This easy-to-follow challah bread recipe will help you make the perfect, delicious challah.
Click here to watch the video


Makes: 1 large or 2 small loaves
  • 500 g (16 oz) white bread flour
  • 200 ml (6 fl oz) lukewarm water
  • 75 g (2½ oz) melted butter
  • 2 eggs
  • 2 tbsp sugar or honey
  • 2 tsp salt
  • 2 tsp dried yeast
For the glaze
  • 1 egg yolk beaten with 1 tbsp water
Optional decoration
  • Poppy seeds or sesame seeds
  1. Dissolve the sugar in the water. Add the yeast, stir and allow to stand for 10 minutes.
  2. Break the eggs into a small bowl and beat lightly.
  3. Put the flour and salt in a large bowl and mix.
  4. Add the yeast-water, the eggs and the butter. Mix to a smooth soft dough.
  5. Place the dough on a lightly floured surface and knead for 10 minutes.
  6. Put the dough into a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
  7. When the dough has doubled in size punch it down, recover and leave to double in size again.
  8. Turn the dough out onto a lightly-floured surface, knock it back then knead for 3 minutes.
  9. Split the dough into 4 equal pieces and roll each piece out into a sausage about 45 cm (18") long.
  10. Braid the strands. Transfer the loaf to a well-greased baking tray, cover and allow to prove for about 45 minutes.
  11. Brush the loaf all over with the glaze and sprinkle with poppy seeds
  12. Bake at 180°C/360°F fan oven, 200°C/400°F conventional oven for 30-40 minutes.
  13. Place the loaf on a wire rack to cool.
Challah is normally either curled into a snail shell or more often braided with 3 or 4 strands. If you are unsure about braiding more than 3 strands or wish to know how to make challah with up to 9 strands, view my video on braiding by clicking on this link