Name: Easy Challah Bread Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 0.5 cup warm water (about 110°F); 2.25 teaspoons active dry yeast; 3.5 cups all-purpose flour; 0.25 cup granulated sugar; 1 teaspoon salt; 0.25 cup vegetable oil; 2 large eggs (at room temperature); 1 egg yolk (for egg wash); 1 tablespoon water (for egg wash); 2 tablespoons honey (optional, for sweetness)

What is it like to smell bread? What is your grandmother’ I can almost feel the warmth of the oven radiating on my face and hear her humming as she kneaded. What is your favorite easy challah bread recipe? Over the years to make it simpler, quicker, but just as delicious. Is it like a cross between challah and cinnamon roll? If you love brioche, you’re going to be obsessed with this.

What is challah bread?

Challah bread is a rich, slightly sweet bread traditionally eaten by Jews on Sabbath and holidays. Think of it as a sweeter, more decadent cousin to your everyday loaf. It’s essentially an enriched dough, meaning it uses eggs and oil – which gives it that soft, almost spongy feel. Is there a The beautiful braid is not only visually stunning but also adds to the bread’s deliciousness. How do you get glaze to seep into the nooks and crannies of your skin? I always feel proud when I pull a perfectly braided challah out of the oven. Is it therapeutic to make?

Why you’ll love this recipe?

What I love most about this **easy challah bread recipe** is that it delivers all the flavor and beauty of a traditional challah, but without all the fuss.
• **Flavor:** The subtle sweetness is perfectly balanced with a hint of vanilla and just a touch of cinnamon in the filling. It’s not overly sweet, which makes it incredibly versatile. I’ve even been known to sneak a slice (or two!) straight from the oven.
• **Simplicity:** This recipe uses pantry staples and a straightforward method that even beginner bakers can master. No need for fancy equipment or complicated techniques. I promise, if I can do it, you can too!
• **Cost-efficiency:** You probably already have most of the ingredients in your kitchen. This is a great way to bake something special without breaking the bank.
• **Versatility:** Enjoy it as a centerpiece for your Sabbath meal, as a delightful addition to brunch, or simply as a comforting afternoon snack. Leftovers make incredible French toast – trust me on this one! I once made a batch and used half for sandwiches the next day and the other half to make french toast the day after that. Two meals out of one bake, can’t beat that!

How do I make easy challah bread?

Quick Overview

Is this recipe surprisingly simple? We’re basically making an enriched dough, rolling it out, spreading a delicious filling, braiding. Is baking it until golden brown? What is the secret of not overthinking something? What are some of the best ways to make a loaf that everyone will love? Will impress everyone?

Ingredients

For the Main Batter:
• 3 12 cups (420g) all-purpose flour, plus more for dusting. I prefer unbleached, but regular works too. • 14 cup (50g) granulated sugar. How do you add dry yeast to a recipe? • 1 teaspoon salt. Balances sweetness and enhances flavor. If you use 12 cup (120ml) warm water (105-115°F), you’ll kill the yeast. Too cold, and it won’t activate. • 14 cup (60ml) vegetable oil. Adds richness and moisture. • 2 large eggs, lightly beaten. Provides structure and richness. I always use room temperature eggs for better incorporation.

For the Filling:
• 14 cup (50g) granulated sugar. You can also use brown sugar for a deeper flavor. • 2 tablespoons ground cinnamon. Adjust to your liking. I sometimes add a pinch of cinnamon too. • 2 tablespoons (30g) unsalted butter, melted. Makes the filling extra delicious.

For the Glaze:
• 1 large egg, lightly beaten. For a beautiful golden sheen. What are some ways to thin an egg and create an even glaze? What are the best seeds for topping?

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. I prefer parchment paper because it makes removing bread so much easier!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, yeast, and salt. Set aside. How is the yeast evenly distributed throughout the flour? Give it a good whisk, no lumps!

Step 3: Mix Wet Ingredients

In a separate bowl, combine the warm water, oil, and beaten eggs. Set aside. If the water is too hot, it will kill the yeast. If you’re unsure, use a thermometer.

Step 4: Combine

Mix wet ingredients into dry ingredients and mix until a shaggy dough forms. How do you knead dough for 5 minutes on a floured surface? If the dough is too sticky, add a little more flour. If you add too much bread, you will end up with dry bread.

Step 5: Prepare Filling

In a small bowl, combine the sugar and cinnamon for the filling. Set aside the melted butter.

Step 6: Layer & Swirl

Roll the dough into a large rectangle, about 12×18 inches. How do you brush the dough with the melted butter, then sprinkle evenly with cinnamon-sugar mixture. Starting from one of the long ends, roll the dough up tightly into a log. Use a sharp knife or pizza cutter to slice the log lengthwise down the middle, leaving one end. Gently twist the two strands together, with the cut sides facing up, and form a circle. Pinch the ends together to seal. Carefully transfer the braided dough to the prepared baking pan.

Step 7: Bake

Cover the pan with a clean kitchen towel and let the dough rise for 30 minutes, until golden brown. Is it possible to double the size of a skein In the meantime, preheat your oven to 350°F (175°C) if you haven’t already. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C). If the top starts to brown too quickly, tent it with foil.

