As I continue my time away, I’m delighted to share this special guest post with you today. You might remember my wonderful friends, The REAL Housewives of Riverton? Our paths first crossed at the exciting My Recipe Magic Launch Party, and we reconnected, spending more time together at the Build Your Blog Conference. Yes, those incredibly fun and talented ladies! Today, Paula from their amazing team is gracing our blog with a truly delightful recipe. She’s sharing her secret for making the most beautiful and delicious Challah Bread (pronounced khah-luh)!
Challah holds a special place in my heart, evoking fond memories from my culinary school days. I distinctly recall learning to bake it; we’d playfully pronounce it, “Holla!” and share many giggles throughout the class while mastering its intricate braids. Challah is truly a work of art in bread form—its rich, slightly sweet, and incredibly soft texture makes it irresistible on its own. It’s also absolutely divine when transformed into French toast, elevating a simple breakfast to an extraordinary culinary experience. But I won’t keep you waiting any longer for this fantastic recipe! Paula is truly awesome, and I absolutely adore her! Enjoy!
Hi everyone! I’m Paula, and I’m thrilled to be guest posting here on Amber’s incredible blog today. I’m one-fourth of the team behind The REAL Housewives of Riverton!
Our blog is a collaborative effort by four close friends: Jenn, myself, Lisa, and Gena. It all began three years ago during an unforgettable girls’ trip, and from that moment, the rest, as they say, is history! We pour our hearts into sharing a wide array of content, from creative crafts and delicious food recipes to engaging sewing projects, family insights, and pretty much everything else that sparks our interest and brings joy to our lives. We truly love connecting with our readers, and we’d be absolutely delighted if you’d come visit our blog and follow us on Facebook for more fun and inspiration!
We are immensely grateful for this opportunity to guest post on Amber’s fantastic blog. We have such admiration for Amber and her wonderful recipes, so when the chance arose to collaborate, we eagerly accepted! Today, we’re incredibly excited to share with you a cherished recipe for homemade Challah Bread.
The inspiration for me to bake Challah bread stems from a sweet tradition rooted deeply in my family’s past. When Jenn and I were younger, our grandparents ran bustling food booths at various local fairs and festivals, a tradition our family proudly continues at our favorite fair every summer. Among the many delectable offerings, there was one particular booth that sold the most incredibly delicious French toast, always made with Challah Bread. From the very first bite, I was captivated by its unique flavor and texture, and a desire grew within me to learn how to recreate that magical bread at home.
For a long time, I assumed Challah was an exceptionally difficult bread to make, a culinary challenge reserved for experienced bakers. However, my perception completely changed when I stumbled upon this brilliant and approachable recipe from The Kitchn. Its clear instructions and encouraging tone gave me the confidence I needed, and I knew instantly that I had to give it a try. To my surprise and delight, the process was far more manageable than I had ever imagined, proving that homemade Challah is well within reach for home bakers of all skill levels.
Beyond its delicious taste, Challah Bread carries a rich history and cultural significance, particularly within Jewish traditions. Originating in Eastern European Jewish communities, Challah is traditionally served on Shabbat (the Sabbath) and Jewish holidays (excluding Passover). Its distinctive braided shape often symbolizes love, peace, and the interconnectedness of life. The golden, egg-washed crust and tender, slightly sweet interior make it a beloved bread not just for its ritualistic importance, but also for its exceptional taste and texture. Understanding its heritage only adds to the joy of baking and sharing this beautiful bread.
When baking Challah, there are a few tips that can ensure a perfect loaf every time. First, proper yeast activation is key: ensure your water is warm (not hot!) enough to activate the yeast without killing it. Around 105-115°F (40-46°C) is ideal. Next, kneading is crucial for developing the gluten that gives Challah its signature chewy yet soft texture. Don’t be afraid to knead the dough for the full 8-10 minutes recommended; it should become smooth, elastic, and just slightly tacky. The proofing process, where the dough doubles in size, requires a warm, draft-free environment. If your kitchen is cool, placing the covered bowl in a slightly warmed (but turned off) oven can work wonders. Finally, the braiding can seem daunting, but it’s easier than it looks! Whether you opt for a simple three-strand braid or a more elaborate six-strand design, remember to keep your movements gentle and consistent for an even rise and beautiful appearance. The Kitchn, as mentioned, offers excellent step-by-step photographic guides for various braiding techniques, which I highly recommend checking out if you’re new to it.
