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A step-by-stip recipe on how to make the best homemade challah bread.
Jump to RecipeChallah bread is a traditional Jewish recipe that is sometimes also known as Egg Bread. It is common to serve Challah on Shabbat and Jewish holidays. The bread is soft and sweet and often braided into beautiful loaves.
Traditional Jewish recipes for holidays like Passover and Hanukkah are a staple in our house. Some of our all time favorites are my mom’s Chocolate Chip Mandel Bread, Fried Matzo Brie and our most popular Chocolate Chip Coconut Macaroons.
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Table of Contents
- The Best Challah Bread Recipe
- More Traditional Jewish Recipes
- Challah bread Recipe
The Best Challah Bread Recipe
Challah is one of the most popular and well-known traditional Jewish recipes. Many people feel that making challah has to be a difficult task, but this step-by-step instruction will help you make the perfect challah!
Try using this challah bread in our Air Fryer French Toast Sticks recipe! It is wonderful!
Ingredients
- 2 Packets (approx. 1 1/2 Tbsp) yeast
- 1 ½ cups sugar
- 4 cups warm water
- 1 Tbsp. salt
- 1 cup vegetable oil
- 4 eggs
- 5 lbs of flour (Start with around 9 cups then gradually add the
remaining 6 or so cups until the dough forms a nice ball and is not
sticky.)
FYI this will make a TON of challah – you can make a few large challah’s or a bunch of small challah’s
How to make Challah
- Combine the yeast and sugar in a bowl.
- Add warm water and let sit for 7 minutes – until the yeast activatesindicated by bubbles forming on top of the mixture.
- Add:Salt, veg. oil, eggs & flour
- Let the dough rise for 1 ½ hours or until doubled in size. (Henna suggested putting it in a clean garbage bag twisted shut to rise)
- Once the bread has risen braid your challah however you would like. This site has great braiding instructions – Secrets of Challah
- Cover and let rise for another 1 to 2 hours or until doubled in size.
- Preheat oven to 350.
- Brush (egg wash) the challahs with a mixture of 1 egg yolk and 1/2 tsp water
- Bake at 350 degrees for 30 -35 minutes
More Traditional Jewish Recipes
- Chocolate Babka
- Fried Matzo Brei
- Cinnamon Chocolate Chip Mandel Bread Recipe
- Homemade Chicken Noodle Soup Recipe
4.63 from 8 votes
Challah bread
Author — Jennifer Fishkind
Serves — 32
A step-by-stip recipe on how to make the best homemade challah bread.
Cook Time 35 minutes mins
Let rise 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Ingredients
- 2 packets yeast approx. 1 1/2 tbsp
- 1 ½ cups sugar
- 4 cups warm water
- 1 Tbsp. salt
- 1 cup vegetable oil
- 4 eggs
- 5 lbs flour Start with around 9 cups then gradually add the remaining 6 or so cups until the dough forms a nice ball and is not sticky.
Instructions
Combine the yeast and sugar in a bowl.
Add warm water and let sit for 7 minutes – until the yeast activatesindicated by bubbles forming on top of the mixture.
Add:Salt, veg. oil, eggs & flour
Let the dough rise for 1 ½ hours or until doubled in size. (Henna suggested putting it in a clean garbage bag twisted shut to rise)
Once the bread has risen braid your challah however you would like. This site has great braiding instructions – Secrets of Challah
Cover and let rise for another 1 to 2 hours or until doubled in size.
Preheat oven to 350.
Brush (egg wash) the challahs with a mixture of 1 egg yolk and 1/2 tsp water
Bake for 30 -35 minutes
Jenn’s Notes
Important flour note – Start with around 9 cups then gradually add the
remaining 6 or so cups until the dough forms a nice ball and is not
sticky.
Nutrition Info
Calories: 308kcal | Carbohydrates: 63g | Protein: 8g | Fat: 1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Calcium: 15mg | Iron: 3.4mg
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About Jenn
Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!
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Comments
Do I really need 5 pounds of flour for one challah? I wanted to ask before trying – I only have a small mixer and need to make one at a time so the dough can fit.
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Made this yesterday for Rosh Hashanah and it was delicious. Compliments galore. It’s a lot of dough, though. I was able to make 4 large challahs with it. A warning to those who are going to use a Kitchen Aide mixer. You need to cut this recipe in half. I used a 5 qt mixing bowl and it overflowed the dough hook and got on the housing.Reply
Happy New Year! So glady you liked it! Yes – BIG recipe. When I make it, I go all in! It freezes well, so if you have extra, throw it in the freezer and let defrost when you are ready to enjoy!
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Wow.. what a great picture story you gave out … I think your love through food is point on and I can relate.. I haven’t made the Callah yet..when I do , it has to match your description… I look forward to master your love story .. through bread..
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