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This Challah bread is extremely easy, fuss-free bread making, and great for anyone who’s new to bread-making or challah-making. It turns out light, fluffy, almost croissant-like, with just a hint of sweetness.

Challah bread

This bread, and how easy it is to make, is too good to be true.

And it earned me major points with my challah-loving husband.

Bread karma has been on my side recently because for a first-ever attempt at making dinner rolls, I could not have been more pleased with the results and the recipe will likely be my go-to dinner roll recipe for years to come.

The lucky streak continued because this challah is the first challah I’ve ever made and was positively blown away with the results and so was my Jewish husband. Not only did he tell me that it’s the best challah he’s ever had, and this is coming from a man who’s family owned a Jewish deli in Chicago, but of all the bread recipes I’ve made recently, he told me the challah is his favorite bread to date, even trumping the dinner rolls. Not bad for a shiksa.

Challah bread

I made the challah using the challah recipe found in the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking cookbook. The concept of the book is quite remarkable in that the authors set out to create bread recipes and a bread-making method that enables one to enjoy freshly bread daily, with just five minutes of active preparation. They wanted to make bread-making accessible and do-able, without any of the hassle, trouble, or labor-intensive challenges that are the common impediments to bread-baking at home.

The overall concept is to make a large batch of dough that can be kept in the refrigerator for up to one week and when you’re ready for fresh bread, simply take a hunk of dough, shape it into a loaf or braid it, allow it to rise for just over an hour at room temperature, then bake it.

The recipes are no-fuss and no-knead. Not having to knead dough is a huge bonus, because even with a stand mixer, kneading takes time. And for the novice bread-maker, or for those who are hand-kneading, knowing if the dough has been properly kneaded or if you’ve needed long enough, can be challenging to determine and having recipes that are no-knead is very welcome.

Challah bread

Although the bread-making method is intriguing and is initially why I bought the book, no amount of shortcuts are worth it if the bread doesn’t taste great and I was really eager to put their recipes to the test. I had read the reviews on Amazon and had fairly high hopes for because people really rave about the book, but I didn’t know if they were raving about the method and concept in general, which deserves raving; or if the actual recipes were really top-shelf and rave-worthy.

I cannot speak for other recipes yet because so far all I’ve made from the book has been the challah, but the book has earned it’s keep and is a five-star smashing success based on the challah recipe alone. Not only is the challah the best we’ve ever had, but I have learned so much about the authors’ methodology to bread-making; how yeast works on the moist doughs, why the dough doesn’t require kneading, and the various concepts and techniques advocated in the book.

It’s one of those life-changing books and although that sounds a bit dramatic, now that I can make fabulous tasting bread at home daily, with almost no effort, is indeed pretty life-changing.

Challah bread

Almost all recipes in the book can very easily be doubled or halved, and I  chose to halve the challah recipe. This produces dough for two loaves of challah, one that can be baked immediately and one that can be baked off within the next week, a perfect quantity for our family.

To make the challah, combine water, yeast, honey, oil, salt and flour in a mixer or large bowl. The authors give a choice of using butter or oil and I chose oil because oil-based challah is softer than butter-based. I used a combination of bread and all-purpose flour. The authors indicate in the opening section of the book that all-purpose flour is just fine for almost all of their recipes, but that bread flour may be substituted if a chewier texture is preferred. I love chewy bread and opted to use some bread flour in conjunction with all-purpose.

After all the ingredients are added to the bowl, mix until the dough just combines, shutting off the mixer or stopping hand-mixing before moving into actively kneading the dough. At this point the dough is pretty wet and sloppy, but it’s by design. Cover the bowl and allow the dough to rise until it’s doubled in size, about two hours.

At this point, you can either go onto the next step, which is rolling out or braiding the dough in preparation to be baked; or take the whole wad of dough and refrigerate it and bake it off within five days for egg-enriched doughs, and seven to ten days later for other dough. I used half of the dough and baked some challah immediately, and refrigerated the other half for challah I baked five days later.

