Challah Bread

There’s something beautifully meditative about making challah from scratch. This traditional braided bread, often associated with Shabbat and Jewish holidays, carries centuries of cultural weight—but it’s also wonderfully adaptable for modern kitchens. This version is simple and forgiving, perfect for first-time bakers and seasoned bread lovers alike.

The dough is rich with egg and lightly sweetened, producing a tender crumb and golden crust. A long, slow rise develops both flavor and texture—don’t rush it. There’s an old-world charm in kneading by hand and letting time do its magic. Brushed with egg wash and finished with a sprinkling of seeds, this challah emerges from the oven with a burnished sheen, ready to be pulled apart and savored.

Whether you’re baking for a Friday night dinner or just craving something warm and homemade, this challah brings comfort, heritage, and a sense of occasion to any table.

Yield

2

Prep Time

20 Min

Cook Time

35 Min

Rise Time

4 H & 30 M

Total Time

5 H & 25 M

Ingredients

• 1 packet dry yeast (approx. 7g)
• 1½ cups lukewarm water (355 mL)
• ½ cup sugar (100 g)
• ⅓ cup canola oil (80 mL)
• 1 heaped tablespoon salt (approx. 20 g)
• 1 egg
• 5 cups flour (600 g), sifted
• Optional for topping: 1 egg yolk + 1 tbsp water (for glaze), poppy or sesame seeds

Instructions

1. In a large bowl, dissolve the yeast in lukewarm water and stir in the sugar.
2. Add the oil, salt, and egg. Mix well to combine.
3. Gradually add sifted flour, mixing until a dough forms.
4. Knead well until the dough is stiff but smooth. If sticky, add a touch of oil and coat the dough lightly on all sides.
5. Cover with a towel or cloth and place in a warm spot to rise until doubled in size (approx. 4–5 hours).
6. Punch down the dough to remove air pockets.
7. Grease baking pans or line with parchment paper.
8. Divide dough into portions and shape into individual loaves or braided challahs.
9. Cover and let rise again for 30 minutes.
10. Preheat oven to 180°C (350°F).
11. Brush loaves with egg yolk glaze and sprinkle with poppy or sesame seeds if using.
12. Bake for 30–35 minutes or until golden brown and hollow-sounding when tapped.

Notes

Challah bread makes for delicious french toast!

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