Challah
Bake a beautiful homemade challah bread with this step-by-step recipe. Soft, golden, and braided to perfection, it’s ideal for sharing at family meals or celebrations.
Updated : 30 September, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Flour
50 grams
Sugar
1.5 tablespoon
Dry yeast
0.5 teaspoon
Salt
40 milliliters
Vegetable oil
2
Eggs
as needed
Poppy seeds
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the flour in a large mixing bowl, adding the sugar in the center, yeast on one side, and salt on the other. Rub the yeast and salt into the flour with your fingertips. In a separate bowl, whisk together the oil, one whole egg, and one egg yolk. Create a well in the flour and pour in the egg mixture, followed by 150ml/5¼fl oz tepid water.
Step 2
Combine the flour and liquid, starting with a fork and then your hands, until you have a rough dough. Transfer the dough to a stand mixer with a dough hook and knead on medium speed for 10 minutes until smooth and elastic. Cover the bowl with cling film or a damp tea towel and let it rest for 2 hours, until doubled in size.
Step 3
Line a baking tray with baking paper. Turn the dough onto a lightly floured or oiled surface, gently pressing out any air bubbles. Divide into three equal pieces and roll each into ropes about 30cm/12in long. Pinch the ropes together at the top, braid them, and seal at the base, tucking the ends underneath. Place the loaf on the prepared tray, cover, and allow to rise for another 30 minutes.
Step 4
Preheat the oven to 200C. Beat the remaining egg and brush generously over the loaf. Once the oven is hot, brush again with egg wash and sprinkle with poppy seeds if desired. Bake for 30 minutes (checking at 25) until golden and sounding hollow when tapped on the base. Leave to cool to room temperature before slicing.