Give your next sandwich bread a braiding with this challah sandwich bread. An egg-based dough baked in a loaf pan so it makes perfect and impressive slices for your sandwiches.
Table of Content
Challah is a beautiful egg-based bread made every Friday for the Jewish Shabbat and for most Jewish holidays. We eat it every Friday for dinner. The leftovers make the most delicious sandwiches and challah French toast. My kids love this bread so much that often I bake it in a loaf pan just so it makes perfect sandwich slices.
Why make this challah bread
- Making challah is easier than you think.
- As you can see in my video and step-by-step progress pictures, the ingredients are simple and easy
- The process is like any other bread, except that it's braided.
- Braiding challah - The real magic about challah is braiding. This is what makes this braided loaf different from all other bread. They start from one braid right up to 10 braids. Below I have used the 6 braids because it's very impressive but you can choose any of the other braided challah recipes as well.
Timeline & Process
- Dough preparation - 10 minutes
- Rise - 60 to 90 minutes (or overnight in the fridge)
- Roll dough - shape the loaf - 15 minutes
- Proof the bread - 45 to 60 minutes
- Bake the bread - 30 to 45 minutes
Ingredients and substitutes
- Flour - I like using bread flour for this challah. It gives a soft chew bread with a tender crust. And yet, for years I have made this with all-purpose flour and it works wonderfully too. So, use either bread or all-purpose flour.
- Water - As I said above, traditionally, challah is made with warm water because the Jewish do not eat dairy and meat together. But, you can also use milk as I have in my recipe for milk and honey challah.
- Instant dry yeast – Today, I am using fresh bakers yeast, but you can also use 2 ¼ teaspoon or one envelope of instant dry yeast or active dry yeast.
- Sweetener –This is not necessarily a very sweet dough. Traditionally, honey is used but sugar can be used too.
- Fat – Traditionally, oil is used in challah. I do love to use butter for the rich flavor it provides.
- Egg - Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise.
Challah sandwich bread recipe
Dough
- In a small bowl or measuring cup combine lukewarm water (110 F), yeast, honey, oil, and eggs. Whisk and set aside to foam for 3 mins.
Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour. - Measure the flour and salt (you can also use kosher salt) in a large bowl or the bowl of a stand mixer with the dough hook. Add the yeast mixture and combine well with a spatula or a wooden spoon.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Knead
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand)
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Shaping the challah
- When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log.
Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour. - You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2. Today, I made one large challah.
- Then, using a bench scraper or knife divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
Pro tip - If the portions are uneven, the challah braid will loo uneven as well. So, keep them similar in size. - Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes.
Pro tip - When shaping into a ball, ensure all seams are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists. - Roll each ball with a rolling pin on an un-floured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video)
Pro tip - This step is optional but it will give a nice shape and firm texture to the challah.
Braiding the challah
- Place all six ropes so they intersect at the top. It's easier to watch the video first than try to understand my instructions ? ?
- Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It's harder when only reading my instructions, so please watch the video.-
- Strand 1 goes over 6 and 6 goes over 1 -
simple criss-cross (like two arms on either side). - Then, 1 comes down in between 2, 3, and 4, 5.
- And 3 goes over in place of 6.
- Then, 1 comes down in between 2, 3, and 4, 5.
- And 4 goes over in place of 1.
- Strand 1 goes over 6 and 6 goes over 1 -
- Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.
- Transfer to two 7 x 4-inch loaf pan or one 13 x 4-inch loaf pan. Cover with a clean kitchen cloth and let proof for 30 to 45 minutes.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
- 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
- Brush the bread with a beaten egg. Sprinkle a pinch of sesame seeds (or poppy seeds).
Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust. - If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color.
Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped. - Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.
Pro tip - Do not leave the loaf on the baking sheet for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out. - Enjoy!
The secret to baking a perfect challah bread
There are two things that contribute to good challah bread.
- The density of the dough when making this bread. Unlike our pizza or focaccia bread, where we add more water, this dough has less water. Unlike our dinner rolls, where we make light and airy bread, this one is denser. That's because we want the dough to hold its shape. So, when you knead this dough, you want to take note of the density of the dough. It must be soft but still have a good body, not as squishy as pizza dough.
- When shaping the loaf, don't just roll it into a long rope. Take that moment to roll it out, then into a jelly roll as I have in the video. This gives you a well-formed and shaped loaf. The final bread will hold better as I like to call good-looking bread.
More challah recipes
How long will this challah bread keep?
The challah will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out. Also, leftovers can be used to make French toast and bread pudding.
Can you freeze challah?
Absolutely, I do it every week. I cut the bread into slices. Place it into a re-usable silicon storage bag in the freeze. When I need I just thaw slices in the microwave for 15 to 30 seconds.
Can I add fruits or nuts to this challah?
Yes, raisins, dried cranberries, and almonds are very common in challah and taste delicious.
Can I use all-purpose flour?
Of course, I have made challah bread for years with all-purpose flour before I had the luxury of bread flour and it works equally well. Bread flour does give a softer, chewier bread with a tender crumb.