Challah bread

For the bread I was baking immediately, I separated the dough into three pieces, rolled each piece into a long cylinder about a foot in length, and then braided it with a three-strand braid, just like braiding hair. There are some incredibly complex ways to bread challah, with six-stranded braids, flipping it over, twisting and turning it like oragami, but I kept things very basic for my first attempt. I braided it on a Silpat Non-Stick Baking Mat, which is nice because very little flour is needed for the work surface, and the less flour you add to bread dough, the softer and lighter the resulting bread is.

After it’s braided, the dough rises for forty minutes if using freshly made dough; or if using previously refrigerated dough, this second rise is for one hour and twenty minutes.

Immediately before baking, brush the dough lightly with eggwash. I used about half of one beaten egg for the eggwash and didn’t over-do it because I didn’t want the bread to either taste too egg-ey or turn too browned in the oven, both of which can happen with eggwash. The bread bakes up quickly, in about twenty minutes, so watch it carefully so it doesn’t burn.

Challah Bread in baking pan

I cannot speak highly enough about this bread. It’s light, soft, tender, and almost croissant-like in how delicate and fluffy it is. It has a butter-like quality, even though I didn’t use butter in the dough and chose to use oil instead. It doesn’t even need to be buttered to enjoy it and it has a light sweetness from the honey. It stayed fresh for days wrapped in plasticwarp and placed in a gallon-sized ziplock.

The loaf I baked five days later with refrigerated dough tasted exactly the same as the first; absolutely perfect. Although the authors suggest that refrigerated dough can take on an almost sourdough-like quality as the yeast ferments over time, I didn’t sense any changes to the taste of the bread from the dough that I baked immediately versus that which I waited to bake. This could be because it’s an egg-enriched dough and a sweeter dough compared to other doughs.

It really was too good to be true when I braided five day old refrigerated bread dough that I didn’t ever have to knead, let it rise for an hour and half, and baked it.

Pulling apart a braid never tasted so good.

Close up of Challah Bread with slice pulled off

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5 from 3 votes

Challah Bread

By Averie Sunshine
This challah recipe comes from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and is incredibly easy. I halved the full recipe and the recipe below makes two loaves of challah, one which can be baked after about 3 hours (first rise is two hours, second rise is 40 minutes). The other half of dough can be stored in the refrigerator for up to 5 days and baked off when you're ready. This is truly make-ahead dough and there's no kneading. It's extremely easy, fuss-free bread making, and great for anyone who's new to bread-making or challah-making. The challah turns out light, fluffy, almost croissant-like, with just a hint of sweetness and my Jewish husband approves. This was my first ever loaf of challah and I will use this recipe for a lifetime. The other half of dough, if you don't want to make a second loaf of challah with it, can be formed into dinner rolls or filled to make cinnamon buns.
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 20
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  • scant 1 cup water, warmed to about 125F for Platinum yeast, about 105 to 115F for most other yeast (full batch calls for 1 3/4 cups water)
  • 2 ¼ teaspoons active dry yeast (one 1/4-ounce packet, I use Red Star Platinum
  • 2 large eggs
  • ¼ cup canola or vegetable oil, or 1/4 cup butter (oil creates a softer loaf, butter creates a crustier crust; butter-based dough is firmer and possibly easier to work with than oil-based, but I have no trouble with oil-based and prefer softer challah and use canola oil)
  • ¼ cup honey
  • ¾ tablespoon salt, or to taste (the full recipe is 1 1/2 tablespoons salt, halved is 3/4 tablespoon, not teaspoon, which I think is way too much; I used no salt with great results)
  • 3 ½ cups all-purpose flour, I used 2 1/2 cups bread flour, and 1 cup all-purpose; the authors indicate that bread flour may be substituted if a chewier bread is preferred
  • 1 large egg, for egg wash
  • sesame or poppy seeds for sprinkling, optional


