Easy Challah Bread

Easy Challah Bread

14 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    2 h 40 m
copetenn
Recipe by  copetenn

“A six-ingredient, simple recipe for Challah bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
Liz
22

Liz

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 for only 3 1/2 cups flour and didn't give any sort of approximation for the amount of flour needed during kneading. I didn't measure the flour that I added, but I would approximate it to be around an additional cup. The dough was smooth and elastic, and on the stickier side (I didn't want it to be dry). This recipe is nice and simple though- I'd make it again and add raisins and maybe some vanilla extract to make it sweeter. This bread can be eaten savory or sweet.

grouperguy
21

grouperguy

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

iloveamry
19

iloveamry

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

More Reviews

Similar Recipes

Bread Machine Challah II
(146)

Bread Machine Challah II

Super Easy Rosemary Bread Machine Bread
(66)

Super Easy Rosemary Bread Machine Bread

Decadent Challah Bread
(28)

Decadent Challah Bread

Bread Machine Challah for Shabbat and Festivals
(20)

Bread Machine Challah for Shabbat and Festivals

Sweet Challah
(15)

Sweet Challah

Spelt Flour Bread Machine Challah
(12)

Spelt Flour Bread Machine Challah

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spelt Flour Bread Machine Challah

>

next recipe:

Easy Bran Bread Rolls