Easy Challah Bread Recipe - Allrecipes.com
Easy Challah Bread Recipe
  • READY IN ABOUT hrs

Easy Challah Bread

Recipe by  

"A six-ingredient, simple recipe for Challah bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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Directions

  1. In a large bowl, stir the yeast into the water, and let the mixture stand until a creamy layer forms on top, about 10 minutes. Stir in honey and salt until dissolved, and add the beaten eggs. Mix in the flour, a cupful at a time, until the dough is sticky. Sprinkle the dough with flour, and knead until smooth and elastic, about 5 minutes.
  2. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a damp cloth, and let rise in a warm area until doubled in size, 45 minutes to 1 hour.
  3. Punch down the dough, and cut it into 3 equal-sized pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look.
  4. Place the braided loaf on a baking sheet lined with parchment paper, and brush the top with beaten egg yolk. (For a softer crust, brush with melted butter instead.)
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the challah in the preheated oven until the top browns to a rich golden color and the loaf sounds hollow when you tap it with a spoon, 30 to 35 minutes. Cool on a wire rack before slicing.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 30 mins
  • READY IN 2 hrs 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2009

I thought a second rise after the loaf is braided would be a nice idea.

 
Most Helpful Critical Review
Aug 09, 2010

This bread was beautiful and yummy, but was a bit drier than I prefer. I would give it 4 stars on taste and texture, however I gave it three stars because I found it misleading that it called for only 3 1/2 cups flour and didn't give any sort of approximation for the amount of flour needed during kneading. I didn't measure the flour that I added, but I would approximate it to be around an additional cup. The dough was smooth and elastic, and on the stickier side (I didn't want it to be dry). This recipe is nice and simple though- I'd make it again and add raisins and maybe some vanilla extract to make it sweeter. This bread can be eaten savory or sweet.

 

15 Ratings

Feb 17, 2010

The taste was alright but it was a bit too dense.

 
Aug 28, 2011

I used my bread machine on dough setting and made it exactly according to directions. It was really sticky when it came out but used a few tbsp flour to make ropes and it worked great. We used the butter option to brush it, I did initially think that 1 tbsp wouldn't be near enough but it worked beautifully. If you do this by hand you really only need to keep your hands floured when kneading. The more flour you add the drier it is going to get. As to the "killing the yeast" comment in my opinion your yeast may be old...this is a standard temp for water to bloom the yeast in. Or maybe salt was added while it sat. When salt is added to yeast while it sets to bloom it can cause it to die. Instead add everything and don't let the yeast set or wait to add the salt when you add the flour. The honey (sugar) makes the yeast to grow. Made our whole house smell AMAZING!!

 
Feb 16, 2011

This was not easy at all. instructions for yeast are wrong as killed first lot, also had to add a LOT more flour to get anything close to a knead-able consistency. Haven't tried it yet as still rising, but very disappointed.

 
Oct 12, 2012

I am not sure why this recipe has gotten such a bad rap. I have used it almost weekly for over a year now, and it has never failed me. I have even forgotten to add an ingredient, put it in out of order (eggs!) and it still came out lovely. It is very adaptable, meaning that you can put cinnamon and raisins in it, or sprinkle poppy or sesame seeds on top. SUPER easy!!!!

 
Jan 06, 2012

Very good for a big ole dense biscuit. As for challah, something is wrong or went wrong...

 
Dec 25, 2011

This bread was super easy and Delicious! It did not get as dark as other challah I have seen before but it may have been because I brushed it with butter rather than egg , the color was very nice though especially after brushing it with butter a second time once I took it out of the oven... Although this was my first attempt at challah bread, I would have to say it was a HUGE success! Great addition to our Christmas meal!

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 265 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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