best challah recipe
The Best best challah recipe
I’ve tried many recipes over the years, but this one holds up best—it’s light enough to be a morning treat but hearty enough for a weekend brunch. The kids always ask for seconds because it’s so easy to eat, and honestly, I’ve found that it’s one of those foods that feels like a little indulgence without being too heavy. Plus, the way it smells while baking is just the kind of aromatic magic that makes a meal feel special. It’s not just bread; it’s a little ritual, and that’s what I love about it.
Classic Fluffy Challah Bread
A light, airy braided loaf perfect for breakfast, sandwiches, or as a brunch staple. The buttery dough yields tender bites and a slightly sweet flavor.
🥘Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp salt
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F)
- 2 large eggs
- 2 tbsp granulated sugar
- 2 tbsp melted butter
- 2 tbsp melted butter
- 1 tbsp honey
- 1 tsp lemon juice
👨🍳Directions
-
1
Activate the yeast by dissolving it in warm milk and sugar. Let sit until foamy, about 5 minutes. -
2
In a large bowl, combine flour and salt. Add the yeast mixture, eggs, and melted butter. Mix until a soft dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Shape the dough into a rectangle, then fold it in thirds to form a log. Let rest 30 minutes. -
5
Divide the dough into three equal pieces. Braid each piece into a long rope, then shape into a ring. Place on a baking sheet. -
6
Preheat oven to 375°F. Brush the braided loaves with melted butter mixed with honey and lemon juice. Bake for 30–35 minutes until golden brown and internal temperature reaches 190°F.
🔧Equipment
- Mixing bowls
- Stand mixer or dough hook
- Oven
- Baking sheet
- Knife
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fluffy Challah Bread Works
❓ Frequently Asked Questions About Fluffy Challah Bread
What is the secret to making fluffy, light challah?
The key lies in two things: proper kneading and a gentle rise. Knead the dough just until it’s smooth and elastic—overdoing it can make the bread dense. Let it rest at room temperature for 1–2 hours before shaping, which allows the gluten to relax and the yeast to work its magic. A light dusting of semolina or flour on the work surface keeps the dough from sticking, and a final proof in a warm oven (around 75°F) helps achieve that signature airy texture.
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Why does my challah turn out tough?
Tough challah usually happens when the dough is overworked or not proofed long enough. If it’s too dense, you likely kneaded it too long or didn’t let it rise enough. For a tender result, aim for a 1–1.5 hour rise at room temperature, and shape the dough gently—don’t squeeze or twist it. If the dough feels sticky, it needs more time to relax.
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Can I make challah without yeast?
Yes, but it won’t have the same light, airy texture. Instead of yeast, use a fast-acting baking powder (like baking soda) or a mix of baking powder and a little sugar to create lift. For a traditional flavor, add a pinch of salt and a teaspoon of vanilla extract to the dough. Keep in mind that this method will yield a denser, slightly sweeter result compared to yeasted challah.
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How do I know when my challah is fully cooked?
Challah is done when it reaches an internal temperature of 190–200°F (93–93°C) on a meat thermometer. Visually, it should be golden brown on top and the edges should pull away slightly from the pan. Overcooking can dry it out, so don’t peek too early. Let it cool for at least 15 minutes before slicing to avoid a gummy texture.
