How to Make A Challah
3-Braid Loaf
Have you been intimidated by the pretty challah? Not any more. Today, I share with you the easiest three-braid challah bread recipe you will ever make. This recipe uses just six ingredients, which are regular pantry staples and the process is surprisingly simple and easy.
If you love bread, then today I have a new bread recipe to add to your baking skills. While this one looks intimidating, it is surprisingly simple and easy to make.
The challah bread is one that always makes an impressive centerpiece to any dinner table. Try different braids with the same dough to show off your baking skills. This bread is a Jewish staple and a must-have for every Friday dinner.
What is challah?
I bet you've seen this bread at every bakery and thought it was just a pretty designed bread. Right? Well, there is more to challah.
It is a Jewish bread made every week on Friday to celebrate Shabbat, the Jewish weekend, as well as on festive occasions except Passover. It's an enriched dough made with flour, oil, and eggs and gets a slight yellow color from the eggs. Traditional challah is made with water because Jews do not eat dairy and meat together. But if you're not keeping kosher, try milk to make this bread, it is quite delicious.
About this challah recipe
This is the easiest challah bread recipe you will ever make. As you can see in the video and step-by-step pictures, the ingredients are simple pantry staples and the process is like any other bread.
The real magic of this bread is the braiding. They start from one braid right up to 10 braids. Some very easy and some a little complicated. This is a three-braid challah, which is similar to braiding your hair or yarn. That is why I said this is the easiest challah you will ever make.
The timeline and process for making this challah is quite straight forward. It takes about 2 1/2 to 3 hours.
- Make the dough - 10 minutes
- First rise - 60 minute (can be made overnight)
- Shape the loaf - 15 minutes
- Proof the bread - 45 minutes
- Bake the bread - 25 minutes
Braiding the challah
This is what makes this bread different from all other bread - the braiding. While a fancy 6 or 10-braid challah will be a great way to impress family and friends, a simple 3-braid is the easiest. It's as simple as braiding your hair or yarn. I have also shared with you the four-braid challah as well.
Often, during the festive season, you will find round challah, which is the long braid coiled into a circle. I will share that one with you soon and it's very pretty.
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 a 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.
What can you do with leftover challah bread?
Challah is often the best bread to make French toast or bread pudding. Personally, I love making sandwiches with leftover challah as well as toasting them as croutons for soup.
Useful tips and tools
- Use a small mixing bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold, it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it's nice to get the yeast activated quickly and move on with the recipe.
- I like mixing bread dough by hand. It's quite therapeutic. But, bread dough can be difficult to handle. Not just because it needs more kneading, but also because it's often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer such as Kenwood, or kitchen-aid. Personally, I also have a hand mixer. And yet, I don't use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read - which stand-mixer is good for home bakers)
- Baking bread is a science. So, measuring ingredients correctly is important. Also, do not wing the measurements. Use a measuring cup for liquid ingredients and measuring spoons for dry ingredients.
- And, a good baking tray is as important to bread baking as it is to other baking. Therefore, buy a good quality baking tray that's not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
- Every oven works differently. So, the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration.
- Also, an oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.
Ingredients and substitutes (Save/Pin)
- Flour - I like using bread flour for this challah. It gives a soft chew bread with a tender crust. But, 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 water but the same amount of milk works just as well.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 1/4 tsp or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer, you can substitute sugar with 2 tbsp of honey.
- Butter – I like adding butter not just to feed the yeast but also to add flavor. You can substitute the butter for 2 tbsp of oil in this recipe.
- 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. You can omit the egg if necessary, but you will need to use less flour than the recipe states as the egg is a liquid ingredient.
How to make the easiest challah bread recipe (save/pin)
Please note, I am not Jewish (my husband is). I do not claim this recipe to be authentic or in any way traditional to Judaism.
For the dough
- Combine flour and salt - and set aside.
- In a large bowl, combine warm water, yeast, honey, oil, and eggs - combine well with a whisk.
- Then, add the flour - combine well with a fork.
- Transfer to a well-floured work board and knead for 5 minutes until, smooth, soft and springs back. (see video)
- Make a ball and place in an oiled bowl.
- Cover and let rise for 60 to 90 minutes or until double in volume.
Shape the loaf
- Transfer to a un-floured work-surface.
- Divide the dough into 2 for 2 loaves.
- Then divide each into 3 portions. They need to be approximately the same weight.
- Form each into a ball. If necessary let rest for 5 to 10 minutes.
- Roll each piece with a rolling pin on a un-floured work surface.
- Then, roll like a jelly roll into a rope (see video) - This will give us a beautiful texture for the loaf.
Braiding the challah - 3 strands
- Place all three ropes in such a way that they intersect each other in the center.
- Then braid one half from the center down - flip over and braid the second half as shown in the video.
- This braid is similar to braiding your hair - starting from the middle in towards the ends makes it easier, prettier and less complicated.
- Cover and let proof for 30 to 45 minutes.
Bake
- A half-hour before baking, preheat the oven at 170 C / 340 F.
- Brush the challah with beaten egg.
