Challah is a Jewish bread that is usually made for Friday evenings in preparation for Shabbat. The characteristics of round challah are very different from a regular elongated braided bread but the method is very similar.
Table of Content
New Year is a time of renewal and hope. The Jews celebrate Rosh ha Shanah with round challah, which symbolizes the cyclical nature of the world. So, while an elongated braided loaf is made for the weekend, aka Shabbat, a round one is made to celebrate this festive occasion.
This is often called Rosh Hashanah challah, which often comes in September. It is definitely one of the most impressive items that take center stage on the holiday dinner table.
Why make this bread
- This is the same bread dough we use to make all the other challah bread, no matter what the number of strands used to make the braiding.
- And all the ingredients in this recipe are easy to find or simple pantry staples.
- If you have made any challah, no matter what the number of braids, you can make a round shape too.
- I have given you two ways to shape the round braided bread. One is the simplest spiral round made with a classic three-strand braid just like braiding your hair. And, the second one is a four-strand spiral which looks complicated but quite simple too.
- Also, while this round challah is very symbolic for Rosh Hashanah, the Jewish new year, it does not mean you can't make it at other times of the year.
- Stale bread will make great morning toast, French toast, and bread puddings, as well as a freshly toasted lunch sandwich.
- And, of course, leftovers can be kept for a few days at room temperature or frozen in the freezer for up to a month.
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. 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 - 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 have to use active dry yeast, you will need 2 ¼ teaspoon 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 – This is not necessarily very sweet because I will be serving this with the main course for dinner. But you can increase the sweetness by a bit more to make sweeter challah. 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 is also a leavening agent that helps the bread rise. For richer bread, you can use more egg yolks instead of whole eggs. Use the remaining egg as egg wash before baking. Personally, I find that more egg yolks can give the bread an eggy flavor.
Round challah recipe - 3 or 4 braid
- Yeast mixture - In a large 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. - Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment.
Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
- Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated.
- Knead - Then, knead on medium speed for 18 to 20 minutes until smooth and elastic.
Pro tip - Or knead by hand on a lightly floured surface for about 20 to 25 minutes. - Ball - 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 doubles in volume.
Pro tip - Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping. - Divide - Transfer to a lightly floured surface. Press down and shape it into a log. Then, divide the dough into 3 equal pieces for three-braided round challah or divide it into 4 for four-braided round challah.
Pro tip - I use a weighing scale to measure the dough but, you can keep them approximate as well. - Strand - Shape each portion into a ball. Press the ball as flat as you can and then roll the dough like a jelly roll from the top to the bottom. Then, roll each into a 26-28 inches long rope. Since we are going to coil the braid it is important to make long thin strands.
Pro tip - You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
- 3 braid round challah - Place the three long thin strands on the table and braid them from the top to the bottom just like you do your hair. Then, shape it into a coil from one end to the other making sure the end is properly tucked under so it does not open during baking.
Pro tip - This one is as easy as braiding your hair so don't confuse yourself.
- 4 braid round challah - Place two long strands parallel to each other on the table and place the other two strands across overlapping the other two in the center. Then, create a coil starting from one side to the other and then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under.
Pro tip - It is easier to watch the video or see the progress pictures and understand this braiding.
Proof & bake
- Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with 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.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4
- Bake - Brush the bread with a beaten egg or egg wash. Then bake each loaf on the center rack of the oven for 35 to 40 minutes.
Pro tip - Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each. - 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.
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!
Variations
- Garlic butter challah - Brush each stand with garlic butter before you roll each into a long thin strand.
- Apple cinnamon challah - Fill each long strand with apple filling. Braid and then coil it into round challah. You can layer some thinly sliced apple slices between the crevices of the braids.
- Sesame or poppy - Sprinkle the top of the challah with sesame seeds or poppy seeds.
Tips for Success
- 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 for 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 and 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 doubles 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.
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 reusable 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.
Printable Recipe
Round Challah Bread Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F /177°C / Gas Mark 4
Difficulty: Easy
Calories: 132kcal
Adjust Servings Here: 2 loafs
Description
Challah is a Jewish bread that is usually made for Friday evening in preparation for Shabbat The characteristics of a round challah are very different from a regular elongated braided bread but the method is very similar.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes 1 large loaf or 2 small loaves
- 250 g (1 cups) Warm water (about 110F)
- 9 g (2¼ teaspoon) Instant dry yeast
- 40 g (2 tablespoon) Honey
- 40 g (2 tablespoon) Oil (cooking or olive)
- 100 g (2 large) Eggs
- 500 g (4 cups) Bread flour (or all-purpose flour)
- 9 g (1 teaspoon) Salt
Instructions
Dough
- Yeast mixture - In a large 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.250 g Warm water, 9 g Instant dry yeast, 40 g Honey, 40 g Oil, 100 g Eggs
- Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed. Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.500 g Bread flour, 9 g Salt
- Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated
- Knead - Then, knead on medium speed for 18 to 20 minutes until smooth and elastic. Pro tip - Or knead by hand on a lightly floured surface for about 20 to 25 minutes.
- Ball - 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 doubles in volume. Pro tip - Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.
- Divide - Transfer to a well-dusted work surface. Press down and shape it into a log. Then, divide the dough into 3 portions for three-braided round challah or divide into 4 for four-braided round challah.Pro tip - I use a weighing scale to measure the dough but, you can keep them approximate as well.
- Strand - Shape each portion into a ball. Press the ball as flat as you can and then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28 inches long thin strand. Pro tip - You can also just stretch the dough into a rope but this method will give a better texture without air pockets.
Braiding challah - 3 strands
- 3 braid round challah - Place the three strands on the table and braid it from the top to the bottom like you braid your hair. Then, shape it into a coil from one end to the other making sure the end is properly tucked under so it does not open during baking. Pro tip - This one is as easy as braiding your hair so don't confuse yourself.
- 4 braid round challah - Place two strands parallel to each other on the table and place the other two strands across overlapping the other two in the center. Then, create a coil starting from one side to the other and then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under. Pro tip - It is easier to watch the video or see the progress pictures and understand this braiding.
Proof & 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. Alternatively, you can also place the dough in an 8-inch round baking pan. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Oven - About 20 minutes before baking preheat the oven at 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. Pro tip - Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each.
- 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.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 doubles 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 bagels. 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 into the pan and 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.
- 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 it a good-looking bread.
Inspired by -
Nutrition Information
Calories: 132- kcalCarbohydrates: 23- gProtein: 5- gFat: 2- gSaturated Fat: 1- gCholesterol: 16- mgSodium: 241- mgPotassium: 47- 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
Susan stone
I will try your round challah techniques. Thank you. But we do not bake challahs on Friday nights. That is the start of Shabbat. They must be made earlier. You might want to correct that
Veena Azmanov
Thank you, Sussan. Yes, I usually make my challah ready on Friday afternoon too.
Susan Stone
I’m sorry Aveena. I read your description wrong. I thought you said you made challah Friday night ! You said it was FOR Friday night. Oy. Sorry
Raj Sen
Hi Veena, thank you ?? my challah was perfect!! I forgot to take a photo for you!! It was attacked by my wife and grandkids!
Veena Azmanov
Thank you so much for the lovely feedback, Raj