Recipe for Challah Bread for 2 loaves

BEST Recipe for Challah Bread | Beautiful 6 Strand Braid!

The BEST Recipe for Challah Bread that is really simple to make! You can even do a 6-strand braid for a beautiful and traditional challah loaf!

What is Challah Bread?

Challah is a traditional Jewish bread that is typically made for ceremonial occasions such as Shabbat and often a small bit of the bread is used as an offering. The offering is separated from the main dough prior to baking and is known as ‘taking challah’ or ‘separating challah’.

Challah bread is an enriched bread that is rich in flavor and texture! It is enriched with both eggs and butter and has a dense, soft crumb. The crust of challah should have a deep, rich brown color thanks to the double layer of egg wash – one before the second rise and one right before going in the oven.

Challah can be topped with sesame seeds or poppy seeds just prior to baking.

How do you Pronounce Challah?

I’ve sold a ton of Challah at our local Farmer’s Market and I’ve heard multiple pronunciations. I thought it was a well-known bread and that most people would know how to say it, but, alas, I was wrong!

Some people asked how to say Challah but at least 50% of the people at my booth said ‘cha-la’ with all the confidence in the world. I corrected some but not all and now I regret it! I love the recipe for Challah Bread so much that I would like to share it with everyone and ensure the correct pronunciation!

Challah is pronounced ‘Ha-luh’ or ‘holla’ if you are from the South of the US!

This recipe for challah bread makes two rich, golden brown loaves!

What is the Difference Between Challah and Brioche?

Challah and Brioche are both enriched loaves of bread with both eggs and fat but Challah has more eggs and less fat than Brioche.

Also, you’ll notice that this recipe uses oil as the fat to ensure that the Challah is kosher (dairy-free). Challah is a bit dense with a tight crumb and a beautifully dark crust.

Brioche, a French bread, uses butter and ample amounts of it, too! It is light, fluffy, and slightly sweet.

Challah and Brioche can be used in similar ways.

A recipe for challah bread that make two loaves.

Uses for Challah Bread

Challah can be used in so many ways!

This recipe for Challah bread is delicious when sliced and eaten plain or smeared with jam or butter (if you are not kosher). Challah toasts beautifully and makes fantastic sandwiches.

Try making Monte Cristo Sandwiches with thin slices of challah and you will swear you have never had a better sandwich!

This recipe for challah bread makes two good-sized loaves so I recommend eating one the day it is baked and then wrap the second loaf and store at room temperature for 3 to 4 days. The challah will get slightly stale and this is the best time to French Toast!

When challah gets stale, it is ready to soak up liquid so slice your challah and let it sit in your egg mixture for several minutes to really soak up the mixture. Cook on the stovetop and enjoy the best French Toast of your life!

Challah also freezes beautifully when double wrapped for up to two months!

Other recipes to try:

Coffee and Baileys Doughnuts

Incredibly Easy Focaccia

Easy Naan Bread

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Recipe for Challah Bread for 2 loaves

BEST Recipe for Challah Bread | Beautiful 6 Strand Braid

The BEST Recipe for Challah Bread is really simple to make! This recipe makes two loaves – one for now and for French Toast in a couple of days! You can even do a 6-strand braid for a beautiful and traditional challah loaf!
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Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Servings 14
Calories 80 kcal


  • 3 1/2 teaspoons instant yeast
  • 1 tablespoon granulated sugar PLUS 100 grams 1/2 cup granulated sugar, separated
  • 40 mL warm water
  • 120 mL vegetable oil
  • 4 large eggs for the dough 1 large egg for egg wash
  • 1030 grams about 8 1/4 cups all-purpose flour
  • 1 tablespoon salt
  • Poppy seeds or sesame seeds optional


  • In the bowl of a stand mixer with a dough hook or in a large bowl if mixing by hand, combine lukewarm water, yeast, and 1 tablespoon sugar. Let sit until foamy, about 5 minutes.
  • In a large bowl, add flour, remaining ⅓ cup sugar, and salt. Whisk to combine. Add the oil and eggs to the stand mixer bowl with the yeast mixture and add about half of the flour mixture. Mix on medium speed until a dough begins to come together. Add the rest of the flour while the mixer is running on low. Turn up to medium and continue to mix until a smooth dough is formed and pulls away from the side of the bowl, about 10 to 15 minutes. The dough will still be slightly sticky.
  • Place dough into a greased bowl and let rise, covered, until doubled, 1 ½ to 2 hours.
  • Line a large baking sheet with parchment paper. On a lightly floured surface, remove dough and divide into 12 equal pieces. Roll each piece into a 20” long rope, about 1” wide. On a lightly floured countertop, place 6 strands next to each other and pinch the tops together. Begin the 6-strand braid by taking the strand to the far left and crossing over all 5 strands and lay it down. Now take the second strand from the right and cross over the four strands that extend down and place it to the far left. Now take the strand that is on the far left and bring it over two strands and lay it in the middle. Take the second from the left and take it across to the far right. Now take the far left strand over two strands and lay it in the middle. Take the second from the right and lay it to the far left. Essentially it goes like this – 1 over 6, 5 over 1, 6 over 3, 2 over 6, 1 over 3, 5 over 1, 6 over 4, 2 over 6. Then repeat until you get to the end. Or view the video to make it much easier! Pinch the end and tuck under at the end.
  • Brush gently with the egg wash. Cover with a kitchen towel and let rise until an indention remains after poking the dough and the loaf is almost doubled in size, about 1 hour.
  • Preheat oven to 375°. Brush with the egg wash again, being gentle so you don’t lose the air built up during proofing. Sprinkle with poppy seeds or sesame seeds, if desired.
  • Bake until bread is golden, 25 minutes. Let cool to room temperature before slicing.


Serving: 1gCalories: 80kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 500mgPotassium: 29mgFiber: 1gVitamin C: 0.01mgCalcium: 1mgIron: 0.1mg
Tried this recipe?Let us know how it was!


  1. I love the use of oil instead of butter, I made a version maybe more than a year ago, should really re-visit this type of bread, we love it. And it freezes well too, something that being just hubby and I, is important…

    • It does freeze really well and we freeze it often! I think that butter would give it a great flavor but I really want to keep it kosher and, therefore, traditional. And the plait is so fun to do!

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