  • Making the Dough - Add the water to a glass measuring cup or microwave-safe bowl and warm the water to temperature, about 30 seconds on high power. Using a thermometer, check the temperature. If you don't have a thermometer, when inserting your finger, it should feel warm but not hot. Add the water to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the water and let stand for 5 to 10 minutes.
  • Add 2 eggs, honey, oil (or butter), salt to taste, and mix on low speed for about 2 minutes, until well combined. Remove the paddle, put on the dough hook, and add 3 cups flour. With the mixer on low speed, allow hook to fold in the flour; it will take a minute or two. Sprinkle in the remaining 1/2 cup flour and allow it to become just incorporated; don't move into actively kneading the dough; just incorporate the flour and turn mixer off.
  • Turn dough out into a lightly greased large mixing bowl (do not knead it), cover bowl with plastic wrap, and allow it to rise in a warm place until doubled in volume, about 2 hours. Punch dough down and either move on to the next step (baking it) or dough can be stored in refrigerator for up to 5 days before baking it later. If baking later, place all the dough into a large bowl or container with a lid, allowing the lid to remain slightly ajar so there is a tiny bit of airflow, and refrigerate dough until you are ready to move onto the next step, Baking Day.
  • Baking Day - You can move onto this step immediately after the 2-hour rise, or after the dough has been refrigerated for day(s).
  • Divide dough in half; set aside other for later or make two loaves now. If dough is sticky, use floured hands to work with it. Place dough on a Silpat Non-Stick Baking Mat , adding a bit flour if necessary, or place it onto a floured work surface. Divide dough into 3 equal portions. Roll each portion out into a 12-inch long cylinder. The dough is very springy and will want to recoil and shrink back but be patient and keep stretching it or rolling it, either with your hands, a rolling pin, or just stretching it out as best you can; previously refrigerated dough behaves better and has less of a mind of its own.
  • After you have 3 long cylinders about 1-inch each in diameter, place them on the baking mat and baking tray where you plan to bake them. Pinch one end of all three together and start braiding down, just like you're braiding hair. After you've reached the end, gently pinch off and tuck the ends underneath the loaf, just making it neat. Cover dough with plastic wrap and allow it to rise in a warm place for 40 minutes if using fresh dough, or for 1 hour 20 minutes if using previously refrigerated dough (even though my dough was fresh, I allowed it to rise for closer to 1 hour rather than just 40 minutes on the baking tray, placed on top of the preheating oven). Preheat oven to 350F midway through this rise.
  • Beat 1 egg and immediately prior to baking, brush egg wash all over loaf (I use about half of the egg as I don't want bread to get too 'eggy', just shiny). Sprinkle with optional sesame or poppy seeds (I use neither). Bake for 22 to 25 minutes, or until challah is a pale golden and set. The internal temperature should be ~190F however I judge by color. Allow bread to cool before slicing or pulling apart and serving. I store bread wrapped in plastic wrap, then placed in a ziptop food storage bag or in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
  • With the other remaining half of unbaked dough, it can be refrigerated for up to 5 days and then should be used; or it can be frozen and then thawed, and used. This dough may be used for more challah; raisins may be added, or used in dinner rolls, cinnamon rolls; or get creative with it.


This recipe is a half-batch of the Challah recipe in Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and makes two one-pound loaves. Make one now, make the other within 5 days for egg-enriched dough, storing the extra dough in the refrigerator until baking day. The full batch makes 4 loaves.
The instructions outlined here are how I interpreted and adapted the recipe, making it as streamlined as possible and makes the dough mixing extremely easy and fast.
The ingredients listed in the recipe are half of what is outlined in the recipe in the book. It's noted in almost all recipes within the book, "This recipe can easily be halved or doubled", and I chose to halve it.
I question their quantity of salt; I would think twice before adding that much salt to a sweet-ish bread; I used none. I used oil because I wanted a softer and less crusty bread; butter will create a firmer crust. I did, however, want chewier bread and used a combination of all-purpose and bread flour; the book calls for all-purpose in this recipe. However, in the opening chapter they give a nod to using bread flour in place of all-purpose if you prefer chewier bread.


