Challah Bread

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Challah Bread

by Thripti Hinduja

Enjoy this traditional braided challah bread has eggs, a hint of honey, and a golden brown egg-wash crust!

Cuisine : Baking Course : Appetizer Skill Level : Novice
Prep : 80 mins Cook : 30 mins Ready in : 110 mins Serves : 6


  • Dough
    • 60ml Milk
    • 45g Butter
    • 3 Eggs
    • 1 Egg yolk
    • 1 tsp Salt
    • 45g Honey
    • 440g Bread flour
    • ½ tsp Saffron
    • 1¼ tsp Instant yeast


    • 1 Egg white beaten with 1 tbsp water


    • Sesame seeds


  1. Add all the dough ingredients to the bread pan and select the dough cycle.
  2. When the cycle is complete, remove the dough to a lightly floured surface, cover and let it rest for 5 mins.
  3. Roll the dough into a 9 inch log and cut off one third. Divide the larger portion into 3 pieces and roll each piece into a 15 inch rope.
  4. Place the ropes on a parchment lined baking sheet.
  5. Braid the ropes together and lightly tuck the edges in.
  6. Make a second braid with the smaller piece of dough. Place it on top of the bigger braid.
  7. Cover it and let it rise in a warm place for 40 – 45 minutes or until doubled in bulk.
  8. Brush the glaze on the braid and sprinkle it over with the seeds.
  9. Bake at 375 F for 30 – 35 minutes. Cover the bread loaf with a foil tent towards the last 10 minutes to prevent over browning.
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