The Best Challah Bread Recipe I Taste of Home

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a vegan alternative.

Soak golden raisins in boiling water to rehydrate them.

In a mixing bowl, combine warm water and yeast and let it sit until frothy.

Add sugar, vegetable oil, and eggs to the yeast mixture and whisk until combined.

In a separate bowl, combine bread flour and salt, then create a well in the center.

Pour the wet ingredients into the well of the flour mixture.

Stir until a shaggy dough forms, then knead the dough for 5-7 minutes until smooth, flouring your hands as needed.

Add the soaked golden raisins to the dough gradually while kneading.

Press the dough with your finger; if it springs back, it's ready to rise.

Place the dough in a greased bowl, cover with a cloth, and let rise until doubled in size, about 1-1.5 hours.

Roll out the dough using minimal flour to create long strands for braiding.

Braid the dough into a six-strand braid, tucking the ends under the loaf.

Cover the braided dough and let it rise again until puffy, about 30-45 minutes.

Prepare an egg wash by mixing an egg with honey.

Brush the egg wash over the braided dough for color and sweetness.

Preheat the oven to 350°F (175°C).

Bake the challah for 25-30 minutes until it is deep golden brown and sounds hollow when tapped.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens