A loaf of Challah bread on a wire rack
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5 from 2 votes

Challah

This traditional six-strand braided Challah bread does not contain any dairy. It is sweetened with honey and baked up super soft. It is perfect to serve with soup on a cold day, or for making sandwiches when you just want a quick lunch, then use the left over to make French Toast on a Sunday morning.
Prep Time30 mins
Cook Time30 mins
Rising Time4 hrs
Total Time1 hr
Course: Bread
Cuisine: Eastern European
Servings: 1 loaf
Calories: 2674kcal
Author: Trang

Ingredients

Bread Dough

  • 1/4 cup lukewarm water
  • 1 teaspoon granulated sugar
  • 2 teaspoon active dry yeast
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 3 large egg
  • 1 teaspoon kosher salt
  • 3 cup all-purpose flour
  • Extra flour as needed

Egg wash

  • 1 large egg
  • 1 tablespoon water
  • Poppy seed or sesame seed optional

Instructions

  • Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast over the water and let it bloom for 10 - 15 minutes.
  • In the stand mixer bowl, whisk together the vegetable oil, honey and egg until well combined. Add the bloomed yeast, flour and salt, and knead with the dough hook on medium speed for a few minutes until a soft dough forms.
  • Scrape the dough out onto a lightly floured counter top and shape into a ball. Oil a large bowl and place the dough into the bowl. Allow to rise at room temperature until double in size, this may take 1 - 2 hours or longer depending on the ambient temperature.
  • Turn the dough out onto a lightly floured counter top and divide into 6 equal portions. Roll each portion into a thin strand about 20” in length. Braid the strands together into a braided loaf. Place the loaf on a parchment lined insulated baking sheet and allow to rise at room temperature until double in size and very puffy, this may take 1 - 2 hours or longer depending on the ambient temperature.
  • Preheat oven to 350°F.
  • Prepare egg wash by beating one egg with 1 tablespoon of water. Brush the top of the risen dough with egg wash very lightly, getting it in all the nooks and crannies. Bake for 30 minutes until the top is golden brown and the internal temperature registers 190°F.
  • Remove from oven and let cool on a wire rack. Serve challah warm with butter, use it for sandwiches or to make French Toast.

Notes

  • You can dress your challah with poppy seed or sesame seed before baking.
  • Calories information is for the whole loaf.

Nutrition

Serving: 866g | Calories: 2674kcal