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Challah Bread

A glossy braided loaf enriched with eggs and oil, lightly sweetened and finished with sesame or poppy seeds if desired.

By Gary Burfield-Wallis First published Updated
Golden braided challah loaf on a wooden table.

At a glance

Recipe summary

Prep
30 min
Cook
35 min
Rest
2 hr 25 min
Total
3 hr 30 min
Serves
1 large loaf
Skill
Moderate

Challah is a soft, lightly sweet enriched bread whose defining feature is its braided shape and shining egg-washed crust.

What you need

Ingredients

Metric US Ingredient
500 g 4 cups plain flour or strong white bread flour
100 g ½ cup caster sugar
10 g 2 tsp fine salt
7 g 2¼ tsp active dry yeast
180 ml ¾ cup lukewarm water
2 large 2 large eggs
80 ml ⅓ cup vegetable oil
1 large 1 large egg Beaten for the glaze.
As needed As needed sesame or poppy seeds Optional.

How to make it

Method

  1. Stir the yeast into the 180 ml lukewarm water and leave for about 10 minutes until frothy.
  2. Add the 2 eggs, oil, sugar and salt, then gradually mix in the 500 g flour to form a soft dough.
  3. Knead for about 10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl, cover and leave to rise for about 1½ hours until doubled.
  5. Gently deflate the dough and divide it into three equal pieces. Roll each into a rope and braid them, pinching and tucking the ends underneath.
  6. Place on a lined baking tray, cover and prove for 30 minutes. Heat the oven to 190°C / 170°C fan / 375°F.
  7. Brush with beaten egg and scatter over the optional seeds.
  8. Bake for about 35 minutes until glossy, deeply golden and hollow-sounding underneath.
  9. Cool on a wire rack before slicing.

Useful notes

Equipment

  • Large mixing bowl or stand mixer
  • Baking tray
  • Baking paper
  • Pastry brush
  • Wire rack

Substitutions

  • Use strong white bread flour for extra structure.
  • Replace part of the sugar with honey, reducing the water slightly if the dough becomes too soft.
  • Shape into a round loaf for festive occasions.

Allergen notes

  • Contains wheat and egg.
  • Sesame is an allergen if used as a topping.

Storage

Keep covered at room temperature for up to 2 days. Freeze the cooled loaf or slices for up to 2 months.

Tips

  • Weigh the dough pieces for an even braid.
  • Keep the braid slightly loose so the strands have room to expand.
  • A thorough egg wash produces the characteristic glossy crust.