 Ultimate Guide to Making Fluffy Homemade Challah Bread
Introduction to the Best Homemade Challah Bread Recipe
If you’re looking for a rich, soft, and slightly sweet bread with a beautiful golden crust, then this homemade challah bread recipe is for you! This traditional Jewish bread is not only delicious but also perfect for breakfast, sandwiches, or enjoying with a bit of butter and honey. Our step-by-step guide will help you create a perfectly braided challah that’s fluffy on the inside and golden on the outside.
Why You’ll Love This Challah Recipe
Rich Flavor: Made with eggs, butter, and vanilla sugar for a deep, satisfying taste.
Perfect Texture: Soft, fluffy interior with a slight chewiness that makes every bite irresistible.
Golden and Beautiful: The egg wash gives it a gorgeous shine, making it a show-stopper on any table.
Versatile: Great for French toast, sandwiches, or just eating fresh out of the oven.
Essential Ingredients for the Perfect Challah
Crumble Topping (Optional but Highly Recommended)
30g wheat flour or semolina flour (adds a slight crunch to the crust)
20g sugar (for a subtle sweetness)
25g butter, cut into pieces (creates a buttery, crumbly texture)
Challah Dough
2 eggs (one for the dough, one beaten for the egg wash to achieve a glossy crust)
2 egg yolks (adds richness and tenderness to the dough)
100g butter, cut into pieces (for a soft and flavorful crumb)
50g sugar (balances the flavors and enhances the golden color)
1 teaspoon vanilla sugar (or 2 teaspoons regular vanilla sugar for extra aroma)
40g fresh yeast, crumbled (ensures a perfect rise and airy texture)
150g milk (provides moisture and makes the bread soft)
500g wheat flour (strong bread flour works best for a chewy yet soft structure)
1 teaspoon salt (enhances the flavors and balances sweetness)
Step-by-Step Instructions to Make Perfect Challah
Step 1: Prepare the Dough
Warm the Milk: Heat the milk slightly until it’s lukewarm (not too hot, or it will kill the yeast). Stir in the crumbled fresh yeast and a pinch of sugar. Let it sit for about 10 minutes until it becomes frothy.
Mix the Ingredients: In a large mixing bowl, combine the flour, sugar, vanilla sugar, and salt. Make a well in the center and pour in the yeast mixture, eggs, egg yolks, and softened butter.
Knead the Dough: Using a stand mixer with a dough hook or your hands, knead the dough for about 10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
First Rise: Cover the dough with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.
Step 2: Shape and Braid the Challah
Divide the Dough: Once risen, punch down the dough and divide it into three or four equal portions, depending on your preferred braid style.
Roll and Braid: Roll each portion into long ropes and braid them together. Tuck the ends underneath to secure the shape.
Second Rise: Place the braided challah on a parchment-lined baking sheet, cover lightly, and let it rise for another 30 minutes.
Step 3: Prepare the Crumble Topping (Optional)
In a small bowl, mix flour, sugar, and butter until crumbly.
Sprinkle over the challah before baking.
Step 4: Bake the Challah to Perfection
Preheat Oven: Set your oven to 180°C (350°F).
Brush with Egg Wash: Beat the remaining egg and brush it generously over the braided dough to create a glossy golden crust.
Bake: Place in the oven and bake for 25–30 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Enjoy: Let the challah cool on a wire rack before slicing.
Expert Tips for the Best Homemade Challah
Use Fresh Yeast for the Best Rise: Fresh yeast creates a more flavorful and fluffy texture.
Don’t Rush the Kneading Process: Kneading properly develops gluten, giving the bread its perfect structure.
Let It Rise in a Warm Environment: A draft-free, warm spot helps the dough rise beautifully.
Experiment with Braiding Styles: Try a traditional three-strand braid or get creative with a six-strand design.
Store Properly: Wrap in plastic wrap or keep in an airtight container to maintain freshness.
Best Ways to Enjoy Challah Bread
As Toast: Spread with butter, jam, or honey.
For Sandwiches: Makes excellent grilled cheese or turkey sandwiches.
French Toast: The dense yet soft texture is perfect for making rich French toast.
With Soup: A warm bowl of soup paired with challah is pure comfort food.
Source
This recipe is inspired by traditional Jewish challah bread methods and refined through testing for the perfect taste and texture.
 Quick and Simple Challah Bread Recipe
Easy Homemade Challah Bread
Preparation Time: 15 minutes
Total Time: 1 hour 30 minutes
Ingredients
For the Crumble:
30g wheat flour or semolina flour
20g sugar
25g butter, cut into small pieces
For the Challah Dough:
2 eggs (1 for dough, 1 for brushing)
2 egg yolks
100g butter, cut into pieces
50g sugar
1 teaspoon vanilla sugar (or 2 teaspoons vanilla sugar)
40g fresh yeast, crumbled
150g milk
500g wheat flour
1 teaspoon salt
Instructions
Prepare the Dough: Warm milk, add yeast, and let it activate. Combine flour, sugar, vanilla sugar, and salt. Mix with yeast mixture, eggs, yolks, and butter. Knead until smooth.
First Rise: Cover and let it rise for 1 hour.
Shape the Challah: Divide into strands, braid, and place on a baking tray.
Second Rise: Let it rest for another 30 minutes.
Prepare the Crumble: Mix flour, sugar, and butter, then sprinkle over the challah.
Egg Wash & Bake: Preheat oven to 180°C (350°F), brush with beaten egg, and bake for 25–30 minutes.
Cool & Serve: Let it cool before slicing.
