Easy Challah Bread (3-Strand Braid)

This easy challah bread is impossibly soft, slightly sweet, and so fluffy it practically melts in your mouth. The 3-strand braid makes it look bakery-worthy, but it's surprisingly simple - perfect for beginners who want impressive homemade bread.

🍞 Serves 8 | 🥛 Lazy Day Breakfast | ⏱ Yummy Easy Snack

If you love homemade bread, you'll also want to try my Romanian house bread, no-knead bread, or Italian focaccia bread for more simple baking inspiration.

I bake this easy challah bread recipe weekly for sandwiches, French toast, and toast slathered with butter. Made with simple ingredients and no fancy equipment, this is one of my favourite easy bread recipes that my family requests again and again.

💗 Why You'll Love This Easy Challah Bread

✅ Beginner-friendly - First-time bread bakers succeed with this recipe every time
✅ Cloud-soft texture - Milk and butter create an incredibly tender crumb
✅ Beautiful 3-strand braid - Looks impressive but easier than you think (I'll show you how!)
✅ Pantry staples only - No special ingredients needed for this challah bread
✅ Versatile - Perfect for sandwiches, French toast, or fresh with butter
✅ Secret trick - Brush with honey-milk mixture after baking for bakery-style shine

Perfect for: Weekend baking | Holiday tables | Gift-giving | Shabbat dinners

The best part? This bread smells like heaven while baking and goes beautifully with my Hungarian beef goulash recipe. Every time I make it, my neighbours "coincidentally" stop by. 😉

🥘 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Bread Flour: Strong bread flour gives challah the best chewy texture. All-purpose flour works too, but creates a softer, more tender loaf. Both are delicious!
• Milk: Whole milk creates the richest flavor, but 2% or plant-based milk (almond, oat, soy) works well. For traditional kosher challah, use water instead.
• Butter: Use either salted or unsalted butter. For kosher challah, substitute with ⅓ cup vegetable oil or melted coconut oil.
• Salt: Any salt works - table salt, sea salt, kosher salt, or Himalayan salt. I use 2-3 teaspoons depending on preference.
• Sugar: White granulated sugar keeps the challah bread light and golden. You can substitute honey (use 2 tablespoons) for a slightly different flavor.
• Yeast: Active dry yeast or instant yeast both work. Fresh yeast works too (see recipe for conversion). Make sure your yeast isn't expired - it should foam within 10 minutes.
• Egg (for dough): One egg goes into the dough for richness. Room temperature eggs mix more easily.
• Egg Wash: One beaten egg + 1 tablespoon milk creates that beautiful golden shine. This is essential for authentic-looking challah bread.
• Seeds for Topping: Sesame seeds and poppy seeds are traditional. You can also use everything bagel seasoning, nigella seeds, or leave it plain.

♻️ Substitutions/Variations

These work well:

• Bread flour → All-purpose flour (slightly less chewy but still great)
• Whole milk → 2% milk, or plant-based milk (almond, oat, soy)
• Butter → Neutral oil for traditional kosher challah
• White sugar → Honey (use 2 tablespoons, adds flavor)

For egg wash:

• Whole egg + milk (traditional - gives golden shine)
• Just milk (lighter color, still shiny)
• Melted butter (rich, less shiny)

Dietary Adaptations:

• Dairy-Free Challah: Use plant-based milk + vegetable oil instead of butter (this is traditional kosher challah)
• Egg-Free: Replace each egg in dough with ¼ cup applesauce. Note: Texture will be denser and less rich. This is no longer traditional challah but still tasty bread.
• Gluten-Free: Use 1:1 GF flour blend + 1 teaspoon xanthan gum. Expect a denser texture and don't overbraid as GF dough is more fragile.

Not Recommended: Replacing eggs in the dough significantly changes the traditional challah bread texture and flavor.

👩‍🍳 How To Make Easy Challah Bread

Step 1: Make the Starter: In a large bowl, combine lukewarm milk, melted butter, sugar, yeast, and 1 tablespoon of flour. Stir gently and let it sit for 10 minutes until it becomes foamy.

Step 2: Mix the Dough: Add the remaining flour and salt to the starter. Use a stand mixer or your hands to mix until a rough dough forms.

Step 3: Knead Until Smooth: Knead the dough for about 5-8 minutes. It should be smooth, elastic, and pass the "spring back" test when pressed with your finger.

Step 4: First Rise: Place the dough in a greased bowl and cover it. Let it rest in a warm spot for about 60 minutes, or until it has doubled in size.

