The golden crusted Challah bread holds a treasured place in Jewish tradition, where it has graced Shabbat tables for centuries as both sustenance and symbol. The braided loaves represent the unity of family and community, while the rich, tender crumb - made with eggs and a touch of honey - reflects the sweetness we wish for in the week ahead. It's a bread born from ritual and reverence, yet its appeal reaches far beyond any single tradition.
What makes challah so enduring is how it bridges the sacred and the everyday. On Friday evenings, Jewish families tear pieces from the warm loaf after reciting the traditional blessing over bread, creating a moment of connection that spans generations.
But this same bread that carries such profound meaning also happens to make the most incredible French toast come Sunday morning. The eggs in the dough create that pillowy texture we all crave, while the subtle sweetness pairs beautifully with everything from morning coffee to a hearty bowl of soup.
Whether you're drawn to challah for its cultural significance or simply because it's one of the most comforting breads you'll ever bake, you're participating in a tradition that celebrates the simple, powerful act of nourishing the people you care about. This is the kind of recipe that reminds us why the best breads are the ones that feed both body and soul.
Homemade Challah Bread
This golden, tender challah brings the comforting tradition of homemade bread to your kitchen. With its rich, slightly sweet flavor from honey and eggs, this beautifully braided loaf creates a soft, pillowy texture that’s perfect for Shabbat dinner or any special occasion. The classic three-strand braid not only looks impressive but also symbolizes the timeless connection between generations of home bakers who have lovingly crafted this cherished bread.
- Total Time: 2 hours, 35 minutes
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (100°F / 40°C)
- 3 tbsp honey
- 1 tsp salt
- 3 beaten eggs
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 beaten egg yolk, or more if needed
- 1 tbsp sesame seeds
Instructions
- In a large mixing bowl, combine the water and yeast, allowing the mixture to sit until the yeast completely dissolves – this should take around 10 minutes. Once dissolved, blend in the honey and salt until they’re fully incorporated, then add your beaten eggs.
- Gradually add the flour one cup at a time until you achieve a sticky dough consistency. Dust the dough lightly with flour and knead it thoroughly for about 5 minutes, working until the texture becomes smooth and elastic.
- Shape your dough into a tight, round ball and transfer it to a greased bowl. Roll the dough around in the bowl to coat all surfaces with oil, then cover with a moist kitchen towel. Allow the dough to rise in a warm spot until it doubles in volume – this typically takes 45 minutes to an hour.
- When risen, punch down the dough with your fist and divide it into three equal portions.
- On a flour-dusted work surface, roll each portion into rope-like strands roughly the width of your thumb and approximately 12 inches in length. Shape each rope so it’s thicker through the center and tapers toward both ends.
- Join the three strands at one end by pinching them together, then create your braid. Begin with the right strand, crossing it over the center strand to the left (this right strand now becomes your new center). Continue this braiding pattern, alternating from right to left, until you’ve braided the entire length. Pinch the bottom ends together and tuck them under for a clean finish.
- Transfer your braided loaf to a parchment-lined baking sheet and brush the surface with beaten egg yolk.
- Heat your oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
- Prep Time: 2 hours
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baked