finding time for cooking

for the time-starved or curious culinary adventurer

  • Recipes By Type
    • Appetizers, Dips, & Snacks
    • Bread Recipes
    • Breakfast Goodies
    • Desserts
    • Main Dishes
    • Side Dishes & Veggies
    • Sauces, Spices, & Other Basics
    • Snacks
    • Full Recipe Index
  • Drinks: Cocktails & More
    • Best Cocktail Gifts: For the At-Home Bartender or Mixologist
  • Whatcha Need??
    • Foods I’m Obsessed With
    • 30 Minutes or Less…for the Time-Challenged Cook
    • What Bread To Make (Based on Your Time)
    • Gluten-Free Recipes
    • Pasta Recipes
    • Super Healthy
    • Cooking for One
    • Soup
    • Unleavened Bread Recipes
  • About Me & More
    • Get In Touch!
    • How-Tos
    • Kitchen Tools I’m Obsessed With
    • Food and Travel—Two of My Favorite Things
    • Bunion Surgery Recovery Tips
    • Tips for Liver Detox / Gut Health Protocol

Easy, Awesome Challah Bread

April 26, 2015

ISN’T IT PRETTY?!?!  

When I saw a recipe that claimed to be easy challah, my reaction was…”sure, easy for some people, but for a bread novice like me not so much”.  This was before I had ever really gotten into baking bread (several years ago), and this was really one of my earliest bread experiments.  It went so well, it boosted my confidence for future yeast-based baking.

awesome easy challah bread - 2 loaves baked

Seriously, this bread is just beautiful. And it’s not just beautiful, it’s amazingly soft and flavorful and perfect.  And easy.

I’d never had challah bread before this, but basically it’s a yeast-leavened, lightly-sweet braided dough made with eggs, then brushed with an egg wash before baking.  It can be soft or dense, made with many different grains, created into other shapes (spirals, circles, birds, etc.), but at its heart it’s just a slightly-sweet, eggy bread.

And I can’t imagine that it gets much better than this recipe!  First-try bread recipes can be tricky sometimes, and rarely are they absolutely perfect the first time.  But this easy challah recipe lived up to its name…it was super forgiving, the braiding was super easy, and the final product made me want to eat ALL THE BREAD. 

And I’m not even a bread person…

easy challah dough, so soft and squishy

Let’s just look at it again, shall we???

(As a side note, challah makes the most AMAZING french toast…here’s my favorite small batch recipe!)

Easy Challah Bread with Honey

Save for later:  A Tool to Decide What Bread to Make Based On How Long You Have…

Okay, moving on…

[Note:  I’ve updated the instructions and photos, September 2019]

Add the room temperature water to the bowl of a stand mixer fitted with the paddle or whisk attachment (or if you’re lazy like me, just start with the dough hook).  Sprinkle the yeast over the water and let stand for 5 to 10 minutes, until foamy.  The original recipe says to warm up the water, but I’ve started using the Paul Hollywood take on bread baking and he says that the longer it rises, the better the flavor.  If you’re trying to speed things up, though, warm it up a bit.

Add the 2 eggs, honey, and oil (or butter), and mix on low speed for a minute or two, until well combined.

oil and eggs make this easy challah super soft

Remove the paddle and put on the dough hook, then add 1 cup of flour and the salt, giving it a good mix to combine.  Then add 2 more cups of the flour…with the mixer on low, allow the hook to fold in the flour gently (it will take a minute or two).

From here, decide whether you need the other 1/4 to 1/2 cup of flour.  You want it to be a bit on the sticky side for sure.  I usually use some of it but not always all.  Don’t actively knead the dough (it will still be very soft and kind of sticky), unless you’re doing all your stirring by hand (in which case turn it onto the counter and knead for 1 minute max).

One key to this easy challah is that the dough be soft and sticky, not dry

Put the dough into a lightly greased large mixing bowl and cover tightly with plastic wrap.  Allow it to rise in a warm-ish place until doubled in volume, about 2 hours typically.  A longer rise gives you more flavor, just don’t over-prove it…give it a little poke, and if the indentation remains it’s probably ready.

easy challah dough risen after a couple hours

Gently punch the dough down and tip onto a lightly floured surface…don’t add too much flour!.  Divide the dough in half (this makes 2 loaves).

