Challah Bread

While working at Great Harvest I learned how to make these beautiful loaves of bread! The intricate braiding makes each one a masterpiece. Although it looks difficult, once you get the pattern down, it become therapeutic. (Videos coming soon on different styles of braiding)

We have a simple knot, a 6 strand braid (most common) and an 8 strand woven knot.


1 ½ TBS dry active yeast

½ cup + 2 TBS, +1/2 tsp sugar (divided)

1 ¼ cups lukewarm water

4 ½ -5 cups bread flour 

½ TBS fine sea salt 

¼ cup vegetable oil

2 large eggs

For the Topping

1 whole egg 

1 tsp water


For the dough: In a large bowl or stand mixer, place yeast, ½ tsp sugar and lukewarm water. Stir gently to mix. Allow to sit 5 to 10 minutes, until it becomes foamy on top.

Once foamy, add 1 ½ cup flour, salt and ½ cup + 2 TBS sugar to the large bowl. Mix thoroughly. 

In a small bowl, mix together the eggs and oil until combined. Add to dough.

Add another 2 1/2 -3 cups of flour and mix thoroughly. Knead the remaining ½ cup flour into dough or until the dough pull away from the bottom of the bowl. Continue to knead for about 5 minutes.

Place dough in a greased bowl and cover with a damp towel. Allow to rise for 2-3 hrs. 

Divide the dough into two sections and braid each section into the desired challah shape. 

Place braided challah on a baking sheet lined with parchment paper or silicone baking mat. Allow the challah to rise another 30-45 minutes, or until you can see the size has grown and the challah seems light. This step is very important to ensure a light and fluffy challah. Preheat oven to 375 while the dough rises. 

For the topping: In a small bowl, beat egg and water. Brush the egg wash liberally over challah.

Bake 24-26 minutes or until the color is golden.

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