Is there any food that reflects the beauty of Judaism more than a freshly baked challah? Jews and non-Jews alike love the flavor and shape of this delicious eggy bread. But challah is so much more than just bread. The tradition of challah is a very spiritual one; for observant Jews, it is a way to directly connect with the spiritual energy of God. In fact, baking challah is considered an important blessing in the Jewish home.
Today, the word challah is used to describe the beautiful loaf of braided bread that appears on Shabbat tables all over the world. In ancient times, challah referred to a small bit of dough that was set aside for the Temple priests as an offering to God:
Of the first of your dough you shall present a loaf as a contribution; like a contribution from the threshing floor, so shall you present it.
Numbers 15:20
Traditionally, challah is served on Shabbat and holidays. I like to think of challah as a “special occasion” bread because of the time and effort that goes into making it. You can certainly make challah any day of the year, but in my home the process is reserved for Shabbat and the major Jewish holidays (except for Passover, of course, when leavened bread is not allowed). The smell of freshly baked challah ushers in our weekly Shabbat celebration and puts everybody in a mood of gratitude. As blog reader Rabbi Gershon Steinberg-Caudill put it—“I love it when I finish making my Shabbat Challah. It smells like Shabbat!”
The ritual associated with separating and blessing the challah is a somewhat complex process, dependent on the size of challah you are baking and your level of observance. Customs vary according to Halachic opinion; Ashkenazi and Sephardic traditions approach the blessing differently. If you are interested in learning more about the process of separating challah, there are many guides available online… or ask a trusted rabbi!
For me, baking challah is like a meditation. Kneading and rising, kneading again, shaping, braiding and baking— it all takes a lot more time than baking brownies from an instant mix. Smelling the bread baking, then seeing your gloriously braided challah on the dinner table, really makes it all worthwhile. I hope this blog inspires you to try it yourself!
The following recipe is my favorite way to make challah, developed after many attempts to create a “foolproof” challah recipe. It’s a rich, moist, eggy challah sweetened with honey. The multiple risings create a beautiful texture, and the egg wash results in a gorgeous golden crust. Feel free to sprinkle your challah with any of the toppings suggested in the recipe. You also can add raisins or chocolate chips to the dough (adding real chocolate will make it a dairy recipe). No matter which way you choose to make it, challah is a delicious way to celebrate Shabbat, or any other holiday.
If you’ve never made challah before, remember to be patient. Baking challah is a simple process, but it does take time and effort. You may need to try it a few times to get a “feel” for the dough. If you follow my instructions exactly, you should be fine— I’ve tried to describe each step very carefully and specifically. Comment me if you have any questions.
For instructions on how to braid your challah, click the following link:
Challah Part 2: How to Braid Challah.
Good luck! 🙂
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Challah
Ingredients
Dough Ingredients
- 1 1/2 cups lukewarm water, divided
- 1 packet active dry yeast (1 packet is equivalent to 2 1/4 tsp or .25 ounce active dry yeast) - you may substitute 1 3/4 teaspoons of instant yeast or .6 ounce compressed fresh yeast (1 small cake)
- 1 teaspoon sugar
- 1 large egg
- 3 large egg yolks
- 1/3 cup honey
- 2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons - you may substitute sunflower oil or canola oil)
- 2 teaspoons salt
- 4 1/2-6 cups all purpose flour - PLEASE NOTE - if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work)
Egg Wash Ingredients
- 1 large egg
- 1 tablespoon cold water
- 1/2 teaspoon salt
Optional Ingredients
- Raisins, chocolate chips (1 ½ cups of either)
Optional Toppings
- Sesame seeds, poppy seeds, kosher salt
NOTES
Instructions
- Pour ¼ cup of the lukewarm water (about 110 degrees) into a large mixing bowl. Add 1 packet of active dry yeast and 1 tsp of sugar to the bowl, stir to dissolve. Wait 10 minutes. The yeast should have activated, meaning it will look expanded and foamy. If it doesn’t, your yeast may have expired, which means your bread won’t rise—go buy some fresh yeast! This step Is called "proofing" the yeast - if you're using instant yeast you can skip this step and simply add the yeast to your dry ingredients. If you're using fresh yeast (or compressed or cake yeast), simply stir it into the lukewarm water to dissolve, then add the remaining wet ingredients - no need to wait for proofing.
- Once your yeast has activated, add remaining 1 ¼ cup lukewarm water to the bowl along with the egg, egg yolks, honey, oil, and salt. Use a whisk to thoroughly blend the ingredients together.
- Begin adding the flour to the bowl by half-cupfuls, stirring with a large spoon each time flour is added. When mixture becomes too thick to stir, use your hands to knead.Continue to add flour and knead the dough until it’s smooth, elastic, and not sticky. The amount of flour you will need to achieve this texture varies—only add flour until the dough feels pliable and “right.” If you plan to add raisins or chocolate chips to the challah, incorporate into the dough as you knead.
