Challah bread is one of my favorite loaves of bread to make when we are having a special meal with friends or family. It such a celebratory bread, a happy feasting bread, if you will.
It rises so beautifully and is very easy to work with. You just can’t mess this one up. This Challah Bread is the first bread I teach my kids to bake.
I will show you below how I braid mine into a wreath braid, but you can braid it into straight loaves, or any way your heart desires.
My sweet girl, baking her first loaves years ago. She is now almost seventeen and can bake and cook up a storm. Start them young, and you won’t regret it.
Challah Bread Braid
- 1 pkg. active dry yeast
- 1/4 cup warm water 105-115
- 1/2 cup lukewarm water
- 1 T. sugar or honey
- 1 tsp. salt
- 1 egg
- 1 T. olive oil
- 2 1/2 - 2 3/4 cups unbleached flour
Dissolve yeast in warm water, then stir into the lukewarm water, sugar, salt, egg, olive oil and 1 1/4 cups of flour. Beat until smooth. Stir in remaining flour. Knead for 5 mins. Let rise 1 1/2 hrs. Punch down and braid, now brush with butter and let double (40 mins.) Heat oven to 375. Brush with egg yoke mixture
(1 egg yoke, and 2 T. cold water) Bake 25-30 mins.
This recipe is doubled for a wreath braid A pictorial guide on braiding Challah bread into a wreath:
A pictorial guide: Braiding Challah bread into a wreath
It really comes out stunning, you can use it as a centerpiece for your table, and stuff it with flowers and fruit in the center, and it looks amazing.
I hope you take some time out of your day and give this a try.
– Abby Jo
Yumm! Love the new look!
Thanks Tonisa glad you like it 🙂 Love the feedback!
Brian Olsen says
Can you tell me why you use unbleached flour and not bread flour? Thanks!
Abby Jo says
Just what I have 🙂