Serving: 1, Calories: 154kcal, Carbohydrates: 21g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Cholesterol: 43mg, Sodium: 272mg, Fiber: 1g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Related Recipes:

Honey Dinner Rolls – Soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into. They’re the absolute best dinner rolls I’ve ever had and were an ultimate hit with the family. I will make this recipe over and over, forever and I highly recommend these for Thanksgiving or any holiday gatherings

Honey Dinner Rolls

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter

Cinnamon Swirl Bread – As close to a cinnamon roll as a bread can get and still be called bread rather than dessert. Rich, sweet, and light. This bread is for the cinnamon lover’s and is abundantly flavored with cinnamon, which is used twice in the bread recipe, and again in the cinnamon-sugar butter I serve it with

Cinnamon Swirl Bread

Outback Steakhouse Wheat Bread {Copycat Recipe} – This recipe is based on my love of Outback’s bread and makes two small loaves of hearty, dense, wheat bread. The bread is ever-so-slightly sweetened and is infused with subtle hints of molasses, and a dead-ringer in the flavor department. Serve with honey butter for even more authenticity

Outback Steakhouse Wheat Bread {Copycat Recipe}

Cinnamon Bun Pie – Best cinnamon rolls I’ve ever made (to date) and they’re ready from start to finish in less than 30 minutes because they use a shortcut. I’m working on yeast-based cinnamon rolls next

Cinnamon Bun Pie

Baked Vanilla Donuts with Vanilla Glaze – No-yeast baked donuts that are as easy as making muffins and if you don’t have a donut pan, the batter can be baked as muffins

Baked Vanilla Donuts with Vanilla Glaze

Have you tried any Artisan Bread in Five Minutes a Day recipes?

There are three books:

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (2007), which is the one I bought

Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients (2009)

Artisan Pizza and Flatbread in Five Minutes a Day (2011)

If you’ve tried any recipes that you love, I’d love to hear about them and your favorites.

Have you ever made challah?

If you’ve never made bread, or challah, there’s no reason to be intimidated because neither the bread-making nor the braiding is challenging and the bread is scrumptious.

Everyone says that challah makes the best French toast but I normally think of the bread used for French toast as the bread that’s a little past its prime and that you need to use up. This challah was so light, flaky, moist, tender and croissant-like that we had to restrain from inhaling the loaf in sitting. No need for butter, jam, honey, or anything and it was that good on it’s own. Maybe one day we’ll have extra for French toast.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    Super late update but BTW Averie, I did find a pack of active yeast so I was able to make it per your directions. It came out lovely! We sure did enjoy our pepperpot dish with the challah :)
    Thank you!

  2. Hi Avery, thanks for sharing this recipe! It looks perfect and I have to give this a try. Lately I have been baking up a storm and tried a couple of your recipes and they were perfect.
    So back home ( I was born is Guyana, South America) we have this local dish called pepperpot and we eat it with plait (braided) bread on Christmas morning. I am going to make this to have it with that dish :)
    I have instant yeast, can I just mix the honey, eggs and oil then add the flour with the dry yeast and warm water instead of proofing? TIA. I may add a little sugar just in case…for the yeast.
    I am looking forward to making your dinner rolls as well. I don’t think I will ever need to buy bread again because I am addicted to homemade bread now!

    1. I have only made this exactly as written and when it comes to yeast, I hesitate to give advice outside what I have personally tried because I don’t know for absolute sure if it will work or not.

      1. 5 stars
        Super late update but BTW Averie, I did find a pack of active yeast so I was able to make it per your directions. It came out lovely! We sure did enjoy our pepperpot dish with the challah :)
        Thank you!

      2. Thanks for the 5 star review and glad this came out great! Glad you were able to find the active yeast too.

  3. Omgoodness this challah bread is the absolute best bread I have ever eat in my life!!! Melts in your mouth!! Not at all tough and chewy (which I hate) thanks so much for sharing this amazing recipe!!


  4. I add a pinch of saffron to add a deeper and rich flavors.   It also adds a nice yellow hue that is more typical of challah breads.

  5. Thank you so much for your recipes. What do you think about using this challah dough for cinnamon rolls?

  6. Thank you! This shiksa used your recipe and my jewish husband couldn’t be happier! When I divided it, I put raisons in one half and none in the other. They both turned out great. I’m trying to save some left overs to make french toast, but he won’t stop eating it!

    1. Trying to get a man (or anyone really) to stop eating fresh, warm, homemade bread….next to impossible :) Glad you’re happy and that it came out great and doing half-and-half sounds like a perfect idea!

  7. Just made this on a hot summer’s afternoon in New Zealand. Totally hooked! This will be a regular weekend feature from now on. Thank you!!