Step 5: Braid the Strands: Divide the dough into three equal pieces and roll them into long ropes. Braid them together to create your 3-strand challah bread and let it rise for another 30 minutes on a baking sheet.

Step 6: Bake to Golden: Brush with an egg wash, sprinkle with seeds, and bake at 170°C (338°F) for 30 minutes until golden brown.

*See the recipe card for detailed instructions. 

❓Easy Braided Milk Bread FAQs

What to Serve With Challah Bread

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📖 Recipe

Easy Challah Bread

Claudia Ciorteanu

This easy challah bread features a tender, slightly sweet crumb with a beautiful golden crust. The 3-strand braid looks impressive but is simple enough for beginners. Perfect for sandwiches, French toast, or enjoying fresh with butter!

5 from 12 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Bread

Cuisine American

Servings 8

Calories 240 kcal

Video

Equipment

• ▢
  Pastry brush

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 4¾ cups bread flour (600g)
• ▢ 1⅔ cups milk 1(400 ml)
• ▢ 3½ tablespoon butter, melted (50g)
• ▢ 2 teaspoon salt (15g)
• ▢ 1 teaspoon sugar (15g)
• ▢ 1 tablespoon fresh yeast or 2 ¼ teaspoons dry yeast (20 g fresh yeast or 6 g dry yeast)
• ▢ 1 egg for brushing
• ▢ 1 tablespoon seeds for topping

Instructions

 

• Activate the Yeast: Warm the milk to lukewarm (110°F/45°C). Add butter and sugar, stirring until butter melts. The mixture should feel warm but not hot. Add yeast and 1 tablespoon flour, stir gently, and let sit for 10 minutes until foamy. If it doesn't foam, your yeast is dead - start over with fresh yeast.
  1⅔ cups milk, 3½ tablespoon butter, melted, 1 teaspoon sugar, 1 tablespoon fresh yeast or 2 ¼ teaspoons dry yeast
• Make the Dough: Add remaining flour and salt to the yeast mixture. Knead by hand for 8-10 minutes or use a stand mixer with dough hook for 5-7 minutes. The challah bread dough should be smooth, elastic, and slightly tacky (not sticky). If too sticky, add flour 1 tablespoon at a time.
  4¾ cups bread flour, 2 teaspoon salt
• First Rise: Place dough in a greased bowl, cover with plastic wrap and a clean towel. Let rise in a warm spot until doubled in size, about 60-90 minutes. Pro tip: If your kitchen is cold, place the bowl in your oven with just the light on.
• Divide and Shape: Punch down the dough to release air bubbles. Divide into 3 equal pieces (use a scale for precision). Roll each piece into a rope about 12-14 inches long. If dough resists, let it rest 5 minutes, then continue rolling.
• Braid the Challah: Line up the 3 ropes and pinch tops together. Braid: left strand over center, right strand over center, repeat until you reach the end. Pinch bottom ends together and tuck both ends under the loaf for a neat finish.
• Second Rise: Place braided challah on a parchment-lined baking sheet. Cover loosely and let rise 30-40 minutes until puffy (not quite doubled). Meanwhile, preheat oven to 170°C (338°F/Gas Mark 3).
• Apply Egg Wash: Beat 1 egg with 1 tablespoon milk. Gently brush over the entire surface of the challah bread - get into all the crevices of the braid. Sprinkle with sesame seeds, poppy seeds, or leave plain.
  1 egg for brushing, 1 tablespoon seeds for topping
• Bake: Bake for 30-35 minutes until deep golden brown. The internal temperature should reach 190°F (88°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Cool and Serve: Transfer to a wire rack and let cool for at least 15 minutes before slicing. For extra shine, brush warm challah with honey dissolved in a little warm milk. Slice and serve your beautiful homemade challah bread!

Notes

• Ensure the yeast is properly activated by using lukewarm milk. This temperature should be around 110°F (45°C) to activate the yeast effectively.
• Proper kneading is crucial to developing gluten and achieving a soft, elastic dough. Knead the dough until it becomes smooth and elastic, which usually takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
• Allow the dough to rise in a warm, draft-free place until it doubles. Depending on the ambient temperature, this typically takes about 1-2 hours.
• Brushing the dough with beaten egg and a splash of milk before baking gives the bread a shiny, golden crust.
• Preheat the oven properly and bake the bread until it's golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach around 190-200°F (88-93°C) for fully baked bread.

Nutrition

Calories: 240kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 433mgPotassium: 117mgFiber: 1gSugar: 2gVitamin A: 178IUVitamin C: 0.001mgCalcium: 59mgIron: 1mg

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