Easiest Challah Bread Recipes

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Have you been intimidated by the pretty challah? Not anymore. 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.

Three braid challah on a table. — Easiest Homemade Jewish Bread Recipe – Challah

Living in Israel means challah is part of every Friday. You can pick up a fresh loaf at almost any bakery, but there’s something special about making it yourself. The smell alone fills the whole house, and everyone somehow finds their way into the kitchen asking if it’s ready yet.

I’ve noticed something funny over the years. A store-bought challah can sit on the counter all weekend without much trouble, but my homemade one rarely survives Friday dinner. Between everyone tearing off “just one more piece” while it’s still warm, there’s usually very little left by the end of the evening. That’s exactly why I often bake extra dinner rolls for the rest of the weekend.

What is Challah?

Challah is a traditional Jewish braided bread that’s often served on Shabbat (Friday evening) and Jewish holidays. It’s known for its soft, fluffy crumb, rich golden crust, and beautiful braided shape.

While traditional challah is usually made without dairy so it can be served with meat meals according to kosher dietary laws, many home bakers also enjoy richer variations made with milk, butter, or honey. Whether you choose a classic three-strand braid or a more decorative five- or six-strand loaf, the dough is wonderfully soft and perfect for sharing.

Why make this challah recipe?

Rich Flavor: The combination of sugar, eggs, and a touch of vanilla (if used) creates a subtly sweet and rich flavor profile that complements both savory and sweet toppings.
Perfect Texture: The dough is carefully kneaded to achieve a smooth and elastic texture, resulting in a challah that is light, fluffy, and tender on the inside, with a perfectly crisp crust on the outside.
Visually Stunning: The six-braid technique not only makes the challah look impressive and beautiful but also ensures an even bake, making it a centerpiece for any table.
Versatile: This challah is incredibly versatile. It can be enjoyed plain, used for sandwiches, turned into French toast, or served with a variety of spreads and toppings. The addition of sesame or poppy seeds provides extra flavor and texture.

Homemade Jewish Bread Recipe for Friday called Challah — Easiest Homemade Jewish Bread Recipe – Challah

Ingredients and substitutes

Flour – I like using bread flour for this challah. It gives a soft, chewy 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 warm 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 need to use active yeast, you will require 2 1/4 teaspoons or one packet. And if you use fresh yeast, you will need about 21 grams. Also, activating the yeast is unnecessary, but I like to take the guesswork out and make sure my dough will rise.
Sugar – This is not necessarily very sweet because I will be serving it with the main course for dinner. However, you can increase the sweetness a bit more to make the challah sweeter. If you prefer, you can also substitute sugar with honey.
Oil – Vegetable oil adds flavor, but butter-flavored margarine works just as well. Of course, I often like to use butter.
Egg – Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg also serves as a leavening agent, helping the bread rise.

Step-by-step: Easy Challah – 3 Braid Bread

Challah Dough

Yeast mixture – 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 minutes.
Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.

Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.

Progress pictures collage for challah bread. — Rise Easiest Homemade Jewish Bread Recipe – Challah

Rise and Shape

Bowl – When the dough is smooth, soft, and elastic. 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 cloth or plastic wrap.
Rise – Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume.

Progress pictures collage for three braid challah. — Roll Easiest Homemade Jewish Bread Recipe – Challah

Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into 3 portions.
Ropes – Shape each into a ball. If necessary, let it rest for 5 to 10 minutes. Roll each ball with arolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).
3 braid challah – Place all three long strands so they intersect in the middle. Then braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side, too.

Progress pictures for braiding challah. — Shape Easiest Homemade Jewish Bread Recipe – Challah

Proof and Bake

Proof – Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes.
Oven – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
Bake – Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes.
Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.

Challah bread on a cutting board. — Homemade Jewish Bread Recipe – Challah

Two key factors contribute to the quality of 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. When kneading this dough, take note of its density. 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 it good-looking bread.

