Easy Challah Bread Recipe
BEST Challah Bread recipe out there. Anyone can make this satisfying braided loaf enriched with eggs and topped with sesame seeds! You can also use challah dough to make smaller loaves, buns, and even a beautiful round challah! Allow about 2 hours of inactive time for best results. Recipe makes 1 loaf (about 20 slices).
Servings: 20 Slices
Ingredients
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 4 cups all-purpose flour
- 7 large egg yolks, you will use some of the egg whites later
- 1/4 cup sugar
- 1 teaspoon salt
- 6 tablespoons Early Harvest Greek extra virgin olive oil
- 2-3 tbsp toasted sesame seeds
Instructions
- In a small bowl, combine the yeast with the warm water. Add a large pinch of sugar. Stir to dissolve the yeast. Set aside for 10 minutes or so, until the yeast is activated forming a foamy layer.
- In a large mixing bowl, combine the flour, egg yolks, sugar, salt, and oil. Mix with a wooden spoon.
- Add the yeast mixture, and mix with the wooden spoon until the dough is too hard to mix. Transfer the dough to a lightly floured work surface, and knead by hand for 10 minutes. If the dough is too sticky as you knead, add a very little bit of flour and continue kneading until the dough is soft and smooth.
- Place the dough in a large, lightly oiled mixing bowl. Cover with a kitchen cloth and keep it in a warm spot for 1 1/2 until the dough rises (the dough is ready when it has doubled in size).
- Punch the dough down and turn it back onto a lightly floured work surface. Divide the dough into three equal pieces, then roll each piece into a rope that's about 16 to18 inches long. Braid the three ropes together like you would hair. Squeeze both ends together to complete the braid.
- Place the braided loaf on a large baking sheet lined with parchment paper. Cover and return to a warm spot for another 30 to 45 minutes allowing it to rise again. Meanwhile, preheat the oven to 350 degrees F.
- Brush the loaf generously with about 2-3 tbsp of the egg whites you reserved earlier. Sprinkle the sesame seeds on top.
- Bake in the 350 degrees F heated-oven for 20-25 minutes, or until golden brown. Let the challah bread cool before slicing.
Video
Notes
- Recipe adaptation: This recipe was adapted from Zahav: A World of Israeli Cooking by Michael Solomonov.
- To use a stand mixer: Instead of kneading by hand (step # 4), you can use a stand mixer a dough hook attachment; knead the dough on low speed for 6 to 8 minutes.
- You can use this same recipe to make two small loaves. After the second rising (step #7), you can split the loaf into two smaller loaves, if you like. If you do, be sure to squeeze the ends on each of the loaves.
- Serve it with: Challah bread can be sweet or savory. Serve it hot out of the oven with a drizzle of honey or a few spoonfuls of berry compote. You can also try it with a little labneh or dipped in olive oil and dukkah!
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and more.
Nutrition
Calories: 124kcal | Carbohydrates: 22.2g | Protein: 3.9g | Fat: 6.5g | Saturated Fat: 1.3g | Cholesterol: 40.1mg | Sodium: 120.8mg | Fiber: 0.9g | Vitamin A: 90.8IU | Calcium: 19.7mg | Iron: 1.5mg
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