Three Stranded Braided Challah Bread
Golden, soft, and beautifully braided, this Three Stranded Braided Challah Bread is the perfect centerpiece for any table. With its slightly sweet flavor from a touch of honey and a rich, pillowy texture, this traditional loaf is as delicious as it is stunning. The recipe walks you through creating a perfectly smooth, elastic dough that's easy to braid, even for beginners. Whether adorned with sesame or poppy seeds or left plain to showcase its golden crust, this challah is ideal for festive occasions, holiday gatherings, or weekend baking projects. Ready in just a few simple steps with pantry staples like all-purpose flour, eggs, and instant yeast, this homemade challah ensures bakery-quality results every time. Serve it fresh with butter or jam, or use it to elevate French toast or bread pudding—every slice is truly irresistible!
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 50 g granulated sugar
- 10 g salt
- 7 g instant yeast
- 240 ml warm water
- 60 ml vegetable oil
- 2 large eggs
- 30 g honey
- 1 large egg (for egg wash)
- 15 ml water (for egg wash)
- 1 tbsp sesame or poppy seeds (optional)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and instant yeast.
In a separate bowl, combine the warm water, vegetable oil, eggs, and honey, whisking until well blended.
Make a well in the center of the dry ingredients and pour in the wet mixture.
Using a wooden spoon or your hands, mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, about 1–1.5 hours.
Punch down the dough and transfer it to a clean work surface.
Divide the dough into three equal portions and roll each into a long strand, about 16 inches in length.
Pinch one end of the three strands together and braid them, securing the other end by pinching the strands together.
Transfer the braided loaf to a parchment-lined baking sheet and cover loosely with plastic wrap or a clean towel. Let it rise again for 30–40 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg and 15 ml of water to make an egg wash. Brush it evenly over the braided loaf.
If desired, sprinkle the challah with sesame or poppy seeds.
Bake in the preheated oven for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before serving. Enjoy your freshly baked challah!
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 462.2 g | 168% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 76.6 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 223 mg | 17% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 870 mg | 18% | |
*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.
