Challah I Braided Egg Bread Recipe

This braided challah bread recipe is a family favorite, perfect for Shabbat or any special occasion! Easy to make in a KitchenAid mixer, this recipe yields a deliciously soft and fluffy loaf. Enjoy it French toast, cinnamon toast, or simply on its own. Kids will love it!

Prep Time 30 mins

Cook Time 40 mins

Calories 2904.3 kcal

Protein 142g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Challah I Braided Egg Bread

1 teaspoon sugar
Warm Water
2 1/4 teaspoons (1 packet) active dry yeast
4 cups (500g) all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 cup (60ml) vegetable oil
2 large eggs
Egg Yolk
1/2 cup (120ml) warm water
Sesame Seeds

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How to Make Challah I Braided Egg Bread

Preheat oven to 400°F (200°C). In the bowl of your stand mixer, dissolve 1 teaspoon of sugar in 1/2 cup (120ml) warm water.
Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over the water mixture. Let stand for 10 minutes until foamy.
Add the remaining ingredients (eggs, oil, salt, and flour) to the mixing bowl.
Using the dough hook attachment, mix on low speed for 2 minutes, then increase to medium speed and mix for another 4 minutes until the dough forms a ball.
The dough should be slightly sticky. If too dry, add 1 tablespoon of water at a time; if too wet, add 1 tablespoon of flour at a time.
Place the dough in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Gently punch down the dough to release the air.
Let rise again, covered, for another 30-45 minutes, or until doubled in size.
Gently punch down the dough again.
Divide the dough into 3 equal parts.
Roll each portion into a long strand (about 24 inches).
Braid the three strands together, tucking the ends underneath.
Place the braided challah on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes, or until almost doubled.
Brush the top of the challah with a beaten egg yolk.
Sprinkle with sesame seeds, poppy seeds, or your favorite topping.
Bake at 400°F (200°C) for 30-40 minutes, or until golden brown and the bottom sounds hollow when tapped.
Let the challah cool completely on a wire rack before slicing and serving.