    1. I’m jealous you’re having summer there :) It never gets that cold in San Diego, but the days are short and the nights are chilly! Glad you love the bread & that it’s going on weekly rotation!

  8. Hi!

    This looks great. But do you think I could substitute the All Purpose Flour for either Wheat or Almond or Oat flour?

    1. It probably wouldn’t rise well and would be very dense. If you want whole wheat bread, make this You can probably braid it or make it as a loaf. After hundreds of failed WW attempts and years of trying, I will swear by and stand by that recipe for WW bread!

      However, this challah, is PERFECT as written in my opinion and I don’t recommend altering the recipe.

  9. I make challah every Friday for Shabbat, I always make sure to make 4 loaves so that Sunday morning I can make challah french toast! Trust me challah makes for the best french toast even better than using french bread.

  10. Hi Averie, I just made this and already ate a massive piece! :) It’s delicious and so soft! However, mine looked more like a loaf than a braid, next time I will try to add a little bit more flour so that it holds the shape better and if it doesnt, well never mind, it still tastes fantastic! :)

    1. Ok I have had that happen where it turns into a loaf rather than a braid while baking. It happened when I used all all-purpose flour rather than splitting it half bread/half AP flours. So use some bread flour if you didn’t. And yes, it also happened when my dough was super soft. I tend to underflour things if possible (especially for personal cooking Im not doing for the blog that I dont have to take pics of) b/c I would prefer less shape-holding but also less density/heaviness so I underflour. If you add a touch more flour, you’ll have more structure and it’ll hold a braid shape better :)

      Glad you love this. One of my fave breads on my site! The no-knead white dinner rolls are sort of ‘related’ to this recipe and I bet you’ll enjoy them too!

      1. Yeah I’ve used bread flour, I will try to add a bit more flour next time :) And I’ve already made your no-knead dinner rolls, they are amazing!! Although I prefer your honey dinner rolls were kneading is involved, find they come out a lot fluffier and they are definetely the best dinner rolls I’ve ever had! :)

      2. Oh I love field reports and comments like this! I love the honey dinner rolls a little more, too:) Something about them, with the honey butter, it’s just magical. And yes, they’re fluffier, too, I agree.

        Glad you’re using some bread flour. Just use a bit more, and I think you’ll be set!

  11. This has quickly become my favorite bread recipe. It always comes out great and tastes delicious, and the dough is so easy to work with. I’ve made small and large braided loaves, some plain and some topped with poppy seeds or pearl sugar, and for 4th of July this week I made it into poppy seed hamburger rolls. The first time I made it I couldn’t decide between butter and olive oil, so I used 2 tablespoons of each and have done the same every time so far because it worked out so well. Thanks fo sharing another great recipe!

    1. Thanks for telling me this, Laura! And for LMK that you used 2 tbsp butter, and 2 tbsp olive oil – and that it works out well for you every time.

      I love this dough, too, so much that it recently spawned these

      And as of today (brand new post today), those rolls spawned these

      I love the challah dough and so glad you do, too!

  12. Thanks to you, challah has become a staple at this bread-making household. We love it braided, the way it softly and “yummily” pulls apart, but we save that for company. The rest of the time, I cheat and throw it all in the bread maker and let it bake there. I add the water first. (That “scant cup of water,” or half of 1 3/4 c., equals 7/8 c. or 1 c. minus 2T.) I whisk the 2 eggs in a mug before adding them. The dry ingredients come next, PLUS we LOVE it with 1 c. of craisins! My machine has a beep that goes off when you are supposed to add extras like raisins or craisins, but I told you I cheat! I just add them at the beginning. It bakes into a beautiful loaf “all by itself.” Usually if I’m making raisin/craisin bread, I add cinnamon, but that’s more for breakfast. This is our current choice for sandwiches. Just the good chewy challah and little bits of sweetness from the craisins. Yum! Thanks, again!

    1. Thanks for this glowing comment, Suzi, and for the detailed report of what you do and what works. I love that you’re able to make this all in a bread machine! And that it works so well. I agree that braiding is fancier sand I have yet to make this bread JUST as a regular loaf and always braid it but now I want to just try it as a loaf. I’ve wanted to try the dough as cinn roll dough, because of “the way it softly and “yummily” pulls apart”! Yes indeed. Thank you so much for taking time to come back and leave this comment and detailed info as well as making the bread regularly!

