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Tender Jewish Challah Bread Recipe Easy Soft Fluffy Braided Loaf

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This tender Jewish challah bread recipe yields a soft, fluffy braided loaf with a slightly sweet crust, perfect for Shabbat dinners, holiday mornings, or any special occasion.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (85g) honey, preferably raw or unfiltered
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) vegetable oil (avocado oil recommended)
  • 1 1/2 teaspoons salt
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Poppy seeds or sesame seeds (optional, for sprinkling)

Instructions

  1. Activate the yeast by combining warm water, active dry yeast, and 1 tablespoon sugar in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl or stand mixer, whisk together eggs, honey, vegetable oil, and granulated sugar. Add the yeast mixture and blend.
  3. Gradually add flour and salt to the wet mixture, mixing until a shaggy dough forms.
  4. Knead the dough with a stand mixer dough hook for 8 minutes or by hand on a floured surface for 10-12 minutes until smooth and elastic.
  5. Lightly oil a large bowl, place the dough inside, cover with a damp towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Punch down the dough and divide into 3 equal pieces. Roll each into 12-14 inch ropes and braid them together, tucking ends underneath.
  7. Place the braided loaf on a parchment-lined baking sheet, cover loosely with a towel, and let rise for 30-45 minutes until puffy.
  8. Prepare egg wash by beating 1 egg with 1 tablespoon water. Brush the loaf and sprinkle with seeds if desired.
  9. Preheat oven to 350°F (175°C). Bake the challah for 30-35 minutes until deep golden brown and hollow sounding when tapped. Tent with foil if browning too quickly.
  10. Remove from oven and cool completely on a wire rack before slicing.

Notes

Use room temperature eggs and warm water to activate yeast faster. Do not rush the rising process for a tender crumb. Use the windowpane test to check gluten development. Brush with melted butter after baking for a softer crust. For gluten-free, substitute flour with gluten-free bread flour blend. For vegan, replace eggs with flax eggs and honey with maple syrup.

Nutrition

Keywords: challah bread, Jewish bread, braided bread, soft bread, fluffy bread, easy challah, Shabbat bread, homemade bread

Find it online: https://flurpchef.com/tender-jewish-challah-bread-recipe-easy-soft-fluffy-braided-loaf/