Note: If you’re wanting to store it in the refrigerator to bake later, you can do so for up to 5 days…just put it in a container or ziploc with jut a tiny bit of air allowed in (lid slightly ajar or small opening in bag).  When you’re ready to use, bring it to room temperature, then do the braiding and second rise.

Use floured hands to work with the dough, but don’t *work* lots of extra flour into it.  Taking one of your two pieces of dough, divide it into three equal pieces and roll each into a long (about 12-inch) rope.  The dough is very springy and will want to shrink back, but just gently and patiently keep stretching it.  (Paul Hollywood does a super easy-looking rolling thing to get it into a rope, but I have tried and failed at this many times so I just kind of stretch and shape with my hands.)

this easy challah bread uses just 3 ropes

After you have 3 long cylinders about 1-inch each in diameter, pinch one end of all three together and braid them, just like braiding hair.  When you reach the end, pinch the other ends together, and then tuck both ends of the braided loaf underneath to make it neat (and hold everything together).

Place on a non-stick baking mat or parchment paper-lined baking sheet.  Repeat the same process with the other piece of dough, so you have two loaves.  Sometimes you get a fat and a skinny, like I have here 🙂

simple braiding is key to this easy challah bread

Cover dough with plastic wrap or a large plastic bag, and allow to rise again in a warm place for 40-60 minutes.

Preheat the oven to 350 F.  Beat 1 egg into an egg wash, and right before baking *gently* brush it all over the loaf, making sure to get in the cracks.

two loaves, a skinny easy challah bread and a fat one

Bake for 25 to 35 minutes, until the challah is golden and set.  It should be roughly 200 F inside when done.

easy challah bread, recipe makes 2 loaves

the texture on this easy challah bread is soft and springy

Allow the bread to cool for at least a half hour before slicing or pulling apart and serving.  If you cut into bread while it’s still super hot, the gluten hasn’t totally set and it’ll still probably be too wet…it’ll sink into a mess.  This easy challah is the softest, deliciousest bread ever!  Even more amazing with honey, but I won’t fault you for butter, jam, or whatever else takes your fancy.

It can be kept in plastic wrap or foil, then placed in an airtight container or ziploc bag.  I often wrap it in parchment paper and then wrap in tin foil for transport.

Other yummy braided breads you’ll love:

  • Cinnamon-Walnut Challah Bread
  • Dark Chocolate Orange Babka
  • Swedish Vanilla Cardamom Bread
  • Orange Cinnamon-Sugar Twist Bread
  • A Traditional Challah Bread (& 4-Strand Braided Round)

Awesome Easy Challah Bread

Makes 2 loaves; note, the key to keeping the texture of this perfect is not to overwork it, so don’t do tons of stirring or kneading

  • 1 cup of water; can be warmed to about 105 to 115F, but I use room temperature
  • 2 1/4 teaspoons of active dry yeast (one regular packet)
  • 2 large eggs
  • 1/4 cup of canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; I use oil)
  • 1/4 cup of honey
  • 3/4 tablespoon of salt (yes, this is right)
  • 3 1/4 to 3 1/2 cups of all-purpose flour (you could substitute some bread flour if a chewier bread is preferred, I just didn’t have any)
  • 1 egg, for egg wash

Make the Dough

  1. Add the water to the bowl of a stand mixer fitted with the paddle or whisk attachment.  Sprinkle the yeast over the water and let stand for 5 to 10 minutes, until foamy.
  2. Add the 2 eggs, honey, and oil (or butter), and mix on low speed for about 2 minutes, until well combined.
  3. Remove the paddle and put on the dough hook, then add 1 cup of flour and the salt, giving it a good mix to combine.  Then add 2 more cups of the flour…with the mixer on low, allow the hook to fold in the flour gently (it will take a minute or two).
  4. From here, decide whether you need the other 1/4 to 1/2 cup of flour.  You want it to be a bit on the sticky side for sure.  I usually use some of it but not always all.  Don’t actively knead the dough (it will still be very soft and kind of sticky), unless you’re doing all your stirring by hand (in which case turn it onto the counter and knead for 1 minute max).

