Tender Jewish Challah Bread Recipe Easy Soft Fluffy Braided Loaf

Let me tell you, the aroma of freshly baked challah wafting through the kitchen is something else — it’s like a warm, golden hug that wraps around your senses. The first time I baked this tender Jewish challah bread with its soft, fluffy braids, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bring her braided loaves to family dinners, and I’ve been chasing that perfect texture and flavor ever since.

I stumbled upon this recipe during a rainy weekend experiment, trying to recreate that nostalgic comfort from my childhood. Honestly, I wish I’d found it years ago because it quickly became a staple for family gatherings and gifting. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). Let’s face it, this tender Jewish challah bread with soft fluffy braids is dangerously easy to make and delivers pure, nostalgic comfort every single time.

Perfect for Shabbat dinners, holiday mornings, or just brightening up your Pinterest cookie board with something a little different, this recipe feels like a warm hug in loaf form. I’ve tested it multiple times in the name of research, of course, and it always comes out soft, tender, and beautifully braided — just like grandma used to make.

Why You’ll Love This Recipe

After countless batches and some serious kitchen trials, I can tell you this tender Jewish challah bread recipe is no ordinary loaf. Here’s why it stands out:

• Quick & Easy: Comes together in under 3 hours, perfect for busy weekends or last-minute plans.
• Simple Ingredients: No fancy grocery runs; you probably have everything in your pantry already.
• Perfect for Special Occasions: Whether it’s brunch, holiday dinners, or Shabbat, it fits right in.
• Crowd-Pleaser: Everyone from kids to grandparents asks for seconds — no joke.
• Unbelievably Delicious: The soft, fluffy texture combined with a slightly sweet crust hits all the right notes.

This recipe isn’t just another braided bread. The secret? A perfectly balanced blend of eggs and honey, plus a unique kneading method that gives the dough its signature tenderness. And you know what? This bread makes you close your eyes after the first bite — it’s comfort food with soul, without the fuss.

If you’ve ever felt intimidated by braided loaves, this one breaks it down into manageable steps that anyone can follow. It’s perfect for impressing guests or just turning a simple meal into something memorable.

What Ingredients You Will Need

This tender Jewish challah bread recipe uses simple, wholesome ingredients to deliver that bold, satisfying flavor and soft texture without any fuss. Most of these are pantry staples, and substitutions are easy if needed.

• All-Purpose Flour: 4 cups (480g) — I prefer King Arthur for consistent results.
• Warm Water: 1 cup (240ml), about 110°F (43°C) — helps activate the yeast.
• Active Dry Yeast: 2 1/4 teaspoons (one packet) — fresh is best for a good rise.
• Granulated Sugar: 1/4 cup (50g) — adds subtle sweetness.
• Honey: 1/4 cup (85g), preferably raw or unfiltered for that rich flavor.
• Large Eggs: 3, room temperature — they give the bread its tender crumb.
• Vegetable Oil: 1/4 cup (60ml) — I use avocado oil for a mild flavor.
• Salt: 1 1/2 teaspoons — balances sweetness and strengthens dough.
• Egg Wash: 1 egg beaten with 1 tablespoon water — for that shiny golden crust.
• Poppy Seeds or Sesame Seeds (Optional): For sprinkling on top before baking, adds a traditional touch.

If you want a gluten-free version, you can swap the all-purpose flour for a gluten-free bread flour blend, but expect a slightly different texture. For a dairy-free option, this recipe is already safe since it uses oil instead of butter.

Equipment Needed

• Large Mixing Bowl: For combining ingredients and proofing dough — a glass or stainless steel bowl works great.
• Measuring Cups and Spoons: Accurate measuring is key for bread baking.
• Stand Mixer with Dough Hook (Optional): Makes kneading easier, but you can knead by hand if you prefer.
• Kitchen Scale (Recommended): For precise flour measurement — trust me, it makes a difference.
• Baking Sheet or Loaf Pan: I use a rimmed baking sheet lined with parchment paper for the braided loaf.
• Pastry Brush: For applying the egg wash evenly.
• Clean Kitchen Towel: To cover the dough while it rises, keeping it cozy and draft-free.

If you don’t have a stand mixer, no worries — just plan to spend a bit more time kneading by hand. I’ve done it both ways, and honestly, hand kneading is kind of therapeutic!

