I have made this Challah Bread recipe over and over again, and every time, I fall in love with it even more! It requires no kneading and always works perfectly. With a sweet dough and a very nice crumb, it is perfect for French toast!
What Is Challah? //
Challah is a traditional leavened Jewish bread usually eaten during Shabbat and other special holidays (it obviously can’t be eaten during Passover as it is leavened, check my easy homemade matzo recipe for a Passover-friendly bread).
It tastes very similar to a brioche, rich and a little sweet. The main difference is that challah includes no dairy (while a traditional French brioche is obviously very rich in butter!).
I found this recipe in the cookbook, Heartland: The Cookbook (which is one of my favorite cookbooks and has become a go-to in my kitchen), and it is so versatile and easy to make. The beauty of this recipe is that it does not require any kneading.
What Else Can I Make With Challah Bread? //
I have made many incredible baked goods with this dough. I have used this dough to make cinnamon rolls, sticky buns, Blueberry-Cream Cheese Strudel, and rolls. It always works perfectly, and the taste is incredible. It is a sweet dough, but not as rich as brioche, and has a very nice crumb. Other suggestions:
- Bread pudding: Use leftover or stale challah bread to make a delicious bread pudding. It’s a great way to use up leftover bread.
- Grilled cheese: Challah bread makes a great base for a gourmet grilled cheese sandwich. Add your favorite cheese and toppings for a delicious sandwich.
- Stuffing: Use challah bread instead of regular bread in your stuffing recipe for a richer, more flavorful dish.
- Bread crumbs: Use leftover challah bread to make homemade bread crumbs. Simply toast the bread and pulse it in a food processor until it’s fine crumbs.
- Sandwiches: An obvious one but don’t underestimate how challah complements everything from turkey and avocado to peanut butter and jelly.
- Bruschetta: Slice challah bread and toast it in the oven, then top with tomatoes, basil, and mozzarella.
- Breadsticks: Slice into thin strips and bake in the oven until crispy.
- Crostini: Cut challah bread into small pieces and toast in the oven. Top with your favorite toppings, such as goat cheese and honey, or roasted vegetables.
- Croutons: Cut leftover bread into cubes and toss with olive oil, salt, and pepper. Bake in the oven until crispy.
Ingredients //
- 6 1/2 cups bread flour
- 2 tbsp instant or bread machine yeast
- 1 1/2 tbsp kosher salt
- 1 cup clover honey
- 1/4 cup vegetable oil
- 2 eggs
- warm water (100°F)
How To // The Steps
Step 1: In a very large bowl, combine the bread flour, yeast, and salt.
Step 2: In a 4-cup measuring cup, add the honey, oil, and eggs.
Step 3: Add enough warm water to reach the 4-cup mark.
Step 4: Stir everything together.
Step 5: Pour the wet ingredients into the dry ones.
Step 6: Stir the mixture to combine, and then beat for 40 strokes, scraping the bottom of the bowl. The dough will be lumpy and very sticky.
Step 7: Cover with plastic wrap, and let rise in a warm place for 2 hours. The dough will look spongy. At this point, you can make rolls, cinnamon rolls, whatever you want, but we are going to make challah breads.
Step 8: Cut the dough in half. You have enough for two loaves. You can save the other half in the fridge for something else if you want. Pour the dough out on to a floured surface. Roll the dough out into a large rectangle.
Step 9: Fold the dough in half, turn a quarter turn, and roll again. Repeat this 3 times.
Step 10: Form the dough into a cylinder, and cut it into 3 pieces. Roll each piece into a 16-inch long rope. You want to work with this dough as little as possible, so it does not have to be perfect.
Step 11: Take the 3 ropes and braid them together. Pinch the dough and fold it under at the top and bottom. Put the loaves on a parchment-lined baking sheet and cover in a towel. Let rest for 40 minutes. Preheat the oven to 350 degrees.
Step 12: Make an egg wash (1 egg and 1 tablespoon water whisked together) and brush it all over the loaves. You can sprinkle sesame or poppy seeds on it if you like.
Step 13: Bake for about 40 minutes. The internal temperature should be at least 190 degrees. Cool on a cooling rack.
FAQs //
Nope. Any light-colored honey will work.
Yes, one reader enjoyed good results by using whole wheat flour for 1/3 the required flour.
No. When I have challah leftovers in the kitchen after a couple of days (trust me it doesn’t happen often!), I make a crazy delicious French toast. Follow this recipe.
Yes! One reader has done this and says it turned out really well.
Sure, a warm spot next to a window, on top of the dryer. You can put it in a cold oven, but it scares me because I am afraid that I will forget about it and turn on the oven.
You could use the kneading hook, but I find that it works better by hand.
Yes.
I don’t see why not. The other possibility is to bake two challahs and freeze one. I do that a lot and make French toast with it.
How To Store Challah Bread //
You can keep challah bread at room temperature for the first couple of days. Keep it in a paper bag, wrapped in a clean kitchen towel, or plastic wrap. The idea is to ensure it doesn’t dry out. You can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic or a freezer-safe bag. When you want to eat it, let it thaw at room temperature or in a preheated oven at 350°F for 5-10 minutes.
Other Bread Recipes You Might Like To Try //
Simple Challah Bread Recipe
Ingredients
- 6 1/2 cups bread flour
- 2 Tablespoons instant or bread machine yeast
- 1 1/2 Tablespoons kosher salt
- 1 cup clover honey any light colored honey will work
- 1/4 cup vegetable oil
- 2 eggs
- warm water 100°
Instructions
- In a very large bowl, combine the bread flour, yeast, and salt.
- In a 4-cup measuring cup, add the honey, oil, and eggs.
- Add enough warm water to reach the 4 -cup mark.
- Stir everything together.
- Pour the wet ingredients into the dry ones.
- Stir the mixture to combine, and then beat for 40 strokes. Scraping the bottom of the bowl. The dough will be lumpy and very sticky.
- Cover with plastic wrap, and let rise in a warm place for 2 hours. The dough will look spongy. At this point, you can make rolls, cinnamon rolls, whatever you want, but we are going to make challah breads.
- Cut the dough in half. You have enough for two loaves. You can save the other half in the fridge for something else if you want. Pour the dough out on to a floured surface. Roll the dough out into a large rectangle.
- Fold the dough in half, turn a quarter turn, and roll again. Repeat this 3 times.
- Form the dough into a cylinder, and cut it into 3 pieces. Roll each piece into a 16-inch long rope. You want to work with this dough as little as possible, so it does not have to be perfect.
- Take the 3 ropes and braid them together. Pinch the dough and fold it under at the top and bottom. Put the loaves on a parchment lined baking sheet and cover in a towel. Let rest for 40 minutes. Preheat the oven to 350 degrees.
- Make an egg wash (1 egg and 1 Tablespoon water whisked together) and brush it all over the loaves. You can sprinkle sesame or poppy seeds on it if you like.
- Bake for about 40 minutes. The internal temperature should be at least 190 degrees. Cool on a cooling rack.
