Challa bread is certainly a masterpiece, from beautifully woven dough to its soft and pillowy bite. It is one of those bread that is pretty to look at and as delicious as its looks. See how inviting it is? Aah! Such a stunner, indeed! And before you say, “Naaah! It’s too complicated to make.” As long as you have a stand mixer, you’ll be fine. Sit back, relax, and let the mixer do the job. Or you can knead it by hand and enjoy the little arm workout. 💪 I swear, you’ll enjoy the braiding part. 😉 Just like other New Year celebrations, there are certain traditions. For example, apples dipped in honey, pomegranates for a fruitful year, and a whole fish (head included). But my all-time favorite is the challah bread.

Recipe Ingredients

How to Make Challah Bread

Make the Challah Dough

Proof – Combine lukewarm water and yeast and let it sit until dissolved (about 5 minutes). You may do so in a standing mixer if using any. Combine – Meanwhile, in a microwave-safe medium bowl, melt butter chunks, sugar, and salt in the microwave for about a minute. Stir until everything melts, until warm, not hot. Let the mixture cool slightly if it gets too hot because you don’t want it to kill your yeast or curdle your egg. Dump everything into the yeast mixture. Add Egg – Whisk the egg into the mixture. Mix well. (Photo 1) Add Flour – Add about 3 cups of flour and continue mixing by hand or using paddle dough. Add just enough flour to make a soft dough. (Photos 2-3) Knead – Turn your dough out onto a lightly floured surface and knead for 6-7 minutes (more if necessary to get the right texture). Or you can use your stand mixer with a dough hook. (Photo 4) Rise – Lightly oil a bowl, put the dough in turn once to coat the dough. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled in size. Punch the dough down. (Photos 5-6)

Shape and Bake

Divide – Remove dough onto a floured board or work surface. Divide the dough into 2 pieces, one about half the size of the other. The approximate weight for the larger ball of dough should be 18-19 ounces, and the smaller dough about 9 ounces. (Photos 7-8) Make Three Strands – Now divide the larger piece of dough into three equal strands. Stretch or roll the strands out into an even thickness until they become like ropes about 16 inches long. Braiding Challah – Line up the strands and pinch them together at one end. Braid the strands; take the left strand and cross it over the middle strand. Take the right strand, cross it over the middle strand, and repeat until you reach the end. Tightly pinch to seal the ends. (Photos 9-12) Transfer – Line a baking sheet with parchment paper and carefully transfer the braid. Repeat the exact same process with the smaller dough. Assemble – Brush egg white onto the larger braided dough, then carefully place the smaller braided dough on top. Make sure it sits well. Second Rise – Cover with a kitchen cloth and let rise until puffy, 30-45 minutes. Preheat the oven to 350℉/177℃.  Egg Wash – Whisk together egg yolks and cream, then gently brush the loaf with the egg wash. Be careful not to deflate the bread. Bake in preheated oven for 30-40 minutes or until the loaf is golden brown. If the bread browns quickly, cover loosely with foil paper. Serve – Let it cool completely before slicing.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Place the unbaked braided loaf in a baking pan the day before and cover it well with greased plastic wrap. Refrigerate it overnight. It will take longer to rise, but it will be fine. Remove the dough from the refrigerator (still covered) the next day, and let it warm up while the oven preheats. Then bake according to the instructions.

Serving and Storage Instructions

While it can be tempting to dive in when it comes out of the oven, it’s best to let it cool before eating. You can store leftover challah bread wrapped tightly in plastic at room temperature for 4-5 days. Most people say don’t put it in the fridge, and I agree. But you can freeze it in a freezer-safe bag (removing as much air as possible) for 3-6 months. Let frozen challah come at room temperature and enjoy.

What to Serve With Challah Bread

A traditional Rosh Hashanah menu includes chicken soup, slow-roasted brisket, roasted root vegetables, and apple cake. Really, you only need to avoid bitter and vinegary foods to celebrate this holiday in style.

More Soul-Satisfying Bread Recipes to Try

Conclusion

Challah bread is full of spiritual meaning. Do you have a holiday tradition involving this fabulous bread? Please share them with me in the comments. ❤️

Watch How to Make It

[adthrive-in-post-video-player video-id=”WKH45Yhn” upload-date=”2019-04-16T22:34:04.000Z” name=”Challah Bread” description=”Challah Bread – braided loaf bread with a gorgeous golden brown exterior and a supple interior. A perfect holiday or Easter spread. Rich, slightly sweetened and easy to make, too!”] This blog post was originally published in August 2019 and has been updated with additional tips, new photos, and a video.

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