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Best challah bread recipe.

Challah Bread

Course: Bread
Cuisine: Eastern European, Jewish
Keyword: challah bread, challah recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time/Mixing time: 3 hours 10 minutes
Total Time: 3 hours 50 minutes
Servings: 24 servings
Calories: 183kcal
Author: Victor
A beautiful challah bread, delicious, with chewy, slightly sweet and not overly rich crumb.
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Ingredients

Poolish

  • 600 g all-purpose flour about 4 cups, using 'scoop and swipe' method
  • 400 ml water about86F/30C; about 1 3/4 cups less 1 Tbsp
  • 10 g instant yeast about 1 Tbsp; also known as Quick Rise or Rapid Rise yeast

Final dough (in addition to the poolish above)

  • 400 g all-purpose flour about 2 3/4 cups, using 'scoop and swipe' method
  • 80 ml water 86F/30C; about 5 1/2 Tbsp
  • 15 g kosher salt about 1 Tbsp
  • 70 g white sugar about 5 1/2 Tbsp
  • 25 g butter melted; about 1 3/4 Tbsp
  • 1 egg

Eggwash

  • 1 egg yolk use the whole egg for a lighter color of the crust
  • 1 tsp heavy cream

Garnish

  • 3 Tbsp poppy seeds

Instructions

  • To prepare the poolish, mix the flour with the water, and the instant yeast. Cover and let rise in a warm place for about 2 hours, until about tripled in size. I use a cold oven with the light on, it provides a perfectly warm environment.
    Mixing challah bread dough in a stand mixer.
  • Combine the poolish with the rest of the dough ingredients in a bowl of a stand mixer. Mix on low (Kitchen Aid setting 2) for 2 minutes. Cover and let rise in a warm place for about 45 minutes, or until doubled in size.
  • If making one large loaf, divide the dough into 6 equal pieces. If making two smaller loaves, divide the dough into 8 equal pieces. Roll them out into 8"-10" logs. Cover and let rest for 20 minutes.
    Making challah bread - dividing dough and rolling logs.
  • On a lightly floured work surface (wooden is ideal), roll each log into a 14" long strand, making the ends thinner than the middles. Dust the strands with a little bit of flour to prevent sticking. Braid into a six-stranded challah bread if making a large challah, or two 4-stranded challahs if making two small loaves.
    Making challah bread - 4-strand braid.
  • Brush with the egg wash and sprinkle poppy seeds on top.
    challah-bread-egg-wash-poppy-seeds
  • Bake smaller loaves at 425F for about 20 minutes and large loaves for about 25-30 minutes. Chill for one hour before serving.

Nutrition

Calories: 183kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 59mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Calcium: 25mg | Iron: 2mg