Challah Bread

Challah Bread

17 reviews, 4.6 star(s). 82% would make again

Ready in 45 minutes

Beautiful Challah bread, perfect for Shabbat, or any special occasion.

"Excellent! We made this for Thanksgiving this year and will be making it again for Christmas. The recipe is somewhat time-consuming to make but the multiple risings gave the yeast plenty of time to develop and resulted in a challah with a rich and complex flavor...simply put, the effort was well-rewarded. The bread was soft and fluffy and had a light sweetness that didn't overwhelm the flavor. The texture of the bread and the flavor melded together perfectly for a truly delicious challah! We used the leftovers to make a wonderful bread pudding."


1/2 cup butter
1/4 cup honey
1/2 cup water
1/3 cup sugar
1 Tbsp. salt
1 cup milk
6 1/2 cups flour
4 large Eggs
1 1/2 Tbsp. yeast

Original recipe makes 24 Servings



Melt the butter in a medium saucepan. Add the sugar, honey, salt, and water. After all the ingredients have dissolved, add the milk. Heat until all is fairly warm, no more than 110*F. Pour this into mixer. Add the flour, eggs, and yeast. Mix for about 8 minutes on low.


Transfer dough to buttered bowl. (I use non-stick cooking spray.) Cover bowl with plastic wrap and hand towel. Let rise 1 to 1 1/2 hours, or until doubled.

Deflate, cover as before and let rise 45 min.-1 hr.


Spray 2 baking sheets with cooking spray. Cut dough in half. Divide each half into 3 equal pieces. Roll each piece into about 18" pieces. Braid, just as you would for a hair braid. I start at the middle to the end, then turn around and go from the middle to the other end. Tuck in ends. Place each on baking sheet and cover with towel. Let rise 40 min.

Preheat oven to 375*. Just before baking, I usually brush the dough with an egg wash. Just take an egg, stir well with a fork, then brush on braided dough. This step is not necessary, but gives the bread a lovely, glossy sheen, and the crust a better texture. Bake for 20-30 minutes, depending on how you like your bread. My family likes ours ever-so-slightly doughy on the inside, so I bake it for the lesser time. If needed, cover the bread with foil, shiny side up, about halfway through cooking, so the crust doesn't get overcooked.

We usually break off pieces by hand, but it can be sliced, also. Share second loaf with another family or friend, or slice it and use it for the best French Toast you'll ever taste.

Verified by stevemur
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Calories Per Serving: 284 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've been making this recipe for awhile now. I was short on time one day and cut it into squares to rise and it makes the PERFECT dinner roll!
JC4Life 1m ago

Do I have to have a stand mixer to make or can I make by hand?
sunkeeper1984 6m ago
Hi sunkeeper1984, making it by hand should work too. - Elizabeth Schneider 6m ago

It looks so cool it looks like braides
jpcool 8m ago

It's ok, but to heavy for my family taste.
KitchenRoyalty 1y ago

OMG delicious! !! My family lived it
queenpipenko1987 1y ago

thanks so much for this simple recipe!
nikolemarek 2y ago

Best challah bread recipe I've tried so far. Very easy to follow, everything turned out exactly as described and I love to use of honey instead of sugar. Both healthier and easier to with.
sleyner 2y ago

Beautiful beautiful bread. I have been looking for a fabulous challah recipe and it looks like this is it! Thanks.
Skeeter77 2y ago

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