Slightly Sweet Braided Challah Egg Bread Recipe

Quick Recipe Version (TL;DR)

• Yield: 1 large loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: About 3 hours 10 minutes (includes rising time)

Quick Ingredients

• 240 ml warm water (105–110°F / 40–43°C)
• 7 g active dry yeast (1 packet / 2 1/4 tsp)
• 50 g granulated sugar (1/4 cup)
• 2 large eggs (for the dough)
• 60 ml neutral oil (1/4 cup, e.g., canola or avocado)
• 10 g fine salt (1 1/2 tsp)
• 480 g all-purpose flour (4 cups), plus more for dusting
• 1 tsp finely grated orange zest (optional)
• 1 large egg + 1 tbsp water (egg wash)
• 1–2 tbsp sesame seeds or poppy seeds (optional)

Do This

• 1) Bloom yeast: mix warm water + yeast + 1 tsp sugar; rest 5–10 minutes until foamy.
• 2) Mix dough: add remaining sugar, 2 eggs, oil, salt (and orange zest); stir in flour.
• 3) Knead 8–10 minutes until smooth and elastic; dough should be soft, not sticky.
• 4) First rise: cover and let rise 60–90 minutes until doubled.
• 5) Shape: divide into 3 ropes, braid, and place on a parchment-lined sheet.
• 6) Second rise: cover and puff 45–60 minutes; preheat oven to 350°F (175°C).
• 7) Egg wash, optional seeds, bake 30–35 minutes until deep golden and 190°F (88°C) inside; cool 1 hour.

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Why You’ll Love This Recipe

• Soft, rich crumb with just a hint of sweetness, so it works for sandwiches or French toast.
• Glossy, golden crust thanks to a simple egg wash.
• Classic braided shape that looks impressive but is very doable at home.
• Great make-ahead bread that freezes beautifully.

Grocery List

• Produce: 1 orange (optional, for zest)
• Dairy: 3 large eggs
• Pantry: active dry yeast, granulated sugar, fine salt, all-purpose flour, neutral oil (canola/avocado/vegetable), sesame seeds or poppy seeds (optional)

Full Ingredients

For the Challah Dough

• Warm water: 240 ml (1 cup), warmed to 105–110°F (40–43°C)
• Active dry yeast: 7 g (1 packet / 2 1/4 tsp)
• Granulated sugar: 50 g (1/4 cup), divided (use 1 tsp to bloom the yeast)
• Large eggs: 2 (for the dough)
• Neutral oil: 60 ml (1/4 cup) (canola, vegetable, or avocado)
• Fine salt: 10 g (1 1/2 tsp)
• All-purpose flour: 480 g (4 cups), plus more for dusting
• Orange zest (optional): 1 tsp, finely grated

For the Egg Wash and Topping

• Large egg: 1
• Water: 1 tbsp
• Sesame seeds or poppy seeds (optional): 1–2 tbsp

Step-by-Step Instructions

Step 1: Bloom the yeast

In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, yeast, and 1 tsp of the sugar (taken from the measured 1/4 cup). Stir briefly and let sit for 5–10 minutes, until the surface looks foamy and active.

If you don’t see foam: your water may have been too hot (which can kill yeast) or too cool (which slows it down), or the yeast may be old. It’s worth restarting so the loaf rises well.

Step 2: Mix the enriched dough

To the foamy yeast mixture, add the remaining sugar, 2 eggs, oil, salt, and orange zest (if using). Whisk or stir until well combined.

Add the flour gradually. Mix until a shaggy dough forms and there’s no dry flour left. The dough should look soft and slightly tacky, but not wet.

Step 3: Knead until smooth and elastic

By stand mixer: Fit the dough hook and knead on medium-low speed for 6–8 minutes.
By hand: Turn the dough onto a lightly floured counter and knead for 8–10 minutes.

The dough is ready when it’s smooth, springy, and can stretch into a thin “window” without tearing quickly. If it’s sticky, add flour 1 tbsp at a time just until manageable (too much flour can make the loaf dry).

Step 4: First rise (until doubled)

Shape the dough into a ball. Place it in a lightly oiled bowl, turning once to coat the surface. Cover tightly with plastic wrap or a damp towel.

Let rise in a warm spot until doubled in size, 60–90 minutes. (A slightly cooler kitchen may take closer to 90 minutes.)

Step 5: Divide and braid

Line a baking sheet with parchment paper.

Gently punch down the dough to release excess gas. Turn it out onto a clean surface and divide into 3 equal pieces (for a classic 3-strand braid). Shape each piece into a rough log, then roll into a rope about 16–18 inches long. If the dough resists and springs back, let the ropes rest for 5 minutes, then continue rolling.

Pinch the three ropes together at the top, braid snugly (not tightly), then pinch the ends together and tuck them slightly under for a neat loaf. Transfer to the prepared baking sheet.

Step 6: Second rise and preheat the oven

Loosely cover the braided loaf with plastic wrap (lightly greased is helpful to prevent sticking) or a clean towel.

Let rise until visibly puffy and slightly expanded, 45–60 minutes. Meanwhile, preheat the oven to 350°F (175°C) with a rack in the center.

A good test: gently press the side of the dough with a fingertip. If the indentation slowly springs back but still remains faintly visible, it’s ready to bake.

Step 7: Egg wash, bake, and cool

In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the loaf thoroughly (get into the braid grooves). For best shine, wait 5 minutes and brush a second light coat.

Sprinkle with sesame seeds or poppy seeds if using.

Bake at 350°F (175°C) for 30–35 minutes, until deep golden brown. For accuracy, the center should read 190°F (88°C) on an instant-read thermometer.

Cool on a wire rack for at least 1 hour before slicing. This finishing time sets the crumb so it stays soft and sliceable instead of gummy.

Pro Tips

• Measure flour by weight if possible: 480 g flour is much more reliable than scooping cups, which can pack extra flour and dry out the loaf.
• Use the right water temperature: 105–110°F (40–43°C) helps yeast activate without being damaged.
• For extra gloss: apply two thin coats of egg wash (5 minutes apart) instead of one thick coat.
• If the top browns too fast: tent loosely with foil for the last 10 minutes of baking.
• Want a taller loaf? Braid snugly and keep the second rise slightly on the shorter side (still puffy), so it springs upward in the oven.

Variations

• Honey Challah: Replace 2 tbsp of the sugar with 2 tbsp honey. Add honey with the eggs and oil.
• Cinnamon-Raisin Challah: Knead in 120 g raisins (3/4 cup). Roll each rope into a strip, sprinkle with 2 tbsp sugar + 2 tsp cinnamon, then roll back into ropes and braid.
• Whole Wheat Blend: Use 360 g (3 cups) all-purpose flour + 120 g (1 cup) whole wheat flour. Add 1–2 tbsp extra water if the dough feels stiff.

Storage & Make-Ahead

Room temperature: Once fully cooled, store the loaf in a bread bag or tightly wrapped at room temperature for 2–3 days.
Freeze: Slice, then freeze in an airtight bag for up to 2 months. Toast slices straight from frozen.
Make-ahead option: After shaping the braid, cover and refrigerate overnight (8–12 hours). The next day, let it sit at room temperature until puffy (60–90 minutes), then egg wash and bake as directed.

Nutrition (per serving)

Approximate, per 1 of 12 slices: 220 calories, 7 g fat (about 1.5 g saturated), 33 g carbohydrates, 5 g sugar, 1 g fiber, 6 g protein, 210 mg sodium.