Fluffy Challah Bread Recipe Easy Homemade Golden Braided Loaf
This easy homemade challah bread features a golden braided crust and a pillowy, cloud-like interior. Perfect for brunch, holidays, or gifting, it’s a crowd-pleaser that stays soft for days and is simple enough for beginner bakers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 large loaf (about 12 slices) 1x
- Category: Bread
- Cuisine: Jewish
Ingredients
Scale
- 4 cups all-purpose flour (unbleached preferred)
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (about 105°F)
- 1/4 cup granulated sugar (or honey)
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil (canola or sunflower)
- 1 1/2 teaspoons fine sea salt
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons sesame seeds or poppy seeds (optional, for topping)
Instructions
- Pour 1 cup warm water into a large mixing bowl. Sprinkle in yeast and sugar (or honey). Stir gently and let sit for 5-10 minutes until foamy.
- Whisk in 2 eggs and vegetable oil until smooth and slightly frothy.
- Add flour and salt. Stir with a wooden spoon until a shaggy dough forms. Adjust with more flour or water as needed.
- Turn dough onto a lightly floured surface. Knead by hand for 8-10 minutes (or in a stand mixer for 5-6 minutes) until smooth, elastic, and slightly tacky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled.
- Punch down dough. Divide into 3 or 4 equal pieces. Roll each into a rope about 16 inches long. Braid ropes tightly, tucking ends underneath.
- Transfer braided loaf to a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes, until puffed.
- Preheat oven to 350°F. Beat 1 egg with 1 tablespoon water. Brush loaf generously with egg wash and sprinkle with seeds.
- Bake for 28-32 minutes, rotating pan halfway. Loaf should be deeply golden and sound hollow when tapped. Tent with foil if browning too quickly.
- Cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
For best results, use room temperature eggs and oil. Don’t rush the rises for a light, airy texture. Braiding tightly helps the loaf cook evenly. Challah is naturally dairy-free and can be adapted for vegan or whole wheat versions. Store at room temperature for 2-3 days or freeze slices for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 160
- Sugar: 3
- Sodium: 180
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: challah bread, braided loaf, homemade bread, easy challah, golden crust, fluffy bread, Shabbat, brunch, dairy-free, crowd-pleaser