- Bake each for 20 to 25 minutes until you have a nice golden brown (the internal temperature of about 195 F ).
- Remove and let cool on a wire rack for 5 minutes.
- Then, cover with a clean kitchen cloth to keep it soft.
- Enjoy!
Description
Ingredients
Makes 2 laofs
- 250 ml (1.00 cups) Water warm 110F
- 2 1/4 tsp Instant dry yeast (1 packet)
- 2 tbsp Honey
- 2 tbsp Oil cooking or olive
- 2 Eggs large
- 500 grams (4 cups) Bread flour or all-purpose flour
- 60 grams (0.50 cups) Bread flour or all-purpose flour for kneading
- 2 tsp Salt
Instructions
For the dough
- Combine flour and salt – and set aside.
- In a large bowl, combine warm water, yeast, honey, oil, and eggs – combine well with a whisk.
- Then, add the flour – combine well with a fork.
- Transfer to a well-floured work board and knead for 5 minutes until, smooth, soft and springs back. (see video)
- Make a ball and place in an oiled bowl.
- Cover and let rise for 60 to 90 minutes or until double in volume.
- Shape the loaf.
- Transfer to a un-floured work-surface.
- Divide the dough into 2 for 2 loaves.
- Then, divide each into 3 portions. They need to be approximately the same weight.
- Form each into a ball. If necessary, let rest for 5 to 10 minutes.
- Roll each piece with a rolling pin on a un-floured work surface.
- Then roll like a jelly roll into a rope (see video) – This will give us a beautiful texture for the loaf.
Braiding the challah - 3 strands
- Place all three ropes in such a way that they intersect each other in the center.
- Then, braid one half from the center down – flip over and braid the second half as shown in the video.
- This braid is similar to braiding your hair - starting from the middle in towards the ends makes it easier, prettier and less complicated.
- Cover and let proof for 30 to 45 minutes.
Bake
- A half-hour before baking, preheat the oven at 170 C / 340 F.
- Brush the challah with beaten egg.
- Bake each for 20 to 25 minutes until you have a nice golden brown (the internal temperature of about 195 F ).
- Remove and let cool on a wire rack for 5 minutes.
- Then, cover with a clean kitchen cloth to keep it soft.
- Enjoy!
Recipe Notes
Tips for making the perfect homemade challah bread
- 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.
- Though instant dry yeast has a long shelf life, it 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 a 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.
Equipment
Nutrition Information
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
Frequently asked questions
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.
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.
Yes, raisins, dried cranberries, and almonds are very common in challah and taste delicious.
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.
Yes, if you want you can make one large challah as well. Personally, I prefer to make two for our family.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
You may also like
- Brioche Sandwich Loaf -
- Brioche Pullman Loaf
- No-knead Sandwich Bread Recipe
- Whole Wheat Raisin Walnut Bread
- Walnut Raisin Bread
- Ham and Cheese Bread
- Cinnamon Sugar Donuts
- Homemade Soft Whole Wheat Burger Buns
- Whole Wheat Hamburger Buns
- Classic White Soft Burger Bread
- Best Hamburger Buns Recipe
- Homemade Hawaiian Rolls
- Homemade Flour Tortilla
- Whole Wheat Tortilla
- Homemade Chapati (Indian)
- Easy Soft Flatbread Recipe
- Potato Flatbread
- Sweet Potato Flatbread
- Homemade Pizza Dough
- Best Pizza Crust Recipe
- Cinnamon Chocolate Babka
- Stovetop Homemade Naan
- Meat Stuffed Pleated Bread
- Homemade Soft Dinner Rolls
- Homemade Easy Focaccia Recipe
- 10 Tips to Better homemade Pizza
- 10 Gift for a Bread Baker
- Crescent Rolls - from scratch no-knead
- Baking with Yeast - A Beginners guide
- Baking Basics - Baking bread for Beginners
- All bread recipes
- 15 must-have tools for a home baker
- 10 best gifts for a bread baker
- 10 Essential Pots and Pans to help you cook better
- My Favorite Cake Decorating Books
- 15 Healthy Eating Habits for the family
- 10 Amazing Gifts for a Cake Decorator
- What's in My Camera Bag?
- What is my Cake Room - Tools and Equipment
- Best Stand Mixer for Home Bakers
- What's in my Kitchen - Tools, Appliances, and Gadgets
Vera Rodrigues
Read Day 5. Will try & make it later & send a pic as soon as I get to know how to get on Facebook privately as mentioned. Not tech savvy!
Rashmi
Day 5 done
Shiela sander
Day 5 done
Michelle
Day 5 - done.
Peace Olika
Done
Sheryl
Day 5 done
Preeti
Hello Veena, can I sabstitute egg with milk. If yes then how much milk and if no then how much flour am I supposed to decrease?
Veena Azmanov
You can omit the egg. Use about 1/2 cup less flour - knead well and only add more flour if necessary. This dough should be slightly stiffer or it won't hold it's shape
Preeti
Day 5 done
Thank you 😊
Giovana Fargnoli
Day 5 done!
