Easy Golden Challah Bread
A soft, slightly sweet braided loaf with a glossy crust and pillowy crumb—perfect for dinner, French toast, or snacking. This dairy-free dough uses simple pantry staples and a straightforward three-strand braid for bakery-worthy results at home.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm water (110°F/43°C)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 egg yolk, beaten with 1 teaspoon water (for egg wash)
- 1 tablespoon sesame or poppy seeds (optional topping)
Instructions
- In a small bowl, combine warm water, yeast, and a pinch of sugar. Let stand 5–10 minutes until foamy.
- In a large mixing bowl, whisk flour, remaining sugar, and salt. Make a well and add eggs, oil, and the foamy yeast mixture.
- Stir with a spoon or dough whisk until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, 1 1/2 to 2 hours.
- Punch down the dough and divide into 3 or 4 equal pieces. Roll each into 14–16 inch ropes, resting a few minutes if the dough resists.
- Pinch the ropes together at one end and braid (three-strand or four-strand). Tuck ends under and transfer to a parchment-lined baking sheet.
- Cover loosely and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 350°F (175°C).
- Brush the loaf with beaten egg yolk wash, getting into the crevices. Sprinkle with sesame or poppy seeds if using.
- Bake 30–35 minutes until deeply golden and the bottom sounds hollow when tapped. Tent with foil if browning too quickly.
- Cool on a wire rack at least 30 minutes before slicing. Store at room temperature up to 4 days or freeze for longer storage.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 160mgFiber: 1gSugar: 4g
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