Easy Challah Bread

5 from 17 votes

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!

Prep Time10

Cook Time30

Resting Time1 40

Total Time2 20

Course: Bread

Cuisine: American

Servings:

Calories: 240kcal

Author: Claudia Ciorteanu

Equipment

Pastry brush

Ingredients

4¾ cups bread flour (600g)
1⅔ cups milk 1(400 ml)
3½ tablespoon butter, melted (50g) or olive oil
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

US Customary - Metric

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!

Video

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