right touch of sweetness make it irresistible. I’ve been making this Easy Challah Bread Recipe for years, and honestly, it’s one of those go-to breads that feels special enough for weekend brunch but simple enough for a busy weeknight bake. Whether you’re celebrating a holiday or just craving fresh bread, this recipe hits the spot every time.

What I love most about this Easy Challah Bread Recipe is how approachable it is. You don’t need fancy ingredients or complicated techniques to pull it off. Plus, the aroma that fills your kitchen while it’s baking? Pure happiness. I can’t wait to walk you through this recipe so you can experience that joy in your own home.

Ingredients You’ll Need

Each ingredient in this challah recipe plays a key role to balance flavor and texture perfectly. I always make sure to use fresh yeast and good-quality olive oil—it really makes the dough luxuriously soft and flavorful.

• Bread flour: Provides strength and chewiness, perfect for that classic challah structure.
• Fast-action yeast: Speeds up rising time but still gives a lovely flavor if you let it work a bit.
• Fine salt: Enhances all the other flavors without overpowering.
• Liquid honey: Adds gentle sweetness and helps the crust brown beautifully.
• Light-tasting olive oil: Keeps the crumb soft without a heavy olive flavor.
• Large eggs: Contribute richness and help bind the dough together.
• Large egg yolks: Enhance tenderness and add color.
• Water: The right temperature is important to activate the yeast without killing it.
• Egg yolk for glazing: Gives the bread that irresistible shiny, golden finish.

Variations

I love making the Easy Challah Bread Recipe my own by swapping in different add-ins or changing up the braid style. It’s such a forgiving dough that you really can have fun experimenting!

• Sweet twist with raisins and cinnamon: I once tried adding soaked raisins and a cinnamon sprinkle between braid layers—it turned out like a subtly spiced treat perfect for breakfast.
• Whole wheat challah: For a nutty depth, swap half the bread flour for whole wheat. Just be mindful to add a little extra water as whole wheat absorbs more.
• Vegan adjustment: You can replace eggs with flax eggs and use maple syrup instead of honey — just note the texture will be slightly less rich.
• Nut topping: Toasted sesame or poppy seeds sprinkled on the glaze add a lovely crunch.

How to Make Easy Challah Bread Recipe

Step 1: Mix and Activate Your Dough

Start by warming your water to about 100°F (warm but not hot). Combine it with the fast-action yeast and a teaspoon of honey in a bowl, and let it sit for 5-10 minutes until foamy. This signals your yeast is alive, an important step I never skip. Next, whisk together the eggs, egg yolks, olive oil, and remaining honey in a large mixing bowl.

Slowly add your bread flour and salt to the wet ingredients, then pour in the yeast mixture. Stir until the dough comes together into a shaggy mass. This part can be done by hand or with a stand mixer fitted with a dough hook.

Step 2: Knead Until Silky and Smooth

Knead the dough on a floured surface for about 8-10 minutes, or 5 minutes with a stand mixer. You’re aiming for a smooth, elastic dough that springs back when pressed gently. This step really makes the difference between a dense loaf and that lovely, airy crumb we all love in challah.

Step 3: Let It Rise Warm and Cozy

Place your dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and find a warm spot for it to rise. About 1 to 1.5 hours later, it should double in size. I like to pop mine in the turned-off oven with the light on—it’s the perfect cozy spot and keeps drafts away.

Step 4: Shape Into a Beautiful Braid

Once the dough has doubled, punch it down gently and divide it into three even pieces. Roll each piece into a long rope, about 12-14 inches. Now comes the fun part—braiding! Cross the right rope over the center, then the left over the new center, alternating until you reach the ends. Pinch and tuck the ends underneath for a neat finish.

Step 5: Final Rise and Glaze

Place your braided loaf on a parchment-lined baking sheet, cover loosely, and let it rise again for 30-45 minutes. Meanwhile, whisk up the egg yolk glaze and brush it gently over the loaf just before baking. This glaze is key for that glossy, rich color—you’ll want to be generous but careful not to let it pool in the crevices.

Step 6: Bake to Golden Perfection

Bake your challah in a preheated 350°F oven for 30-35 minutes. Keep an eye out—the bread should be deep golden brown, and when you tap the bottom, it should sound hollow. If you’re unsure, an instant-read thermometer should register around 190°F internally.

Let it cool completely on a wire rack before slicing. I know it’s tempting to cut in right away, but letting it rest ensures the crumb sets beautifully instead of getting gummy.

How to Serve Easy Challah Bread Recipe

Garnishes

I usually sprinkle a little sesame seed or poppy seed on top before baking for a subtle crunch and added visual appeal. Sometimes I drizzle a tiny bit of honey on warm slices for an extra cozy touch—trust me, it’s divine!

Side Dishes

This challah pairs wonderfully with creamy dips like hummus or baba ganoush. I also love serving it alongside a fresh salad or a bowl of homemade chicken soup for a comforting meal. For breakfast, try it with avocado or your favorite nut butter and fresh fruit.

Creative Ways to Present

For special occasions, I’ve braided smaller challahs as individual rolls—they make gorgeous personal loaves for guests. You can also twist the dough into a round wreath shape and decorate with nuts or dried fruit on top for a festive touch that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftover challah in a paper bag inside a bread box—it keeps the crust delightfully crisp while keeping the inside soft for a couple of days. If your kitchen is humid, a loosely sealed plastic bag works just fine to prevent it from drying out.

Freezing

One of my favorite hacks is freezing challah slices in a zip-top bag with parchment paper between slices. This way, I can pop out exactly what I need for a quick breakfast or snack without thawing the whole loaf.

Reheating

To reheat, I like to warm slices in a toaster oven or regular oven at 300°F for 5-7 minutes. It refreshes the texture nicely and gets the edges a little crisp without drying out the crumb.

FAQs

Final Thoughts

Making challah bread at home has become one of my favorite kitchen rituals—it’s comforting, timeless, and surprisingly easy when you have a solid recipe. This Easy Challah Bread Recipe has never let me down, and I’m confident it won’t let you down either. Give it a try this weekend, and I promise you’ll be rewarded with loaf after loaf of tender, golden bread that’s perfect for sharing.

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