Easy Challah Bread

Recipe View Gather all of your ingredients to ensure a smooth baking process.

Recipe View In a large bowl, combine the warm water and yeast. Allow the mixture to stand until a creamy layer develops on top, approximately 10 minutes. This indicates that the yeast is active.

Recipe View Stir in the honey and salt until they are fully dissolved. Incorporate the beaten eggs into the mixture.

Recipe View Gradually add the flour, one cup at a time, mixing until a sticky dough forms. Sprinkle the dough with additional flour and knead until it becomes smooth and elastic, about 5 minutes.

Recipe View Shape the dough into a compact round. Place it in an oiled bowl, turning it several times to coat the surface with oil. Cover the bowl with a damp cloth and let it rise in a warm place until it has doubled in size, typically 45 minutes to 1 hour.

Recipe View Once the dough has risen, punch it down gently to release the air. Divide the dough into 3 equal-sized pieces.

Recipe View On a floured surface, roll each piece of dough into ropes about the thickness of your thumb and approximately 12 inches long. Note that the ropes should be slightly thicker in the middle and thinner at the ends.

Recipe View Pinch the three ropes together at the top to secure them. Begin braiding by taking the strand on the right and moving it over the middle strand (which then becomes the new middle strand).

Recipe View Next, take the strand farthest to the left and move it over the new middle strand.

Recipe View Continue braiding, alternating sides each time, until the entire loaf is braided. Pinch the ends together and fold them underneath the loaf for a clean and finished appearance.

Recipe View Place the braided loaf on a baking sheet lined with parchment paper. Brush the top generously with the beaten egg yolk. Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Bake the challah in the preheated oven until the top turns a rich golden brown and the loaf sounds hollow when tapped with a spoon, about 30 to 35 minutes. Let it cool on a wire rack before slicing and serving.