Step 8: Cool & Glaze

While bread is baking, prepare the glaze by whisking together the egg and water. How do you brush the glaze over bread? Sprinkle with sesame seeds or poppy seeds, if desired. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9: Slice & Serve

Once the bread is cool, slice and serve. Is it good to toast it and spread it with butter or jam? Is it good to eat French toast? I prefer to use a serrated bread knife to get nice even slices, but honestly, sometimes I’m too lazy. I’m impatient and just tear a piece off!

What should I serve it with?

What is a good challah bread recipe?

For Breakfast:Pair it with a strong cup of coffee or latte. What is better than challah with a smear of butter and sea salt? I like to warm my butter up a bit first so it melts right in.

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For Brunch:Serve it with a fruit salad, scrambled eggs, and mimosa. The elegant braid makes a beautiful centerpiece for your brunch table. I once brought this bread to a brunch and it was gone in five minutes!

As Dessert:What’s better, a scoop of vanilla ice cream or chocolate sauce? The subtle sweetness of the bread complements the richness of ice cream perfectly.

For Cozy Snacks:What’s your favorite Nutella recipe? What is the perfect comfort food for a cold evening? I sometimes make a small batch just to have on hand for those late night cravings. I love this movie. It hits the spot!

My family loves to tear off pieces and dip them in a bowl of olive oil and balsamic vinegar – it’s so good! Is it addictive?

How do I make easy challah bread?

What are some easy challah bread recipes?

Yeast:Make sure your yeast is fresh. Expired yeast will result in a flat, dense bread. To test your yeast, dissolve it in warm water with a pinch of sugar. If it doesn’t foam up within 5-10 minutes, it’s probably dead. I always check my recipe before starting any bread recipe, it saves a lot of headache!

Kneading:Don’t skimp on the kneading What is gluten in bread? Kneading develops it. If you’re using a stand mixer, knead the dough for 5-7 minutes. If you’re kneading by hand, make it 8-10 minutes.

Rising:Let the dough rise in a warm, draft-free place. This will help it to rise properly. I usually put mine in a slightly warmed oven (turned off, of course! ) or in a sunny spot on the counter.

Braiding:Don’t be intimidated by the braiding! It’s actually quite easy once you get the hang of it. Is there a tutorial online for visual aids? I remember the first time I tried to braid challah, it was a total disaster! With a little practice, you’ll be an expert in no time.

Filling:Feel free to experiment with different fillings. What are some good substitutes for chocolate chips? My neighbor once made a challah with blueberry filling and it was amazing! I might try that next time.

Glaze:For a shinier glaze, add 1 teaspoon of sugar to the egg wash. Can you use milk instead of water for a softer glaze? I like to use a pastry brush to apply the glaze evenly, but you can also use your fingers.

I accidentally added too much salt to the dough, and the bread was inedible. I always double check my measurements before adding any ingredients. What is a mistake that I will never make again?

What are some Storing and Reheating Tips?

How do you make challah bread?

Room Temperature: Store the bread at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days. To keep it from drying out, I sometimes put a slice of bread in the container with it.

Refrigerator Storage: For longer storage, you can refrigerate the bread for up to 5-7 days. However, the bread will dry out more quickly in the refrigerator, so make sure to wrap it tightly. I always bring it to room temp before eating it.

Freezer Instructions: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw the bread at room temperature before serving. Don’t refreeze it once it’s thawed, the texture gets a little weird.

Glaze Timing Advice: If you’re planning to freeze the bread, it’s best to wait until after it’s thawed to add the glaze. This will prevent the glaze from cracking or becoming sticky.

I’ve found that freezing individual slices of challah is a great way to have a quick and easy breakfast or snack on hand. Just pop a slice in the toaster and you’re good to go!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Look for a blend that is specifically designed for baking bread. You may also need to add a binder, such as xanthan gum, to help give the bread structure. Start with 1 teaspoon of xanthan gum per cup of gluten-free flour. The texture will be slightly different, but still delicious!

Do I need to peel the zucchini?

I think you might be confusing this recipe with another one! There is no zucchini in this challah recipe.

Can I make this as muffins instead?

While you could technically bake this dough as muffins, it wouldn’t be quite the same. The texture would be denser and the flavor would be less pronounced. If you’re looking for a muffin recipe, I would recommend finding one specifically designed for muffins.

How can I adjust the sweetness level?

You can easily adjust the sweetness level by reducing or increasing the amount of sugar in the dough and filling. For a less sweet bread, reduce the sugar in the dough by 1-2 tablespoons and the sugar in the filling by 1 tablespoon. For a sweeter bread, increase the sugar in both by the same amounts. You can also use a natural sweetener, such as honey or maple syrup, in place of the granulated sugar.

What can I use instead of the glaze?

If you don’t want to use an egg glaze, you can brush the bread with melted butter or milk instead. You can also dust the bread with powdered sugar after it’s cooled. Or, you can skip the glaze altogether and just enjoy the bread as is.

Final Thoughts

This **easy challah bread recipe** is more than just a recipe – it’s a way to connect with family, create memories, and enjoy the simple pleasure of baking. I hope you’ll give it a try and share it with your loved ones. It’s the perfect recipe to have on hand for holidays, special occasions, or just a cozy weekend at home. The combination of the soft, rich bread and the sweet, cinnamon-y filling is simply irresistible. If you enjoyed this recipe, you might also like my Cinnamon Roll recipe. Happy baking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. I’d love to see your creations, so be sure to tag me on social media!