Homemade Challah

Challah is a bread that’s near and dear to my heart. As a fairly assimilated Jew growing up in California, traditional foods like challah were some of the strongest links to my culture. Whether it was the 3-strand challah made from Bridgford frozen dough on Fridays at preschool, or the plain, raisin, or rainbow sprinkle-covered challah we picked up at the local bakery, or the round, honeyed loaf for Rosh Hashanah, I loved them all.

Challah in Judaism

For observant Jews, challah, a slightly sweet, yeasted bread enriched with eggs, is enjoyed on Shabbat and during major holidays—except for Passover, when leavened bread is eschewed entirely. Practices around the baking, blessing, and eating of challah vary by religious denomination and individual family practice. As a fourth generation Reform Jew and a fourth generation born in California, I’m a bit fast and loose with the rules. 

Oh, and if you’re wondering why most recipes make two loaves of challah, the answer is religious in nature. It symbolizes the double portion of manna that fell from heaven every Friday in honor of Shabbat, when the Jews were in the desert. 

It’s still traditional to make two loaves at a time, but my family of three can’t get through that much bread, so this recipe makes one generous loaf. 

My Ideal Challah

Every Jewish family has its ideal version of challah. Setting out to make my own recipe, I asked my mom what hers would be. 

She said, “Not quite super doughy, soft, with a glistening crust, not overly yeasty in flavor, and an even texture through the whole loaf, not denser at the bottom. And it should be pale yellow because it's egg bread.” That sounds right to me, and I am happy to say that this recipe makes the challah of both of our dreams. 

A good challah’s rich and lightly sweetened dough speaks for itself and doesn’t need much in the way of adornment. It should be moist enough to enjoy without butter and delicious with a spread of jam. And of course, next-day French toast is always a treat, if you have leftovers. 

The Dough Will Be Wet

I like to make challah with a dough that’s easy to work with, but with a high hydration. This means a high ratio of water to flour, by weight. 

It will be fairly wet and sticky. When it comes time to shape and braid your challah, you’ll want to sprinkle your work surface and dough with a decent amount of flour so that the dough doesn’t stick to everything. It’ll make it easier to handle, and you’ll have a beautiful, braided masterpiece.

How to Proof the Dough

For a consistent, fairly speedy rise, I like to proof the dough in a slightly warmed oven. I preheat it for a minute, then turn it off. 

You can proof the dough on your countertop, but the rising times may vary depending on the temperature in your kitchen. The ideal temperature for proofing this dough is 75ºF to 100ºF—the higher temperature will speed up the rise. A lower temperature will give you a slower rise. A properly proofed dough will double in size.

So Many Shapes and Sizes

This recipe is for a braided 3-strand challah. You can certainly play with the dough to make a more intricate loaf. 5-, 6-, 7-, and even 12-strand braids are common. 

For Rosh Hashana, a round challah is traditional, either made from one long strand of dough coiled into a circle or from many strands woven together. You can also make mini challot (plural for challah), shaping them into mini braids or rolls.

Tips for Braiding Challah

Some beginner challah makers have trouble keeping the size of the braid consistent from beginning to end. You will end up with a more evenly shaped braid if you keep these tips in mind:

• Keep the strands of dough fairly slack so that no part gets pulled and ends up thinner. Be gentle with the dough without stretching it out as you go. Rather, drape the strands gently over each other. Don’t be tempted to stretch the dough towards the end to get a longer loaf—just stop when you’re out of rope. 
• Tuck each end of the braided loaf underneath itself, pinching and crimpling the dough with your fingers so that it stays securely tucked. This way, the braid won’t unravel during baking. 

Other Ways to Make Challah

These days, you can find challot far more flamboyant than the basic bread of my childhood. I still prefer a simple loaf without any fillings—save for raisins on occasion—topped with sesame seeds or teensy, round, rainbow-colored sprinkles, not the oblong jimmies. Here are some variations you can try: 

• I use honey and olive oil—I love the extra flavor they impart. For a more neutral flavor, use equal amounts of sugar and vegetable oil. 
• Some challah recipes call for saffron. Steep it in the warm water added to the dough. 
• Raisins are another common addition. Add about 3/4 cup to this recipe. 

Dreamy Treats that Use Leftover Challah

• French Toast Casserole
• Bread Pudding
• Crunchy French Toast
• Slow Cooker Banana Bread Pudding
• Honey Ricotta Stuffed French Toast