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how to make challah bread

How To Make Challah Bread

Steven Pennington
A symbol of good fortune, challah is traditionally eaten during the holiday of Passover, a special Jewish holiday.
5 from 2 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Proofing Time 1 hour
Total Time 1 hour 35 minutes
Course Bread
Cuisine Holiday, Jewish
Servings 24 slices
Calories 129 kcal

Suggested Equipment

Ingredients
  

  • 1 tablespoon Instant Yeast
  • 1 tablespoon Sugar Add a tablespoon of sugar to warm water to feed the yeast so it will grow.
  • 1 ⅛ cups Water Temperature: 110 F / 43.3 C
  • 3 ½ cups All-Purpose Flour Add more if the dough is too wet
  • 3 oz Butter ¾ of a stick of butter
  • 2 large Eggs
  • 1 ½ teaspoon Sea Salt / Kosher Salt
  • ¼ cup Sugar

Presentation

  • 1 teaspoon Sesame Seeds Garnish on the outside of the bread
  • 1 teaspoon Poppy Seeds Garnish on the outside of the bread
  • 1 large Egg Egg wash to promote golden brown bread
  • ⅙ cup Olive Oil Brushing before baking (Optional)

Instructions
 

Making Challah Bread

  • Bloom The Yeast: The first step is blooming 1 tablespoon of yeast with 1 tablespoon of sugar with the 1 ⅛ cups of warm water. The yeast will eat the sugar resulting in yeast activation. The yeast will bubble up and grow in size. Make sure you use a large enough bowl.
  • Combine Dough Ingredients:
    Add the eggs, melted butter, and bloomed yeast to the mixing bowl. Use the paddle attachment, and mix together for 10 seconds.
    Add 1 ½ teaspoon of sea salt along with ½ of sugar to the all-purpose flour. Begin adding the flour to the wet ingredients with the mixer at the lowest mixing speed. Make sure the Kitchenaid is in the locked position.
    Add the flour little by little until all has been used. The challah dough will look somewhat sticky. If too sticky, add more flour ¼ of a cup at a time. Allow the dough to adsorb the flour before adjusting by adding more.
    Wet ingredients for challah bread in kitchenaid mixer with paddle attachment.
  • Kneading The Dough:
    Change the paddle attachment to the dough hook. Turn the machine on the lowest setting, and mix with the machine for 6 to 8 minutes.
    This process activates the gluten in the wheat flour. This is what gives the bread structure. Skip this step, and your bread will spread while baking and become flat.

What is Proofing Bread?

  • Before baking, bread dough needs to go through a process called "proofing." This allows the yeast in the dough to activate and produce carbon dioxide gas. This gas makes the bread rise and gives it a characteristic airy texture.
  • Proofing The Challah Bread:
    After 6 to 8 minutes of kneading the dough, turn the machine off, remove the dough hook and scrape the dough into a ball using a large spoon.
    Next, use cooking spray on the dough to help with removal once the proofing is complete. Cover with plastic wrap.
    Allow the dough to rise in a warm location, not warmer than 85 degrees, for 1 to 2 hours or doubles in size.
    Forming the dough into a ball and covering with plastic wrap
  • Bread Punch Down:
    Now the dough has doubled in size, it is time to punch it down and release the gas that was created. The dough will deflate.
    Punching down the risen challah dough
  • Rolling Out The Ropes/Braids:
    Form the dough into a flatened rectangle.
    6 Rope Braid: Divide in half, then make 3 perpendicular (90-degree) cuts.
    3 Rope Braid: The recipe makes two 3 rope loaves of bread. Divide in half, then make 3 perpendicular (90-degree) cuts.
    Flatten each rope to remove the air bubble pockets into a long rectangle.
    Flattening the ropes into a rectangle removing air bubbles
  • Very important step. Roll each rope into a long cylinder. This will create creases, as the bread bakes, the creases will trap steam and force the ropes to become fluffy.
  • Second Proofing:
    Place each rope on a cookie sheet and cover it with a towel. Allow to rise and complete a second proof of 30 to 40 minutes.
    Afterward, roll each rope one last time into the desired length. Suggested 1 ½ feet/ 16 inches.

How To Braid the Challah Bread

  • Plan to either make 3 rope or 6 ropes loaves of bread. I'll explain both:
    3 Rope Braid:
    - Layout 3 ropes side by side and pinch the tops together.
    - Starting with an outside rope, cross over the middle rope.
    - Finish the first braid by repeating, but starting from the opposite side of where you started.
    Example: You started with left braid, then you finish moving the right braid to the middle position.
    If any of this sounds challenging, it is until you learn how.
    I have a video above on this demonstrating how to do this.
  • 6 Rope Braid:
    - Layout 6 ropes side by side and pinch the tops together.
    The first move is to cross the top 2 ropes, as seen in the photo.
    * Important: Each movement starts with the top ropes. You will move one of these every movement. But, you must replace them once you move them to create a fresh starting position.
    The next photo will demonstrate which one you must move.
    Braiding challah bread starting position
  • The first movement in the braid is moving 1 top rope into the middle position.
    First move moving the top rope into the middle position
  • I want you to look at this photo's new 4th red arrow. Take note that the first moved rope crossed over the top rope.
    This is important if you get confused about which step you're on. If you need guidance, look at the top to see which side is next to cross over the top-notch.
    Pointing out the top starting notch on the rope that needs to be covered each movement.
  • Time to replace the top starting rope position. This is easy to follow, you will always move from the opposite side from where the rope at the top is missing.
    Replacing the top braid
  • Half of 1 braid is now complete. To finish, repeat the same steps, only starting from the opposite side.
    Half of the first braid complete and back to the starting position
  • Starting on the opposite side. We moved the left rope to start last time. This time we will start with the right side.
    Moving the top rope into the middle position
  • Next is to replace the top rope position. Move to the right position.
    Move the rope into the starting position on the right
  • Now, this is a repeat over and over again until you reach the length and size you like.
    Moving the top braid rope into the middle position
  • Second Bread
    Standard bread procedure requires a second proof. The volume of your bread and braid will increase.
    How Much? That will depend on how active the yeast has become. The second is how long you proof a second time. I suggest keeping it under 30 minutes or risk the bread over proofing.

Baking Challah Bread

  • Preheat the oven to 375 degrees F.
    Paint an egg wash over the bread's exterior for a golden brown presentation. Some enjoy using olive oil or butter.
    A traditional topping of sesame seeds and poppy seeds is a must for some bakers. The sesame seeds and poppy seeds add to the beautiful presentation. Bake for 25–35 minutes, with an interior temperature of 185 to 190 degrees.
    Fluffy baked Challah bread

Notes

Types of Challah Bread

There are many types of challah bread, some of the most popular include:
  • Braided challah
  • Round challah
  • Egg challah
  • Sweet Challah
  • Whole Wheat Challah
Some of the less common types of challah bread include:
  • Cinnamon Raisin Challah
  • Chocolate Chip Challah
  • Marble Challah
  • Onion Challah
  • Potato Challah
  • Pumpkin Challah
Each type of challah bread has a unique flavor and texture, making it ideal for different occasions. Whether you're looking for bread to accompany a holiday meal or want something different for your family's weekly Shabbat dinner, there's a challah bread that's perfect for the occasion.
Keyword Challah Bread, Challah Bread Recipe