Traditional Sweet Challah Bread with Honey and Egg Wash
This traditional Jewish braided bread combines flour, honey, and eggs to create a rich, slightly sweet loaf perfect for Shabbat and holidays. The long rise time develops deep flavor while the egg wash creates a beautiful golden crust. With its tender crumb and distinctive braided shape, this challah serves as both a centerpiece and delicious bread for special meals and celebrations.
Ingredients
Instructions
- 1
Mix active dry yeast with warm water and 2 tbsp sugar
- 2
Let proof for 10 minutes while pouring other ingredients into large bowl
- 3
Add proofed yeast mixture and knead dough until smooth with no flour pieces for 10-15 minutes
- 4
Cover bowl tightly with foil and let rise for 4 hours or 1 hour then overnight in refrigerator
- 5
Preheat oven to 350 degrees Fahrenheit and line loaf pans or baking sheets with parchment paper
- 6
Divide risen dough and braid or shape as desired
- 7
Mix egg with 1 tbsp water and brush over shaped challah
- 8
Add any desired toppings
- 9
Bake at 350 degrees Fahrenheit for about 30 minutes
- 10
Let cool and cover with aluminum foil
Tips
Ensure water temperature is warm but not hot to avoid killing the yeast - it should feel comfortable to touch
The long rise time can be done at room temperature for 4 hours or partially at room temperature then overnight in the refrigerator for better flavor
Brush egg wash gently to avoid deflating the braided dough
Good to Know
Store covered at room temperature for up to 3 days or freeze for up to 3 months
Dough can be made 1 day ahead and refrigerated after first rise, then shaped and baked when ready
Best served fresh and warm, traditional for Shabbat meals
Common Mistakes
Use warm not hot water to avoid killing yeast
Do not skip proofing step or yeast may not activate properly
Avoid over-flouring during kneading which makes dense bread
Substitutions
FAQ
Can I make this without a stand mixer?
Yes, this can be kneaded entirely by hand though it will take more effort and time to develop the gluten properly.
How do I know when the dough has risen enough?
The dough should roughly double in size and feel light and airy when gently poked with your finger.
Can I freeze the baked challah?
Yes, wrap cooled challah tightly in plastic wrap then foil and freeze for up to 3 months. Thaw at room temperature.