- Place a saucepan full of water on the stove to boil.Meanwhile, remove the dough from your mixing bowl and wash out the bowl. Grease the bowl with oil. Push the dough back into the bottom of the bowl, then flip it over so that both sides are slightly moistened by the oil.
- Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on. The pan of hot water will create a warm, moist environment for your dough to rise. Let the dough rise for 1 hour, or until the dough doubles in size. This may take longer depending on a number of things, including weather conditions... be patient! It's important to let the dough rise for best results.
- Take the dough bowl out and punch it down several times to remove air pockets.
- Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.
- Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky.
- Now your dough is ready to braid. If you plan to separate and bless the challah, do it prior to braiding. Click here to learn how to braid challah.After you’ve braided your challah, place it on a cookie sheet lined with parchment paper (this will catch any spills from your egg wash and keep your challah from sticking to the cookie sheet).Note: I usually only put a single challah braid on a cookie sheet, since they tend to expand a lot when baking.
- Prepare your egg wash by beating the egg, salt and water till smooth. Use a pastry brush to brush a thin layer of the mixture onto the visible surface of your challah. If you're adding sesame seeds or some other topping, sprinkle it on the damp dough now - the egg wash helps it stick. Reserve the leftover egg wash.
- Let the braid rise 30 to 45 minutes longer. You’ll know the dough is ready to bake when you press your finger into the dough and the indentation stays, rather than bouncing back.Heat oven to 350 degrees F. The challah needs to bake for about 40 minutes total, but to get the best result the baking should be done in stages. First, set your timer to 20 minutes and put your challah in the oven.
- After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. This area tends to expand during baking, exposing areas that will turn white unless they are coated with egg wash.Turn the tray around, so the opposite side is facing front, and put the tray back into the oven. Turning the tray helps your challah brown evenly—the back of the oven is usually hotter than the front.
- The challah will need to bake for about 20 minutes longer. For this last part of the baking process, keep an eye on your challah—it may be browning faster than it’s baking. Once the challah is browned to your liking, take the tray out and tent it with foil, then place it back in the oven. Remove the foil for the last 2 minutes of baking time.Take the challah out of the oven. At this point your house should smell delicious. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, it’s done. Let challah cool on the baking sheet or a wire cooling rack before serving.
Monica says
This is a FABULOUS recipe! I’ve never made bread before and both my husband and I miss the fresh Shabbat challah we have with our family when in Israel. I don’t know what got into me, but I started searching and ended up on this site. After also studying the braiding instructions, I’ve made it twice now and the 4 strand challah comes out as absolute perfection. Pictures sent to Israel have resulted in astonishment and calling me a baking prodigy. LOL! That’s nowhere near true of course and is really a great testament to Tori’s thorough instructions and wonderful recipe. Thank you, Tori! Making bread ~is~ definitely something special. I’m loving it and am looking forward to making the linked round challah for Rosh Hashanah. Many, many thanks again.
Tori Avey says
This makes me so happy!
Armando says
I have made this recipe 2 times. Once without the filling and i made the big challah and the second time I made it i divided into two medium sized challahs, one with chocolate and one with cranberries. The recipe worked perfectly both times, and the taste didnt dissapoint. It takes quite some time but totally worth it.
Dara says
Lovely recipe! Making it again for the second Shabbat in a row! I was looking for a recipe from a Jewish blog so I am so happy to have found you! Shabbat Shalom!
Dayna says
What a wonderful Challah recipe!! My husband and I both loved it!!
Gina says
This recipe is perfection! I made it through the first rise then put it in the refrigerator overnight. Took it out this morning to braid and rise again. It was amazing!!! Had to dig in immediately!
Gloria says
I follow your recipe and the challah bread was delicious. This is my first time baking any type of bread. I have been looking for recipes but I felt overwhelmed and gave up trying to bake bread…until I found your recipe. It is detail, clear, and easy to follow… your pictures helped a lot too… so much that I did the 4 braid!
Thank you
ELANE R GILMORE says
love the taste but prefer a more doughy moist challah. how can i adjust your recipie to make more doughy and moist; not so dry and fluffly
Becky Cherrin says
My favorite recipe!!
My family looks forward to Shabbat for the challah!!
Now….Sunday morning for cinnamon rolls…i use half the dough for a braided Challah roll out the rest to make cinnamon rolls!
Aditi says
Hi,
A couple of questions for making the bread:
1. Can I make it in a 9 in x 5 in loaf pan? If yes, would I need to change the quantities of ingredients?
2. Do I need 4.5 cups of flour or 6 cups of flour? I am sorry, I am new to baking so don’t have an instinct for these things yet.
