Challah Bread

Challah Bread

It’s winter time, and because it’s cold it seems like bread is the only thing to get me out of a winter funk. Challah bread is my all time favorite bread. It’s rich, it’s flavorful and goes with just about anything. My children love when I use it to make their French toast casserole.

If you want to get tons of “ohs and ahs” at your next dinner party or potluck, challah bread will guarantee this for you along with a possible standing ovation. This is a very simple recipe but does require some time. Be patient and know every minute you spend on this bread will be worth it in the end!

Challah Bread

Course Side Dish
Cuisine Jewish


  • 8 cups of flour
  • 2 packets of yeast
  • ½ cups of warm water to proof the yeast
  • 3 Tbl spoons of sugar
  • ¼ cup of olive oil
  • ¼ teaspoon of salt
  • 1 Tbl spoon of salt pretty sure I didn’t use this much
  • 2 eggs
  • 2 and ½ cups of water though I only used 2 and ended up having to add flour


  1. Trace wax paper and cut it to the size of your tin. I suppose you really don’t have to do this but Life’s Simple Measure’s did so, I did.
  2. Add the packets of yeast with the 3 table spoons of sugar and the ½ cup of water to proof. Let this sit for 10 minutes. You will see the mixture rise. I’m using my Kitchenaid stand-up mixer using the paddle and J attachments
  3. Use the paddle attachment to mix the dry ingredients.
  4. Create a tunnel and pour your proof mixture into the hole slowly. Then add the egg mixture and beat slowly.
  5. Add the 2+ cups of water. My mixture was really sticky by the time I made it to 1 + ½ cups. I thought I messed it up but I stopped pouring water and added flour. I just used common sense.
  6. Switch attachments and use the J hook to knead the dough. Do this for about 6 minutes.
  7. Add your dough into an oiled bowl and let it sit covered for an hour.
  8. After an hour, punch your dough down. Don’t be surprised by the amount of air you may find.
  9. Divide your dough into 3 balls and roll each out into long pieces that measure about 18 inches. I didn’t photograph these.
  10. 10. Pinch the 3 at the top and braid the dough. Braiding underhanded seemed to work best for me. Take the head of the dough and begin to roll it around itself laterally like a cinnamon roll. If you want to get really fancy, YouTube has a ton of tutorials on braiding bread. I've done the 3, 4, and 6 braided loaves.
  11. 11. Pick up your rolled pieces and place them in the pan to rise for 30 minutes.
  12. 12. Take an egg and scramble and brush the bread with the egg mixture to get a nice coat.
  13. 13. Place in the oven and back for 20 to 25 minutes (until golden brown) and you will end with this most amazing piece of bread!

Simple & Homemade

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