Quick White Bread Challah Braid
Soft, golden, and irresistibly fluffy, this Quick White Bread Challah Braid is a showstopping centerpiece for any table that’s surprisingly easy to make! In just a little over 90 minutes, you can create this beautifully braided loaf using simple pantry staples like all-purpose flour, sugar, and instant yeast. The dough comes together effortlessly with warm water, eggs, and a touch of vegetable oil, and is kneaded to pillowy perfection. A rich egg wash gives the braid its signature glossy finish, while a quick rise ensures it stays tender with just the right amount of chew. Perfect for family dinners, special occasions, or an elevated everyday meal, this challah pairs beautifully with soups, stews, or even as the foundation for the ultimate French toast. Whether you're a seasoned baker or a beginner, this quick challah recipe is a must-try!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1 cup Warm water (110°F/43°C)
- 0.25 cup Vegetable oil
- 2 Large eggs
- 1 Egg yolk (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast.
In a separate bowl, combine the warm water, oil, and eggs. Mix until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or using a stand mixer fitted with a dough hook.
Knead the dough by hand on a floured surface or in the stand mixer on medium speed for 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot for about 45 minutes to 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into 3 equal pieces. Roll each piece into a rope roughly 12-14 inches long.
Braid the three ropes together, pinch the ends to seal, and tuck them under the braid. Place the braid on a parchment-lined baking sheet.
Cover the braid loosely with a kitchen towel and let it rise for another 20-30 minutes, or until slightly puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the egg wash evenly over the braid.
Bake the braid in the preheated oven for 20-25 minutes, or until golden brown and cooked through. The bread should sound hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing or serving.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 26.1 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 146 mg | 11% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