  13. Oh my gosh this bread is delicious! I have had the “Healthy Bread in 5 Minutes a Day” for sometime now, but after this post I bought the original book, too. The variation with the raisins is wonderful. I also recommend the light wheat bread; it is simply delicious. Even my kids love it! Thanks for sharing!

    1. I want to try the light wheat bread and I am so glad you like the challah! Seriously haven’t even tried other recipes from the book yet because we are so in love with this one, but will give the light wheat a try; it was on my radar screen!

  14. Averie!!! I messed the recipe up! I got distracted and did the Challah after I doing the Tres Leches, and I used cake flour instead of bread flour and/or normal flour … I have to say it did not work!!! :( My daughter got a good laugh out of it … I am intent on trying it again – maybe tomorrow! I will keep you posted! :) … hope you had a wonderful Thanksgiving!

    1. Eeek – yes as moms we are often multi-tasking and have so many things going on in the kitchen at once, people talking to us, and not paying attention will do you in, every time! Yes, you HAVE TO use regular flour – cake flour is usually ONLY good for cakes, period. And definitely not bread! Yes, try again with the right kind of flours (bread or AP) and you’ll be fine :)

  15. you are killin me girl with your bread. I love bread! why am I scare to make bread? so not only have I said you need your own cookbook – but now your own bakery!

  16. Just too good. Making two more loaves this morning. Sent one of yesterday’s home with DDL. Company coming today. I know they will love it, too. Pinned!

  17. It’s fresh out of the oven! Thank you! And once again, it looks just like your pictures! You are making me look good! My DH says it reminds him of Hawaiian rolls. I think it’s that little bit of sweetness from the honey! Oh, I forgot to say I cheated. I put it all in the bread maker on the dough setting. But from the time it came out, I followed all your steps. Perfect! Thank you! I need to go tear off another piece!

    1. I am so glad to hear you made it and that it’s a big success! I agree with your description about the Hawaiian Rolls! YES! I have actually seen recipes for Hawaiian bread lately and one thing they do is to use pineapple juice in the dough and I was actually going to try the challah dough by replacing all the water with pineapple juice but haven’t tried it yet.

      Glad to hear this method works in a bread maker – I don’t have one so I didn’t know but sounds like it does and thanks for the report on it all!

  18. The soft, tender crumb of that bread has me drooling! Your braiding skills are impeccable, too. It’s been far too long since I worked with yeast and now I’m craving it like nothing else.

  19. You know how people get all mouthwatery after seeing a juicy steak or a chocolate and pb cake or something? I get that way with bread. Seriously. And this challah is definitely mouthwatering and perfect. Your braid is absolutely stunning and this bread looks so insanely fluffy and light. I have actually never tried challah bread but oy vey, I need to ASAP.

    1. Oy vey is right :) You will LOVE it if you’re a bread lover – and the recipe is pretty much foolproof and makes itself!

  20. I’ve never have challa before but would really love to try it though I always felt intimidated with yeasted bakes. However this recipe and your challa makes me want to attempt it!

    1. The english muffin bread I linked to in this post is totally goofproof – It’s a bit of a denser bread, it’s like English muffins rather than a ‘slice of bread’ but it’s super easy. But honestly the challah dough is super easy to make – the braiding is the only thing at all hard and it’s not hard! And the dinner rolls are easy, too, but you have to hand shape 12-14 rolls. Not a biggie though really!

  21. This challah is the most beautiful bread I have seen in a long time. Your lovely photos make me want to just pull off a hunk and savor each delicious bite. I just may tackle this one!

  22. I just gazed at your photos for about five minutes before even reading anything…this is beautiful bread! So pully and swirly and chewy-looking! A few years ago I made Dorie Greenspan’s Challah recipe and I Loved it! So much, in fact, that I was afraid to try it again for fear that it had been a stroke of luck that I’d managed to pull it off. This recipe looks doable and fearLess. ;) And I like the refrigeration option!

