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    Challah Bread Recipe

    clock-icon340 minutes
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    Author
    Pixicook editorial team

    A traditional, sweet, and braided bread that's perfect for the Sabbath, holidays, or any occasion.

    Ingredients for Challah Bread Recipe

    units in
    USchevron
    units in
    USchevron
    serves
    1 peoplechevron
    serves
    1 peoplechevron

    Active Dry Yeast, mixed with water

    teaspoons

    Substitute chevron-down

    Bread Flour, added to preferment and dough

    cups

    Substitute chevron-down

    Warm Water, mixed with yeast

    0.25 fluid ounces

    Substitute chevron-down

    Room-Temperature Water, mixed with yeast

    0.25 fluid ounces

    Substitute chevron-down

    Golden Raisins, boiled and dried

    cups

    Substitute chevron-down

    Honey, mixed into dough

    tablespoons

    Substitute chevron-down

    Olive Oil, mixed into dough

    tablespoons

    Substitute chevron-down

    Egg Yolk, mixed into dough

    each

    Substitute chevron-down

    Eggs, mixed into dough and used for egg wash

    each

    Substitute chevron-down

    Kosher Salt, mixed into dough

    teaspoons

    Substitute chevron-down

    Poppy Seeds, sprinkled on top

    teaspoons

    Substitute chevron-down

    How to Make Challah Bread Recipe

    1. Prepare the Preferment

    Mix the active dry yeast with both warm and room temperature water, then whisk in the bread flour. Allow it to sit until it looks bubbly, about 1-2 hours.

    2. Plump the Raisins

    Boil the golden raisins in water for 15 to 20 minutes, then pat them dry.

    3. Mix the Dough

    Combine the honey, olive oil, egg yolk, and eggs with the bread flour and kosher salt. Add the preferment and mix until well combined.

    4. Knead the Dough

    Knead the dough on a floured surface until smooth and elastic, but slightly tacky, about 10 to 15 minutes.

    5. First Rise

    Place the dough in a warm spot to rise until doubled in size, about 1-2 hours.

    6. Shape the Challah

    Punch down the dough, cut it into strands, and braid or shape as desired. Place on a baking sheet.

    7. Second Rise

    Brush the dough with an egg wash and let it rise until puffy, about 1½ to 2 hours.

    8. Bake the Challah

    Preheat the oven to 350 degrees. Give the loaf another coat of egg wash, sprinkle with poppy seeds, and bake until golden, about 35 to 40 minutes.


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