Homemade Challah Bread

There’s nothing quite as welcoming as the smell of freshly baked bread, and with this Challah in your corner, you may find you have few more guests at Hannukah than you remembered. Light, fluffy, and perfect with a pat of butter, you’ll be glad to have eight nights of celebration just to enjoy it!

  • Serves: 1 Loaf
  • Prep Time: 2.5 hours
  • Cook Time: 30-35 minutes


  • 1/2 c. Lukewarm Water
  • 6 tbsp. Vegetable Oil
  • 1/4 c. Honey
  • 2 Large Eggs + 1 Large Egg beaten with 1 tbsp. Cold Water
  • 4 c. All-Purpose Flour
  • 1 1/2 tsp. Salt
  • 1 tbsp. Instant Yeast


  1. Combine flour, 2 eggs, water, salt, vegetable oil, and instant yeast in a large bowl and and mix until a rough dough forms; turn the dough out onto a floured work surface and knead until dough is soft and smooth. Transfer dough to a greased bowl and cover tightly with plastic wrap. Allow dough to rise for about 2 hours in a warm location; when ready, gently deflate dough before transferring to a lightly greased work surface.

  2. Determine braid style ahead of time, and separate dough into even pieces depending on the braid. Roll out pieces into ropes about 20 inches in length and braid accordingly; gently transfer braided load to a parchment-lined baking sheet. Cover lightly with greased plastic wrap and allow to rise until very puffy, about 90 minutes to 2 hours depending on room temperature.

  3. Preheat oven to 375 degrees. Brush risen loaf with egg wash, then place entire tray atop a second baking sheet; this will prevent the bottom of the challah from burning. Bake in the lower of the oven for about 20 minutes or until challah is golden brown; tent loosely with foil, then bake an additional 10 to 15 minutes or until loaf springs back to the tough and register 190 degrees internally. Allow bread to cool entirely before serving.

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