We were so excited to try this homemade Challah, and it absolutely did not disappoint! We enjoyed a wonderful dinner with fresh slices of this warm, aromatic bread. And the best part? We were lucky enough to have enough leftovers to make the most incredible French toast the very next morning! This versatility is one of the many reasons Challah is such a fantastic bread to bake. Beyond French toast, leftover Challah can be used to make delectable bread pudding, savory croutons for salads, or simply enjoyed as a side with your favorite meal. Its slightly sweet profile also pairs wonderfully with jams, honey, or even a simple smear of butter.
Thank you so much, Amber, for graciously allowing us to share this delicious recipe and our passion for baking on your wonderful blog!
Challah Bread
Pin
Rate
SaveSaved!
Ingredients
- 2 teaspoons instant yeast
- 1 cup (237 ml) warm water
- 4 ¼ cup (540 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (50 g) plus ¼ teaspoon granulated sugar
- 1 ½ teaspoons salt
- 2 large eggs plus 1 large egg yolk, (reserve egg white for egg wash)
- ¼ cup (59 ml) oil, can use melted butter also
Instructions
-
Begin by dissolving the instant yeast into the warm water, then add ¼ teaspoon of the granulated sugar. Stir this mixture gently and allow it to sit for approximately 5-10 minutes until a noticeable frothy layer forms on the surface, indicating the yeast is active.
-
In a separate medium-sized bowl, whisk together the all-purpose flour, the remaining granulated sugar, and salt until well combined. Create a well in the center of these dry ingredients. Into the well, add the two large eggs, one large egg yolk, and the oil (or melted butter). Whisk these wet ingredients together, gradually incorporating a small amount of the surrounding flour mixture to form a thick slurry. Do not mix it with all the flour just yet. Next, pour the activated yeast mixture over the egg slurry. Continue mixing until a rough, shaggy dough ball forms. A sturdy wooden spoon or a Danish dough whisk works exceptionally well for this initial mixing stage.
-
Turn the dough out onto a lightly floured surface. Using your hands, begin to knead the dough, gradually incorporating the remaining ¼ cup of flour as needed to prevent sticking. Knead diligently for about 8-10 minutes. The dough should transform into a smooth, elastic, and slightly tacky ball. This extensive kneading is vital for developing the gluten structure that gives Challah its characteristic chewiness and light texture.
-
Shape the kneaded dough into a neat ball and place it into a generously greased bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size. This usually takes approximately 1½ to 2 hours, depending on your kitchen’s temperature.
-
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. For a traditional three-strand braid, divide the dough into 3 equal sections. If you prefer a more intricate braid, like the six-rope braid I used (which creates a beautifully elaborate loaf), divide the dough into 6 equal sections. Roll each section into a long rope, approximately 16 inches in length. Line up the ropes and firmly pinch the tops of the sections together to secure them. Proceed with your chosen braiding technique. Once braided, firmly pinch the ends of the braid together and tuck them underneath the loaf for a neat finish.
-
Carefully transfer the braided loaf to a baking sheet lined with parchment paper. Drape a clean, light dish cloth over the bread and let it rise for a second time, for about an hour. This second rise contributes to the bread’s airy texture.
-
Approximately 20 minutes before you plan to bake, preheat your oven to 350°F (175°C). In a small bowl, add 1 tablespoon of water to the reserved egg white and whisk lightly to create an egg wash. Using a pastry brush, gently and evenly brush the egg wash over the entire surface of the Challah bread, ensuring you get into all the beautiful creases and crevices of the braid. This egg wash will give your Challah its characteristic golden, shiny crust.
-
Bake the Challah for 15 minutes. Then, carefully rotate the baking pan 180 degrees to ensure even baking and browning, and bake for another 15 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. Remove the Challah from the oven and transfer it to a wire rack to cool completely before slicing. Slice, serve, and savor every delicious moment!
Notes
Nutrition Info.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this Challah Bread recipe?
We’d love to hear about your baking experience! Don’t forget to leave a rating below and make sure to follow Amber on Pinterest and Instagram for more incredible recipes and culinary inspiration!