    1. Thanks for saying it’s so beautiful! That means a ton – and yes this recipe is totally fear-less and goofproof and if you’ve already made a Dorie recipe, this will be a SNAP! Thanks for the pin!

  23. mmm i love challah! so buttery and light and almost sweet…i keep hearing great things about this artisan bread book. i will really have to find it somewhere.

  24. You are on a roll with bread! :) I love the recipe and the bread looks so moist and delish! I can see making french toast with it!!! One more work day left and then I’m off for a week! You know I’ll be making bread! I”m going to give your Outback Bread a try probably on Saturday!! I may try the 5 day bread too! Make the dough Monday and serve it on Thanksgiving!!

  25. a huge huge huge congrats to you Averie because you NAILED the challah on your first try. I am beginning to think you were born in a bread bakery of some sorts because all of your yeasted bread recipes have been spot on and unworldly impressive! These recipes after another – you never cease to amaze me! And that is HIGH praise coming from your hubby. Look at how doughy this is! So chewy and soft and perfect. it honestly looks like it came from my corner bakery – which, by the way has the most unbelievable chocolate chip scones (just sayin!). This is such a beautiful bread and I need that cookbook. It sounds like the perfect solution for those of us frightened by how daunting bread making can seem! And the braid – perfection. Wow. I love your photos too – can’t wait to see them on FG!!! :)

  26. Geez, this looks and sounds fantastic–no-fuss bread recipes are such gems (and, like most gems, so hard to come by!). I know our school has a “Challah for Hunger” club in which they sell challah on Fridays to make money for charities…I wonder if they got a similar recipe since they’re making so many :)

  27. So…I just sent my mom the Amazon link to this cookbook because I’ve GOT to have it. Fresh baked bread daily? I’m all about it…now, I just hope mine turns out as gorgeous as yours. Averie, this looks amazing!

  28. It is awesome how you are really throwing yourself into bread making. This looks like another hit! I aldo very often omit or greatly decrease the salt in recipes as I just don’t have a taste for salt. Nice to know I’m not alone in wanting the actual flavor of the food to shine.

  29. I have always been so intimidated by challah bread recipes. They sounded so dang difficult to attempt. I think I mentioned before that my recipe yardstick with blogs is typically french toast and nearly all blogs I read say that challah makes the “best french toast ever.” I typically just use day old whatever I have laying around the house bread, though because I figured there is no way I have time to make such a difficult bread. I thoroughly read your recipe and this sounds absolutely doable. I love the way it looks when it comes out of the oven: so soft and doughy and chewy.

    And since your husband has something to compare it to, your bread must be stellar to earn such high praise from someone in the know! Looks delish. Can’t wait to give this one a go. Maybe for Christmas morning baked french toast! :-)

  30. I love challah! Or, “hollaaa” as we referred to it in college. I went to school close to NYC so just about every bakery had challah bread. My favorite is challah bread french toast — you should make that if your husband hasn’t gobbled up the entire loaf yet. :)

  31. Can you pass over some good bread karma to me too?!

    I’ve always been intimidated by challah but you’ve totally changed my mind about that! I really need to make this, slather on some butter and call it dinner :)

  32. Nope, I haven’t tried any of those and I’ve never had or made challah. I really need to get more into bread baking, because I am a HUGE bread fan.

  33. I’ve been baking breads for several years, but haven’t tried no-knead method yet. I shell give it a try as your bread looks just perfect!

  34. It is so soft and flaky that it almost resembles croissant! DELICIOUS, I am drooling over here.

  35. This looks so amazing! So fluffy and I bet I could eat like half a loaf in one sitting!:) So glad it’s fuss free too because I have trouble with bread sometimes.

    1. Totally fuss-free and yes, we had to put.the.loaf.away before we demolished the whole thing in a sitting! lol

  36. I’ve never made Challah bread before, but I think I might give it a go! I also had it as french toast once and it was beyond devine!

  37. It’s so much fun to braid challah, isn’t it? I just made my first loaf a month or two ago and fell in love. As soon as you stop being afraid of yeast, it’s not that hard to work with at all! The first step is always the scariest.

  38. Beautiful! Totally going on my bread pin board. And Challah bread pudding and Challah french toast are great ways to use it the next day, if it lasts that long!

