Challah bread might look fancy and bakery-perfect, but here’s the surprise: it’s one of the easiest homemade breads you’ll ever make. Soft, slightly sweet, beautifully braided, and golden on the outside, challah is perfect for beginners and experienced bakers alike.
This foolproof recipe breaks everything down step by step, so you’ll get perfect challah bread every time—no stress, no special equipment, just amazing results.
What Is Challah Bread?
Challah is a traditional Jewish bread, typically enjoyed on Shabbat and holidays. It’s known for its:
Light, fluffy texture
Slight sweetness
Rich flavor from eggs
Iconic braided shape
The good news? You don’t need to be a professional baker to make it at home.
Why This Challah Recipe Is So Easy
No complicated techniques
Simple pantry ingredients
Flexible braiding (even a simple braid works!)
Forgiving dough
Perfect for first-time bread bakers
If you can mix, knead, and braid—even roughly—you can make challah.
Ingredients You’ll Need
Dough
4 cups all-purpose flour
2¼ teaspoons active dry yeast (1 packet)
¼ cup sugar
1 teaspoon salt
2 large eggs
¼ cup vegetable oil (or olive oil)
¾ cup warm water (not hot!)
Egg Wash
1 egg
1 tablespoon water
Step-by-Step: Easy Challah Bread Recipe
Step 1: Activate the Yeast
In a large bowl, mix warm water, yeast, and 1 tablespoon of sugar.
Let it sit for 5–10 minutes until foamy.
If it foams, you’re good to go!
Step 2: Mix the Dough
Add remaining sugar, eggs, oil, and salt. Stir to combine.
Gradually add flour, one cup at a time, until a soft dough forms.
Step 3: Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
(Or knead with a stand mixer for 5–6 minutes.)
Step 4: First Rise
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1½–2 hours, or until doubled in size.
Step 5: Shape & Braid
Punch down the dough and divide into:
3 strands for a simple braid
4–6 strands for a more decorative loaf
Braid gently and place on a lined baking sheet.
Step 6: Second Rise
Cover loosely and let rise again for 30–45 minutes, until puffy.
Step 7: Egg Wash & Bake
Brush with egg wash for that shiny golden finish.
Bake at 350°F (175°C) for 30–35 minutes, until golden brown and hollow-sounding when tapped.
The Secret to Soft, Fluffy Challah
Eggs give richness and structure
Oil instead of butter keeps it tender
Don’t rush the rises
Don’t overbake—golden, not dark brown
That’s it. No mystery.
Easy Challah Variations
Classic Plain Challah
Perfect for sandwiches or toast.
Sweet Challah
Add:
¼ cup extra sugar
Raisins or dried cranberries
Garlic & Herb Challah
Mix minced garlic and herbs into the dough for a savory twist.
Honey Challah
Replace half the sugar with honey for a softer crumb.
Common Mistakes to Avoid
Water too hot → kills yeast
Too much flour → dense bread
Skipping the second rise → flat loaf
Baking too long → dry challah
How to Store Challah Bread
Room temperature: 2–3 days (wrapped)
Freeze: Up to 2 months (slice first!)
Reheat: Lightly toasted = perfection
Final Thoughts
This easy challah bread recipe proves that homemade bread doesn’t have to be intimidating. With simple steps and everyday ingredients, you’ll get a loaf that
’s soft, beautiful, and absolutely delicious.
Once you try it, store-bought challah won’t compare—and you may find yourself baking it again and again.