🥖 Homemade Challah Bread Recipe | Traditional Jewish Braided Bread for Shabbat & Holidays

Soft, fluffy, golden-brown challah bread made easy at home – perfect for Shabbat, Rosh Hashanah, or holiday feasts.

For those of you who have tried challah bread before, this is nothing new, but if you have ever tried making it at home, you have probably searched for the best Challah bread recipe online. And you have probably seen dozens of options, but this one is the perfect combination of tradition, taste, and ease. Challah, the iconic Jewish braided bread, is a soft, slightly sweet, golden loaf traditionally served on Shabbat, Rosh Hashanah, Hanukkah, and other Jewish holidays. Unlike brioche (which uses butter and milk), challah is made with oil and eggs, making it light, fluffy, dairy-free, and perfect for anyone who wants an authentic homemade artisan bread.

This easy Challah bread recipe is designed for both beginners and experienced bakers. It walks you through every step—from activating yeast and kneading dough to braiding like a pro—so you can create a bakery-quality loaf right in your own kitchen. Beyond its beauty, challah is a versatile bread. Serve it with butter, honey, or jam for breakfast, pair it with soups and roasts for dinner, or transform leftovers into French toast, bread pudding, or gourmet sandwiches. That’s why it ranks among the most searched holiday bread recipes and is often called the best bread for French toast.

When you bake this bread, you’re not just making food—you’re carrying on a centuries-old tradition of Jewish baking. And the best part? You don’t need any fancy equipment, just a few pantry staples and some love for bread-making. So let’s dive into this step-by-step challah recipe that will make your kitchen smell heavenly, your table look festive, and your family (or guests) ask for seconds.

Related: Banana Bread Recipe

How to Make Challah Bread — Step-by-Step (Easy, Soft & Braided)

Step 1 — Activate the yeast (Make sure the yeast is lively)

Start by dissolving 2¼ tsp active dry yeast in ½ cup warm water (≈110°F / 43°C) with 1 tsp sugar. Wait 5–10 minutes until it’s foamy and fragrant — that foamy cap means your yeast is awake and ready. This simple yeast check prevents flat, dense loaves and is crucial for any reliable yeast bread recipe.

Pro tip: If the yeast doesn’t foam in 10 minutes, the yeast may be expired — swap it out to avoid a failed rise.

Step 2 — Mix the dough (Eggs + oil + honey for soft crumb)

In a large bowl, whisk 2 large eggs, ¼ cup oil (vegetable or mild olive oil), ⅓ cup sugar or honey, and 1 tsp salt. Add the foamy yeast mixture and stir. Gradually add 4 cups flour until a cohesive, slightly tacky dough forms. This balance of oil + egg is what makes challah an ideal braided bread for a soft, airline-loft crumb.

Step 3 — Knead until smooth & elastic (Hand or stand mixer)

Knead on a lightly floured surface 8–10 minutes by hand, or 6–8 minutes with a stand mixer + dough hook. You want a dough that’s soft, slightly tacky, and springs back when poked. This step builds gluten — the backbone of a great crumb in any artisan bread recipe.

If the dough is too sticky, add flour a tablespoon at a time. If it’s too dry, add water a teaspoon at a time. Aim for that perfect elasticity — it’s what yields a soft, airy challah.

Step 4 — First rise: double in a warm spot (flavor & texture)

Grease a large bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise 1–2 hours at room temperature until doubled. For more depth of flavor, cover and refrigerate overnight — a slow cold ferment improves taste and keeps the loaf fresher longer.

Step 5 — Shape & braid (3-strand or go pro with 6-strand)

Gently deflate the dough and divide into 3 or 6 equal pieces. Roll each into a long rope (about 14–16 inches). Braid tightly but gently, tucking the ends under to seal. A tight braid yields even slices and the classic pull-apart crumb. Want a showstopper? Try a 6-strand braid or a round challah for Rosh Hashanah.

Step 6 — Second rise (Puff, don’t overproof)

Place the braided loaf on a parchment-lined baking sheet, cover loosely, and let rise 30–45 minutes until puffy. Don’t let it overproof — you want puffiness but not collapse. This is the final chance for the loaf to develop lift before it meets heat in the oven.

Step 7 — Egg wash & bake (Shiny crust, golden color)

Preheat oven to 350°F (175°C). Brush the loaf with a beaten egg (or egg + 1 tsp water for a more even gloss). Sprinkle with sesame or poppy seeds if desired. Bake 30–35 minutes until deep golden and internal temperature reads ~190°F (88°C). Rotate the pan after 20 minutes if your oven has hot spots.

Tip: If the crust browns too quickly, tent loosely with foil for the last 10 minutes to finish cooking without burning the exterior.

Step 8 — Cool, slice & enjoy (Best for French toast too)

Move the loaf to a rack and cool 15–30 minutes. Resist slicing while it’s piping hot — chilling slightly gives cleaner slices and sets the crumb. Serve warm with butter or honey, or save leftovers for the best French toast.

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