Candice Linn
Day 4 Done
Sonal Agrawal
2 1/4 tsp Instant dry yeast (1 packet) this is from the challah bread recipe.
Instant yeast - 1 package = 1 1/4 tsp = 7 grams this is from yeast page. are instant yeast abd instant dry yeast different? can u please clarify.
Veena Azmanov
No Sonal. That should be 2 1/4 tsp - just fixed it - thanks
Sonal Agrawal
Thanks dear. Wasn't sure whether to mention it or not. But it seems you are as gracious as your bread recipes are perfect.
Veena Azmanov
Thank you, Sonal.
Sonal Agrawal
Day 5 done
Aarthy
Day 5 Done
Mahalakshmi Rajkumar
Day 5 done
Julie Armstrong
Day 5 done
Sheila
Day 5 done
Anjana
Day 5 Done! marking this for my to-do list. thank you.
Subhraja Paul
Day 5 done
Prathima
Day 5 week 1 done
Patricia
Day 5 done
Kumud
Day 5
Done
Tried today n came out perfect but problem arises at the time of baking. I don't have otg n make in convection. So don't ve the idea about the baking time
Please help
Veena Azmanov
I don't know about OTG oven so sorry I can't help you with that. Perhaps try someone who bakes close to you that might be able to help
Thora
Day 5 Done
Mfon
Day 5 Done
Susan Kelley
Day 5 Done
This bread has very good texture and flavor... most delicious bread - the whole family loved it. Thank you for the excellent recipe. It was easy to make as well, Veena!
Veena Azmanov
Thank you, Susan.
Dee
Fabulous recipe! Made it twice in a week and thrilled by the outcome! Thank you for making me feel accomplished.. was wondering could I use the same dough but shape it into dinner rolls instead of braiding it?
I’d love to share photos of my braiding challah with you veena!
Veena Azmanov
Thank you so much, Dee. I am so happy to hear you enjoyed this recipe. Absolutely, you can use this dough to make many things, dinner rolls, sandwich bread, stuffed bread. It a very versatile dough. Have fun
Anna munro
Thank you day 5
Julie
Week 2 day 5 done
Shenaz
Day 5 done.
Hi veena, thanks for the lovely recipe. Can you pls tell me how many grams of eggs you use in the recipes as you mentioned 2large eggs. The size of the eggs can vary from place to place. Also wanted to know how much grams is the yeast. Is it possible to also give us an option in grams too as some of us may not be having the measuring cups and spoons.
Thanks
Shenaz
Veena Azmanov
Hey Shenaz, a large egg is about 60 grams. For the yeast I have given substitutions here - baking with yeast a beginners guide - depending on what yeast you use,you can use the equivalent. For future recipes, I will try to add the yeast in grams too. Thanks for the suggestion.
Irene
Day 5 Done ... Thank you Veena!!!
Radhika
Day 5 done
Sindhuja
Day 5 done
Sunitha
Day 5 done
Thank you
Roshni Donny
Day 5 done
Deepashree
Day 5 done.
Rina Sen
Day 5 done.
Nishma
Day 5 done.
Roxie
Day 5 done.
Monica
Day 5 Done
Priti
Day 5 done
Melinda Chai
Done... love the texture of the bread.
Shail Thosani
Done..
Sravya
DAY-5-DONE
Sravya
DAY-6-DONE
Nasreen Suffee
Day 5 Done
Dechu
Day 5 done
Ziv Azmanov
Thank you Dechu.
Annette
Day 5 done .
I cannot wait to make this! Ty!
Anita
Challah is one of my favorite bread. It's good as is, turned into morning toasts, for french toasts, and for making bread pudding. 🙂
Veena Azmanov
That is so true, Anita. Love this as is as well as for French toast or bread pudding.
Suzy
We have been looking for homemade bread to make and this is just perfect! Love it!
Veena Azmanov
Thank you, Suzy
Rebecca
You make it look way easier than I'd thought it would be! I want to make it now!
Veena Azmanov
Thanks, Rebecca. It really is simple and easy
Melinda Chai
Hi..Veenaa
I bake it...the braid is not perfect but I love the recipe
Veena Azmanov
Thank you, Malinda. Perfect comes with practice. Happy you enjoyed it.
Deepthi
Day5 done...
Hiii dear I didn't receive day 3 and day 4 mails pls send me
Veena Azmanov
Hey Deepthi. Please check your spam folder.
Kelly Anthony
This homemade challah bread recipe is sure to impress any guest. I have never attempted to make it before but I'm excited to make it.
Veena Azmanov
Thanks, it's so easy Kelly, you must try.
Priya Lakshminarayan
I have always dreamed of making this bread..thanks for providing so many tips..will try it now.
Veena Azmanov
Thank you, Priya. I hope you try it.
Emily Liao
I've always wanted to learn how to make this kind of bread, and this recipe made it so easy to make! Will definitely have this on a weekly rotation
Veena Azmanov
Thank you, Emily. I am so happy to hear that.
Liz Rodrigues
Day 5 Done. Thank You. 🙂