Challah Bread Recipe

With its distinctive braided design, rich flavor, and symbolic significance, this bread is cherished by Jewish families and admired by bread bakers around the world.

Let’s get started!


Combine 2 cups flour, yeast, sugar and salt in the bowl of your stand mixer, using the cookie paddle attachment, mix to combine.


Add the margarine or butter and beat with the paddle attachment to incorporate. Beat until the butter is mixed in and makes a crumbly mixture, about 2 minutes.


Swap out the cookie paddle for the dough hook attachment. Add the hot water to the bowl all at once.


Mix at medium speed for 2 minutes. Scrape bowl occasionally as needed. Add the eggs and mix until well combined, another 1-2 minutes.


Gradually stir in enough of the remaining flour to make a soft dough that leaves the side of the bowl. Knead the soft dough in the stand mixer for 8-10 minutes, until smooth and elastic.


Cover the bowl with plastic wrap and then a towel. Let rest for 40-60 minutes or until doubled in size.


Punch the dough down and divide into two balls. Divide one ball into 3 more pieces and roll them to about 1 inch thick logs.


Braid the pieces together and then tuck the unbraided ends tightly under the ends of the loaf. Place on a parchment or baking mat lined baking sheet. Repeat with other half of the dough.


Cover loosely and let rise until double in volume. About 1 hour. Brush with beaten egg glaze and bake at 375 degrees for 25 minutes.


Let cool for at least 15 minutes before serving. It's great warm or at room temperature.

Bread bun

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