Marcela says
I wish I had used your recipe instead of the one I followed. Every step is clearly explained and I am sure the result is amazing
Tori Avey says
There is always next time! 🙂
Hannah B. says
Hi! I have made this many times and it always comes out great! I just made it today and messed up adding the water and only added 1/4 cup instead of 1 and 1/4 cup. While kneading I gradually added the rest of the water, do you think this ruined the challah? We also only had pink Himalayan sea salt, will that impact the texture or flavor?
Tori Avey says
Hi Hannah, Himalayan salt shouldn’t matter. As for the liquid, it may affect the texture a bit – difficult to say, as so much is reliant on how it was kneaded, for how long, even weather conditions and humidity levels. If anything the bread may be more dense than usual, but I couldn’t say for certain. Let us know how it turned out for you!
Leanne Chan says
This recipe is so delicious! The pictures and detailed instructions for every step helped so much – especially since this was my first time making challah or any type of bread.
Out of curiosity, is it possible to sub olive oil /extra virgin olive oil or melted ghee or other oils in this recipe?
Tori Avey says
Olive oil will work, but you’ll have an olive oil flavor to the bread, naturally. I would recommend Braggs organic olive oil, it is what I use and it has a very mild flavor compared to some sharper olive oils.
Aj says
I found the dough to be extremely sticky even though I paid close attention to the measurements, it made it very difficult to get the proper texture. I also lost all of the visible braid when I baked it, not sure if that was due to proofing. Anyways it was very unsuccessful but I guess from the comments, I’m the only one, lol.
Tori Avey says
Sorry to hear that AJ! With challah dough it’s really a “feel” sort of thing – you’re looking for a soft, flexible texture that is not sticky. It sounds like you definitely needed to add more flour – this could cause the sticky texture as well as the loss of the braid, as you would need more flour to create a dough that keeps its shape. That’s why the flour amounts in the recipe are flexible, they vary from batch to batch and can change based on humidity levels, weather conditions, etc. It takes practice. Better luck next time!
Tania says
I have been making this recipe every two weeks since we have been sheltering at home and began doing it with my mother in law. It has become our ritual as we prepare for Shabbat via FaceTime every Friday. I can’t tell you how grateful I am that I’ve had this to look forward to. It has been very therapeutic. We are going to expand our little baking club to friends of the family who heard about it and want in. I hope to try this with some of your other recipes as well.
Ilana says
Can I use my kitchen aid dough hook to knead the dough? If so how long approximately would I knead for?
Gary says
Great recipe! The only thing I’d add is to go over the entire loaf a second time with the egg wash (not just the part where it expands) after 20 minutes to make the top nice and shiny – and I like to add a tablespoon of honey to the egg wash.
I’ve been playing around with proportions of whole wheat flour – i usually only add one to two cups whole wheat, and will end up toward the lower end of the total amount of flour otherwise the bread ends up on the dry side. Still haven’t figured it out exact proportions, but it still turns out pretty good.
This and your brisket recipe are definite keepers.
Sarah says
I have been making this challah for a few months now and it is delicious! I am wondering if you have any advice on preparing the dough a day ahead of time and baking it the next day. Thank you!
Tori Avey says
Hi Sarah, you can make it up through the first rise. Instead of letting it rise at room temperature, put it in a large bowl with room to expand, cover the top, and let it rise overnight in the refrigerator. Then braid, second rise, and bake. This slow rise can actually lead to an even better texture. Enjoy!
Wendy says
Great detail made this easy to follow. Question how do I make it but more airy and light and less dense in the end?
Tori Avey says
Hi Wendy, the most common reason for this issue is not letting the challah rise enough. Try a longer rise next time, and you might also try a batch of fresher yeast, if you can find it. You can also try adding a pan or bowl of boiling water to the oven during the baking process, the steam can sometimes help to create a lighter challah.
Jan Shaw says
Hi Tori,
Do you use ordinary plain flour? I’ve never had much success with bread making or yeast products, but I do believe I’ve eaten Challah some years ago, from a bakery and it was so delicious I’ve never forgotten it. Will certainly attempt your recipe and follow your very explicit instructions.
Recently I’ve been watching The Best British Bakery competition and it’s inspired me to get out of my comfort zone and have a go at things I’ve never tried!
Any advice is gratefully accepted.
Best wishes,
Jan Shaw, Ballarat Victoria Australia.
Tori Avey says
Hi Jan, I use simple all purpose flour. Enjoy! It’s a fun process, I think you’ll like it. 🙂
jsica@Sbcglobal.net says
Love the recipe and instructions! Would it be ok to add a tad more honey or could it mess up the recipe? Thanks
Tori Avey says
No problem adding a little more honey. It’s a pretty flexible recipe. 🙂