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  3. Challah
Close-up of hands breaking challah bread at a festive indoor dinner setting.

Golden braided egg bread

Challah

Challah

3hMedium

Prep Time

30 min

Cook Time

30 min

Total Time

3 hr

Servings

10

1 large loaf

Difficulty

Medium

Cost

Budget

$

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Challah

Golden braided egg bread

A stunning braided loaf with a golden, glossy crust and soft, slightly sweet crumb. This traditional challah is enriched with eggs and honey for an incredibly tender bread.

30m

Prep Time

30m

Cook Time

180m

Total Time

10

Servings

Medium

Difficulty

Budget $

Cost

Side DishVegetarian
Sarah Chen
Sarah Chen

February 1, 2024(Updated April 13, 2026)

Challah is as beautiful as it is delicious—the braided shape creates a showstopping loaf with a soft, slightly sweet interior. The dough is simple and forgiving, making it a wonderful bread for beginners.

Why This Recipe Works

Eggs enrich the dough for tenderness and give challah its golden color. The braiding creates a loaf with interesting texture—slightly denser where the strands meet and lighter in between.

Ingredients

  • 4 cups all-purpose flour
  • 3 large eggs (plus 1 for egg wash)
  • 1/3 cup honey
  • 1/4 cup vegetable oil
  • 2 tsp instant yeast
  • 1 tsp salt

Instructions

  1. 1

    Mix warm water (1/2 cup), honey, and yeast. Let sit 5 minutes. Add eggs, oil, flour, and salt. Knead 8 minutes until smooth.

  2. 2

    Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled.

  3. 3

    Divide the dough into 3 equal pieces and roll each into a 16-inch rope.

  4. 4

    Braid the three ropes together, pinching the ends and tucking them under. Place on a parchment-lined baking sheet.

  5. 5

    Cover and let rise 45 minutes. Brush with beaten egg wash and sprinkle with sesame seeds. Bake at 350°F for 28-32 minutes until deep golden.

Serving Suggestions

Ways to Serve This Dish

  • Serve with a fresh side salad for a balanced meal

  • Pair with your favorite grain or bread on the side

  • Garnish with fresh herbs for a beautiful presentation

Substitutions

HoneySugar (1/4 cup)

Slightly different flavor but still traditional

Vegetable oilMelted butter

Richer flavor but no longer pareve for kosher cooking

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

  • Improves aroma in desserts and bakes
  • Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

Tips & Storage

Pro Tips

  • For the glossiest crust, apply two coats of egg wash—one before the final rise and one just before baking.

  • Braid the dough snugly but not too tight, as it will expand during the final rise.

Storage

Store in a sealed bag at room temperature for 3 days. Makes incredible French toast the next day.

Reheating

Warm in a 300°F oven for 10 minutes wrapped in foil.

Nutrition Facts

Per serving (55mg) · 10 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein8g
Carbohydrates6g
Fat44g
Fiber250mg
Sugar2g
Sodium8g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How do I do a 6-strand braid?
Start with 6 equal ropes and follow a numbering pattern—many tutorials show the technique visually.
Can I make challah dairy-free?
This recipe is already dairy-free. Use plant milk for egg wash if needed.

Explore More

More Side DishVegetarian RecipesBaking Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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