Braiding the dough turns a simple loaf into something meant for sharing. Eggs give the bread its rich color and soft texture, while oil keeps each slice tender for hours after baking. A touch of sugar adds gentle sweetness without pushing it into dessert territory. The woven shape looks impressive on a holiday table, yet the process becomes easy once the dough is divided into ropes.
Serve it with soup, roasted chicken, butter, jam, or honey, and save the leftovers for French toast. The loaf works equally well for family dinners, brunch, and special gatherings where homemade bread deserves attention.
Why This Recipe Works
This recipe works because the eggs make the bread rich, soft, and golden, while the oil keeps the loaf tender. The yeast gives it a light rise, and the small amount of sugar adds gentle sweetness without making the bread taste like dessert.
It is also a beautiful bread that is easier than it looks. A simple three-strand braid gives the loaf its classic shape, and the egg wash creates a shiny golden crust. It works for special meals, but it is also great for toast, sandwiches, and French toast.
Ingredients
All-Purpose Flour: Flour gives the bread structure and helps it bake into a soft loaf.
Substitute: Use bread flour if you want a slightly chewier texture.
Yeast: Yeast helps the dough rise and makes the bread light and fluffy.
Substitute: Use active dry yeast or instant yeast.
Eggs: Eggs make the bread rich, soft, and golden. They also help give challah its classic texture.
Substitute: There is no exact substitute for traditional challah.
Vegetable Oil: Oil keeps the bread soft and tender.
Substitute: Use canola oil, avocado oil, or light olive oil.
Sugar: Sugar adds light sweetness and helps the yeast work.
Substitute: Use honey for a warmer, richer flavor.
Tips
- Let the dough rise until doubled for the best soft texture.
- Do not add too much flour, or the bread may become dry.
- Braid the dough gently so the loaf keeps its shape.
- Brush with egg wash for a shiny golden top.
- Let the bread cool before slicing so the inside stays soft.
How to Serve
Challah bread can be served warm, toasted, or at room temperature. It works well with both sweet and savory foods and is also great for leftovers.
- Serve with butter, jam, or honey for breakfast or brunch.
- Use for French toast because the soft bread soaks up the egg mixture well.
- Serve with soup, roasted chicken, or holiday meals as a soft homemade bread side.
Similar Recipes
Challah Bread
Ingredients
- 4 cups all-purpose flour plus more if needed
- 2¼ teaspoons active dry yeast 1 packet
- ¾ cup warm water about 110°F
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons salt
- For the Egg Wash
- 1 large egg
- 1 tablespoon water
- Sesame seeds or poppy seeds optional
Instructions
- Add the warm water, yeast, and 1 tablespoon of the sugar to a large bowl.
- Let it sit for 5 to 10 minutes, until foamy.
- Add the remaining sugar, vegetable oil, eggs, egg yolk, and salt.
- Mix until combined.
- Add the flour, 1 cup at a time, and mix until a soft dough forms.
- Place the dough on a lightly floured surface.
- Knead for 8 to 10 minutes, until the dough is smooth and soft.
- Place the dough in a lightly oiled bowl.
- Cover and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Punch down the dough gently.
- Divide the dough into 3 equal pieces.
- Roll each piece into a long rope.
- Braid the 3 ropes together and pinch the ends to seal.
- Place the braided loaf on a parchment-lined baking sheet.
- Cover and let it rise for 30 to 45 minutes, until puffy.
- Preheat the oven to 350°F.
- In a small bowl, beat the egg with 1 tablespoon water.
- Brush the egg wash over the loaf.
- Sprinkle with sesame seeds or poppy seeds if using.
- Bake for 30 to 35 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack before slicing.
Nutrition
Notes
• Do not add too much flour, or the bread may become dry.
• Braid the dough gently so the loaf keeps its shape.
• Brush with egg wash for a shiny golden top.
• Let the bread cool before slicing so the inside stays soft.
I used the leftovers for French toast, and the thick slices soaked up the custard without falling apart.