Challah Braid

Paula Todora


Nothing makes your house smell so good as freshly baking bread, and this eggy bread is my favorite.


★★★★★ 1 vote

30 Min
2 Hr


  • 4 c
    unbleached bread flour
  • 2 Tbsp
  • 1 tsp
  • 1 pkg
    active dry yeast
  • 2 Tbsp
    vegetable oil
  • 2
    eggs, plus 1 egg yolk, beaten (save white for top of bread)
  • 1 c
    water at 110 degrees

How to Make Challah Braid


  1. In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast. In a bowl, add the yeast to the water; add this to the dry ingredients in bowl. Add the oil, eggs, and egg yolk. Using the dough hook attachment, mix at low speed until the dough forms.
  2. On medium-low, and continue kneading until the dough becomes soft, usually 6 minutes. The dough should not be sticky; add additional flour or water as needed.
  3. Turn the dough out onto a lightly floured surface. Pull the edges into the center to shape into a ball. Place dough in a large, lightly-oiled bowl, rolling it around to coat it with oil, leaving the dough smooth side up. Cover tightly with plastic wrap, then with a clean, dry towel, and let stand at room temperature for 1 hour. I turn the oven to 175 degrees for a couple of minutes, then turn it off, place the dough in the oven with the door ajar, then close the door when most of the heat has escaped.
  4. Keeping the dough in the bowl, fold one end up, then the other end down, then crosswise, turning over to keep the smooth side on top. Cover again with plastic wrap, then towel and let rise another hour (it should just about double in size). You can use the above technique again to help it rise.
  5. Turn the dough out onto a lightly floured surface, and gently deflate with your fist. Divide it into 3 equal pieces and form each into a long rope on countertop. Cover loosely with plastic wrap and let rest on the counter for 10 minutes.
  6. Line a baking sheet with parchment paper. Roll each rope into a strand, all of the same length. Braid three strands together. Transfer the loaf to the prepared pan.
  7. Beat the remaining egg white with 1 tablespoon water to make an egg wash. Brush the loaf with the egg wash. Cover loosely with lightly oiled plastic wrap, and let sit at room temperature until nearly doubled in size, about 70 minutes. 30 minutes before baking, preheat the oven to 350°, placing the rack in the middle position of the oven.
  8. Gently brush the loaf again with the egg wash, taking care not to deflate. Bake at 350º F for 20 minutes. Rotate the pan 180º and continue baking for 20 to 45 minutes, until the bread is a rich golden brown and hollow sounding when you tap on it. Cool on a wire rack to for about an hour before serving.

Printable Recipe Card

About Challah Braid

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Jewish
Hashtags: #challah #bread

Show 2 Comments & Reviews

19 Desserts Filled With Fall Spices

19 Desserts Filled With Fall Spices

Fall spices are the all-star of the spice rack right now. Cinnamon, nutmeg, cloves, ginger, and allspice make so many meals better. One way we love them is when baking. Fall desserts are so much more than pumpkin spice and our taste buds can’t wait for fall’s arrival. These 19 desserts are filled with fall […]

29 Cozy & Comforting Fall Dinners

29 Cozy & Comforting Fall Dinners

When the weather starts to get cooler, cozy, and comforting fall dinners rule the menu. From stews to casseroles, roasted chicken to pan-seared pork, meals get a little heartier but they still need to be family-friendly. So good, any of these 29 dinner recipes could be on permanent rotation this fall; we guarantee your family […]

28 Fall Quick Breads

28 Fall Quick Breads

These quick bread recipes are bursting with fall flavors! Pumpkin, apple, zucchini, pear, cinnamon, caramel, and more make for lovely and easy bread recipes. As the leaves change, you’ll find yourself in the kitchen making one (or 17) of these quick bread recipes.