This Braided Bread is golden brown, delicious, and nothing short of perfection.
If you are a bread lover, you’ll love to make this challah recipe for you and your family.
Below, I share how to braid challah, so you don’t have to fret, it’s easy to do!
This challah recipe makes 1 large loaf or 2 medium loaves of bread, and requires 7 simple pantry essentials.
You might find that you already have all the items on hand!
I think you will enjoy the simplicity of this recipe, and of course the flavor as well.
Also, try out my homemade bread recipe, or for breakfast try my Lemon Blueberry Cream Cheese Danish, or try out my homemade flour tortillas.
Round Challah Ingredients
- Flour
- Active Dry Yeast
- Olive Oil
- Eggs
- Honey
- Water
How to Make Challah Bread
The full measurements for the ingredients are in the printable recipe card at the bottom of the post.
This is a visual walk through on how to make this braided bread.
Step 1: In a large mixing bowl, place the water. Sprinkle the yeast on top and allow to bloom for
5 minutes
Step 2: Add the honey, olive oil, and two eggs. Beat until blended.
Step 3: Add 4 cups of flour and beat well. Change the mixing hook to the dough hook.
Step 4: Continue mixing the dough, adding the remaining flour a little at a time, until the dough is
no longer sticky.
Continue kneading with the dough hook for 3 minutes.
Step 5: Transfer the dough to a greased bowl, turning the dough once.
Cover and place in a warm spot for one hour or until the dough has doubled in size.
Step 6: Punch the dough down and turn out onto a lightly floured surface.
Step 7: Divide the dough into four equal portions.
Step 8: Roll each piece of dough into a long rope by running your hands over the dough pushing
the dough from the center to the ends as you move your hands forward and backwards over the dough.
Expert Tip
If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece.
Step 9: Line two of the strands parallel to one another.
Place the remaining two strands perpendicular to the first two strands with the strand weaving in an over-under pattern.
Step 10: To braid, tuck strands over and under alternating between one side of the circle to the
other.
When you reach the end of the strands, tuck the strands under the loaf.
Step 11: Carefully transfer the bread to a parchment lined baking sheet or large baking stone.
Loosely cover the bread with plastic wrap and then a towel.
Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
Step 12: Preheat oven to 375 degrees.
Step 13: In a small bowl, whisk the remaining egg. Brush the egg wash over the bread, evenly
coating the bread.
Step 14: Place the bread in the oven and cook for 10 minutes.
Step 15: Without opening the oven door, lower the oven temperature to 325 degrees and continue cooking for another 30 to 35 minutes or until the bread reaches an internal temperature of 190 degrees.
Allow the bread to cool completely before slicing and serving.
To make a round braided challah, you will divide the dough into four equal portions. Make long strands and then follow the directions in the printable recipe card on how to create the famous braid look for your bread.
Brioche and Challah bread are very similar, the biggest difference is Challah uses oil while Brioche uses butter when being made. They both offer similar flavor and texture. But, if you pair them side by side you will taste the difference.
Challah is a bread that is egg-based. You will find in most Challah recipes the bread is braided and then baked. It offers a stunning presentation that is golden and then braided beautifully.
Expert Tips
- I recommend using olive oil as it gives you that authentic flavor compared to say canola or vegetable.
- Allow the bread to rest for around 20-30 minutes after you remove it from the oven before slicing into.
- Top with sesame seeds or other toppings if you want to add flavor to the bread.
- You want to ensure the internal temperature is 190 degrees, to make sure the bread is fully cooked.
- Bread flour is preferred but you can use all-purpose flour if you don’t have any. Bread flour offers a better texture.
- If you find your bread is getting too dark on top, make a tent with aluminum foil to help it not get over browned on top as it bakes.
What To Do With Leftovers
If you have leftover bread, I highly recommend making French toast with it the next day.
This bread makes an incredible French toast that you can add a dab of butter and a drizzle of maple syrup. It’s perfect for this overnight slowcooker French toast recipe too!
You will thank me for that tip!
Can You Freeze Challah Bread
Freezing bread is a great way to keep leftovers until another time.
If you do not plan to eat all the bread right away or want to make extra loaves, go right ahead and freeze what you don’t plan to eat.
I wrap tightly in aluminum foil and then place in a freezer friendly bag. Freeze for up to three months.
Then thaw and enjoy.
If you want a fresh out of the oven taste, keep your bread wrapped in foil and heat in the oven.
It will warm it up without drying it out.
More Homemade Bread Recipes
If you like this homemade bread recipe, you’ll love these ones too:
- Soda Bread – This soda bread is SO EASY to make and requires no yeast, making it the perfect bread to serve with all of your dinner meals.
- Homemade French Bread – It’s perfect for dipping in soups or eating with butter or fresh jam.
- The Best Homemade Bread – This simple homemade bread recipe is perfect for sandwiches or to enjoy with a batch of your favorite soup or salad.
- Copycat Olive Garden Breadsticks – Easy homemade breadsticks!
Round Challah
Ingredients
- 2 ½ warm water
- 1 tablespoon active dry yeast
- ½ cup honey
- 4 tablespoons olive oil
- 3 eggs divided
- 1 tablespoon salt
- 8 cups flour
Instructions
- In a large mixing bowl, place the water. Sprinkle the yeast on top and allow to bloom for 5 minutes.
- Add the honey, olive oil, and two eggs. Beat until blended.
- Add 4 cups of flour and beat well. Change the mixing hook to the dough hook.
- Continue mixing the dough, adding the remaining flour a little at a time, until the dough is no longer sticky. Continue kneading with the dough hook for 3 minutes.
- Transfer the dough to a greased bowl, turning the dough once. Cover and place in a warm spot for one hour or until the dough has doubled in size.
- Punch the dough down and turn out onto a lightly floured surface.
- Divide the dough into four equal portions.
- Roll each piece of dough into a long rope by running your hands over the dough pushing the dough from the center to the ends as you move your hands forward and backwards over the dough. If the dough continues to be too elastic to retain its length, allow the dough to relax while you work on a different piece.
- Line two of the strands parallel to one another. Place the remaining two strands perpendicular to the first two strands with the strand weaving in an over-under pattern.
- To braid, tuck strands over and under alternating between one side of the circle to the other. When you reach the end of the strands, tuck the strands under the loaf.
- Carefully transfer the bread to a parchment lined baking sheet or large baking stone. Loosely cover the bread with plastic wrap and then a towel. Place in a warm spot, free of drafts, and allow to rise for 1 hour or until doubled in size.
- Preheat oven to 375 degrees.
- In a small bowl, whisk the remaining egg. Brush the egg wash over the bread, evenly coating the bread.
- Place the bread in the oven and cook for 10 minutes. Without opening the oven door, lower the oven temperature to 325 degrees and continue cooking for another 30 to 35 minutes or until the bread reaches an internal temperature of 190 degrees.
- Allow the bread to cool completely before slicing and serving.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
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