Challah is a traditional Jewish celebration bread, but its beauty and flavor make it a welcome addition to any table. This iconic loaf is slightly sweet, with a crisp golden crust and a soft, pillowy crumb. Follow this clear, step-by-step challah tutorial with photos and video to bake a perfect loaf at home.
If you want a showstopping centerpiece for a party or family meal, challah is hard to beat. Its shiny, golden surface and braided form are instantly recognizable and undeniably impressive.
The braid can feel intimidating, but this recipe breaks each step down so you can braid with confidence. The process is straightforward and the results are reliably delicious.
Table of Contents
- Challah tips
- Ingredient Notes and Substitutions
- How to Make Challah
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Challah Bread (6 Braid Tutorial) Recipe
This loaf is light and airy, with honey rounding out the flavor and sesame seeds adding a pleasant crunch. It pairs beautifully with savory dishes, soups, or as the base for indulgent French toast.
Tip From Kevin
Challah tips
- Use bread flour for stronger gluten development and a tender, chewy crumb. All-purpose flour works in a pinch.
- Allow the dough to rise fully for a light loaf, and braid firmly for a neat shape.
- Brush the loaf with egg wash twice—once before the final rise and again before baking—to achieve a deep, glossy crust.
Ingredient Notes and Substitutions
(Check the recipe card below for exact ingredient amounts)
- Instant Yeast – Activates quickly and helps the dough rise. Use fresh yeast for best results.
- Warm Water – About 95°F (warm to the touch) helps the yeast bloom properly.
- Bread Flour – Gives the loaf structure and chew. Substitute all-purpose flour if needed.
- Kosher Salt – Balances the sweetness and enhances flavor.
- Honey – Adds gentle sweetness and depth; characteristic in challah.
- Eggs – The recipe uses whole eggs and extra yolks for richness and tenderness.
- Vegetable Oil – Keeps the crumb soft and moist; any neutral oil works.
- Sesame Seeds – Optional topping for texture and flavor.
How to Make Challah
- Bloom the yeast: Stir instant yeast into warm water and let sit 5–8 minutes until foamy.
- Make the dough: In a stand mixer with a dough hook combine bread flour and salt. With the mixer on low, add the yeast mixture, honey, 2 whole eggs, 4 egg yolks, and vegetable oil. Mix on medium-low for 4–6 minutes until the dough is smooth.
- Proof the dough: Lightly grease a medium bowl, shape the dough into a ball, and cover. Let rise in a warm place for 1 hour. Uncover and fold the dough in the bowl four times (pull one side up and toward you, turn 90°, repeat). Flip seam-side down, cover again, and rest another hour.
- Divide: Cut the dough into six equal pieces, shape each into a rectangle, cover, and rest 15 minutes.
- Roll into ropes: On a floured surface roll each piece into an 18-inch rope, starting from the middle and tapering the ends. If ropes tighten, let them rest 5 minutes covered to relax the gluten.
- Braid: Arrange six ropes, pinch one end together, and follow the six-strand braiding steps to form a neat loaf.
- Egg wash and proof: Place the braid on parchment, brush with half the egg wash, and let rise uncovered in a draft-free area for 2 hours.
- Bake: Preheat the oven to 375°F. Brush with the remaining egg wash, sprinkle sesame seeds, then place the loaf in the oven and immediately reduce the temperature to 325°F. Bake 45–50 minutes until a deep golden brown. Cool at least 1 hour before slicing.
Recommended Tools
- Stand mixer with dough hook – Greatly reduces the effort of kneading and ensures consistent results.
Storing and Reheating
Wrap the cooled loaf in plastic wrap or foil and keep at room temperature for up to 2 days. For longer storage, place in an airtight container at room temperature for up to a week. Avoid refrigerating, which causes the bread to dry out and stale faster.
Frequently Asked Questions
Challah is versatile: use it for dipping in soups, make hearty sandwiches, or turn slices into rich French toast. Its slightly sweet, eggy flavor suits both savory and sweet uses.
Yes—double the ingredient quantities and bake two loaves rather than one oversized loaf for even baking and proper oven fit.
Avoid water that is too hot or too cold; it can kill or fail to activate the yeast. Also, don’t add too much flour—over-flouring makes the loaf dense and dry. Follow the recipe steps for the best outcome.
Challah Bread (6 Braid Tutorial)
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Video
Ingredients
- 2 tsp instant yeast
- 1/3 cup plus 2 tbsp warm water
- 4 1/4 cups bread flour
- 2 tsp kosher salt
- 1/4 cup honey
- 2 large eggs
- 4 large egg yolks (save whites for other use)
- 1/4 cup vegetable oil
Egg Wash
- 1 large egg
- 1 tbsp water
- 1 tbsp sesame seeds
Instructions
Dough
- Mix instant yeast with warm water (about 95°F) and let sit 5–8 minutes.
- In a stand mixer with a dough hook add bread flour and salt. With the mixer on low, pour in the yeast mixture plus honey, 2 whole eggs, 4 egg yolks, and vegetable oil. Mix on medium-low for 4–6 minutes, scraping the bowl as needed.
- Grease a medium bowl, form the dough into a ball, cover, and place in a warm spot for 1 hour.
- Uncover and fold the dough in the bowl four times (pull a side up and toward you, turn 90°, repeat). Flip seam-side down, cover, and rest another hour.
- Divide dough into 6 equal pieces (about 160 g each), shape into rectangles, cover, and rest 15 minutes.
- Dust a work surface with flour and roll each piece into an 18-inch rope, tapering the ends. If ropes shrink while rolling, let them rest 5 minutes covered.
Braiding
- Pinch the six ropes together at one end and divide into three sets of two. Follow the braiding sequence to create a six-strand braid, pinching and tucking the ends underneath when finished.
Egg Wash and Proof
- Place the braid on a parchment-lined sheet, brush with half the egg wash, and let rise uncovered in a draft-free area for 2 hours.
Baking
- Preheat oven to 375°F. Brush the loaf with the remaining egg wash, sprinkle sesame seeds, place in the oven, immediately reduce temperature to 325°F, and bake 45–50 minutes until deep golden brown.
- Cool at least 1 hour before slicing.
Nutrition
Nutrition info is an estimate and not a substitute for professional advice.
