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Best Challah (Egg Bread) Recipe

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4 from 86 reviews

This classic challah recipe yields two beautifully braided egg loaves with a tender crumb and a golden crust. Slightly sweet and rich with eggs and oil, the dough rises slowly for optimal texture, and optional raisins add a delightful burst of flavor. Perfect for Shabbat or special occasions, these loaves shine brushed with an egg wash and sprinkled with sesame or poppy seeds.

Ingredients

Yeast Mixture

  • 3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
  • 1 tablespoon (13 grams) granulated sugar
  • 1 3/4 cups lukewarm water

Dough

  • 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
  • 4 large eggs
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (14 grams) table salt
  • 8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
  • 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained

To Finish

  • 1 large egg
  • Poppy or sesame seeds (optional)

Instructions

  1. Prepare the yeast: In a large mixing bowl, combine the active dry yeast with 1 tablespoon of sugar and the 1 3/4 cups of lukewarm water. Stir gently and let sit for about 5-10 minutes until the mixture is frothy, indicating the yeast is activated.
  2. Make the dough: Add the olive or vegetable oil, 4 large eggs, 1/2 cup sugar, and 1 tablespoon salt to the yeast mixture. Mix thoroughly. Gradually add 8 to 8 1/2 cups of all-purpose flour, mixing continuously until a soft, elastic dough forms and pulls away from the sides of the bowl.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. You can also knead using a stand mixer fitted with a dough hook for about 7 minutes.
  4. First rise: Lightly oil a large bowl and place the dough inside, turning once to coat. Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 2 hours or until it has doubled in size.
  5. Shape the challah: Punch down the risen dough to release the air. Divide the dough into two equal parts. If using raisins, gently knead them into each half. Then divide each part into strands (usually 3 or 6) and braid each loaf tightly. Place the braided loaves on greased or parchment-lined baking sheets.
  6. Second rise: Cover the shaped loaves lightly with a towel and let rise again for about 30-45 minutes until puffed.
  7. Prepare for baking: Preheat the oven to 350°F (175°C). Beat 1 large egg and brush it generously over the challah loaves to create a shiny, golden crust. Sprinkle with poppy or sesame seeds if desired.
  8. Bake: Bake the loaves in the preheated oven for about 30-35 minutes or until the loaves are deep golden brown and sound hollow when tapped on the bottom. If the loaves brown too quickly, tent loosely with foil.
  9. Cool: Remove the challah from the oven and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Plumping raisins in hot water before adding them to the dough prevents them from absorbing moisture from the bread and drying it out.
  • If you prefer a sweeter challah, you can increase the sugar slightly or add honey.
  • The dough can be made the day before and refrigerated overnight after the first rise, then shaped and allowed to rise again before baking.
  • For a traditional approach, use vegetable oil instead of olive oil as it has a milder flavor.
  • Ensure water for yeast activation is lukewarm (around 110°F/43°C) to avoid killing the yeast.

Find it online: https://justsosavory.com/best-challah-egg-bread-recipe/