Start by activating the yeast. In a small bowl, combine 2 tablespoons of warm water with the yeast packet and a small pinch of sugar. Whisk everything together until the yeast has dissolved completely. Cover the bowl with a clean tea towel and let it sit for about 10 minutes until the mixture becomes foamy. This step helps ensure the yeast is active and ready to give your homemade challah bread its soft, fluffy texture.

While the yeast is activating, prepare the dry ingredients. In a large mixing bowl, combine the flour, remaining sugar, and salt, stirring everything together evenly. Create a well in the center of the flour mixture, which will help incorporate the wet ingredients more easily. Into the center of the well, pour the foamy yeast mixture, half of the beaten eggs, and the oil. Stir everything together slightly before slowly adding the lukewarm water. Continue mixing until the dough starts to come together.

Once the dough becomes shaggy, switch to using your hands to fully combine everything. The dough may feel sticky at first, but that’s completely normal. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth, soft, and springy. If the dough becomes too sticky while kneading, sprinkle in a small amount of flour as needed, but try to use as little extra flour as possible to keep the bread soft and tender.

After kneading, gently pull the edges of the dough downward to form a smooth ball. Place the dough into a lightly oiled bowl and coat the top with a thin layer of olive oil to prevent drying out. Cover the bowl with a clean towel and place it somewhere warm for about 1 hour, or until the dough has doubled in size. During this time, the dough will become soft, airy, and beautifully pillowy.

While the dough rises, prepare your baking dish by lining a 9×13-inch pan with parchment paper. Once the dough has finished rising, transfer it onto a clean work surface and divide it into three equal pieces. Using a kitchen scale can help keep the braid even, but eyeballing it also works well. Roll each piece into long rope-like cylinders with slightly tapered ends, approximately 13 inches long.

Arrange the three ropes side by side on your work surface, leaving about half an inch between each one. Pinch the tapered ends together at the top to connect them, then begin braiding the dough, crossing the outer ropes over the center until you reach the bottom. Once finished, pinch the ends together firmly to seal the braid. Carefully transfer the braided challah into the parchment-lined baking dish.

Cover the braided dough again with a clean tea towel and allow it to rise for another 40 minutes. During this second rise, the challah will become puffy and light. Once risen, preheat your oven to 400°F (200°C). Brush the top of the challah generously with the remaining beaten egg, making sure to coat all of the crevices of the braid. This egg wash gives the bread its signature shiny golden crust.

Place the challah into the oven on the second lowest rack and bake for 25–30 minutes. After about 15 minutes, check the loaf to ensure the top is not browning too quickly. If needed, loosely tent the bread with foil to prevent over-browning while the center continues baking. You’ll know the bread is done when the loaf is deeply golden brown and sounds hollow when tapped on the bottom.

Once baked, transfer the challah to a wire rack and allow it to cool before slicing. This soft homemade challah bread is perfect served warm with butter, alongside soups and dinners, or even used for sandwiches or French toast the next day.

Challah Bread FAQ 

What is challah bread?

Challah is a soft, slightly sweet braided yeast bread traditionally enjoyed on Jewish holidays and Sabbath meals.

Why is challah braided?

The braid is traditional and symbolic, but it also helps create the bread’s beautiful texture and appearance.

What does challah taste like?

Challah has a rich, slightly sweet flavor with a soft, fluffy texture thanks to eggs and oil in the dough.

Can I make challah bread ahead of time?

Yes, challah can be baked a day ahead and stored covered at room temperature.

Can challah bread be frozen?

Yes, challah freezes very well for up to 3 months.

Why didn’t my challah rise?

Inactive yeast, cold temperatures, or insufficient proofing time can prevent rising.

How do I get shiny challah bread?

Brush the loaf with egg wash before baking for a glossy golden crust.

Can I make challah without braiding?

Yes, although braiding is traditional, the dough can also be baked in loaf pans.

What flour works best for challah?

Bread flour creates a chewier texture, while all-purpose flour produces a softer loaf.

Why is my challah dense?

Too much flour or under-proofing can create a dense loaf.

What can I serve with challah bread?

Challah is delicious with butter, jam, soups, sandwiches, French toast, or holiday meals.

Is challah bread sweet?

Challah is mildly sweet but not as sweet as dessert bread.

Do I Have to Use Strong Flour/Bread Flour?

No, you do not need to use strong flour.  The benefits of using strong flour is that it gives the bread a nicer flavour and makes it chewier; however, you can easily substitute strong flour with all-purpose flour or plain flour.  For this recipe, I would highly recommend bread flour though.