How to Make Challah Bread | Best Challah Bread Recipe | Easy Challah Bread Recipe |

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.

Add warm water to a bowl.

Add honey, salt, yeast, vegetable oil, and eggs to the bowl and stir to mix together.

Add half of the flour to the mixture and stir.

Add the remaining flour and combine to form a shaggy mass of dough.

Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic.

Lightly oil a clean bowl, place the dough inside, cover with plastic film, and let rise for 45 minutes.

Deflate the dough and divide it into two equal parts, then each part into six equal pieces for a total of 12 pieces.

Shape each piece into a round ball and let them rest for 6-8 minutes.

Flatten each dough ball and roll it into a cylinder about 20 centimeters long.

Roll the first shaped piece to about 30 centimeters in length and repeat with the others.

Dust the top of the strands with flour to prevent sticking.

Pinch the strands together at one end and begin braiding, alternating between the left and right strands.

Continue braiding until you can no longer shape the strands, then pinch the ends together and tuck them underneath.

Place the braided loaf on a parchment-lined baking tray and repeat with the second loaf.

Brush the top of the loaves with an egg wash.

Cover the loaves with oiled plastic film and let rise for 1.5 to 2 hours.

After rising, brush the loaves again with egg wash and sprinkle sesame seeds on top.

Bake at 350°F for 28-30 minutes until golden brown and hollow-sounding when tapped.

Transfer the loaves to a cooling rack to prevent sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens