This homemade challah bread is better than the one from a Jewish bakery! Follow this recipe to make the best challah ever!
This homemade braided challah bread is out of this world! Challah is a traditional Jewish Sabbath bread that dates back to the ancient times. So soft and a little sweet, flavored with eggs and honey, this challah has amazing taste and amazing texture! Homemade bread is best, and this is the best Jewish challah recipe ever!
Golden crust on the outside, soft fluffiness on the inside! This challah tastes so yummy! This recipe make two bigs loaves (or you can make it into 4 little loaves) and it gets eaten in seconds. Everyone gets so excited over it, they can’t wait to tear up that challah and eat it all up! Who doesn’t love homemade bread? Especially when it’s still warm! YUM YUM YUM!
Can you imagine the smell of freshly baked challah? Yes, it’s as awesome as you think! It’s worth making this challah just for the smell alone 😉 OMG your house will smell absolutely amazing!
This homemade challah recipe uses very simple everyday ingredients: water, yeast, eggs, oil, honey, salt and flour. These wholesome ingredients make the best freshest challah bread! If you never made the dough by hand, don’t be intimidated – it’s pretty simple. All you need to do is squeeze and massage the dough with your hands to knead it. Knead the dough however you like, you can’t break it no matter what you do 🙂 Or if you own a bread machine, you can halve the recipe and put it in a bread machine on Dough cycle, then take out the dough, braid it and bake.
Enjoy this delicious homemade freshly baked challah! If you have any left over the next day, it makes amazing baked french toast!
- 2½ cups lukewarm water
- 1 tbsp active dry yeast
- 3 eggs
- ¼ cup vegetable oil
- ½ cup honey
- 1 tbsp salt
- 8 cups flour
- Put warm water in a large bowl and sprinkle yeast over it. Add 2 eggs, honey and oil, and mix until combined. Add flour, one cup at a time, mixing after each cup. Knead the dough with your hands until no longer sticky (about 10 minutes), adding more flour if needed. Cover the dough with plastic wrap and let rise at room temperature for 1½ hours or until doubled in bulk.
- Knead the dough again for 5 minutes. If the dough gets sticky, add a little more flour until no longer sticky.
- Line 2 baking sheet with parchment paper.
- Divide the dough into 2 equal parts. Divide each part into 3 and roll each third into a long snake. Pinch the 3 rolled parts together at the top and braid them like a braid, then pinch down the bottom to seal, making a braided challah loaf. Repeat with the second part of the dough, making the second braided loaf.
- Put the two braided challah loaves on two baking sheets. Cover each with a towel or plastic wrap and let rise at room temperature for 1 more hour.
- Preheat the oven to 375F.
- Whisk the remaining egg and brush the challahs with the egg.
- Put the challah in the oven and bake for 30 minutes.