Go Back
+ servings
Traditional Challah Bread

Traditional Challah Recipe

Challah - a soft, and pillowy bread you'd want to eat every day. Rich egg yolk enriched dough which doesn't even require much kneading making it a super easy bread to make.
Course Main Course
Cuisine Jewish
Keyword Bread, Challah, Homemade, Soft Bread
Prep Time 3 hours
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 4 hours
Servings 2 medium loaves
Author Niveditha


  • An oven
  • Mixing Bowl
  • Wooden Spatula



Egg Wash:

  • 2 tbsp Egg Whites
  • 4 tbsp Water


  • In a large mixing bowl, add the water and the instant yeast. Give a quick stir.
  • Add the egg yolks, vanilla extract, vegetable oil, and the sugar. Using a wire whisk, whisk to break up the yolks and stir.
  • In a separate bowl, mix together the flour and the salt. Add this to the wet ingredients.
  • Gently fold and mix it until it comes together. Cover the bowl and let it rest for 5 minutes.
  • Mix the dough agian with the spatula for 2 more minutes. Then, transfer the dough tto a floured counter. Knead for 5 minutes, dust as and when required, until the dough is soft and supple.
  • Place it in an oiled bowl, cover and let it rise for approximately 2 hours or less or until the dough has doubled in volume.
  • After it has risen. punch it down and knead it once on a counter.
  • Divide the dough into two portions. Make individual strands and shape into two braided loaves. *(See video for a 4 strand braid)
  • Preheat the oven at 170 C for 10 minutes.
  • Move the braided loaves onto a pan with enough space between the two loaves. Brush the entire top parts of the loaves with the egg wash. Sprinkle the seeds on it.
  • Bake for 25-30 minutes. Switch to broil mode for the last 5 minutes.
  • Remove from the oven and cover with a kitchen towel. Let it cool down. Slice usign a bread knife and serve!


  • The video shows how to braid a 4 strand loaf.
  • Make use of the reserved Egg whites by making an omelet or something else.
  • Storing: This bread stays good for 2-3 days in room temperature. Keep it in a covered air-tight box
  • Rising Time: it takes about 1.5 to 2 hours to rise in tropical weather on a cool day. It takes even less when placed near an oven or a stove. So, take care to check on your dough to see if it has doubled.