    1. And thanks for the pin! For you as a bread maker lately, this is the easiest kind – noknead. And stellar!! results!

  39. I’ve made the same recipe before and it was a huge success! Love the methods and concepts from the book!

    1. You made it? Yay! I love hearing about what’s worked for people and their faves. If you have others you can vouch for, LMK!

  40. when I ran a European deli, we had regular challah customers that had standing orders for 1-3 loaves, they would pick up each Friday! my favorite bakery item to make (I scheduled myself in the bakery once a week JUST so I could bake!!) was the croissants, but challah was a second fave – and I loved seeing our regulars come in for theirs.

    this recipe looks great – my friend has this book and raves about it!

    1. You have so many stories and fun experiences from you past – wow, that is so cool that you ran a Euro deli and that you were croissant and challah baker extraordinaire and could schedule yourself to bake! Wow…how cool! (I can imagine not all parts of running a deli though are ‘fun’ and all sunshine & rainbows)!

  41. I just saw a recipe for a savory challah bread pudding on cozy kitchen – this must mean it’s meant to be and I NEED to make this so I can make that! haha

  42. My boyfriend is jewish, so this is our first year adding challah to our Thanksgiving table – excited to bake one up myself!!! Yours looks lovely, Averie!!!

  43. There are few things better than fresh baked bread. Averie, this bread looks amazing! I love soft, chewy, tender bread. I’m not the biggest fan of crusty breads, so this Challah recipe might need to be added to my Thanksgiving menu!

    1. This is so light and tender and just soft and delicate without being fragile. It’s a great texture that based on what you wrote, I bet you’d LOVE it!

  44. Lovely and pretty bread! I love that it allows you to bake as you need it, sometimes you don’t need an entire loaf of bread around the house!

    1. Exactly – and you can go through the work/cleanup/making the dough once, and it’s like you get bread-dough ‘leftovers’. It’s so convenient!

  45. I’ve never had challah actually but have really always wanted to try it. Just not something I really think to go buy though. But it sounds easy enough to make. I was going to make bread on sunday but was out of my bread flour for a recipe I have for ciabatta.

    1. I would love to hear more about your ciabatta! And yes, I think unless you’re buying challah from a Jewish deli or someplace that really caters to bread-making like this, and are buying it on Fridays, it’s just not going to be super fresh or good, which is why I wanted to learn to make it & it’s so easy and GOOD!

  46. Mmmm…I had a jewish roommate in grad school who used to make the BEST challah. Such a tasty bread, and so pretty too– yours looks perfect!

    1. I would love to know her recipe and methods…now that I’m baking more bread, it’s fascinating to learn about all the recipes and variations! Like cookies or pies, there are a million and one ways around the barn, so to speak :)

  47. I’ve never made challah, but this recipe makes me want to! It sounds so easy…..hmmm…now I’m wondering whether to make the dinner rolls or challah this weekend! I could try and make my husband decide this one but I already know it would be a tough call for him, bread lover that he is. I did decide to try the boubon vanilla beans for my next batch of extract.

    1. Good to know about the beans and now that you mention it, I know one of my batches WAS with the bourbon vanilla beans – and one was Madagascar, I think? I’ve been thinking about that for 2 days now trying to remember what I used since your question :)

      And the dinner rolls are classic Thanksgiving/holiday dinner roll food. They’re a hearty, chewy, sink your teeth into roll.

      The challah is more delicate and less traditional dinner roll texture (obviously) but b/c of how EASY it is to make, and the fact that you get leftover dough to use up within a week, it’s great. It’s like a big croissant almost! Honestly, they are both super, super good and I couldn’t even pick a winner! LMK what you do!

  48. My whole family is crazy about Challah bread. This looks identical to the recipe my mom makes from the Joy of Cooking. Challah bread is extremely popular in NY, especially where I’m from and the city, of course. I make French toast with it, but also love it fresh from the oven with just butter. I have lived off of it for days at a time. SO. GOOD.

    1. NY is the challah mecca, I know! If your mom wants to cheat on her Joy of Cooking recipe, tell her this is a great candidate. It’s.totally.workfree. And goofproof. Seriously it was kind of amazing! And when you get back to grains, I bet you will love it!