Printable Recipe
Challah Sandwich Bread
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F /177°C / Gas Mark 4
Difficulty: Easy
Calories: 130kcal
Adjust Servings Here: 20 slices
Description
Give your next sandwich bread a braiding with this challah sandwich bread. An egg-based dough baked in a loaf pan so it makes perfect and impressive slices for your sandwiches.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough - 900 grams - 62% hydration
- 240 grams (1 cup) Warm water ( 110F)
- 9 grams (2¼ teaspoon) Instant dry yeast
- 30 grams (2 tablespoon) Honey (or sugar)
- 30 grams (2 tablespoon) Olive oil
- 100 grams (2 large) Eggs
- 550 grams (4 cups) All-purpose flour
- 9 grams (1¼ teaspoon) Salt
Instructions
Dough
- In a mixing bowl or measuring cup combine warm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.240 grams Warm water, 9 grams Instant dry yeast, 30 grams Honey, 30 grams Olive oil, 100 grams Eggs
- Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.550 grams All-purpose flour, 9 grams Salt
- Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand) - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)
- When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.
Shaping the challah
- When the dough is double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point there is no need for additional flour. So use a light dusting of flour.
- You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2.
- Then, divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.Pro tip - If the portions are uneven, the challah braid will loo uneven as well. So, keep them similar in size.
- Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Pro tip - When shaping into a ball ensure all seems are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists.
- Roll each ball with a rolling pin on an un-floured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video)Pro tip - This step is optional but it will give a nice shape and firm texture to the challah.
Braiding the challah
- Place all six ropes so they intersect at the top. It's easier to watch the video first then try to understand my instructions. ? ?
- Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It's harder when only read my instructions, so please watch the video.- Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down in between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down in between 2, 3, and 4, 5.- And 4 goes over in place of 1.
- Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.
- Transfer to two 7 x 4-inch loaf pan or one 13 x 4-inch loaf pan. Cover with a clean kitchen cloth and let proof for 30 to 45 minutes.
Bake
- 20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4
- Brush the bread with a beaten egg. Pro tip - Egg wash is a full egg with 2 tablespoon of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
- If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.
- Enjoy!
Recipe Notes & Tips
- Measure all ingredients ahead of time, so you don't forget anything at the last minute.
- For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
- Most yeasts have a long shelf life, but they can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
- Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
- Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
- Overnight challah - The dough can be prepared a day in advance. Proof it for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bread. The next day, let the dough come to room temperature before you shape and bake them.
- Storing challah - These loaves do freeze beautifully. Cool the baked loaves then place them in a freezer-safe storage bag. These can be frozen for up to a month. I like to slice my challah so my kids use a few slices at a time.
- Kneading the dough - If possible use an electric mixer because the dough is soft and sticky.
- Bread machine - this dough can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
The secret to baking a perfect braided bread.
There are two things that contribute to good challah bread.- The density of the dough when making this bread. Unlike our pizza or focaccia bread, where we add more water, this dough has less water. Unlike our dinner rolls, where we make light and airy bread, this one is denser. That's because we want the dough to hold its shape. So, when you knead this dough, you want to take note of the density of the dough. It must be soft but still have a good body, not as squishy as pizza dough.
- When shaping the loaf, don't just roll it into a long rope. Take that moment to roll it out, then into a jelly roll, as I have in the video. This gives you a well-formed and shaped loaf. The final bread will hold better, as I like to call a good-looking bread.
Inspired by -
Nutrition Information
Calories: 130- kcalCarbohydrates: 24- gProtein: 4- gFat: 2- gSaturated Fat: 1- gCholesterol: 16- mgSodium: 240- mgPotassium: 41- mgFiber: 1- gSugar: 2- gVitamin A: 24- IUCalcium: 6- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Petina
Hi, Veena! I wanted to make the challah sandwich bread but something in the ingredients puzzles me. You wrote 180 gr. or 240 ml water. From all I know from chemistry class (and my mom's a chemistry teacher so I knew it well) 180 gr. water is actually 180 ml water and 240 ml water will be 240 gr. water. So how much water do I need 180 gr./ml or 240 gr./ml ?
Veena Azmanov
Petina. Sorry about that confusion. It should read 1 cup water - 240 ml. Thanks for bringing it to my attentiong. I must have had a type error when writing the conversions
Carly
Love this recipe!! Tried both the regular and slow rise versions. I even added apple filling for Rosh Hashanah.
could you rise and freeze once braided then thaw and let rise when ready to bake? Also could you use canola oil or add a dash of vanilla if you want it a bit more dessert like.
Veena Azmanov
Yes, I made an apple pie filled challah this year as well. I have not tried freezing the dough after braiding so not sure how that will work.
You can definitely use canola oil and also add vanilla extract to the dough for flavor.
Carly
Thank you. The challah worked out great! I made one with apple cinnamon filking and it was a big hit. so much do my grandparents thought they were bought fresh at a kosher bakery despite the fact I froze them! The recipe is so easy Im able to make it at least once a week!
Veena Azmanov
Thank you so much for the lovely feedback Carly.
Oriel
I like the option of using pans to make sandwich challah. Could you please tell me if I should grease the pan before placing the dough in it. Thanks very much.
Veena Azmanov
Yes, please, Oriel. I like to use a spray but you can also butter it for a nice golden finish.
Karissa
I’m confused - you mention milk and honey in the instructions but these aren’t in the list of ingredients.
Veena Azmanov
Hey Karissa. Sorry for the confusion. This bread is made with water and honey but you can use milk instead of water too. If you prefer to use milk and honey try this milk and honey challah dough recipe and bake in the sandwich pan
Karissa
Came out great - thank you!
Veena Azmanov
Thank you, Karissa.