Assemble the Dough

  1. Put the dough into a lightly greased large mixing bowl and cover tightly with plastic wrap.  Allow it to rise in a warm-ish place until doubled in volume, about 2 hours typically.
  2. Gently punch the dough down.  Divide the dough in half (this makes 2 loaves).
    • Note: If you’re wanting to store it in the refrigerator, you can do so for up to 5 days before baking it later…just put it in a container or ziploc with jut a tiny bit of air allowed in (lid slightly ajar or small opening in bag).  When you’re ready to use, bring it to room temperature, then do the braiding and second rise.
  3. Use floured hands to work with the dough, but don’t *work* lots of extra flour into it.  Taking one of your two pieces of dough, divide it into three equal pieces and roll each into a long (about 12-inch) rope.  The dough is very springy and will want to shrink back, but just gently and patiently keep stretching it.
  4. After you have 3 long cylinders about 1-inch each in diameter, pinch one end of all three together and braid them, just like braiding hair.  When you reach the end, pinch the other ends together, and then tuck both ends of the braided loaf underneath to make it neat (and hold everything together).
  5. Place on a non-stick baking mat or parchment paper-lined baking sheet.  Repeat the same process with the other piece of dough, so you have two loaves.
  6. Cover dough with plastic wrap or a large plastic bag, and allow to rise again in a warm place for 40-60 minutes.
  7. Preheat the oven to 350 F.  Beat 1 egg into an egg wash, and right before baking *gently* brush it all over the loaf, making sure to get in the cracks.
  8. Bake for 25 to 35 minutes, until the challah is golden and set.  It should be roughly 200 F inside when done (a digital thermometer is your friend).
  9. Allow the bread to cool before slicing or pulling apart and serving.  It can be kept in plastic wrap, then placed in an airtight container or ziploc bag.

Note:  since this dough has eggs in it, if you’re refrigerating the dough make sure to use it within five days.

Original recipe here

Awesome, Easy Challah Bread - Pinterest overlay

Leave a Comment CATEGORIES // Bread Recipes, Foods I'm Obsessed With

« Risotto Primavera
Whole 30-Approved Avocado Sonoma Chicken Salad »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

Welcome to my little corner of the internet! I created this blog for people who love cooking & baking but are challenged to find the time and energy to do it. Recipes run the gamut from super healthy to indulgent, but the focus is on using REAL food no matter what.

Follow Along!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Recent IG Adventures!

A lot of people don't realize how easy & cheap it A lot of people don't realize how easy & cheap it is to make your own kombucha at home...you can have an entire gallon for less than the cost of one bottle at the store! 

I can't even keep a bamboo plant alive, yet have managed to keep the same "scoby" starter healthy & active for well over a decade. 

Here are easy step-by-step instructions for making your own kombucha at home, & the tools you'll need to do so! Tap the link in my IG bio (@findingtimeforcooking) & click on this photo to see the whole post.
#homemadekombucha #kombuchabrewing #healthyguthappylife #scoby
I'm not generally a soup person, though I'm trying I'm not generally a soup person, though I'm trying to be more 🍜 But this Turkish corba (a spiced red lentil soup) has always been one of my exceptions.  It's CRAZY easy to make, full of veggies and the protein from the lentils, and just feels like a warm hug in a bowl!  A great vegetarian dinner idea, perfect on any detox protocol, and just a great cozy recipe for the winter months.

Tap the link in my IG bio & choose this photo to get the recipe!
#corba #redlentils #souprecipe #drcabraldetox
Today, we FANCY. But also lazy. When I first saw a Today, we FANCY. But also lazy. When I first saw a recipe for the "lazy person's kouign amann", I was intrigued...and it definitely lives up to the hype! The texture isn't quite the same as the much more time-consuming and complex authentic French pastry it's hacking, but it's darn close and absolutely delicious. 

To see the recipe, tap the link in my IG bio & click on this photo! --> @findingtimeforcooking 
#kouignamann #frenchpastries #bakingfromscratch #frenchbaking
This spiced chicken shawarma is 👌 *chef’s kis This spiced chicken shawarma is 👌 *chef’s kiss* and will make your house smell amazing! It’s super easy & healthy, and a great meal option on the #drcabraldetox or #fatlossity protocol! Pairs well with hummus, cauliflower rice, salad, & more.

