Easy Challah Bread RecipeIt’s time for this month’s Bread Bakers and our theme for this month is Braided Breads and is hosted by our lovely and talented Gayathri Kumar of Gayathri’s Cook Spot. I knew June and July would be hectic with our impending move, but I didn’t want to miss out on participating in Bread bakers — so I baked this Basic Challah bread few weeks back, but I couldn’t find time to type up the post until last night.Easy Challah Bread RecipeI picked a very simple 3-strand braided Challah bread because it is very very easy to make. This recipe is from King Arthur flour site — Molly’s Challah Bread. It is a basic challah bread recipe and the only changes I made was to add some wholewheat flour and use egg replacer powder instead of eggs in the dough.Easy Challah Bread RecipeI like my breads with beautiful golden crusts and most of my vegan options have not given me the same results that an egg wash would. So this time I followed the recipe and used an egg yolk to brush the bread. But I recently learnt that coconut milk would give similar results — I’m going to give that a try next time.Easy Challah Bread RecipeEasy Challah Bread RecipeThis challah bread has a beautiful crumb. It is soft and stays that way for a few days at room temperature. We ate it lightly toasted with some butter and jam. It also makes an amazing French toast or bread pudding.Easy Challah Bread RecipeEasy Challah Bread RecipeHere is the collection of all the beautiful braided breads from our team.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected]

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Basic Challah Bread Yum
This Basic Challah bread has a beautiful crumb. It is soft and stays that way for a few days at room temperature. We ate it lightly toasted with some butter and jam. It also makes an amazing French toast or bread pudding.
Basic Challah Bread
Course breads
Cuisine american
Prep Time 25 mins
Cook Time 30 minutes
Passive Time 2.5 hours
Servings
loaf
Ingredients
For the Dough:
  • 3 cups all purpose flour
  • ¾~1 cup Wholewheat flour
  • tsp Instant Yeast
  • ¼ cup sugar
  • 1 tsp salt
  • ¾ cup Warm Water
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or use 2 large eggs)
  • 1/3 cup Oil
For Topping:
  • 1 Large Egg Yolk
  • ¼ tsp Flaked Sea salt
Course breads
Cuisine american
Prep Time 25 mins
Cook Time 30 minutes
Passive Time 2.5 hours
Servings
loaf
Ingredients
For the Dough:
  • 3 cups all purpose flour
  • ¾~1 cup Wholewheat flour
  • tsp Instant Yeast
  • ¼ cup sugar
  • 1 tsp salt
  • ¾ cup Warm Water
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or use 2 large eggs)
  • 1/3 cup Oil
For Topping:
  • 1 Large Egg Yolk
  • ¼ tsp Flaked Sea salt
Basic Challah Bread
Instructions
  1. In a large mixing bowl or the bowl of the stand mixer, combine all the ingredients for the dough. Mix and knead until a smooth and sticky dough forms -- this takes about 10~12 minutes or 7~10 minutes in the machine.
  2. Transfer the dough to an oiled bowl, cover and set aside to rise until doubled in size, 1½~2 hours.
  3. Line a baking sheet with parchment paper. Pat the dough into a long 3"x12" rectangle. Then cut the dough into 3 long smaller rectangles, roll them out into 3 long logs.
  4. Pinch the 3 logs together at one end and then braid the logs, pinching them together at the other end. Transfer the loaf t the baking sheet, cover loosely and let it rise, at room temperature for 30 minutes, until slightly puffy.
  5. Preheat the oven to 375°F. Brush the loaf lightly with egg wash and sprinkle with sea salt. Bake until the loaf is golden brown and the internal temperature reads 190°F -- this takes about 28~30 minutes.
  6. Remove the loaf from the oven and cool on a rack before slicing. Leftovers can be stored at room temperature for 3~4 days or frozen for longer storage.
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13 thoughts on “Basic Challah Bread for #BreadBakers”

  1. Hello Pavani,
    Simple is beautiful and so is your challah. Loved the beautiful color and the shine. I would also love to try out the coconut milk option for brushing. Thanks for sharing

  2. I literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this rainy season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.

  3. Lovely loaf and I agree with you that it stays out for days. I used the last few slices for French toast and it was great. I’m going to try the coconut milk wash.

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