A sliced Challah bread on a cutting board. — Homemade Jewish Bread Recipe – Challah

A person holding a slice of challah bread. — Easiest Homemade Braided Bread Recipe – Challah

Veena Azmanov

Challah Bread Recipe – 3 Braids

5 from 42 votes

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Prep Time 30

Cook Time 25

Proofing time 1 45

Total Time 2 40

Servings: 2 loafs

Course: Bread, Dinner, Lunch

Cuisine: American, Jewish

Calories: 132

Video

Ingredients

Makes 2 small loaves or one large loaf

250 ml (1 cups) Water warm 110F
7 g (2¼ tsp) Instant dry yeast
40 g (2 tbsp) Honey
40 g (2 tbsp) Oil cooking or olive
100 g (2 large) Eggs
500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
9 g (1 tsp) Kosher salt

Method

Yeast mixture – 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 minutes.
250 ml Water, 7 g Instant dry yeast, 40 g Honey, 40 g Oil, 100 g Eggs
Dry mixture – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.
500 g Bread flour, 9 g Kosher salt
Knead – Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 6 to 8 minutes on medium-low in the stand mixer or about 10 to 15 minutes by hand on a lightly dusted work surface.
Bowl – When the dough is smooth, soft, and elastic. 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 cloth or plastic wrap.
Rise – Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
Divide – Transfer to a well-dusted work surface. Press down and shape it into a log. You can divide the dough into two small loaves. Then, divide the dough into three portions.
Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface. Then, roll like a jelly roll into a rope about 18 inches long (see video).
3 braid challah – Place all three long strands so they intersect in the middle. Then braid from the center to the bottom. Flip the dough and braid from the center to the bottom on the other side, too.
Proof – Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan.
Oven – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4
Bake – Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes.
Cool – Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.

Notes

If using instant yeast, you can mix it directly with the dry ingredients without proofing.
Rising times are only a guide. Dough rises faster in a warm kitchen and slower in cooler weather.
Every brand of flour absorbs moisture differently. Add a little extra flour or water only if needed to achieve a soft, slightly tacky dough.
Let the loaf cool completely on a wire rack before slicing for the best texture.
Once you’re comfortable with the basic recipe, try adding raisins, cinnamon, or other dried fruit to the dough.

Equipment you will need

Kitchen Scale

Stand Mixer

Baking Tray

Nutrition

Tried this recipe?

Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!

Tips for Success

Use fresh yeast. If using active dry yeast, proof it first to make sure it’s bubbly and active before mixing the dough.
Measure flour accurately. Too much flour makes challah heavy and dry. A kitchen scale gives the best results.
Knead until smooth and elastic. The dough should feel soft and slightly tacky but shouldn’t stick to your hands.
Don’t rush the rise. Let the dough double in size for the first rise, then become noticeably puffy after braiding before baking.
Roll equal-sized ropes. Even ropes create a neater braid and help the loaf bake evenly.
Brush generously with egg wash. This gives the loaf its signature shiny golden crust. Add sesame or poppy seeds if you like.
Bake until deeply golden. The loaf should sound hollow when tapped on the bottom. If it browns too quickly, loosely tent with foil.

more challah bread recipes

Braided Chocolate Challah

Round Apple Honey Challah

Sourdough Mini Challah – Dinner Rolls

Sourdough Challah Bread

Troubleshooting

Problem	Possible Cause	Solution
Dough didn’t rise	Inactive yeast or a cold room	Use fresh yeast and let the dough rise in a warm place until doubled.
Challah is dense	Too much flour, not enough kneading, or under-proofed	Knead until elastic, measure flour accurately, and allow the dough to fully rise.
Loaf spread instead of rising	Dough was too soft or over-proofed	Add only enough flour to make a soft, workable dough and don’t let the second rise go too long.
Top browned too quickly	Oven too hot or loaf too close to the top element	Bake on the center rack and tent loosely with foil if needed.
Bread is dry	Too much flour or overbaking	Measure flour carefully and bake only until the loaf is golden and cooked through.
Braid looks uneven	Ropes were different sizes	Roll each rope to the same length and thickness before braiding.
Crust is too hard	Overbaked	Remove the loaf as soon as it’s done and let it cool on a wire rack.

Frequently asked questions

How long will this challah bread keep?

The challah will keep at room temperature for 2 to 3 days. Once cut, be sure to wrap the cut side of the bread well to prevent it from 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 reusable silicone storage bag in the freezer. 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.

165 Comments

Bukky says:

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Day 5 done

Layla says:

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Day 5 done will try it tommorow thanks

Vera Rodrigues says:

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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!

1. Fowowe Temidayo says:
  
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  Day 5 done… Thanks.
  
Rashmi says:

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Day 5 done

Shiela sander says:

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Day 5 done

Michelle says:

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Day 5 – done.

Peace Olika says:

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Done

1. Sheryl says:
  
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  Day 5 done
  
Preeti says:

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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?

1. Veena Azmanov says:
  
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  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 says:

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Day 5 done
Thank you ?

Giovana Fargnoli says:

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Day 5 done!