Preparation Method

1. Activate the Yeast: In a small bowl, combine 1 cup warm water (110°F/43°C), 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar. Stir gently and let it sit for 5-10 minutes until foamy. This tells you the yeast is alive — if it doesn’t foam, start over with fresh yeast.
2. Mix Wet Ingredients: In a large mixing bowl or stand mixer, whisk together 3 large eggs, 1/4 cup honey, 1/4 cup vegetable oil, and 1/4 cup granulated sugar. Once blended, add the yeast mixture.
3. Add Dry Ingredients: Gradually add 4 cups (480g) all-purpose flour and 1 1/2 teaspoons salt to the wet mixture, mixing on low speed or stirring with a wooden spoon until a shaggy dough forms.
4. Knead the Dough: If using a stand mixer, knead with the dough hook for about 8 minutes until smooth and elastic. By hand, turn dough onto a floured surface and knead for about 10-12 minutes. The dough should be soft, slightly tacky but not sticky — if too sticky, add flour one tablespoon at a time.
5. First Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a damp towel and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
6. Shape the Loaf: Punch down the dough gently to release air. Divide it into 3 equal pieces (about 10 ounces/280g each). Roll each piece into a long rope about 12-14 inches (30-35 cm) long. Braid the ropes together, tucking the ends underneath to seal.
7. Second Rise: Place the braided loaf on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let it rise again for 30-45 minutes until puffy.
8. Prepare Egg Wash: Beat 1 egg with 1 tablespoon water. Brush the entire loaf generously for a shiny golden crust. Sprinkle with poppy or sesame seeds if desired.
9. Bake: Preheat your oven to 350°F (175°C). Bake the challah for 30-35 minutes until deep golden brown and hollow sounding when tapped on the bottom. If the crust browns too quickly, tent with foil halfway through baking.
10. Cool: Remove from the oven and transfer to a wire rack. Let cool completely before slicing to keep it tender and fluffy inside.

Cooking Tips & Techniques

Getting challah just right takes a few tricks I’ve picked up over time. First off, never rush the rising — the slow doubling gives the dough its tender crumb. I’ve made the mistake of baking too soon and ended up with dense bread, so patience is your best friend here.

When kneading, use the windowpane test: pull a small piece of dough gently. If it stretches thin without tearing, you’re good. If it snaps, keep kneading. This ensures gluten development for that perfect chewy-yet-soft texture.

Also, use room temperature eggs and warm water to help yeast activate faster. Cold ingredients slow the process and can result in less fluffy bread.

Don’t skip the egg wash! It gives the challah that gorgeous golden sheen and subtle sweetness on the crust that really makes it pop both visually and flavor-wise.

Finally, if you want even softer bread, try brushing the loaf with melted butter right after baking — it adds richness and keeps the crust tender.

Variations & Adaptations

• Whole Wheat Challah: Substitute half or all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Expect a denser loaf but still delicious.
• Sweet Challah: Add 1/4 cup raisins or dried cranberries to the dough for a sweet surprise inside. Cinnamon can also be sprinkled between braids before baking.
• Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and swap honey for maple syrup. Use plant-based milk instead of water for extra softness.

I once tried rolling in a little garlic and herb butter between the braids for a savory twist — honestly, it was a game changer for dinner parties!

Serving & Storage Suggestions

This tender Jewish challah bread is best served fresh and slightly warm. Toasted slices with butter or jam are dangerously good. It pairs beautifully with savory dishes like soups, stews, or even as sandwich bread.

To store, wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for 2-3 days. For longer storage, slice and freeze in a sealed freezer bag for up to 3 months.

Reheat frozen slices by toasting or warming in a low oven (300°F/150°C) for 10 minutes. The flavors actually mellow and deepen after a day, so leftovers can taste even better the next day.

Nutritional Information & Benefits

Each slice of this tender Jewish challah bread (about 1/12th of the loaf) contains roughly 150 calories, 4 grams of fat, 25 grams of carbohydrates, and 5 grams of protein. The eggs provide valuable protein and healthy fats, while honey adds natural sweetness without refined sugars.

This bread is dairy-free and can be adjusted for gluten-free diets. It’s a wholesome choice that balances energy-giving carbs with a tender crumb and subtle sweetness, making it a comforting yet nourishing part of your meal.

Conclusion

This tender Jewish challah bread with soft fluffy braids is a recipe you’re going to want to bookmark and make again and again. It’s simple enough for beginners but yields a loaf that looks and tastes like you spent hours in the kitchen. Whether you stick to the classic or try one of the variations, it’s a delicious way to bring family and friends together around the table.

I love this recipe because it connects me to my roots and creates new memories with every batch. So go ahead, give it a try, and don’t forget to share your experiences or twists in the comments — I’m always eager to hear how it turns out for you!

FAQs About Tender Jewish Challah Bread

How long does challah bread stay fresh?

When stored properly at room temperature in an airtight container, challah stays fresh for about 2-3 days. For longer storage, freeze it wrapped tightly for up to 3 months.

Can I make challah dough ahead of time?

Yes! You can prepare the dough, shape the loaf, then refrigerate it overnight before baking. Just let it come to room temperature and rise a bit before baking.

What if I don’t have active dry yeast?

You can use instant yeast in the same amount, but mix it directly with the flour instead of dissolving in water first. The rise time may be slightly faster.

How do I get the perfect braid?

Make sure your dough strands are even in thickness and length. Braid loosely but firmly. Practice makes perfect — even imperfect braids taste amazing!

Is challah bread sweet?

Challah is mildly sweet thanks to honey and sugar, but not overly sugary. It strikes a nice balance between sweet and savory, perfect for many dishes.

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