See the full recipe amounts at https://findingtimeforcooking.com/main-dishes/amazing-easy-chicken-shawarma/ (& leave out cornstarch & oil for those protocols). 

#healthyrecipes #chickenshawarma #shawarmalovers #winnerwinnerchickendinner #chickenthighs #chickenthighrecipes #easydinners #easydinnerideas #foodblogfeed #equilibriumnutrition #detoxrecipes #dinnerrecipes
ONION PAKORAS!! And without a deep fryer. This one ONION PAKORAS!! And without a deep fryer. This one has been a long time coming...pakoras have been a major comfort food for me for ages, but this recipe was tricky to get right. But now when a craving strikes, I can have these onion pakoras on the table in about 20 minutes! 

Tap the link in my IG bio & pick this photo to see the (easy) recipe --> @findingtimeforcooking
#pakora #indianfoodlovers #appetizersfordinner #onionpakoda
These fig & walnut biscotti are subtly spiced, wit These fig & walnut biscotti are subtly spiced, with little crackles from the fig seeds and lovely bright orange zest coming through! 

To get the recipe, tap the link in my IG bio & choose this photo! @findingtimeforcooking
#biscotti #easybaking #biscottirecipe #foodblogfeed
Why not start the year with a perfect cold weather Why not start the year with a perfect cold weather sip? The Caribou cocktail is a cozy French-Canadian drink that's a great option for winter or fall. Shout-out to my coworker Branda for introducing me to this super easy, delicious port (or red wine) & rye whiskey cocktail! 

Tap the link in my IG bio & click on this photo to get the (30-second) recipe! --> @findingtimeforcooking 
#cocktailrecipe #WinterCocktails #redwine #ryewhiskey #cocktails #cocktail #portwine #maplesyrupseason #cozycocktails #foodblogfeed #easycocktails #3ingredientcocktails #drinkrecipes #winterdrinks
Cozy creamy curried carrot soup 🥕 (say that fiv Cozy creamy curried carrot soup 🥕 (say that five times fast!). This was the perfect antidote to the nasty winter "bomb cyclone" nonsense we just had...carrots are definitely the star, but the creamy coconut milk, bite of ginger, & warmth from the curry powder elevate it from simple to sublime 😍 

Tap the link in my IG bio & choose this photo to get the recipe for this easy 30-minute meal! --> @findingtimeforcooking
#meatlessmonday #soupseason #soupoftheday #carrotsoup
This fluffy, fragrant turmeric rice is my new stap This fluffy, fragrant turmeric rice is my new staple for any kind of Mediterranean or Middle Eastern meal. It's crazy easy and the texture is the best that I've come across...this rice with a pile of chicken shawarma or spiced ground beef is a comfort food fave! Perfect for this nasty freezing "bomb cyclone" storm we're having. 

Tap the link in my IG bio & choose this pic to get the recipe!
#turmericrice #sidedish #mediterraneanfood #ricerecipes
Load More... Follow on Instagram

Popular Posts

Souper Jenny’s Broccoli Corn Chowder

Food Travel Postcard: Croatia & Slovenia

Dark Chocolate Stout Cake with Peanut Butter Frosting + Happy Birthday to Me!

French Onion Pasta

What Bread Should You Make? An Easy Tool To Help You Decide Based On How Long You Have…

Recent Posts

  • How To Make Kombucha: Tips & Tools For Easy H…
  • The Lazy Person’s Kouign Amann
  • Super Easy Onion Pakoras (Without a Deep Fryer)…

Categories

  • Appetizers, Dips, & Snacks
  • Bread Recipes
  • Breakfast Goodies
  • Cooking for One
  • Desserts
  • Drinks: Cocktails & More
  • Eating Out
  • Family Secret Recipes
  • Food-Related Miscellany
  • Foods I'm Obsessed With
  • Gluten-Free Recipes
  • Go-To Recipes
  • How-Tos
  • Kitchen Gear
  • Main Dishes
  • Pasta Recipes
  • Recipe Experimentation
  • Sauces, Spices, & Other Basics
  • Side Dishes & Veggies
  • Snacks
  • Soup
  • Super Healthy
  • Travel and Food
  • Uncategorized

Privacy Policy & Disclosures

Copyright & Terms of Use

Copyright 2022 Finding Time For Cooking

6 shares