• Ranya

My Challah Bread Recipe

Today I will be sharing my very delicious, soft and easy Challah bread recipe!


3 Eggs (save 10ml for later)

Warm water 250ml

Instant yeast 7g

Honey or white sugar 120g

All-Purpose flour 800g

Salt 10g

Olive oil 50g


Beat the 3 eggs in a big bowl and save about 10ml for later. Add the warm water, the yeast and the sugar/honey and let it rest for 5 minutes so the yeast can work.

After that add the flour, the salt and use a spatula to stir until you can't see any dry flour.

Add the olive oil and knead the dough with your hands, then transfer the dough to the board and knead it for about 10 minutes until the dough is smooth. The dough is supposed to be sticky. I know it might be a little messy and hard to knead but believe me the softness at the end is worth it! If it's too sticky for you, add a little flour.

You can also use a kitchen machine but I prefer kneading it with my hands to become better at it. After kneading it, put it back in the bowl, cover it and let it rise for 1-2 hour until double size.

When the dough has doubled transfer it to the board, shape it and divide the dough into 2 big parts to make 2 loafs.

Now divide one part into 3 or 6 parts (You can decide if you want to make a 6-braided-Challah or a 3-braided one).

Form the 3 or 6 parts into little balls, cover them again and let them sit for 30 minutes.

Take the parts and press each with your hands, roll it together and roll it longer.

Here is a great tutorial that explains how the braiding works.

After braiding your Challah cover it again and let it rest for 45 minutes.

After it has risen, egg wash the loafs with the 10ml eggs we saved earlier.

Sprinkle some sesame seeds, a little salt and put the loafs in a preheated oven for 356 F or 180 ° and bake for 20-25 minutes.

I hope you will enjoy baking and eating the Challah!

Be blessed! xx

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