Easy Challah Bread

Easy Challah Bread

copetenn 21

"A six-ingredient, simple recipe for Challah bread."


2 h 40 m servings 211 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
  2. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
  3. Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  4. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
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  1. 22 Ratings


This bread was beautiful and yummy, but was a bit drier than I prefer. I would give it 4 stars on taste and texture, however I gave it three stars because I found it misleading that it called fo...

I thought a second rise after the loaf is braided would be a nice idea.

The taste was alright but it was a bit too dense.

I am not sure why this recipe has gotten such a bad rap. I have used it almost weekly for over a year now, and it has never failed me. I have even forgotten to add an ingredient, put it in out o...

I used my bread machine on dough setting and made it exactly according to directions. It was really sticky when it came out but used a few tbsp flour to make ropes and it worked great. We used...

This was not easy at all. instructions for yeast are wrong as killed first lot, also had to add a LOT more flour to get anything close to a knead-able consistency. Haven't tried it yet as still ...

Very good for a big ole dense biscuit. As for challah, something is wrong or went wrong...

This bread was super easy and Delicious! It did not get as dark as other challah I have seen before but it may have been because I brushed it with butter rather than egg , the color was very nic...

Loved this recipe. Add to add extra flour and was worried that it was rising right but it turned out great! I also cut the loaf in half because it was way to long Icookedit for less time