Challah Bread

Challah Bread… exactly what life ordered!

When the game of life becomes overwhelming, turn to baking bread. AmIRight? This Challah bread was exactly what I needed to give my brain a break from life!

This recipe came from Volume 1 of the Bake From Scratch cookbook.

Challah Bread

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Recipe by Loreta Wilson / GingerbreadArtist Course: BreadDifficulty: Intermediate



The best Challah Bread I’ve ever made, or enjoyed!


  • 1 3/4 cups Warm Water (105f to 110f degrees)

  • 2 Tablespoons Granulated Sugar (24 grams)

  • 4 teaspoons Active Dry Yeast (12 grams)

  • 1/2 cup Olive Oil (112 grams)

  • 5 Large Eggs

  • 1/2 cup Honey (114 grams)

  • 4 Tablespoons Kosher Salt (36 grams)

  • 9 cups All-Purpose Flour (1,125 grams)

  • 1 Large Egg (for brushing over bread before baking)


  • Using a stand-mixer with the dough-hook attached, combine the warm water, sugar, and yeast, and let sit for 10 minutes, until foamy.
  • With mixer on low, add oil, and eggs one at a time, beating well after the addition of each egg (you may need to manually pop the yolk of each egg with a fork).

    After eggs are combined, add honey and salt.
  • With the mixer still on low, gradually add the flour 1/2 cup at a time until incorporated.
  • After all flour has been added, knead the dough on medium-high for 5 minutes. The dough will be sticky.
  • Grease a large bowl with a bit of olive oil, and place dough in bowl, turning to grease the top.
  • Cover dough with a clean dish cloth, and let rise in a warm, draft-free location until double in size, 1 to 1 1/2 hours. (I’m lucky to have a proof setting on my oven)
  • While dough is rising, line two baking sheets with parchment paper or silpat mats.
  • After dough has risen, plop dough onto a clean well-floured surface and divide dough in half. Now the fun part, braiding the dough!
  • The Challah braid
  • The braid seems a little confusing, but braiding with 4 ropes versus 3 ropes as in a traditional braid makes such a difference in the final outcome of the Challah bread.
  • Divide one-half of the dough into four equal pieces, and roll each piece into a rope about 18 inches long. Add flour as needed while making the ropes to prevent sticking.
  • Pinch 4 ends together at the top of the braid.
  • Cross the first rope under the second and third ropes.
  • Cross the (new) third rope over the (new) second rope.
  • Cross the fourth rope under the (new) second and third ropes.
  • Cross the (new) second rope over the (new) third rope.
  • Now repeat the braid process by crossing the (new) first rope under the (new) second and (new) third ropes and continue the braid each step until you finish braiding the entire loaf. Tuck rope ends under the end of the loaf.
  • Place braided loaf on prepared pan, and cover loosely with plastic wrap, and rise in a warm, draft-free location until double in size (45 min to an hour).
  • Preheat oven to 350F degrees.
  • After braided loaves are done rising, brush loaves with half of a beaten egg. (save other half of the beaten egg)
  • Bake bread until golden brown and a thermometer inserted in center registers 190F degrees, approx. 40-50 minutes.

    Halfway through baking, brush loaves with remaining beaten egg and cover with foil to prevent excess browning.

    Let cool on plans for 10 minutes before slicing.

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