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Homemade Challah Bread | Simmer & Sage

Challah Bread Recipe

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Eggy & sweet with a beautiful golden crust, this traditional braided loaf is great for holiday celebrations or any day
Course Side Dish
Cuisine Jewish
Keyword bread
Prep Time 1 hr
Cook Time 35 mins
rising 3 hrs
Total Time 4 hrs 35 mins
Servings 1 loaf


  • 4 cups all-purpose flour
  • 1 envelope active dry yeast
  • 3/4 cup warm water 110-115F
  • 1/3 cup sugar
  • 4 eggs divided
  • 1 Tbsp. kosher salt
  • 1/4 cup vegetable oil


  • Dissolve the yeast in water for 5-10 minutes.
  • Whisk together the flour, sugar and salt in a large bowl. Make a well in the center and add 3 eggs and oil. Whisk the eggs, pulling a little bit of flour into the center to make a paste.
  • Pour the yeast mixture into the well. Stir with a wooden spoon until combined. The dough will be shaggy.
  • Preheat oven to 200 degrees.
  • Dump the dough onto a floured surface and knead for 8-10 minutes. (Alternatively, put the dough into the bowl of a stand mixer fitted with a dough hook and knead on low speed, 8-10 minutes). The dough will be soft and smooth.
  • Turn off the oven. Place dough in an oiled bowl and cover with a kitchen towel. Place into the warm oven for 1-2 hours, until doubled in size.
  • Punch the dough down and divide into 3 equal pieces. Roll each piece into a rope 16-18 inches long. Line the ropes up next to each other on a baking sheet lined with parchment paper. Pinch the ends together on one side. Braid the dough. Dust with flour, cover with a kitchen towel and let rise for 1 hour.
  • Preheat oven to 350 degrees. Beat the remaining egg with 1 Tbsp. of water. Brush the dough with the egg wash. Bake 15 minutes. Rotate the baking sheet and bake another 20 minutes. Allow challah to cool on the baking sheet before slicing.